Sous Chef

Chef at South Sailor Thirroul

South Sailor is an award-winning, seafood-focused restaurant and bar located near Thirroul Beach,

specialising in contemporary seafood dishes made with fresh, seasonal produce. The menu features a

mix of modern and classic flavours, including share plates, sashimi, sushi, and seafood-focused

mains. Known for its relaxed beachside atmosphere, South Sailor offers dine-in, takeaway, and group

dining options in a casual yet refined setting.

The Role:

We are seeking an experienced and motivated Chef to take charge of a kitchen section and support the

Head Chef in delivering exceptional quality, consistency, and creativity. This role is ideal

for a chef passionate about seafood, teamwork, and professional growth in a supportive, high-quality

kitchen environment. The duties and responsibilities include, but are not limited to, the following:

Prepare, plate, and serve dishes to a high standard, ensuring consistency, presentation, and

correct timing

Take responsibility for a kitchen section and support smooth day-to-day operations

Responsible for preparing, plating and serving the dishes, following recipes and ensuring

timing and consistency

Assist the Executive Head Chef with menu planning, recipe development, and food ordering

Manage inventory, including ordering lists, stock rotation, and proper storage of ingredients

Monitor food costs and minimise waste

Maintain a clean, organised, and efficient workstation at all times

Collaborate with management on seasonal menu updates and new dish development

Ensure full compliance with food safety, hygiene, and WHS standards

Required Qualifications

Certificate III or IV in Commercial Cookery (or equivalent)

Food Safety Supervisor Certification

Skills and Experience

Relevant culinary qualification with at least 1–3 years’ relevant work experience in a

commercial kitchen

Experience working with seafood; Japanese cuisine experience highly regarded

Strong culinary skills and knowledge of cooking techniques, ingredients, and flavour profiles

Excellent time management and multitasking abilities

Strong communication skills and a collaborative approach with kitchen and front-of-house

teams

Proven problem-solving skills and ability to work calmly under pressure.

Leadership skills with experience mentoring junior staff.

Ability to take direction from the Executive Head Chef and work effectively as part of a team

Benefits and Perks

Early closing venue – last orders at 9:00 pm

Public holidays closed, except Good Friday

Staff meals provided on shift

Share of tips

Supportive team environment with opportunities for growth

Other details:

Job Type: Full Time, Permanent

Salary: AUD AUD 80,000 per year plus superannuation

If this sounds like you, please apply. Please note that only short-listed candidates will be contacted

and your application will be treated as strictly confidential.