The Rose of Australia Hotel is seeking a Sous Chef to join our team and become the right-hand support for our Head Chef.

About Us:

The Rose of Australia is located in Erskineville a busy, vibrant inner city suburb. This is a busy venue that requires passionate and creative people to support a strong food culture. It's more than 'pub grub', stylish elevated comfort food requiring an eye for detail with strong organisational skills.

The venue hosts 20-30 large functions per week along with general dining for locals and guests.

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 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 and presentation.

Key Responsibilities:

Culinary Excellence: Collaborate with the Head Chef to create and execute and maintain consistency and quality in every plate.

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, stocktaking, menu costings and maintaining hygiene standards. Ensure efficient operation and address any issues promptly.

Compliance & Safety: Maintain compliance with food safety standards, WH&S requirements, and relevant policies. Train and support your team to meet compliance obligations.

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.

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 with work life balance

40 - 44 hour week with a mixture of day and night shifts

A supportive and fun work environment where growth and professional development are encouraged.

Work with the owners to create and build something special