Sous Chef | Speciality Restaurant | Intercontinental Sydney Coogee Beach

IHG Hotels & Resorts; Bundanoon; On-site; AUD 70,000 - 100,000; Full time

Benefits offered by this job

Career progression opportunities

Competitive salary

Job summary

Osborn House in Bundanoon is seeking an experienced Sous Chef to join our luxury, 5-star boutique hotel kitchen. You will help manage day-to-day operations, lead the brigade during service, and ensure high-quality, consistent dishes across our bistro-style offerings and weekend wood-fired Latin-inspired menus.

Reporting to the Executive Chef, you will mentor junior staff, assist with menu planning and cost control, and uphold HACCP and food-safety standards in a fast-paced environment.

Qualifications

• High school diploma or equivalent.
• Culinary degree or similar certification.
• Experience in managing and developing staff in a kitchen environment.
• Ability to create, modify and critique recipes.
• Understanding of current culinary trends and techniques.
• Understanding of food and labor costs.
• Ability to work in a fast-paced environment.
• Excellent communication, leadership, and organization skills.
• Ability to work flexible schedules, including weekends and evenings if needed.

Responsibilities

• Oversee the kitchen staff and ensure the smooth running of the kitchen.
• Assist the head chef in menu planning, creating new recipes, and developing innovative dishes.
• Supervise the preparation, cooking, and presentation of food.
• Monitor the quality of food and ensure that it meets the highest standards of taste, texture, and temperature.
• Ensure that all kitchen equipment is clean, maintained, and in good working order.
• Train and develop the kitchen staff on cooking techniques, preparation methods, and presentation standards.
• Manage food inventory, control food waste, and order supplies as needed.
• Maintain a safe and clean work environment, directing the kitchen team to comply with sanitation and health regulations.
• Work with the head chef to create budgets and manage kitchen costs.
• Assist with administrative tasks such as scheduling, timekeeping and managing kitchen staff performance.

Skills

Sous Chef experience

Leadership

Communication

Time management

Food safety

Education

High school diploma or equivalent

Culinary degree or certification

Job description

• What Sous Chef Speciality Restaurant Intercont...

Showing 3424 Sous Chef Speciality Restaurant Intercontinental Sydney Coogee Beach jobs in New South Wales

Sous Chef

2578 Bundanoon Osborn House Pty

Posted today

About Osborn House:

Osborn House is a luxury 5-star boutique hotel nestled in Bundanoon, offering guests a unique and high-end experience. Our culinary offerings are diverse, featuring a refined bistro-style restaurant during the week and transitioning to an exciting woodfired, Latin-inspired menu on the weekends. We pride ourselves on exceptional quality, consistency, and memorable guest service, frequently hosting functions and catering events.

The Role:

We are seeking a talented, passionate, and experienced Sous Chef to become an integral part of our dynamic kitchen brigade. Reporting directly to the Executive Chef, you will play a key role in the day-to-day management and operation of our kitchen, ensuring the highest standards are maintained across our unique dining concepts and catering services. This is a fantastic opportunity for a dedicated chef eager to contribute to a leading culinary destination in the Southern Highlands.

Key Responsibilities:

• Collaborate with and assist the Executive Chef in all facets of kitchen management.
• Actively participate in managing food costs, portion control, and inventory to meet budget targets.
• Assist in creating efficient staff rosters.
• Champion and meticulously maintain hygiene, sanitation, and food safety standards (HACCP).
• Ensure exceptional consistency in the preparation, cooking, and presentation of all dishes.
• Contribute to the continuous training, mentoring, and development of junior kitchen staff.
• Confidently lead and manage the kitchen team during the Executive Chef’s absence.

Required Skills & Experience:

• Proven experience working as a Sous Chef or a senior Chef de Partie ready for the next step, preferably within a high-standard restaurant or hotel environment.
• A minimum of 5 years’ experience in professional kitchens.
• Demonstrable experience in hotel operations, including managing demands for functions and catering.
• Must hold a valid Food Safety Supervisor Certificate.
• Strong leadership qualities with excellent communication and interpersonal skills.
• Exceptional organisational skills, time management, and attention to detail.
• Ability to thrive under pressure in a fast‑paced, quality-focused setting.
• A genuine interest in or experience with Latin American cuisine is highly regarded.
• Experience and passion for cooking with fire (woodfire techniques) would be advantageous.

What We Offer:

• A permanent, full‑time position within a prestigious 5‑star boutique hotel.
• A competitive salary package, paid above the relevant award rates.
• The unique opportunity to work across diverse culinary styles – from classic bistro to vibrant woodfired Latin flavours.
• Be part of a dedicated, professional, and supportive team in a beautiful location.
• Genuine opportunities for career progression and skill development.

Posted today

Job Description

Summary:

The Sous Chef is responsible for overseeing the cooking, production, and presentation of food in the kitchen. They work with the head chef to manage the kitchen staff, orders supplies and food items, and monitor food quality while adhering to health and safety regulations.

Responsibilities:

• Oversee the kitchen staff and ensure the smooth running of the kitchen.
• Assist the head chef in menu planning, creating new recipes, and developing innovative dishes.
• Supervise the preparation, cooking, and presentation of food.
• Monitor the quality of food and ensure that it meets the highest standards of taste, texture, and temperature.
• Ensure that all kitchen equipment is clean, maintained, and in good working order.
• Train and develop the kitchen staff on cooking techniques, preparation methods, and presentation standards.
• Manage food inventory, control food waste, and order supplies as needed.
• Maintain a safe and clean work environment, directing the kitchen team to comply with sanitation and health regulations.
• Work with the head chef to create budgets and manage kitchen costs.
• Assist with administrative tasks such as scheduling, timekeeping and managing kitchen staff performance.

Qualifications:

• High school diploma or equivalent
• Culinary degree or similar certification
• Demonstrated experience as a chef
• Experience in managing and developing staff in a kitchen environment
• Ability to create, modify and critique recipes
• Understanding of current culinary trends and techniques
• Understanding of food and labor costs
• Ability to work in a fast-paced environment
• Excellent communication, leadership, and organization skills
• Ability to work flexible schedules, including weekends and evenings if needed.

New Venue Opening November 2026 Love great food, leading a kitchen team and creating memorable guest experiences? We're opening a brand-new Kingpin in Bondi Junction and looking for a passionate Sous Chef to help bring our food offering to life. What's in it for you? Join an exciting new venue opening team Work with premium kitchen equipment including a Josper Grill and pizza oven Be part of a food-focused entertainment concept with a quality menu Grow your leadership skills alongside an experienced Head Chef Career development opportunities across Australia's leading entertainment brands Enjoy a fun, energetic and supportive team culture About the Role Reporting to the Head Chef, you'll play a key role in leading the kitchen operation, ensuring every service is delivered to the highest standards while supporting the growth and development of the brigade. You'll be responsible for: Leading the kitchen during service, peak trading periods and events Coaching and developing chefs and kitchen team members Maintaining recipe consistency, quality and presentation standards Supporting the execution of functions, group bookings and special events Driving food safety, compliance and kitchen best practice Assisting with ordering, stock control and minimising waste Creating a positive, organised and high-performing kitchen culture What We're Looking For Previous experience as a Sous Chef, or a strong Senior Chef de Partie ready to step up Experience working in high-volume kitchen environments Strong leadership, communication and team development skills Passion for quality food and memorable guest experiences Excellent organisation and attention to detail Sound knowledge of food safety, compliance and cost control Ability to remain calm, focused and solutions-oriented under pressure Ready to Join the Opening Team? If you're passionate about great food, love leading people and want to be part of an exciting venue launch, we'd love to hear from you.