Sous Chef – Production & The Cutaway
Core
Lead daily kitchen operations for high-volume events, festivals, and corporate functions at ICC Sydney and The Cutaway, ensuring exceptional food quality and safety.
Role type
Senior Sous Chef (Production)
Builds
Culinary experiences for events, festivals, and corporate functions
Domain
Hospitality, Convention, and Exhibition
Required skills
High-volume kitchen management, multi-section team leadership, ISO 22000 and HACCP compliance, food cost and portion control, rostering, fresh seasonal produce sourcing, adaptability to changing situations
Preferred skills
Experience in convention/exhibition industry, ability to work across multiple kitchens, passion for food
Technologies
ISO 22000, HACCP
Responsibilities
Oversee team member management within the Production kitchen, manage preparation for all events across multiple sections, maintain strict food safety standards and presentation guidelines, lead and motivate team members to ensure high performance, manage day-to-day kitchen operations including cost and wastage control
Seniority
Senior, hands-on IC