Sous Chef | Lead Kitchen Team, Growth & Benefits

Pegasus Leisure Group; Melbourne; Hybrid; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Competitive salary package

Free onsite parking

Career development and progression

Well-being initiatives

Leave options (parental/volunteer/c文化)

Job summary

The Cumberland in Pascoe Vale, part of Pegasus Leisure Group, is seeking an experienced Full Time Sous Chef to join a busy, fast-paced kitchen. You will work closely with the Head Chef to lead daily operations, deliver high-quality dishes, and ensure food safety, creating memorable guest experiences.

With 3+ years in a professional kitchen and a Certificate III in Commercial Cookery, you will help manage stock, train staff and foster a positive kitchen culture while contributing to cost control

Qualifications

• At least 3 years of experience in a professional kitchen.
• Certificate III in Commercial Cookery or equivalent.
• Current Food Safety and Food Allergens certificates, or willingness to obtain.
• Strong leadership and ability to motivate a team.
• Excellent organisation and communication skills.

Responsibilities

• Keep the kitchen running smoothly with the Head Chef.
• Prepare and plate quality dishes.
• Lead and motivate the kitchen team and maintain a positive culture.
• Maintain food safety, cleanliness and kitchen standards.
• Assist with stock management, ordering and supplier relations to minimise waste.
• Monitor costs and contribute to budget targets.
• Support recruitment, training and development of team members.

Skills

Cooking experience

Leadership

Team management

Food safety

Communication

Attention to detail

Education

Certificate III in Commercial Cookery

Job description

The Cumberland in Pascoe Vale, part of Pegasus Leisure Group, is seeking an experienced Full Time Sous Chef to join a busy, fast-paced kitchen. You will work closely with the Head Chef to lead daily operations, deliver high-quality dishes, and ensure food safety, creating memorable guest experiences.

With 3+ years in a professional kitchen and a Certificate III in Commercial Cookery, you will help manage stock, train staff and foster a positive kitchen culture while contributing to cost control