About Fior
Fior is a neighbourhood destination in Gymea, bringing together Italian creativity and Aussie charm. Created by the team behind Jane and Arthur, Fior offers a share-focused menu full of seasonal, locally sourced produce, house-made pastas, mains and desserts, a roaming gelato trolley, and an elegant yet warm dining environment with open kitchen, bar, and terrace.
Our mission is to deliver memorable experiences: casual enough for regular weeknight dinners, celebratory enough for large groups. Fior prides itself on food quality, hospitality, creativity, and fostering a positive team culture.
The Role
As Sous Chef at Fior, you’ll be a key part of the kitchen leadership. You’ll support the Head Chef in all aspects of kitchen operations, ensuring consistency, quality, and efficiency; you’ll help build and mentor the kitchen team; you’ll collaborate on menu development; and you’ll ensure Fior continues to delight its guests with outstanding food and service.
Key Responsibilities:
- Oversee day-to-day kitchen operations — prep, production, plating, quality control
- Assist in menu planning and seasonal dish development, bringing creativity and innovation while respecting Fior’s Italian-Aussie style
- Manage and mentor junior kitchen staff, develop skills, maintain morale and teamwork
- Ensure food safety, hygiene, and cleanliness standards are met and exceeded
- Work with suppliers to source high quality ingredients, manage inventory, control food cost and waste
- Maintain consistency and presentation standards across all dishes
- Assist in scheduling, staff rostering, ensuring coverage during busy periods
- Step in for Head Chef when required
About You
We’re looking for someone who:
- Has minimum 2+ years experience in a Sous Chef or Junior Sous Chef role (or equivalent), with additional experience in other kitchen roles
- Is proactive, intuitive, eager to grow their culinary career
- Can mentor and train junior chefs, helping them develop their skills and reach their potential
- Works collaboratively with the Head Chef to lead the kitchen team & drive product quality and consistency
- Has strong skills in cost control, supplier relationships, inventory management, and keeping kitchen operations efficient and scalable
- Is passionate about food, with good understanding of Italian cooking techniques & seasonal/local produce; able to balance tradition with innovation
Pay: $70,000.00 – $80,000.00 per year
Work Location: In person
