Sous Chef
Core
Hands-on leadership role supporting a high-performing kitchen team in a busy service environment, ensuring food quality and operational standards.
Role type
Senior IC sous chef
Builds
Daily kitchen operations and service delivery for Jamison and Yacht Club Venues
Domain
Hospitality / Commercial Cookery
Required skills
Food preparation techniques, kitchen operations management, food safety practices, team leadership, inventory control, equipment maintenance
Preferred skills
HACCP compliance knowledge, waste minimisation strategies, front-of-house collaboration
Technologies
Commercial kitchen equipment
Responsibilities
Assist Executive Chef with daily operations, prepare and cook food to standards, supervise and train kitchen staff, maintain food safety and hygiene, monitor portion control and waste, manage inventory and stock rotation, ensure equipment maintenance, foster kitchen and front-of-house relationships
Seniority
Senior, hands-on IC