About

Little Jack Horner is currently recruiting for experienced and a qualified Sous Chef for their venue at Coogee NSW 2034.

 
The successful candidate will need to:

- Mise-en-place preparation and freshness.
- Ensuring that all stocks are kept under optimum conditions.
- Cooking and service of food according to the restaurant’s quality and service standards.
- Training of kitchen staff as directed by Chef-in-charge.
- Safety and cleanliness of all kitchen and food storage areas.
- Ensuring high levels of kitchen team performance.
- Contributing to creating a harmonious environment amongst all staff within the restaurant
- To deputise in the Head Chef’s absence and take charge of the kitchen when directed to do so.
- Prepare and cook high quality food according to menu guidelines and recipes.
- Ensuring that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the correct serving dish in the prescribed manner.
- Ensuring that all mise-en-place is always freshly prepared and on time.
- Supervising members of the kitchen team who are responsible to you.
- Ensuring that junior chefs and trainees receive the right training and optimum guidance.
- Helping to create good communication between floor and kitchen staff and within the kitchen.
- Receiving and safe storage of food.
- Assisting with regular stock takes.
- Receiving, recording and accounting for supplies and deliveries.
- Maintaining restaurant cost control systems as they affect your area of responsibilities.
- Following correct hygienic food handling practices.
- Following the restaurant’s regular cleaning and waste disposal practices.
- Optimising the use of restaurant resources: food, energy, labour, water.
- Using safe work practices and supporting others to use them.
- Being fully aware of the venue’s Fire Safety Procedures and Health & Safety regulations. Maintain kitchen equipment and plant in good condition.
- Participating in team meetings.
- Attending training courses and seminars as and when required.
- Carrying out other duties typically expected of the position as required from time to time.

Skills & Attributes:

- Must have 3 years’ experience as a Chef
- Diploma in Commercial Cookery or related Qualification
- OH&S awareness
- Food Handling and RSA certificates required

Salary range inclusive of Superannuation is $75,000 – $85,000pa commensurate with experience

Full-time Positions available

Applications open on 9th February 2026 and closes on 11th March 2026

If you are interested in this role APPLY now. Only shortlisted applicants will be contacted.