Sous Chef: Regional Dining & Events Lead

Eighteen Fifty & Co.; Clare and Gilbert Valleys; On-site; AUD 65,000 - 85,000; Full time

Job summary

Eighteen Fifty & Co. is seeking a skilled Sous Chef to join our Clare Valley team, overseeing Skillogalee Estate and The Rising Sun Hotel. You will work under the Head Chef to lead day-to-day kitchen operations and uphold high culinary standards across refined regional dining, weddings, events, and pub fare.

You will mentor junior chefs, manage menus with seasonal ingredients, and ensure quality, safety, and efficiency in a dynamic kitchen environment.

Qualifications

• Proven experience as a Sous Chef or in a similar role in a busy kitchen.
• Strong knowledge of food safety and sanitation practices.
• Ability to work efficiently under pressure and manage multiple tasks.
• Excellent organizational and leadership skills with the ability to motivate staff.
• Creative approach to menu development and seasonal ingredients.
• Flexibility to work evenings, weekends, and holidays.
• Commitment to high culinary standards and guest experience.

Responsibilities

• Assist the Head Chef in preparation, cooking, and presentation of dishes.
• Manage kitchen operations in Head Chef's absence.
• Maintain high standards of food safety, cleanliness, and organization.
• Supervise kitchen staff, stock management, and mise en place.
• Ensure consistency and quality of all dishes.
• Monitor inventory, order supplies, and manage stock rotation.
• Develop new menu items and refine existing offerings using seasonal, local ingredients.
• Ensure health, safety and hygiene regulations compliance.
• Train and develop junior kitchen staff.
• Foster a collaborative, motivated kitchen environment.
• Perform other duties as required by Head Chef or Kitchen Manager.

Skills

Sous Chef

Food safety

Leadership

Menu development

Teamwork

Communication

Flexibility

Job description

Eighteen Fifty & Co. is seeking a skilled Sous Chef to join our Clare Valley team, overseeing Skillogalee Estate and The Rising Sun Hotel. You will work under the Head Chef to lead day-to-day kitchen operations and uphold high culinary standards across refined regional dining, weddings, events, and pub fare.

You will mentor junior chefs, manage menus with seasonal ingredients, and ensure quality, safety, and efficiency in a dynamic kitchen environment.