Sous Chef

Sous Chef

Multiple Positions Available | Jamison and Yacht Club | Full-time

We are looking for experienced and motivated Sous Chefs to join the kitchen team at our Jamison and Yacht Club Venues. This is a hands-on leadership role suited to someone who thrives in a busy service environment and enjoys supporting a high-performing kitchen team.

Reporting to the Executive Chef, you will play a key role in the day-to-day operation of the kitchen, maintaining food quality, ensuring WHS compliance and supporting a positive kitchen culture. This role suits a Sous Chef who is confident on the tools, organised, and committed to consistent standards.

Key responsibilities

• Assist the Executive Chef with daily kitchen operations and service delivery.
• Prepare and cook food in line with recipes, quality standards, and presentation guidelines.
• Supervise, train, and support kitchen staff during service and prep.
• Maintain high standards of food safety, hygiene, and sanitation in line with HACCP requirements.
• Monitor food quality, portion control, and waste minimisation.
• Support inventory control, ordering, and stock rotation.
• Ensure kitchen equipment is maintained and used correctly.
• Foster positive working relationships between the kitchen and front-of-house teams.

Requirements

Certificate III in Commercial Cookery (or equivalent, valid in Australia)

Minimum 3 years’ experience as a Sous Chef or in a senior kitchen role.

Strong knowledge of food preparation techniques, kitchen operations, and food safety practices

Proven ability to lead, train, and support kitchen teams

Well organised, reliable, and able to manage competing priorities during service

Comfortable working a rotating roster including evenings, weekends, and public holidays

Strong communication skills and a collaborative approach to teamwork