Sous Chef - Corporate Catering & Events (Mon-Fri)

About the role

A growing corporate catering business in Sydney's CBD is recruiting an experienced, motivated Sous Chef for a full-time, Monday-to-Friday daytime role. The business produces fresh food for leading corporate clients and is expanding its hot-food and events offering, so the role combines hands-on kitchen leadership with commercial operations.

Key responsibilities

• Oversee daily kitchen operations, production schedules and workflow, working with the Operations Manager and Product Development Manager
• Lead, motivate and develop a team of chefs and catering staff
• Ensure consistent food quality, presentation and portion control
• Manage labour allocation, productivity and efficient kitchen operations
• Monitor food costs, minimise waste and maintain stock control
• Collaborate with management on menu development and new catering initiatives
• Help expand the hot-food and events catering operation
• Maintain high standards of food safety, hygiene and workplace safety
• Improve kitchen systems and support recruitment, training and development of kitchen staff

Required profile

• Currently a Senior Chef de Partie, Junior Sous Chef, Sous Chef or Production Chef ready for more responsibility
• Experience in a high-volume kitchen, corporate catering, production kitchen or events catering environment; large-scale catering or batch production experience highly regarded
• Previous experience supervising or leading kitchen staff
• Ability to manage multiple priorities and maintain standards under pressure

Required skills

• Strong culinary skills and commitment to quality and consistency
• Understanding of food costs, labour management and kitchen efficiency
• Organisation, time management and communication skills
• Positive, professional leadership style and willingness to develop others

What we offer

• Monday to Friday daytime hours, with evenings and weekends free
• Career progression into a broader kitchen operations and leadership role
• An established, growing business with expansion plans
• Hands-on leadership of kitchen production, people and performance
• Experience in labour management, food costs, productivity and operational planning