This role offers the chance to take you leadership qualities to the next level. The successful candidate will be hands-on and commercially minded.

Operating within a busy, high-energy environment, this established venue demands leadership, innovation and the ability to consistently deliver quality at scale.

Key Responsibilities:

• Lead daily kitchen operations with a focus on consistency and team performance
• Manage inventory, suppliers and schedules while maintaining cost controls
• Develop and mentor kitchen staff, fostering a culture of continuous improvement
• Ensure quality and presentation across all menu items

What's on Offer:

• Comprehensive staff benefits including venue discounts
• Career progression within an expanding hospitality organisation
• Support from an experienced management team

Key Requirements:

• Proven experience as Sous Chef in high-volume pub style kitchens
• Strong leadership, operational and team management skills
• Certificate III or IV in Commercial Cookery
• Ability to handle pressure while maintaining quality standards
• Flexibility to work evenings, weekends and public holidays as required

This position represents a rare opportunity to take ownership of kitchen operations at this level and prepare for the next step towards Head Chef.

To apply: Send your CV and a brief introduction outlining your culinary vision and experience to us!

Job ID: 214119

To apply online, please click on the apply button.

Alternatively for a confidential discussion please contact Nicole Butler on [email protected] quoting the reference number above.

Note: Not all our current vacancies are listed on job boards, but you can check out our website for a complete listing.

www.frontlinehospitality.com.au

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www.facebook.com/FrontlineHospitalityMelbourneWest

www.linkedin.com/company/frontline-hospitality-melbourne-west