Sous Chef

About the role

Working closely with the Head Chef, you will help lead the kitchen team and ensure consistently high standards of food quality, presentation and service. The venue offers a diverse food operation including buffet dining, sports bar meals and functions/events, providing an exciting opportunity for a chef who enjoys variety and a fast-paced environment.

Key responsibilities

• Assisting the Head Chef with day-to-day kitchen operations
• Supervising and supporting kitchen staff during busy services
• Preparing and cooking food across buffet, sports bar and function menus
• Ensuring food quality, consistency and presentation
• Assisting with menu preparation and specials
• Managing food preparation and stock levels
• Maintaining high standards of food safety, hygiene and cleanliness
• Helping coordinate large functions and busy service periods
• Training and mentoring junior kitchen staff
• Following food safety, OH&S and kitchen procedures

About you

• Previous experience as a Sous Chef or senior Chef
• Confident working in a high-volume kitchen
• Experience with buffet, functions, pub/sports bar or similar hospitality operations
• Ability to lead and motivate a kitchen team
• Works well under pressure
• Strong organisational and time-management skills
• Takes pride in food quality and presentation
• Strong understanding of food safety and kitchen hygiene
• Reliable, professional and a team player

Benefits

• Competitive salary based on experience
• Full-time or part-time opportunities
• Supportive and friendly team environment
• Variety across buffet, sports bar and functions
• Opportunity to grow within the business
• Consistent work in a busy Point Cook venue