Sous Chef - The Haymarket Hotel

Inrecruit; Sydney; On-site; AUD 80,000 - 85,000; Full time

Benefits offered by this job

Staff perks and discounts

Accredited training provided

Fantastic work culture

Job summary

The Haymarket Hotel on George Street, Sydney, is seeking an experienced Sous Chef to work with the Head Chef and lead a busy kitchen team in a pub/hotel setting. You will blend hands‑on cooking with supervision to ensure every dish meets our standards for flavour, presentation and consistency.

You will organise prep, manage shifts, supervise staff and contribute to menu development, costing and stock control while maintaining high food-safety standards.

Qualifications

• Experience as Sous Chef or in a senior kitchen with supervisory duties.
• Strong practical cooking skills in pub/hotel/bistro environments.
• Ability to organise prep and maintain efficient service during busy periods.
• Understanding of food costing, stock control and waste reduction.

Responsibilities

• Coordinate daily food preparation and ensure kitchen sections are ready for lunch and dinner service.
• Prepare and cook menu items using appropriate techniques, recipes and presentation standards.
• Support the Head Chef with service planning, task allocation and kitchen workflow.
• Oversee the kitchen during designated shifts and take charge when the Head Chef is absent.
• Check dishes before service to maintain consistent quality, portion sizes and presentation.
• Coach and support kitchen staff, demonstrating cooking techniques and safe working practices.
• Contribute ideas for menu improvements, seasonal dishes and daily specials.
• Assist with recipe costing, purchasing and monitoring ingredient usage.
• Check incoming supplies and maintain appropriate storage, labelling and stock rotation.
• Monitor food waste and portion control to support kitchen cost targets.
• Communicate with front-of-house staff about bookings, service priorities, dietary requirements and customer feedback.
• Maintain food safety procedures, including temperature checks, allergen controls and cleaning records.
• Assist with rostering and ensure staffing and preparation levels reflect expected demand.
• Keep equipment and work areas clean, organised and safe, reporting faults promptly.

Skills

Supervisory experience

Cooking skills

Food costing knowledge

Stock management

Allergen & hygiene knowledge

Education

Commercial cookery qualification

Job description

Situated on George Street in Sydney’s Chinatown, The Haymarket Hotel is a welcoming city pub offering good food, drinks and live sport. Close to the Capitol Theatre and public transport, our venue welcomes city workers, locals, visitors and theatre-goers.

We are looking for a capable and enthusiastic Sous Chef to work alongside the Head Chef and help deliver a well‑organised kitchen service. You will combine hands‑on cooking with team supervision, ensuring every dish meets our standards for flavour, presentation and consistency.

Your Key Responsibilities

• Coordinate daily food preparation and ensure kitchen sections are ready for lunch and dinner service.
• Prepare and cook menu items using appropriate techniques, recipes and presentation standards.
• Support the Head Chef with service planning, task allocation and kitchen workflow.
• Oversee the kitchen during designated shifts and take charge when the Head Chef is absent.
• Check dishes before service to maintain consistent quality, portion sizes and presentation.
• Coach and support kitchen staff, demonstrating cooking techniques and safe working practices.
• Contribute ideas for menu improvements, seasonal dishes and daily specials.
• Assist with recipe costing, purchasing and monitoring ingredient usage.
• Check incoming supplies and maintain appropriate storage, labelling and stock rotation.
• Monitor food waste and portion control to support kitchen cost targets.
• Communicate with front-of-house staff about bookings, service priorities, dietary requirements and customer feedback.
• Maintain food safety procedures, including temperature checks, allergen controls and cleaning records.
• Assist with rostering and ensure staffing and preparation levels reflect expected demand.
• Keep equipment and work areas clean, organised and safe, reporting faults promptly.

What We Are Looking For

• Relevant commercial cookery qualifications.
• Experience as a Sous Chef or in a senior kitchen position with supervisory responsibilities.
• Strong practical cooking skills, preferably gained in a pub, hotel, bistro or similar environment.
• The ability to organise preparation and maintain efficient service during busy periods.
• A practical understanding of food costing, stock management and waste reduction.
• Clear communication, sound judgement and a collaborative approach to leadership.
• Knowledge of food safety, hygiene and workplace safety requirements.
• Flexibility to work evenings, weekends and public holidays as required.

If you are an enthusiastic and experienced hospitality professional ready to take the next step in your career, we would love to hear from you!

starting salary $80K - $85K plus Superannuation

Additional information

• Staff perks and discounts
• High standards and accredited training provided
• Fantastic work culture and supportive community