Pub Sous Chef - Eastern Suburbs - $95K+ Super

• $70K-$71K + Super
• Only 3 Saturdays out of 4 + a 3-day weekend every month
• Join a trusted national retailer with decades of heritage

This is a hands-on leadership role where you'll work alongside a skilled brigade of experienced chefs, managing service across 500 to 900 covers on busy days. The role demands someone who thrives in a fast-paced environment, communicates clearly under pressure, and has the drive to mentor junior staff while maintaining the standards that keep the kitchen running smoothly.

• Lead kitchen operations during high-volume service, managing a team of full-time chefs plus seasonal staff
• 45-hour week with a mix of single and double shifts, working in an established operation 

Preferred Requirements

• Proven experience working in high-volume kitchens, managing service across 500+ covers
• Strong communication skills and the ability to lead, train, and support kitchen staff effectively
• Genuine passion for food and commitment to maintaining quality and consistency
• Competence with back-of-house administration, including stock management and paperwork
• Ability to work collaboratively with the Head Chef and wider kitchen team under pressure

Preferred Qualifications

• Formal culinary training or equivalent hands-on experience in a professional kitchen
• Previous experience at sous chef level in a high-volume hospitality setting
• Food safety and hygiene certification current and relevant 

Reference number: 1250257
Profession:Hospitality & TourismChefs/Cooks

Company: Frontline Recruitment
Date posted: 12th Oct, 2026