Sous Chef

• Leadership role across Bistro & Function operations
• Drive kitchen standards, team development, and operational success
• Supportive team culture within a reputable hospitality venue

The Company 

This established hospitality venue is a popular destination within Adelaide’s northern suburbs, offering a vibrant dining experience, quality food, and exceptional service to members, guests, and the wider community. With a strong reputation for delivering memorable dining and function experiences, the business prides itself on maintaining high culinary standards, operational excellence, and a supportive team culture. 

The Role 

As the Sous Chef, you will support the Head Chef and senior management team in the successful operation of the kitchen across both Bistro and Function services. This hands-on leadership role is responsible for assisting with menu development, food preparation, stock control, staff supervision, and ensuring all food is delivered to the highest standards of quality, presentation, and consistency. 

You will play a key role in maintaining profitability through effective food cost control, stock management, and labour planning while ensuring compliance with HACCP, food safety, and workplace health and safety requirements. In the absence of the Head Chef, you will take full responsibility for the day-to-day management of the kitchen and catering operations. 
  
Skills & Attributes 

• Previous experience as a Sous Chef or senior kitchen leader within a high-volume hospitality, bistro, club, or function environment. 
• Strong leadership capabilities with the ability to train, mentor, motivate, and supervise kitchen staff while fostering a positive team culture. 
• Sound understanding of menu planning, food costing, pricing, stock control, inventory management, and supplier relationships. 
• Strong knowledge of HACCP, food safety legislation, workplace health and safety requirements, and kitchen compliance standards. 
• Excellent organisational, communication, and time management skills with the ability to perform under pressure while maintaining exceptional food quality and customer service standards. 

Benefits & Culture 

• Stable full-time leadership opportunity within a well-established and reputable hospitality operation. 
• Supportive and collaborative management team committed to operational excellence and employee success. 
• Diverse role across both Bistro and Function catering operations, offering variety and responsibility. 
• Opportunity to lead kitchen operations, enhance your leadership capabilities, and contribute to business success. 
• Positive team environment with genuine career development and progression opportunities for hospitality professionals. 

Reference number: 1256209
Profession:Hospitality & TourismChefs/Cooks

Company: Frontline Recruitment
Date posted: 8th Oct, 2026