Sous Chef – Full Time

Australian Paralegal Services Pty Ltd

Melbourne

On-site

AUD 85,000 - 95,000

Full time

2 days ago

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Job summary

Bar Carolina in South Yarra (VIC) is seeking an experienced Sous Chef to support the Head Chef and lead daily kitchen operations across aperitivo, lunch and dinner service, including running the pass during peak times.

The role requires hands-on leadership, supervising kitchen staff, developing seasonal menus, managing rosters, stock and food costs, and maintaining food safety standards; Italian cuisine and fresh pasta experience are highly regarded.

Qualifications

AQF Diploma or Advanced Diploma in Hospitality, Commercial Cookery or a closely related field.
Minimum of 1 year experience as sous chef or senior chef in a commercial kitchen.
Experience supervising kitchen staff and running service.
Experience rostering, ordering, stock control and food cost control.
Experience preparing Italian cuisine, including fresh pasta.
Strong knowledge of food safety and workplace health and safety requirements.
Ability to work across the venue's trading hours, including evenings and weekends.

Responsibilities

Lead daily kitchen operations across aperitivo, lunch and dinner service.
Take charge of the kitchen in the Head Chef's absence, including running the pass during service.
Supervise kitchen staff, allocate sections and duties, and maintain efficient service.
Prepare and cook high-quality Italian dishes, including house-made pasta, cicchetti, antipasti and larger plates.
Maintain high standards of food quality, presentation, cleanliness and professional kitchen practice.
Contribute to the development of seasonal menus, specials and new dishes with the Head Chef.
Plan dishes with seasonal produce availability, quality and cost.
Develop and maintain recipes, portion control and presentation standards.
Work with local producers and suppliers to source fresh, seasonal ingredients.
Monitor customer feedback and contribute to menu refinement.
Prepare and manage kitchen rosters in line with service requirements and labour budgets.
Train, mentor and develop chefs and junior kitchen staff.
Induct new kitchen staff into the venue's recipes, systems and procedures.
Monitor staff performance and provide guidance and feedback.
Foster a positive, collaborative and professional kitchen culture.
Manage ordering of food and kitchen supplies and liaise with suppliers on quality and deliveries.
Monitor stock levels, conduct stock rotation and carry out stocktakes.
Monitor food costs, portion control and wastage against kitchen budgets.
Check deliveries for quality, freshness and accuracy.
Maintain records relating to stock, purchasing and kitchen operations.
Ensure compliance with all food safety and hygiene regulations and the venue's food safety program.
Maintain appropriate temperature control, storage, labelling and sanitation standards.
Ensure kitchen equipment is operated safely and maintained appropriately.
Implement workplace health and safety procedures within the kitchen.
Maintain required kitchen records and support compliance with relevant regulatory requirements.

Skills

Kitchen leadership

Team management

Food safety standards

Italian cuisine experience

Menu development

Rostering

Stock control

Pass leadership

Education

AQF Diploma or Advanced Diploma in Hospitality/Commercial Cookery

Job description

SOUS CHEF - FULL TIME.

Occupation: Sous Chef.

Location: South Yarra VIC 3141.

Salary: AU$85,000 - AU$95,000 per annum plus superannuation.

Employment Type: Full-time, 38 hours per week.

Hours: Rostered across the venue's trading hours, including evenings, weekends and public holidays as required.

Job Published: 7 November 2026.

Applications Close: 9 December 2026.

EQUAL OPPORTUNITY:

The Business is an equal opportunity employer and welcomes applications from suitably qualified candidates regardless of age, gender, race, cultural background, disability or other protected characteristics.

ABOUT THE BUSINESS:

Bar Carolina is a well-established South Yarra restaurant and bar celebrating the traditions of Northern and Southern Italy. Operating from aperitivo through to long dinners, the venue offers cicchetti, antipasti, house-made pasta and larger plates, with menus that change with the seasons and draw on close relationships with local producers.

The venue is complemented by an Italian-focused wine list, seasonal cocktails and Italian beers and spirits, and caters for reservations, events and special occasions in a busy, quality-driven setting.

ABOUT THE ROLE:

The Sous Chef is second in charge of the kitchen and will support the Head Chef in leading the day-to-day kitchen operations, taking charge of the kitchen in the Head Chef's absence. The role is responsible for supervising the kitchen team across service, preparing and cooking high-quality Italian dishes, contributing to seasonal menu development, managing rosters, ordering and stock, and maintaining food quality, cost control and food safety standards.

The position requires an experienced, hands-on chef with proven leadership ability, able to run a busy day-to-night service and maintain consistent standards across the kitchen.

KEY RESPONSIBILITIES:

KITCHEN LEADERSHIP AND SERVICE:

Support the Head Chef in leading daily kitchen operations across aperitivo, lunch and dinner service.
Take charge of the kitchen in the Head Chef's absence, including running the pass during service.
Supervise kitchen staff, allocate sections and duties, and maintain efficient service.
Prepare and cook high-quality Italian dishes, including house-made pasta, cicchetti, antipasti and larger plates.
Maintain high standards of food quality, presentation, cleanliness and professional kitchen practice.

MENU AND FOOD DEVELOPMENT:

Contribute to the development of seasonal menus, specials and new dishes with the Head Chef.
Plan dishes having regard to seasonal produce availability, quality and cost.
Develop and maintain recipes, portion control and presentation standards.
Work with local producers and suppliers to source fresh, seasonal ingredients.
Monitor customer feedback and contribute to menu refinement.

TEAM MANAGEMENT AND TRAINING:

Prepare and manage kitchen rosters in line with service requirements and labour budgets.
Train, mentor and develop chefs and junior kitchen staff.
Induct new kitchen staff into the venue's recipes, systems and procedures.
Monitor staff performance and provide guidance and feedback.
Foster a positive, collaborative and professional kitchen culture.

STOCK, PURCHASING AND COST CONTROL:

Manage ordering of food and kitchen supplies and liaise with suppliers on quality and deliveries.
Monitor stock levels, conduct stock rotation and carry out stocktakes.
Monitor food costs, portion control and wastage against kitchen budgets.
Check deliveries for quality, freshness and accuracy.
Maintain records relating to stock, purchasing and kitchen operations.

FOOD SAFETY AND COMPLIANCE:

Ensure compliance with all food safety and hygiene regulations and the venue's food safety program.
Maintain appropriate temperature control, storage, labelling and sanitation standards.
Ensure kitchen equipment is operated safely and maintained appropriately.
Implement workplace health and safety procedures within the kitchen.
Maintain required kitchen records and support compliance with relevant regulatory requirements.

MANDATORY REQUIREMENTS:

AQF Diploma or Advanced Diploma in Hospitality, Commercial Cookery or a closely related field.
Relevant experience as a chef in a commercial restaurant kitchen, including experience at sous chef or senior chef level (minimum one (1) year).
Demonstrated experience supervising kitchen staff and running service.
Experience with rostering, ordering, stock control and food cost control.
Experience preparing Italian cuisine, including fresh pasta, is highly regarded.
Strong knowledge of food safety and workplace health and safety requirements.
Ability to work across the venue's trading hours, including evenings and weekends.

TRAINING AND DEVELOPMENT:

On-the-job skills development and training will be available to support the successful candidate in the venue's menu, kitchen systems and operational procedures.

KEY COMPETENCIES: