Sous Chef

The Catering Project Education is seeking an experienced and motivated Sous Chef to join our kitchen team in a university student residential hall and dining environment.

Reporting to the Head Chef, this is a full-time position working in a busy, fast-paced and team-oriented kitchen providing nutritious, high-quality meals for university students.

This is an excellent opportunity for a passionate Sous Chef who enjoys working in a high-volume environment, leading a kitchen team and maintaining consistently high standards of food quality, presentation, food safety and service.

Duties include, but are not limited to:

·       Support the Head Chef in the day-to-day management and operation of the kitchen.

·       Oversee food preparation, production and service to ensure meals are delivered on time and to a consistently high standard.

·       Lead and supervise the kitchen team during food preparation and service periods.

·       Ensure all food is prepared in accordance with approved recipes, menus, SOPs and food safety requirements.

·       Assist with stock control, ordering, receiving and storage of food and kitchen supplies.

·       Manage and maintain HACCP procedures, food safety checks and kitchen hygiene standards.

·       Ensure compliance with all relevant Food Safety and WHS requirements.

·       Assist with rostering and labour planning to ensure appropriate staffing levels across meal services. 

·       Respond professionally to student and client feedback and assist with implementing appropriate corrective actions.

·       Maintain a positive, respectful and safe working environment within the kitchen.

·       Assist the Head Chef with general administration and operational tasks as required.

Essential Criteria

·       Minimum 2 years' experience in a Sous Chef or similar senior kitchen role.

·       Experience in high-volume catering, ideally within a university, residential college, boarding school, education or institutional dining environment.

·       Strong interpersonal and communication skills and ability to influence key stakeholders.

·       Excellent organisational and time-management skills.

·       Experience with high-volume food preparation and service.

·       Strong knowledge of food safety, hygiene and HACCP requirements.

·       Experience with stock control, ordering and inventory management.

·       Ability to work effectively under pressure and meet service deadlines.

·       A proactive, hands-on approach to kitchen operations.

·       Strong understanding of WHS requirements and a commitment to maintaining a safe workplace.