Kitchen Manager/Chef

CoCo ICHIBANYA AustraliaPosition Description – Kitchen Manager / Sous Chef

Eligibility Requirement: Applicants must be Australian citizens or Australian permanent residents with full, unrestricted working rights in Australia.

Position Details

Position Title: Kitchen Manager / Sous Chef
Department: Back of House (BOH) / Kitchen Operations
Employment Type: Full-Time
Location: Melbourne, Victoria
Proposed Classification: Level 6 – Cook Grade 5 (Tradesperson), subject to applicable award coverage
Reports To: Shop Manager / Operations Manager / Company Management
Supervises: Chefs, Cooks, Kitchen Attendants and other BOH Employees

1. Position Summary

The Kitchen Manager / Sous Chef is responsible for the overall management, performance and daily operations of the kitchen at CoCo ICHIBANYA Australia, with primary responsibility for all Back of House (BOH) activities.

The primary responsibility of this position is to ensure the consistent implementation, execution and enforcement of CoCo ICHIBANYA Japan's Standard Operating Procedures (SOPs), recipes, food preparation methods, quality standards and kitchen operational requirements.

The Kitchen Manager / Sous Chef is expected to take full ownership of kitchen operations, ensuring that food quality, consistency, cleanliness, food safety, staff performance, operational efficiency and food cost control consistently meet company expectations.

This is a hands-on kitchen management position, not solely a supervisory or administrative role. The Kitchen Manager / Sous Chef is expected to actively participate in daily food preparation, cooking, plating, cleaning and service operations alongside the kitchen team whenever reasonably required.

The position requires strong operational discipline, leadership, accountability and the ability to independently manage kitchen operations while maintaining the standards established by CoCo ICHIBANYA Japan and Australian management.

The successful candidate must be comfortable working in a fast-paced, high-volume restaurant environment, where speed, accuracy, teamwork and consistency are essential to the successful operation of the business.

2. Key Responsibilities

A. Kitchen Operations and SOP Compliance

• Oversee and manage the daily kitchen operations, ensuring smooth and efficient service throughout operating hours.
• Implement, maintain and strictly enforce all CoCo ICHIBANYA Japan SOPs, kitchen procedures and brand standards.
• Ensure all food preparation, cooking methods, recipes, portion sizes and presentation follow approved CoCo ICHIBANYA specifications.
• Maintain consistent food quality, flavour, temperature and presentation across every service.
• Supervise kitchen opening, preparation, service and closing procedures.
• Monitor kitchen workflow and ensure adequate preparation and staffing to meet forecast customer demand.
• Identify operational inefficiencies and implement improvements with management approval.
• Ensure that only approved ingredients, recipes and food preparation methods are used unless otherwise authorised by management.

B. Hands-On Cooking and Food Production

• Actively participate in food preparation, cooking, plating and service during daily operations.
• Demonstrate proficiency in all kitchen stations and be capable of working independently when required.
• Lead by example by maintaining productivity, accuracy and consistency during busy trading periods.
• Assist kitchen employees during peak service, staff shortages or unexpected operational demands.
• Ensure food orders are completed accurately and within established service time targets.
• Maintain appropriate levels of prepared ingredients and products without compromising freshness or food safety.

C. Food Safety, Hygiene and Workplace Compliance

• Ensure kitchen operations comply with applicable Australian and Victorian food safety legislation, hygiene requirements and workplace health and safety obligations.
• Implement and maintain food safety procedures, including temperature monitoring, food storage, food handling, cleaning and sanitation.
• Maintain appropriate food safety records, cleaning schedules and operational checklists.
• Apply FIFO and FEFO stock rotation principles where appropriate.
• Maintain allergen awareness and ensure staff comply with approved allergen management and cross-contamination prevention procedures.
• Monitor personal hygiene, uniform standards and safe food handling practices.
• Ensure the kitchen, equipment, preparation areas and storage facilities are maintained in a clean, safe and organised condition.
• Immediately identify, report and address food safety concerns, equipment failures or operational hazards.

D. Kitchen Team Leadership, Training and Supervision

• Supervise, train, guide and coordinate all BOH employees during daily operations.
• Ensure kitchen employees receive appropriate training in CoCo ICHIBANYA SOPs, cooking methods, food safety and service expectations.
• Develop staff competency across multiple kitchen stations to support operational flexibility.
• Allocate daily duties and monitor kitchen employee performance.
• Support BOH rostering and labour allocation in coordination with the Shop Manager.
• Provide constructive feedback, coaching and performance guidance.
• Identify training needs and recommend further employee development.
• Maintain workplace discipline, professional conduct, teamwork and accountability.
• Assist management with recruitment, onboarding and performance reviews of kitchen employees.
• Promote a positive, respectful and productive working environment.

E. Inventory, Purchasing and Food Cost Control

• Monitor ingredient usage, kitchen stock levels and inventory requirements.
• Coordinate ordering and replenishment through approved suppliers in accordance with company purchasing procedures.
• Inspect incoming deliveries for quantity, quality, freshness and appropriate storage conditions.
• Conduct regular stocktakes and maintain accurate inventory records.
• Monitor portion control, food wastage, spoilage and unnecessary consumption.
• Assist management in achieving approved food cost and kitchen labour cost targets.
• Identify opportunities to improve kitchen productivity and minimise wastage without compromising CoCo ICHIBANYA quality standards.
• Investigate significant inventory discrepancies, excessive wastage or unusual food cost variations.

F. Fast-Paced Service and Operational Efficiency

• Manage kitchen workflow to ensure efficient food production during high-volume service periods.
• Coordinate kitchen preparation, cooking and dispatch to minimise customer waiting times.
• Ensure orders are prepared accurately, consistently and efficiently.
• Maintain effective communication between kitchen stations and FOH employees.
• Identify potential service delays and take appropriate corrective action.
• Adjust kitchen labour deployment according to trading volume and operational requirements.
• Maintain operational readiness for peak periods, promotions, special events and increased customer demand.
• Demonstrate the ability to balance speed, quality, food safety and cost efficiency.

G. Equipment and Kitchen Maintenance

• Ensure kitchen equipment is operated safely and in accordance with manufacturer instructions and company procedures.
• Monitor equipment performance and report maintenance or repair requirements promptly.
• Coordinate routine cleaning and preventive maintenance activities.
• Ensure proper handling and care of kitchen utensils, cooking equipment and storage facilities.
• Minimise equipment downtime and operational disruption.

H. Coordination with Shop Management and Front of House

• Work closely with the Shop Manager to ensure smooth daily restaurant operations.
• Maintain effective communication with FOH employees regarding service flow, food availability, order accuracy and customer feedback.
• Support management in addressing food quality concerns and customer complaints.
• Assist with operational planning, promotional campaigns, menu launches and new product introductions.
• Provide kitchen performance updates, operational concerns and improvement recommendations to management.
• Participate in management meetings, training sessions and operational reviews as reasonably required.
• Undertake other reasonable duties consistent with the position, qualifications and operational needs of the business.

3. Qualifications and Experience

Essential Requirements

• Australian citizenship or Australian permanent residency with unrestricted working rights.
• Relevant commercial cookery qualification, completed apprenticeship, recognised trade assessment or equivalent appropriate culinary training.
• Minimum 3 years of relevant experience working in Australian commercial kitchens.
• Demonstrated experience in a senior chef, Sous Chef, Chef de Partie, Kitchen Supervisor or equivalent kitchen leadership position.
• Strong understanding of Australian commercial kitchen operations, food safety regulations and workplace health and safety requirements.
• Demonstrated ability to supervise, train and coordinate kitchen employees.
• Proven experience in food preparation, cooking, inventory management, stock control and food cost management.
• Ability to implement and consistently enforce standardised recipes, operating procedures and quality assurance systems.
• Strong organisational, communication, problem-solving and time management skills.
• Ability to work independently and remain effective under pressure.
• Willingness to actively participate in daily kitchen operations rather than performing solely supervisory duties.
• Flexibility to work across weekdays, evenings, weekends and public holidays according to business requirements.

Highly Regarded Experience

• Previous experience in fast food, quick-service restaurants (QSR), casual dining chains or franchise restaurant operations.
• Experience working in high-volume, fast-paced commercial kitchens with standardised cooking procedures and strict service time requirements.
• Experience in Japanese or Asian restaurant operations.
• Familiarity with structured restaurant SOPs, centralised supply systems and corporate brand standards.
• Experience opening new restaurants or assisting with new kitchen setups.
• Experience training kitchen teams to meet national or international restaurant brand standards.
• Previous experience managing food costs, kitchen labour productivity and inventory in a multi-unit or chain restaurant environment.

4. Key Performance Expectations

The Kitchen Manager / Sous Chef will be assessed against the following operational standards:

• SOP Compliance: Consistent adherence to CoCo ICHIBANYA Japan's recipes, operational procedures and quality standards.
• Food Quality: Consistent flavour, appearance, portion size, freshness and temperature of all menu items.
• Service Efficiency: Accurate and timely food preparation, particularly during high-volume periods.
• Food Safety: Compliance with food safety, cleanliness and hygiene requirements.
• Kitchen Productivity: Efficient use of kitchen labour, preparation time and available equipment.
• Food Cost Control: Effective stock management, portion control and reduction of avoidable wastage.
• Staff Development: Successful training, supervision and ongoing competency development of kitchen employees.
• Operational Discipline: Reliable completion of opening, closing, cleaning, stocktake and operational checklists.
• Teamwork: Effective communication and coordination with the Shop Manager, FOH employees and company management.
• Accountability: Demonstrated ownership of kitchen performance and timely resolution or escalation of operational issues.

Specific performance targets may be established and reviewed periodically by company management.

5. Working Arrangements and Expectations

The Kitchen Manager / Sous Chef is expected to:

• Work according to the roster and reasonable operational requirements of the restaurant, subject to applicable employment laws and the employment contract.
• Be available for day, evening, weekend and public holiday shifts as reasonably required.
• Actively work alongside kitchen employees during normal service and peak trading periods.
• Attend company training, meetings, operational reviews and CoCo ICHIBANYA brand training as required.
• Follow all lawful and reasonable directions issued by the Shop Manager and company management.
• Maintain professional conduct, punctuality, confidentiality and compliance with company policies at all times.
• Support additional operational requirements during restaurant openings, staff training, promotional events and other business activities.

6. Authority and Accountability

The Kitchen Manager / Sous Chef is responsible for the day-to-day supervision and operational performance of the kitchen.

The position has the authority to coordinate kitchen duties, allocate work, supervise employees and take appropriate corrective action within company policies and delegated authority.

The Kitchen Manager / Sous Chef must seek management approval for significant purchasing commitments, menu changes, recruitment decisions, disciplinary actions and material changes to established operational procedures.

The Kitchen Manager / Sous Chef is directly accountable to the Shop Manager and company management for maintaining CoCo ICHIBANYA's kitchen operating standards.

7. Acknowledgement

This position description outlines the principal duties and expectations of the Kitchen Manager / Sous Chef. It is not intended to be an exhaustive list of responsibilities.

The employee may be required to perform other lawful and reasonable duties within their skills, qualifications and capabilities, consistent with the needs of the business and applicable employment laws.

The position description may be reviewed and updated by the company to reflect operational requirements, business development and changes to CoCo ICHIBANYA's standards and procedures.

Pay: $75,000.00 – $80,000.00 per year

Work Location: In person