Sous Chef For an experienced fine dining or premium Sous Chef to deliver exceptional Mediterranean and seafood cuisine for a vibrant seaside hospitality venue. About the Sous Chef role Requires: fine dining or premium Sous Chef expereinced and good on pans and grill Salary guide: Up to $90,000 annually Location: Southern Mornington Peninsula region of Victoria. What the Sous Chef will do each day Work a 4 to 5-day rotating roster with shift coverage Wednesday night through Sunday lunch. Support the Head Chef in overseeing kitchen operations focussed on Mediterranean cuisine featuring quality seafood dishes. Manage your own kitchen section and provide mentoring to apprentices to maintain consistent culinary standards. Alternate days off strategically with the Head Chef during lower volume periods, particularly in winter months. Maintain strict food cost control and labour efficiency to maximise kitchen profitability. Assist with execution of small weddings and cocktail functions ranging from 50 to 100 guests, adapting to event-specific culinary and operational needs. Operate in a busy, customer-focused environment within an esteemed marina venue that upholds quality and reputation. Why this Sous Chef role stands out? This Sous Chef role offers a unique opportunity to thrive in a dynamic yet quality-driven kitchen environment. You will play a vital role supporting the Head Chef and leading a small, skilled team specialising in Mediterranean and seafood cuisine. Opportunities to manage events such as weddings and cocktail functions provide diverse culinary challenges. Working in a seaside location gives you the chance to be part of an iconic hospitality destination where quality, innovation, and cost control are key. Your next employer is a boutique hospitality venue known for delivering elevated Mediterranean seafood dining experiences. They offer stable employment for an Sous Chef with a transparent commission-based salary. Employees benefit from working in a supportive environment where quality, consistency, and team collaboration are valued. What you need to succeed as an Intermediate Sous Chef Essential culinary qualifications and minimum 2 years’ sous chef experience. Skill managing Mediterranean cuisine with a focus on seafood dishes. Strong kitchen team leadership, mentoring apprentices, and managing section operations. Permanent Residency status required for employment eligibility. Job benefits for Intermediate Sous Chef include Competitive salary plus performance commission. Rotating four to five day roster with balanced days off including some Sundays. Opportunities to lead catering for weddings and cocktail functions. Work within a scenic hospitality venue with indoor and outdoor dining. Supportive small team culture promoting career growth. Not quite right for you? Let us help you find a better match Please email us a copy of your CV at jobshop@macrorecruitment.com.au Please let us know your ideal role, salary range, and suburb.
