Junior Sous Chef

The Junior Sous Chef supports the Head Chef in the day-to-day leadership and operation of the kitchen across both café and function services. The role is responsible for supervising kitchen staff, coordinating service, supporting ordering and stock control, maintaining food quality standards, and providing operational leadership throughout all services.

MAIN DUTIES & RESPONSIBILITIES:

• Support the Head Chef in the daily management and operation of the kitchen.

• Assist with ordering, stock control and inventory management to ensure appropriate stock levels are maintained.

• Contribute to menu planning, recipe implementation and menu specials.

• Supervise, train and mentor chefs, apprentices and kitchen assistants to support team development and performance.

• Coordinate and direct food preparation across both café and function services.

• Allocate daily tasks and ensure preparation lists are completed efficiently across all kitchen team members.

• Monitor food quality, presentation, consistency and portion control.

• Lead kitchen operations during designated services and functions.

• Assume responsibility for leading kitchen operations in the absence of the Head Chef and Sous Chef, including supervising staff, coordinating service and maintaining operational standards.

• Coordinate workflow between the kitchen and front-of-house teams.

• Manage supplier communication and stock ordering in conjunction with the Head Chef

• Monitor food costs and minimise wastage.

• Support the implementation of kitchen systems and procedures.

• Ensure compliance with food safety, hygiene and workplace health and safety requirements.

• Maintain high standards of cleanliness and organisation throughout the kitchen.

• Provide leadership during service and contribute to a positive team culture.

• Uphold and implement Peter Rabbit's policies, procedures and core values.

SKILLS & EXPERIENCE

Qualifications and Experience:

• Certificate III or IV in Commercial Cookery (or equivalent).

• Previous experience in a senior kitchen position within a high-volume commercial kitchen.

• Previous experience supervising and training kitchen staff.

• Experience with stock control and ordering.

Skills:

• Strong leadership and communication skills.

• Excellent organisational and time management skills.

• Strong understanding of kitchen operations and food safety requirements.

• Ability to effectively lead a team during busy service periods.

• Ability to maintain high standards under pressure.