Sous Chef

About the role

The Sous Chef plays a key leadership role within the kitchen team at The Australian Heritage Hotel, one of The Rocks’ most iconic and character-filled venues. Working closely with the Head Chef, you will support the day-to-day operation of a busy kitchen, helping to deliver consistently high-quality food and efficient service.

You will lead the kitchen team in the Head Chef’s absence while assisting with staff development, ordering, stocktakes, cost control and menu development. This is a hands-on role suited to an experienced chef who leads from the front, maintains high standards and contributes to a positive, organised and supportive kitchen culture.

With a strong local following, steady visitor trade and a unique heritage setting, the venue offers a dynamic working environment alongside genuine opportunities for professional growth and work–life balance.

Key responsibilities

• Lead and supervise the kitchen team during preparation and service.
• Support the Head Chef with the overall management and performance of the kitchen.
• Maintain consistent food quality, presentation and portion standards.
• Manage ordering, receiving and appropriate storage of food and kitchen supplies.
• Complete regular stocktakes and maintain accurate stock records.
• Monitor food costs, wastage, portion control and kitchen expenditure.
• Assist with menu development, recipe creation, costing and seasonal updates.
• Ensure preparation levels are appropriate for forecast trade, functions and events.
• Train, support and provide direction to chefs, apprentices and kitchen staff.
• Assist with rostering and maintain appropriate staffing levels within budget.

About you

• Previous experience as a Sous Chef or strong experience in a senior chef position.
• Proven ability to lead a kitchen team in a busy hospitality environment.
• Strong knowledge of ordering, stock control, food costing and waste management.
• Experience contributing to menu development and recipe costing.
• Excellent organization, communication and time-management skills.
• Strong understanding of food safety and workplace health and safety requirements.
• A hands-on, reliable and solutions-focused approach.
• Relevant commercial cookery qualifications.