Sous Chef

We’re seeking a forward-thinking, innovation-driven Sous Chef to join, lead and energise our culinary brigade. Located in the heart of Sydney overlooking Hyde Park, we pride ourselves on delivering exceptional dining experiences across our restaurant Bistro and Bar at Thirty6, 24 hours Room Service, Windows on the Park as breakfast venue and the events operations, catering up to 300 people.
This is your opportunity to make this position your own. Whether you are an experienced Sous Chef or a Senior CDP looking to step up, this is a rare opportunity to advance your career in a growing and supportive environment. Training and mentorship will be provided to ensure you have the skills and knowledge to succeed in this important role.
What You’ll Be Doing:
Lead the kitchen with creative energy in the Executive Chef’s absence, championing fresh concepts and modern techniques
Elevate presentation and flavour profiles through seasonal, locally inspired innovation
Co-create and refine menus that surprise and delight—balancing guest expectations with culinary daring
Have strict stock control procedures implemented and maintained ensuring minimum wastage
Liaise with the rest of the Hotel regarding any exciting changes to menu items
Assist the Executive Chef with preparation of rosters
Cultivate positive work environment and in development of kitchen team members
Must have previous experience in a similar role in the hotel industry
A strong understanding of food cost and control
A strong understanding of food safety requirements and HACCP
Strong product knowledge of seasonal ingredients
Culinary trade qualification
Computer & administrative skills
Must have valid full Australian working rights – sponsorship is not available for this role
Available to work flexible rosters and PM shifts
Applicants must have full working rights in Australia at the time of application.

Employment type
Full-time

Work arrangement
No