Sous Chef

The Coffee Club Springfield Orion is seeking an experienced Sous Chef to support the management of kitchen operations and lead the kitchen team in delivering high-quality meals and consistent food presentation standards. The role involves supervising staff, maintaining food quality and hygiene standards, assisting with stock control, and supporting efficient kitchen operations in a busy hospitality environment.

Benefits

• Competitive salary package of AUD 79,000 plus superannuation
• Full-time stable employment
• Opportunity to work within a nationally recognised hospitality brand
• Supportive and team-oriented workplace environment
• Ongoing training and professional development opportunities

Task & responsibilities

• Supervise and coordinate kitchen operations and food preparation activities
• Prepare, cook and present high-quality meals in accordance with menu and presentation standards
• Assist in menu planning and development of chef’s specials and seasonal menu items
• Monitor food quality, portion control and consistency of presentation
• Supervise, train and support cooks and junior kitchen staff
• Maintain stock control including ordering, receiving, storage and stock rotation procedures
• Monitor kitchen costs, minimise wastage and support efficient labour utilisation
• Ensure compliance with food safety, hygiene, HACCP and workplace health and safety requirements
• Maintain cleanliness and organisation of kitchen and food preparation areas
• Assist with recruitment, induction and ongoing development of kitchen team members
• Coordinate kitchen operations to ensure smooth and timely food service throughout trading hours
• Work collaboratively with management and front-of-house staff to maintain operational efficiency

Qualification & experience

• Certificate III in Commercial Cookery or equivalent qualification – essential
• Certificate IV in Commercial Cookery or higher qualification preferred
• Food Safety Supervisor Certificate - essential
• Minimum 2 years of experience in a café or casual dining environment
• Strong knowledge of kitchen operations, food preparation and stock management
• Proven leadership and team supervision skills
• Ability to work efficiently in a fast-paced hospitality environment