Sous Chef Lead — High-Volume Kitchen & Team Development

Open Door Pub Co. Pty LTD; City of Melbourne; On-site; AUD 70,000 - 100,000; Full time

Benefits offered by this job

Staff discounts

Job summary

The Espy in St Kilda is seeking an experienced Sous Chef to join Australian Venue Co.'s kitchen leadership. You will lead day-to-day operations of a high-volume, seasonal venue and work closely with the Head Chef to ensure consistency, quality and food safety.

You’ll develop junior chefs, maintain calm under pressure and adapt to seasonal demand while delivering outstanding service across multiple bars and dining spaces.

Qualifications

• Previous experience as a Sous Chef or in a senior kitchen leadership role.
• Strong knowledge of kitchen operations and food safety.
• The ability to remain calm, focused and professional under pressure.

Responsibilities

• Take a hands-on leadership role across day-to-day kitchen operations
• Lead and support the kitchen team through busy, high-volume services
• Keep service organised, efficient and consistent, particularly during peak periods
• Maintain high standards of food preparation, quality, presentation and food safety
• Make quick, practical decisions when service becomes challenging
• Communicate clearly and positively with the kitchen and wider venue team
• Support the development of junior chefs and help build a positive kitchen culture
• Manage kitchen organisation, stock control and preparation
• Adapt kitchen operations and staffing to seasonal demand and changing trade
• Work closely with the Head Chef to maintain standards and deliver a consistent operation

Skills

Leadership

Kitchen operations

Food safety

Communication

People management

Under pressure

Seasonal adaptability

Attention to detail

Job description

The Espy in St Kilda is seeking an experienced Sous Chef to join Australian Venue Co.'s kitchen leadership. You will lead day-to-day operations of a high-volume, seasonal venue and work closely with the Head Chef to ensure consistency, quality and food safety.

You’ll develop junior chefs, maintain calm under pressure and adapt to seasonal demand while delivering outstanding service across multiple bars and dining spaces.