Are you a creative and passionate culinary professional looking to make your mark in a dynamic, high-energy environment? The brand new Station Hotel, part of the O’Hara Group, is seeking a Sous Chef to join our team and become the right-hand support for our Head Chef. If you are creative, innovative and want to have real input in to the menu, this is the opportunity for you!

About Us:

The current Collector Hotel, located in the heart of Parramatta, is a vibrant venue where we pride ourselves on delivering exceptional customer experiences that leave a lasting impression on our community. In March 2025, Collector Hotel will be closing and reopening as Station Hotel in a new, purpose built venue in Parramatta. This will be an upmarket bistro with a brand new kitchen and a bigger, better, busier hotel. We are building the team now towards this goal and the Sous Chef will have the chance to make a real impact on this new venture.

We value fun, positivity, care and growth and are dedicated to creating an energetic, supportive, and engaging environment for our team and customers alike.

About the Role:

As Sous Chef, you will work closely with the Head Chef to design the menu and deliver innovative, high-quality dishes while managing kitchen operations and supporting the development of our kitchen team. You will have a hands-on role, ensuring consistency and excellence in dish creation, preparation, presentation, and customer service.

Key Responsibilities:

• Culinary Excellence: Collaborate with the Head Chef to create and execute remarkable dishes, maintaining consistency and quality in every plate. Experiment with new ingredients and culinary techniques to keep the menu innovative and exciting.
• Team Leadership: Support, mentor, and develop the kitchen team, ensuring high standards and efficient workflows. Lead by example, guiding the team to achieve exceptional culinary experiences.
• Operations Management: Assist in managing kitchen resources, including stock control, budgets, and maintaining hygiene standards. Ensure efficient operation and address any issues promptly.
• Customer Experience: Engage with the front-of-house team to ensure a seamless dining experience for our customers. Address any customer feedback professionally to maintain high levels of satisfaction.
• Compliance & Safety: Maintain compliance with food safety standards, WH&S requirements, and relevant policies. Train and support your team to meet compliance obligations.
• Financial Management: Contribute to achieving kitchen targets by managing costs, monitoring sales, and maximizing efficiency in operations.

What We’re Looking For:

• Creativity and imagination - be excited to put your stamp on the food offering.
• Strong understanding of kitchen operations, food safety standards, modifications for allergies and compliance.
• Prefer a restaurant background, either as a Sous Chef or a CDP looking to take the next step in their career.
• Ability to motivate and lead a team, fostering a positive and collaborative work environment.
• Exceptional cooking skills with a passion for culinary innovation and presentation.
• Strong communication skills to effectively liaise with management, kitchen, and front-of-house teams.
• Flexibility to work in a fast-paced environment, including weekends, public holidays, and split shifts as needed.

What We Offer:

• Competitive salary package and opportunities for performance-based reviews and pay increases.
• 4.5 day working week with 2.5 consecutive days off each week.
• A supportive and fun work environment where growth and professional development are encouraged.
• The chance to work with a small, passionate team in a dynamic venue that is committed to delivering outstanding customer experiences.

Ready to take the next step in your culinary career? Apply now to join the team at Station Hotel and be part of something exciting!

To Apply: Submit your resume and a cover letter outlining your relevant experience.