Overview : ECCOCI is a contemporary Italian all-day dining venue located at Burnside Village in Glenside, SA. Inspired by the meaning “here we are,” ECCOCI is designed as a welcoming space where guests can gather from morning coffee through to evening dining, offering a warm yet elevated hospitality experience. With a strong focus on authentic Italian flavours, locally sourced ingredients, and house-made pasta, the restaurant blends traditional techniques with a modern approach. ECCOCI forms part of Adelaide’s evolving premium dining scene, delivering a refined yet approachable experience across breakfast, lunch, and dinner. We are looking for a Sous Chef to join the team! In this role, you will be responsible for supporting the Head Chef in the day-to-day running of the kitchen, ensuring consistent food quality and smooth service, leading the team and taking full responsibility in their absence, overseeing food preparation and safety standards, managing stock, ordering and records, and contributing to staff training, menu development, and cost control. This is a full-time, ongoing position working a minimum of 38 hours per week, based in Glenside, SA. Main tasks : -Execute a range of cooking techniques including grilling, frying, poaching and cold preparations to the kitchen’s style and standards -Manage a kitchen team and take charge of all kitchen responsibilities when head chef not working -Deliver continuality of work culture set by the head chef and management -Complete daily management reports -Maintain specialty breakfast standards for eggs and pastries when assigned to the breakfast station -Run cold-kitchen tasks (salads, garnishes, cold plates) to specification -Prepare house-made sauces, relishes and preserves according to recipes -Handle and portion fresh seafood (e.g. oysters, SA King George Whiting, salmon) with precision -Follow and document seafood safety protocols, temperature checks and storage guidelines -Set up separate areas for allergen-free/pre-dietary meals (vegetarian, vegan, gluten-free, dairy-free) to prevent cross-contamination -Log temperatures and maintain hygiene records for compliance -Prepare ingredient requisitions and liaise with the Sous Chef to keep levels optimal -Work closely with the Head Chef to all staff into service flow and menu changes -Communicate effectively with neighbouring stations and front-of-house to ensure smooth service -Menu planning -Estimate food and labour costs -Ordering and procurement -Staff selection and training Required/Relevant Qualifications & Work Experience : Certificate IV in Kitchen Management or higher-level qualification in the field or at least 3 years of relevant experience as a Chef in a restaurant in lieu of formal qualifications. Required/Relevant Skills & Knowledge : -Strong all-round cooking skills across grill, pan, poaching, and cold kitchen -Proven leadership experience, able to run the kitchen in the Head Chef’s absence -Solid understanding of kitchen operations -Experience with breakfast service (eggs, pastries) and cold section execution -Skilled in seafood preparation and handling with strong food safety knowledge -Confident in HACCP, temperature control, allergen management, and compliance records -Ability to manage stock, ordering, and ingredient requisitions -Effective communication in fast-paced kitchen environments -Experience with menu planning and maintaining consistency of dishes -Strong understanding of food and labour cost control -Experience in staff training and development Annual salary will be between $75,000.00 to $85,000.00 (plus superannuation) depending on level of experience. Job Types: Full-time, Permanent
