Sous Chef | Busy City Based Hotel | $80K - $85K

• City Based with loads of transport options
• Competitive Salary and condintions on offer
• Supportive Senior Management

The Role:
As Sous Chef, you’ll work closely with the Head Chef to manage a higher-volume kitchen while maintaining standards across multiple service styles. From busy bistro trade to medium-scale events, you’ll play a key role in ensuring consistency, efficiency, and a positive kitchen culture.
Key responsibilities include:

• Supporting the Head Chef in leading a larger kitchen team
• Overseeing day-to-day kitchen operations, including prep, service, and pass management
• Maintaining quality and consistency across a la carte dining and events
• Assisting with rostering, stock control, ordering, and compliance
• Training and mentoring junior chefs and apprentices
• Driving a calm, professional, and team-first environment

  
What We’re Looking For

• Proven experience as a Sous Chef or Junior Sous (or Senior Sous/ Head chef, looking for more hands on work & less responsibility) in a higher-volume Hotel, club, or restaurant
• Strong leadership skills and the ability to run the pass during busy service
• Knowledge of large-scale catering and events an advantage
• High standards of food safety, compliance, and kitchen organisation
• A relationship builder with a positive attitude and passion for food
• Full Australian working rights

  
What’s On Offer

• $75K–$90K + Super
• Beautiful waterside venue with a strong reputation
• Busy, varied kitchen with a mix of casual dining and events
• Supportive management and a professional kitchen team
• Opportunity to grow your leadership skills in a respected venue

  
If you’re a motivated chef with the skills to lead in a fast-paced, service-driven environment, this is your chance to join a thriving venue and take the next step in your career.
 

Consultant

smcguire@frontlinehospitality.com.au

Reference number: 1241165
Profession:Hospitality & TourismChefs/Cooks

Company: Frontline Recruitment
Date posted: 18th Sep, 2026