Job Description

Sous Chef

Multiple Positions Available | Jamison and Yacht Club | Full-time

We are looking for experienced and motivated Sous Chefs to join the kitchen team at our Jamison and Yacht Club Venues. This is a hands-on leadership role suited to someone who thrives in a busy service environment and enjoys supporting a high-performing kitchen team.

Reporting to the Executive Chef, you will play a key role in the day-to-day operation of the kitchen, maintaining food quality, ensuring WHS compliance and supporting a positive kitchen culture. This role suits a Sous Chef who is confident on the tools, organised, and committed to consistent standards.

Key responsibilities:

• Assist the Executive Chef with daily kitchen operations and service delivery.
• Prepare and cook food in line with recipes, quality standards, and presentation guidelines.
• Supervise, train, and support kitchen staff during service and prep.
• Maintain high standards of food safety, hygiene, and sanitation in line with HACCP requirements.
• Monitor food quality, portion control, and waste minimisation.
• Support inventory control, ordering, and stock rotation.
• Ensure kitchen equipment is maintained and used correctly.
• Foster positive working relationships between the kitchen and front-of-house teams.

Requirements:

• Certificate III in Commercial Cookery (or equivalent, valid in Australia)
• Minimum 3 years’ experience as a Sous Chef or in a senior kitchen role.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety practices
• Proven ability to lead, train, and support kitchen teams
• Well organised, reliable, and able to manage competing priorities during service
• Comfortable working a rotating roster including evenings, weekends, and public holidays
• Strong communication skills and a collaborative approach to teamwork