Business Overview Our industry partner, The Trustee for BOMS Family Trust trading as Polar Bear of Leura a popular restaurant located in the heart of Leura, New South Wales. Known for its diverse menu, fresh ingredients, and cozy dining atmosphere, we are committed to providing guests with exceptional service and memorable dining experiences. Our menu offers a wide variety of dishes ranging from grilled meats to vegetarian options, catering to a broad customer base. We are currently seeking a qualified and experienced Sous Chef to join our kitchen team on a full-time basis. Salary : 75000-80000AUD Key Duties & Responsibilities • Prepare and cook a wide range of dishes, ensuring flavour, quality, and presentation are consistent with restaurant standards • Plan daily menus in coordination with the Head Chef, including estimating food and labour requirements • Supervise and coordinate the activities of cooks, trainees, and kitchen hands, ensuring efficient and smooth kitchen operations • Monitor food quality, taste, and presentation to ensure consistency across all orders • Organise and maintain kitchen equipment and stock levels, ensuring adequate provisioning and purchasing in collaboration with the Head Chef • Demonstrate cooking techniques to junior staff, provide guidance on procedures, and ensure proper training and skill development • Assist in staff rostering and support the Director and Head Chef in recruitment activities, including shortlisting, interviews, and selection of kitchen staff • Enforce and maintain strict compliance with food safety, hygiene, and Workplace Health & Safety (WHS) regulations • Work collaboratively with the Head Chef and Director on menu planning, operational improvements, and maintaining the restaurant’s reputation for excellence Skills and Experience Required 1 year experience as a Sous Chef and at least minimum 2 years of experience as a Chef. Proven experience as a Sous Chef in a fast-paced commercial kitchen. Ability to prepare, cook, and present a wide range of menu items to a consistently high standard. Support kitchen leadership with service coordination, quality control, and team supervision during shifts. Assist with stock control, ordering, and maintaining ingredient quality; contribute to menu refinement aligned with seasonal availability. Ensure full compliance with food safety, hygiene regulations, and correct storage and labelling practices. Collaborate closely with the Head Chef and kitchen team to deliver smooth daily service and support special functions and events.
