Sous Chef

Royal Perth Yacht Club; Crawley; On-site; GBP 60,000 - 80,000; Full time

Job summary

A prestigious waterfront club in Crawley is seeking an experienced Sous Chef to assist the Head Chef in delivering exceptional dining experiences. Candidates should have proven experience in high-volume settings and a Certificate III in Commercial Cookery. Key responsibilities include overseeing kitchen operations, ensuring food quality, and mentoring team members. This role offers a balanced roster and competitive remuneration in a dynamic team environment.

Benefits

Work in a unique waterfront location

Supportive team environment

Balanced roster

Competitive remuneration package

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie in high-volume environments.
• Strong knowledge of à la carte and function service.
• Ability to thrive in a fast-paced, high-pressure environment.

Responsibilities

• Support the Head Chef in leading all kitchen operations.
• Maintain exceptional food quality and consistency across all menus.
• Train and mentor team members to develop their skills.

Skills

Leadership

Communication

Food Safety Knowledge

Team Collaboration

Education

Certificate III in Commercial Cookery

Job description

Step into a leadership role at one of Perth’s most respected waterfront clubs.

Royal Perth Yacht Club (RPYC) is seeking an experienced and motivated Sous Chef to support the Head Chef in delivering outstanding dining and event experiences across à la carte service, member functions, and events.

Sous Chef – Royal Perth Yacht Club

📍 Perth, WA | Hospitality | Members’ Club

About the Role

As Sous Chef, you will be the right hand to the Head Chef, ensuring the smooth day‑to‑day running of the kitchen. You’ll balance hands‑on cooking with leadership responsibilities—supporting menu execution, training, and overseeing standards of quality and consistency. This role is ideal for a skilled chef with strong operational focus, ready to grow in a dynamic environment.

Key Responsibilities

• Support the Head Chef in leading all kitchen operations across à la carte dining and member functions.
• Assume full responsibility for kitchen operations in the Head Chef’s absence.
• Maintain exceptional food quality and consistency across all menus.
• Oversee rostering, delegating duties to Chefs de Partie and kitchen staff.
• Liaise with the Head Chef, Food & Beverage Manager, and service teams to ensure smooth operations.
• Monitor stock rotation, ordering, and food safety compliance.
• Train and mentor team members, developing their skills and knowledge.
• Uphold hygiene, grooming, OH&S, and food safety standards.
• Ensure the protection, cleanliness, and maintenance of all kitchen equipment.

What We’re Looking For

• Certificate III in Commercial Cookery (minimum).
• Proven experience as a Sous Chef or Senior Chef de Partie in high‑volume restaurants, hotels, or clubs.
• Strong knowledge of à la carte and function service.
• Excellent leadership, delegation, and communication skills.
• Sound understanding of food safety, OH&S, and compliance standards.
• Ability to thrive in a fast‑paced, high‑pressure environment.
• A collaborative approach, with a passion for consistency and innovation.

Why Join RPYC?

• Work in a unique waterfront location on the Swan River.
• Supportive, professional team environment.
• Balanced roster with a focus on work/life balance.
• Competitive remuneration package.

How to Apply

If you’re a talented Sous Chef looking to take the next step in your career and play a key role in shaping the dining experiences of a well‑established members’ club, we’d love to hear from you.