Sous Chef - The Mark Hotel

Inrecruit; Newcastle; On-site; AUD 80,000 - 90,000; Full time

Benefits offered by this job

Staff discounts

Training provided

Supportive culture

Job summary

The Mark Hotel in Lambton, Newcastle is seeking an experienced Sous Chef to support the Head Chef and lead our kitchen team. This hands-on role focuses on delivering consistent quality, staff development and an organised, efficient kitchen.

You will supervise daily operations, assist with menu development and cost control, maintain food safety standards and work a rotating roster including evenings and weekends. A commercial cookery qualification and proven leadership are essential.

Qualifications

• Proven experience as Sous Chef or Senior Chef.
• Strong leadership and ability to train staff.
• Solid knowledge of food safety, allergen management and stock control.

Responsibilities

• Assist Head Chef in planning and overseeing daily kitchen operations.
• Prepare, cook and present dishes to established recipes and standards.
• Supervise kitchen service to ensure timely, accurate meals.

Skills

Leadership

Stock control

Food safety

Menu development

Time management

Education

Commercial cookery qualification

Job description

Located in Lambton, Newcastle, The Mark Hotel offers a welcoming setting for dining, drinks, social gatherings and celebrations. Our venue combines quality food with friendly hospitality and a relaxed atmosphere.

We are seeking an experienced and motivated Sous Chef to support the Head Chef and help lead our kitchen team. This hands‑on role suits a hospitality professional who takes pride in delivering consistent food quality, developing staff and maintaining an organised, efficient kitchen.

Key Duties and Responsibilities

• Assist the Head Chef in planning, coordinating and overseeing daily kitchen operations.
• Prepare, cook and present dishes to established recipes, quality standards and portion requirements.
• Supervise kitchen service to ensure meals are prepared accurately and delivered promptly.
• Take responsibility for kitchen operations in the Head Chef’s absence.
• Train, mentor and support chefs, apprentices and other kitchen employees.
• Assist with menu development, seasonal specials, recipe costing and presentation.
• Organise food preparation, allocate tasks and ensure workstations are ready for service.
• Monitor stock levels, assist with purchasing and check deliveries for quality and accuracy.
• Maintain appropriate food storage, labelling and stock rotation practices.
• Help control food costs, minimise waste and maintain consistent portion sizes.
• Assist with kitchen rostering and staff allocation to meet service requirements.
• Maintain food safety, hygiene, allergen management and workplace health and safety standards.
• Coordinate with front‑of‑house staff regarding service timing, dietary requirements and customer requests.
• Oversee kitchen cleanliness and equipment care, reporting maintenance issues promptly.

Located in Lambton, Newcastle, The Mark Hotel offers a welcoming setting for dining, drinks, social gatherings and celebrations. Our venue combines quality food with friendly hospitality and a relaxed atmosphere.

We are seeking an experienced and motivated Sous Chef to support the Head Chef and help lead our kitchen team. This hands‑on role suits a hospitality professional who takes pride in delivering consistent food quality, developing staff and maintaining an organised, efficient kitchen.

Key Duties and Responsibilities

• Assist the Head Chef in planning, coordinating and overseeing daily kitchen operations.
• Prepare, cook and present dishes to established recipes, quality standards and portion requirements.
• Supervise kitchen service to ensure meals are prepared accurately and delivered promptly.
• Take responsibility for kitchen operations in the Head Chef’s absence.
• Train, mentor and support chefs, apprentices and other kitchen employees.
• Assist with menu development, seasonal specials, recipe costing and presentation.
• Organise food preparation, allocate tasks and ensure workstations are ready for service.
• Monitor stock levels, assist with purchasing and check deliveries for quality and accuracy.
• Maintain appropriate food storage, labelling and stock rotation practices.
• Help control food costs, minimise waste and maintain consistent portion sizes.
• Assist with kitchen rostering and staff allocation to meet service requirements.
• Maintain food safety, hygiene, allergen management and workplace health and safety standards.
• Coordinate with front‑of‑house staff regarding service timing, dietary requirements and customer requests.
• Oversee kitchen cleanliness and equipment care, reporting maintenance issues promptly.

The Successful Candidate Will Have

• A relevant commercial cookery qualification and demonstrated experience as a Sous Chef or Senior Chef.
• Strong cooking skills and experience in a busy hotel, bistro or restaurant kitchen.
• Proven leadership skills and the ability to train and motivate a team.
• Sound knowledge of food safety, dietary requirements and allergen management.
• Experience with stock control, ordering, portion control and food costing.
• Strong communication, organisation and time‑management skills.
• The ability to remain calm and maintain standards during busy service periods.
• Availability to work a rotating roster, including evenings, weekends and public holidays.

We also offer the following benefits:

Additional information

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

Starting salary $80K - $90K plus Superannuation.