Join The Fresh Collective, one of Australia’s leading hospitality groups, as a Sous Chef within our production kitchen team. This full-time position is based at our central kitchen in Sydney and plays a key role in delivering high-quality food for exclusive events and high-profile venues across the city.

ESSENTIAL FRESH SOUS CHEF REQUIREMENTS

• Certificate III in Commercial Cookery
• 4 years’+ experience in a 5-star hotel, large-scale restaurant or catering company
• Passionate about producing quality dishes
• Driven to achieve the highest standards in an efficient manner
• Strong time management and planning skills
• Able to effectively manage and motivate a team of chefs
• Excellent attention to detail
• Ability to follow standard recipes

Reporting to the Head Chef and Executive Chef, the Sous Chef is responsible for leading a team of chefs to produce high-quality food according to Fresh Collective’s standardised recipes and production systems. You’ll play a critical role in supervising day-to-day operations in the kitchen, maintaining food safety compliance, and ensuring timely and accurate execution of orders for events and venues.

• Supervise the preparation, cooking, packing, and quality control of all kitchen production
• Oversee the accurate, consistent preparation, presentation, and portioning of dishes in accordance with standardised recipes.
• Lead and mentor junior kitchen staff in daily production and safe work practices
• Communicate clearly with the Head Chef and kitchen leadership