About Venues Canberra
Venues Canberra is a division of the ACT Government responsible for managing the Territory’s major sporting, entertainment, and exhibition venues, including GIO Stadium Canberra, Manuka Oval, and the EPIC Conference Centre. These venues host a diverse and dynamic range of local, national, and international events that contribute to the cultural and economic vitality of the Canberra region.
As the preferred supplier of all Food and Beverage services across Venues Canberra, Northbourne Group is proud to deliver exceptional hospitality experiences in these high-profile venues.
Position Overview
The Sous Chef is a hands-on leadership role responsible for supporting the Head of Kitchen Operations in the planning, coordination and execution of back-of-house food production across match days, concerts, corporate functions, exhibitions and major events.
This role has primary ownership of production coordination, prep planning, kitchen readiness and stock control execution across all venues. The Sous Chef works closely with the Stock & Logistics Manager and kitchen teams to ensure food is prepared, packed, distributed and recovered accurately and efficiently, while maintaining quality, consistency, food safety and event readiness.
The role is critical in ensuring kitchens are operationally prepared, production runs are clearly scheduled, stock is controlled, and BOH teams are coordinated to deliver service on time and to standard.
Key Responsibilities:
Production Coordination
* Assist the Head of Kitchen Operations in leading BOH execution for match days,
concerts, functions and exhibitions.
* Oversee food preparation, production runs, plating, packing and service readiness
across all kitchens, including corporate, production and retail.
* Build and communicate production schedules, prep sheets and event allocations
aligned to event briefs, menu requirements and service timelines.
* Coordinate execution sequencing across prep, pack and service to ensure all food is
ready on time and delivered to the required standard.
* Ensure kitchen production is organised efficiently across multiple service streams and
venues.
Prep Planning & Event Allocation
* Own the preparation and communication of daily and event-based prep plans.
* Translate event briefs into clear production requirements, kitchen allocations and
workload plans.
* Ensure all production teams understand quantities, timing, menu requirements and
service priorities.
* Adjust prep and production plans as required in response to operational changes, late
bookings, revised numbers or supply issues.
Stock Control & Stocktake Execution
* Maintain stock control systems across all BOH areas.
* Coordinate and participate in regular stock takes across food, packaging and related
kitchen consumables.
* Track wastage, monitor stock variances and provide accurate waste and variance
reporting to the Head of Kitchen Operations.
* Support stock rotation, portion control and disciplined product handling to minimise loss and maintain budget performance.
* Work closely with the Stock & Logistics Manager to ensure accurate stock distribution, transfers and recovery across all venues.
Ordering Execution
* Raise and coordinate orders as required in line with approved product lists, event
allocations and par levels.
* Follow up supplier ETA’s, monitor incoming deliveries and proactively resolve shortages or supply issues.
* Escalate exceptions, substitutions or urgent supply risks to the Head of Kitchen
Operations as required.
* Assist in ensuring product availability supports all event and service requirements
without over-ordering.
Event Readiness & Service Delivery
* Ensure kitchens, equipment, stock and staffing requirements are ready in line with event briefings and service plans.
* Conduct pre-service readiness checks and identify operational risks early, providing
practical solutions where required.
* Ensure smooth handover between prep, pack and service teams during event delivery.
* Support BOH execution during service to maintain timing, consistency and operational flow.
* Ensure all food released for service meets agreed recipe, portion, presentation and food safety standards.
Team Leadership
* Supervise and mentor chefs, kitchen hands and casual BOH staff during production runs and event days.
* Provide clear direction, service instructions and task allocation to BOH teams.
* Support the development of kitchen staff by reinforcing standards, systems and
expectations.
* Foster a positive, efficient and accountable kitchen culture during both prep and service periods.
Quality, Food Safety & Compliance
* Ensure consistent production quality across all menus, including retail, corporate functions and special events, through enforcement of recipe and portion standards.
* Coach the team during service to maintain consistency and presentation standards.
* Ensure all kitchen activity complies with HACCP, allergen management, temperature monitoring and food safety requirements.
* Maintain safe kitchen practices, cleanliness and compliance across all production and service environments.
* Stop or hold the release of any product that does not meet specification or food safety standards, and escalate immediately to the Head of Kitchen Operations.
Collaboration
* Work closely with the Head of Kitchen Operations on event planning, kitchen execution and issue resolution.
* Coordinate with the Stock & Logistics Manager to support accurate venue distribution, stock transfers and post-event recovery.
* Liaise with operations and service teams to ensure BOH readiness aligns with overall event delivery requirements.
* Represent kitchen production requirements clearly in internal operational briefings where required.
Decision Rights
* Final decision on: production run plans, including prep sheets, schedules and kitchen allocations, to ensure service timelines are achieved.
* Final decision on: execution sequencing across prep, pack and service to meet operational requirements.
* Final decision on: stock movement execution, including transfers, distribution and recovery, within approved par levels and event allocations.
* Authority to: escalate stock exceptions, shortages or operational risks requiring approval outside approved plans.
* Authority to: stop or hold service release of any product that does not meet specification or food safety standards and escalate immediately to the Head of Kitchen Operations.
Key Relationships
* Head of Kitchen Operations
* Head of Culinary
* Stock & Logistics Manager
* General Manager Venue Operations
* Operations & Event Delivery Manager
* Corporate & Event Coordinator / Corporate team
* FOH and Beverage Teams
* Casual Kitchen Staff and Contractors
Selection Criteria:
Essential
* Minimum 3 years’ experience as a Sous Chef or similar BOH leadership role in high-volume catering, functions or events.
* Demonstrated experience coordinating kitchen production across multiple service streams or venues.
* Strong capability in prep planning, kitchen coordination and event-based execution.
* Experience with stock control systems, stocktakes, wastage tracking and variance reporting.
* Sound understanding of food safety, allergen management and HACCP compliance.
* Ability to supervise teams in fast-paced environments while maintaining consistency and standards.
* Strong communication, organisation and problem-solving skills.
* Flexibility to work variable hours, including nights, weekends and public holidays.
Desirable
* Formal culinary qualifications, including Certificate III in Commercial Cookery or higher.
* Experience in stadiums, large-scale event catering, production kitchens or public venues.
* Experience working closely with logistics or warehouse teams in a multi-site operation.
* Exposure to structured kitchen systems, event allocation planning and large-format food production.
Work Environment
This is a site-based role requiring a strong operational presence across GIO Stadium, Manuka Oval and EPIC Conference Centre. The role supports high-volume and event-driven food operations and requires flexibility during key delivery periods, including evenings, weekends and public holidays.
Special Requirements
* Current Food Safety Supervisor certification
* Availability for event-based shifts, including weekends and evenings
* Current driver’s licence