Two-Kitchen Sous Chef | Waterfront Dining

Flying Bear Pty Ltd; Sydney; On-site; AUD 70,000 - 95,000; Full time

Benefits offered by this job

Competitive salary package

30% employee discount across Bird &amp

20% friends and family discount while‑

Staff meals provided on shift

Ongoing training and careerdevelopment

Opportunity to work in a unique rivers

Job summary

Flying Bear Pty Ltd in Sydney's waterfront venues seeks an experienced Sous Chef to support the day-to-day operations across two kitchens, working closely with the Head Chef to maintain culinary standards and lead our kitchen teams. This role involves hands-on leadership in a dynamic, double-concept setting with exposure to menu development and staff mentorship.

You will manage service during peak periods, uphold food safety, control costs and help drive profitability through waste reduction and

Qualifications

• Diploma in Hospitality Management or equivalent qualification.
• Minimum three years' Sous Chef leadership experience.
• Food Safety Supervisor certification is required.
• Strong understanding of food costing, labour and inventory control.
• Full Australian working rights.

Responsibilities

• Assist Head Chef with day-to-day kitchen operations across two venues.
• Lead kitchen service and supervise team during busy periods.
• Ensure food is prepared and presented to standards.
• Maintain food safety, hygiene and WHS compliance.
• Manage stock ordering, receiving, storage and inventory controls.
• Develop seasonal menus and assist with menu pricing and cost targets.
• Recruit, train and mentor kitchen staff; support rostering.
• Monitor wastage and contribute to profitability initiatives.
• Analyse sales trends and participate in supplier negotiations.

Skills

Leadership

Team management

Communication

Pressure handling

Education

Diploma of Hospitality Management / Commercial Cookery

Tools

Food Safety Certification

Job description

Flying Bear Pty Ltd in Sydney's waterfront venues seeks an experienced Sous Chef to support the day-to-day operations across two kitchens, working closely with the Head Chef to maintain culinary standards and lead our kitchen teams. This role involves hands-on leadership in a dynamic, double-concept setting with exposure to menu development and staff mentorship.

You will manage service during peak periods, uphold food safety, control costs and help drive profitability through waste reduction and