Position: Sous Chef
Location: Foys Kirribilli
Reports to: Head Chef
Type: Full-time
Salary: $80,000 – $90,000 per annum plus superannuation
About Foys Kirribilli
Located within the iconic Sydney Flying Squadron, Foys Kirribilli is a waterfront restaurant known for quality food, warm hospitality and stunning harbour views. Our menu showcases premium Australian produce, fresh seafood, grilled meats and seasonal specials, combining bistro favourites with contemporary dining.
We are seeking a motivated Sous Chef to join our leadership team. This is an excellent opportunity for a skilled chef looking to further develop their leadership, menu development and operational management capabilities within a busy and growing venue.
Key Responsibilities
Operations and Compliance
- Assist Head Chef with the day-to-day management of kitchen operations.
- Lead kitchen service and supervise chefs and cooks during busy service periods.
- Ensure food is prepared and presented to company standards.
- Maintain compliance with food safety, hygiene and WHS requirements.
- Manage stock ordering, receiving and storage procedures.
- Conduct regular stocktakes and inventory controls.
- Monitor equipment performance and coordinate maintenance requirements.
- Ensure all kitchen documentation and food safety records are accurately maintained.
Menu and Food Quality
- Assist in the development of seasonal menus, daily specials and promotional offerings.
- Contribute ideas for new dishes and menu improvements.
- Work with suppliers to source quality ingredients and identify new product opportunities.
- Maintain recipe specifications, portion controls and presentation standards.
- Monitor food quality, consistency and customer feedback.
- Ensure all recipes and preparation methods are documented and followed by the team.
Financial Management & Stock Control
- Assist in achieving food cost and labour cost targets.
- Monitor wastage and implement strategies to improve profitability.
- Analyse sales trends and work with management to develop menu initiatives that drive revenue.
- Maintain accurate recipe costings and menu pricing information.
- Support supplier negotiations and purchasing decisions.
- Assist in forecasting stock requirements and managing inventory levels.
Leadership & Team Development
- Supervise, train and mentor kitchen staff.
- Assist with recruitment, onboarding and performance management.
- Support the preparation of kitchen rosters to meet operational requirements.
- Foster a positive, professional and collaborative team culture.
- Conduct on-the-job training and support staff development plans.
- Lead by example and maintain high standards of professionalism.
Key Requirements
- Diploma of Hospitality Management, Commercial Cookery or equivalent qualification.
- Minimum 1 year commercial kitchen management experience
- Strong knowledge of contemporary Australian dining and seasonal menu development.
- Food Safety Supervisor certification.
- Sound understanding of kitchen financial management including food costing, labour management and inventory control.
- Excellent communication and team leadership skills.
- Ability to work effectively under pressure in a fast-paced environment.
- Full Australian working rights.
Attributes:
- Strong leadership skills and confidence leading service.
- Passion for quality food and continuous improvement.
- Highly organised with excellent attention to detail.
- Positive and calm, with a solutions-focused approach.
- Flexible, adaptable and willing to support the wider team.
- Professional presentation and strong work ethic.
What We Offer:
- Competitive salary package.
- 30% employee discount across Bird & Bear Group venues.
- 20% friends and family discount while working.
- Staff meals provided on shift.
- Ongoing training and career development opportunities.
- Opportunity to work in a unique waterfront venue.
- Supportive and collaborative team environment.
How to apply: Click on the Apply Now button to apply through Zapid.
