search Browse Jobs
Sous Chef | Mon-Fri, Full-time | Sydney, NSWSodexo · New South Wales, NSW, au
Sodexo logo

Sodexo

company page ↗

Sous Chef | Mon-Fri, Full-time | Sydney, NSW

🗓️ Posted 2026-08-21 New South Wales, NSW, au Full-time Hybrid Hospitality Tourism
💰 Salary Not shared 📊 Market A$5,000–A$6,500/mo

About the Company

At Sodexo, you'll be part of a team that keeps operations running smoothly and helps communities thrive every day. From corporate workplaces to remote and mine-site operations, your work will have real, visible impact where it matters most. We offer meaningful careers and opportunities to grow, in a culture where safety, inclusion, wellbeing and purpose shape how we work, so you can truly belong, act to make an impact, and thrive. Sodexo is a people business, employing over 400,000 people worldwide and thousands here in Australia. Our employees, who personify Sodexo's unique values of Service Spirit, Team Spirit and Spirit of Progress, are our greatest asset through their commitment and dedication. We believe the more diverse we are, the stronger we are. No matter your background, we will do all we can to help you thrive. We are committed to promoting equal opportunities, valuing diversity, and creating an inclusive working environment for all our employees. At Sodexo, we are a proud Equal Opportunity Employer and encourage applications from all applicants.

Responsibilities

  • ● Support the Head Chef in coordinating the day-to-day operations of the kitchen.
  • ● Coordinate food preparation and production across breakfast, lunch and function services.
  • ● Supervise Chefs, Cooks and Kitchen Hands, providing coaching, guidance and on-the-job training.
  • ● Delegate daily tasks and monitor workflow to ensure efficient kitchen operations.
  • ● Maintain consistently high standards of food quality, presentation and customer satisfaction.
  • ● Ensure compliance with Sodexo food safety procedures, HACCP, GMP and GHP requirements.
  • ● Maintain accurate food safety, temperature monitoring, stock rotation, waste and other required records.
  • ● Conduct stocktakes, monitor inventory levels and support food ordering.
  • ● Respond professionally to customer feedback and food-related concerns.
  • ● Support pre-start meetings, team capability and performance development.
  • ● Promote a strong safety culture and ensure kitchen team members follow all health, safety, environmental and quality requirements.
  • ● Support continuous improvement initiatives focused on food quality, efficiency, sustainability and food waste reduction.
  • ● Act as the operational lead during the Head Chef's absence.

Requirements

  • ● Trade Certificate and/or Certificate III or IV in Commercial Cookery.
  • ● Food Safety Supervisor Certificate.
  • ● Previous experience as a Sous Chef, Chef de Partie or similar supervisory role.
  • ● Experience within premium hospitality, hotels, corporate dining or contract catering.
  • ● Demonstrated experience supervising kitchen teams in a high-volume commercial environment.
  • ● Experience managing food production, stock control and food safety systems.
  • ● Strong knowledge of HACCP, food safety and hygiene requirements.
  • ● Strong leadership, communication and organisational skills.
  • ● A passion for delivering high-quality food and exceptional hospitality.
  • ● The ability to coach, support and develop kitchen team members.
  • ● First Aid Certificate is desirable.
  • ● Full unrestricted working rights within Australia.