We are looking for an experienced and motivated Sous Chef to join the kitchen team at our Jamison Canberra Southern Cross Club. 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
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