Sous Chef

The Sous Chef is a hands-on operational leadership role responsible for executing the Head Chef’s culinary plan across GIO Stadium, Manuka Oval and EPIC Conference Centre. The role coordinates day-to-day food production for corporate functions, hospitality packages, events and other catered experiences.

Working from approved menus, recipes, event briefs and culinary standards established by the Head Chef, the Sous Chef translates these requirements into production plans, preparation schedules, labour requirements and kitchen workflows.

The Head Chef owns the culinary result; the Sous Chef owns production execution.

Key accountabilities· Production planning and execution

o Plan and coordinate food production based on confirmed event requirements, menus, guest numbers and service times.

o Oversee preparation, cooking, finishing and delivery to ensure production is completed on time.

o Identify and address production challenges, escalating significant issues to the Head Chef.

· Preparation and scheduling

o Develop and communicate daily and event-based preparation schedules.

o Allocate tasks and responsibilities to chefs and kitchen staff.

o Monitor progress to ensure production deadlines and priorities are met.

· Production labour

o Plan and coordinate kitchen staffing requirements based on production and event demands.

o Allocate labour efficiently within approved budgets and staffing levels.

o Monitor productivity and support the Head Chef in achieving labour cost targets.

· Kitchen readiness

o Ensure the kitchen, equipment, ingredients and staff are prepared for upcoming events.

o Maintain organised, efficient and safe production environments.

o Ensure food is correctly prepared, packed, stored and ready for event delivery.

· Event-day kitchen operations

o Oversee event-day kitchen workflows and service timing.

o Resolve operational issues and maintain communication with event delivery teams.

· Food quality and standards

o Ensure food is prepared and presented consistently with approved recipes and culinary standards.

o Monitor portion control, presentation and product quality throughout production.

o Address quality issues and escalate significant concerns to the Head Chef.

· Waste management

o Manage production quantities to minimise overproduction and unnecessary waste.

o Monitor and record food waste in accordance with established procedures.

o Identify opportunities to improve production efficiency and reduce costs.

· Food safety and compliance

o Ensure compliance with HACCP, allergen management and food safety procedures.

o Maintain appropriate standards of cleanliness, storage, labelling and temperature control.

o Address food safety risks immediately and prevent unsafe products from being served.

· Team leadership

o Provide hands-on leadership, supervision and direction to chefs and kitchen staff during event preparation and service.

o Set clear expectations for performance, productivity and kitchen standards.

o Support staff training, development and accountability.

· Communication and collaboration

o Coordinate with Corporate Operations, Stock & Logistics and front-of-house teams to support successful event delivery.

o Communicate production requirements, operational challenges and staffing needs proactively.

Key outcomes

· Food production is completed to confirmed event requirements, guest numbers and service times, using approved menus, recipes and culinary standards.

· Preparation schedules, task allocation, ingredients, equipment and kitchen staffing are coordinated so the kitchen is ready for each event.

· Production labour is allocated within approved budgets and staffing levels, with productivity monitored and significant issues escalated to the Head Chef.

· Food quality, presentation, portion control and production quantities are consistent, with food waste recorded and opportunities for improvement identified.

· Food safety, allergen management, cleanliness, storage, labelling and temperature controls are maintained, with unsafe products prevented from being served.

· Kitchen staff receive clear direction and event delivery teams receive timely communication about production, service timing and operational issues.

Working relationships

a) Head Chef. Reporting line, approved menus, recipes, event briefs and culinary standards, production requirements, labour cost targets and escalation of significant issues.

b) Chefs and kitchen staff. Preparation schedules, task allocation, hands-on supervision, production and service standards, training and development.

c) Corporate Operations. Event requirements, service times, production coordination and event delivery.

d) Stock & Logistics. Ingredient readiness, packing, storage and coordination of food for event delivery.

e) Front-of-house teams. Service timing, operational communication and coordinated event delivery.

Authority

The Sous Chef does not have final authority to independently change approved menus, recipes, presentation standards or material product specifications. These remain the responsibility of the Head Chef.

Qualifications and experienceEssential

· Certificate III in Commercial Cookery or higher.

· At least three years’ experience as a Sous Chef or similar kitchen leadership role in high-volume catering, functions, hotels or events.

· Demonstrated ability to plan food production, preparation schedules, staffing and kitchen workflows across multiple functions or events.

· Experience supervising and developing kitchen teams in a busy, deadline-driven environment.

· Strong knowledge of food safety, allergen management, HACCP, portion control, yield and waste management.

· Strong communication, organisation and problem-solving skills, with the ability to deliver consistently against approved menus, recipes and culinary standards.

· Current Food Safety Supervisor certification and driver’s licence.

Desirable

· Experience in stadiums, large-scale event catering, production kitchens or public venues.

· Experience delivering premium corporate hospitality or function catering and coordinating large casual chef teams.

Work environment

This is a site-based, hands-on operational role within the corporate production kitchen and event environments.

The role operates in a high-volume, event-driven catering environment where production requirements vary significantly with the event calendar. Flexibility is required during major production and delivery periods, including evenings, weekends and public holidays.

Pay: $75,000.00 – $80,000.00 per year

Work Location: In person