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Executive Sous Chef - Night Shift

Employment Hero -
Guildford NSW

Apply Now

Job Details

Permanent | Full-time
21 hours ago

Benefits

Employee discount
On-site parking

Qualifications

Supervising experience
Organisational skills
AI
Food safety
Leadership
Communication skills
Kitchen experience

Full Job Description

AI Job Summary

Minimum 3–5 years in a high-volume commercial kitchen or food manufacturing environment.
Lead, supervise, train, and motivate kitchen/production teams.
Knowledge of food safety systems, SQF standards, HACCP, and quality compliance requirements.

Role Type

On-site • Permanent • Full-time • Associate

Description

About Us:

My Muscle Chef (MYMC) is Australia’s premium fresh ready-made meal and functional food and beverage company. Based in Sydney NSW, we are growing quickly to extend our position as the online direct to consumer and retail industry leader in an industry that is experiencing explosive growth.

Since 2013, we have experienced continuous growth & hold enormous ambition to remain an industry leader. We are seeking high energy individuals to join our entrepreneurial team and culture to help us unlock our next phase of hyper growth.

MYMC Values:

We pride ourselves on a set of values that tangibly guide our behaviours and decisions, so we can grow the business and enjoy a world-class working experience.

Find a Better Way.

Walk in our Customers’ Shoes. Everyday.

Challenge Ideas and Champion Solutions.

Integrity is Stronger than Muscle.

Enjoy the Journey!

About the role:

Night Shift: Sunday to Thursday from 10:15pm – 6:21am at our Yennora factory.

The Executive Sous Chef is responsible for leading the day-to-day operations of the kitchen, supporting the Executive Chef and Head Chef in delivering consistent product quality, food safety compliance, and team performance.

This role drives operational excellence across production scheduling, kitchen standards, staff development, and stakeholder communication, ensuring MYMC’s culinary output meets the highest standards of quality and efficiency.

Key Responsibilities but not limited too:

Operations

Daily Operations & Communication – Lead daily morning handover and team meetings with all Sous Chefs across departments to review operational updates, identify issues, and align on priorities. Ensure staff rosters are prepared in advance and establish a clear production and staffing plan following discussions.
Kitchen Oversight & Audit Readiness – Conduct thorough kitchen walk-throughs after morning meetings to assess all areas for operational readiness, cleanliness, and efficiency. Address any gaps immediately with supervisors and ensure the kitchen remains SQF audit-ready at all times.

People

Team Leadership & Development – Supervise, train, and motivate kitchen staff, including chefs, cooks, and production personnel. Conduct training sessions, provide ongoing feedback, and support performance management initiatives.

Quality & Food Safety

Quality Assurance & Standards Compliance – Ensure consistent product quality by enforcing standardised recipes, production processes, and company quality guidelines. Monitor production to ensure full compliance with MYMC standards.
Quality Control & Record Management – Oversee quality control processes, ensuring accurate documentation of production data, QC checks, and compliance records. Maintain adherence to all regulatory and company requirements.
Equipment Maintenance & Hygiene – Ensure all kitchen equipment is properly maintained, cleaned, and sanitised. Liaise with maintenance teams to address breakdowns and implement preventative maintenance schedules.

Administration & Communication

Administrative & Payroll Support – Review and approve timesheets as allocated by the Head Chef. Allocate dedicated time for administrative duties, including internal communications, reporting, and operational documentation

Culinary Innovation

Menu Development & Innovation – Collaborate with the Head Chef and Executive Chef to review and refine existing recipes and menus. Contribute to innovation by developing new products or improving current offerings to meet customer and business needs.

Skills & Experience:

Minimum 3–5 years’ experience in a high-volume commercial kitchen or food manufacturing environment.
Demonstrated leadership ability with experience supervising and developing kitchen or production teams.
Sound knowledge of food safety systems, SQF standards, HACCP, and quality compliance requirements.
Strong organisational skills with the ability to manage production schedules, rosters, and cross-functional coordination.
Excellent communication skills with the ability to liaise effectively across kitchen, operations, and management teams.
A collaborative, solutions-focused mindset with a commitment to continuous improvement and product innovation.

What we offer you:

$1 meals and snacks on site
Employee discount on MYMC orders
Free parking on site
Training & Career Development Opportunities
A supportive & rewarding team environment
Reward & Recognition Program

Apply Now

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