Sous Chef — Kitchen Operations Leader

Second-in-command of a 20-person kitchen feeding Google, Canva and TikTok, with a clear path to running it.

Good at food. Good with people. Ready to run more than a section?

You might already be doing half this job without the title. You're the one people turn to when it gets busy. You train the new starter. You spot the problem before anyone names it. You care about what goes out the door.

If you've worked out you enjoy organising people as much as doing the work yourself, this is your next step.

Who we are

Feedwell is a Sydney corporate caterer. Every afternoon our PM production kitchen in the CBD produces and assembles salads, sandwiches, grazing boards, fruit, desserts and pastries at serious volume, and our food goes out daily to teams at Google, Canva, Amazon, TikTok, Salesforce and Louis Vuitton. The PM team is about 15 people and growing.

The role

You'll work beside our Production Manager as second-in-command of the PM shift. You'll set the shift up, organise people and stations, train new starters, coach the team on quality, and keep production on time and up to standard. You'll manage breaks and coverage, spot trouble early, like a bench slipping behind or a new starter struggling, and step in before it becomes a problem. And you'll help with rostering and shift planning as you learn how the whole operation runs.

Where this goes

Success in this seat is a simple progression.

• First, you know every bench well enough to demonstrate the work and coach it.
• Then, you run the shift on your own when the Production Manager is on leave, and it runs to the same standard.
• Then, you run the shift as your own.

Along the way you'll learn rostering, labour planning, production monitoring, quality control and how to manage people properly, with an experienced manager beside you the whole time. We build our leaders through real responsibility and coaching. We don't wait for the finished article to walk in.

Who we're looking for

You might be a chef de partie, senior CDP, junior sous chef, production chef or catering chef. Or you might lead from the floor as a catering, functions or production supervisor. The title matters less than what you can do.

• You've got real hands-on food experience and can demonstrate the work on a bench, not just direct it.
• You can train someone properly, step by step, not just "watch me".
• You give clear direction and people follow it without drama.
• You notice when a shift is slipping and act early instead of hoping.

You don't need to arrive as a finished manager. You need strong fundamentals and the appetite to take on more.

This role probably isn't for you if

• You want a service kitchen. This is high-volume production, and the craft here is consistency at scale.
• Your leadership experience is front-of-house only, with no real bench work behind it.
• You're a strong cook who'd rather keep your head down than lead people.
• You've already run whole kitchens and this would be a step down. This seat is for someone stepping up.

The working week

Full-time, Monday to Friday (No Weekends): 12:30pm to 9:30pm Monday to Thursday and 12:30pm to 8:30pm on Friday.

How to apply

Apply now and we'll send you a short online questionnaire by email and text before progressing your application, and we move quickly on strong applications.