Sous Chef

4 hours ago

Mudgee New South Wales, Australia Blue Wren Farm Full time $60,000 - $90,000 per year

Sous Chef – Restaurant Operations

We are looking for an experienced and motivated Sous Chef to join our team, supporting the Head Chef in leading daily kitchen operations and maintaining the highest standards of food and service. This role suits a hands-on leader who thrives in a fast-paced environment and takes pride in mentoring others.

We're looking for someone with:

  • Strong leadership, communication and time-management skills
  • Proven experience supervising a kitchen team in a busy restaurant environment
  • Excellent organisational skills with a focus on consistency and efficiency
  • Sound knowledge of ordering systems, stock control and food cost management
  • High standards in presentation, preparation and attention to detail
  • A collaborative approach with the ability to motivate and inspire the team
  • Flexibility to work nights, weekends and public holidays as required

Roles and responsibilities:

  • Support the Head Chef in all aspects of day-to-day kitchen operations.
  • Manage and coordinate kitchen staff, ensuring smooth service and clear communication.
  • Oversee ordering, stock management and inventory control to maintain efficiency and minimise waste.
  • Maintain high levels of food quality, presentation and consistency across all service periods.
  • Ensure all health, safety and hygiene standards are upheld at all times.
  • Contribute to menu development, dish innovation and seasonal specials.
  • Train, mentor and support junior chefs to foster skill development and a positive team culture.
  • Step up to lead the kitchen in the absence of the Head Chef.
  • Carry out any other reasonable duties as requested by the Management Team.

Benefits & work-life balance:

We value balance, teamwork and a supportive environment where our people can do their best work. As Sous Chef, you'll enjoy:

  • A five-day roster with two to three nights per week
  • Genuinework–life balancerarely found in hospitality
  • A positive, respectful and professional kitchen culture
  • The opportunity to work with quality seasonal produce and contribute to a creative, team-driven menu
  • A stable, well-structured environment where organisation and teamwork are valued

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