We’re looking for an experienced Senior Sous Chef to work alongside the Head Chef as second-in-command. You’ll help lead the kitchen day to day, deputise in the Head Chef’s absence, and shape the food and culture of the venue.

Benefits

• An excellent annual salary package of $75,000 - $85,000, plus superannuation
• Paid annual leave, personal/carer’s leave and all other leave entitlements
• All Fair Work entitlements and National Employment Standards, honoured in full
• A leadership role with genuine influence over the menu, standards and kitchen culture
• A supportive, respectful team in an iconic Canberra venue

Task & responsibilities

• Act as second-in-command to the Head Chef, taking full responsibility for the kitchen in their absence
• Lead kitchen operations, ensuring efficient, high-quality service across every shift
• Recruit, train, mentor and develop the kitchen team, including rostering and performance reviews
• Drive seasonal, cost-effective menu development
• Manage food costings, budgets, GP targets and wastage reporting
• Oversee stock control, ordering, rotation and supplier relationships
• Run multiple sections during high-volume service, leading by example on the line
• Champion food safety, hygiene and WHS compliance, including food safety plans, audits and documentation
• Coordinate equipment maintenance, repairs and servicing
• Work closely with management and front-of-house to deliver an outstanding guest experience

Qualification & experience

• Proven experience as a Senior Sous Chef or Sous Chef in a busy, high-volume kitchen
• Demonstrated ability to lead, motivate and develop a kitchen team, including other senior staff
• Advanced knowledge of cooking techniques, menu design and kitchen operations
• Commercial awareness, with experience managing costings, ordering and rostering
• Composure under pressure, with consistently high standards
• Strong understanding of food safety standards, HACCP and WHS requirements
• Excellent communication and organisational skills
• Relevant culinary qualification (Cert III/IV in Commercial Cookery or equivalent) or equivalent industry experience
• Experience in a café, restaurant or venue environment is highly regarded