Sous Chef | Mon-Fri, Full-time | Sydney, NSW

Why Join Sodexo? At Sodexo, you’ll be part of a team that keeps operations running smoothly and helps communities thrive every day. From corporate workplaces to remote and mine-site operations, your work will have real, visible impact where it matters most. We offer meaningful careers and opportunities to grow, in a culture where safety, inclusion, wellbeing and purpose shape how we work, so you can truly belong, act to make an impact, and thrive. What's the RoleAn exciting opportunity has become available for an experienced Sous Chef to join one of our premium corporate catering operations in Sydney CBD.In this hands-on leadership role, you will support the Head Chef in coordinating the day-to-day kitchen operation and leading a team to deliver high-quality food and premium hospitality services across breakfast, lunch and functions.You will oversee food preparation, production and service while ensuring the highest standards of food quality, presentation, food safety, hygiene and workplace safety are consistently maintained. You will also support stock control, food ordering, team development and continuous improvement across the catering operation.When the Head Chef is absent, you will step into the operational lead role, ensuring the kitchen and service continue to run smoothly and efficiently.Key ResponsibilitiesSupport the Head Chef in coordinating the day-to-day operations of the kitchen.Coordinate food preparation and production across breakfast, lunch and function services.Supervise Chefs, Cooks and Kitchen Hands, providing coaching, guidance and on-the-job training.Delegate daily tasks and monitor workflow to ensure efficient kitchen operations.Maintain consistently high standards of food quality, presentation and customer satisfaction.Ensure compliance with Sodexo food safety procedures, HACCP, GMP and GHP requirements.Maintain accurate food safety, temperature monitoring, stock rotation, waste and other required records.Conduct stocktakes, monitor inventory levels and support food ordering.Respond professionally to customer feedback and food-related concerns.Support pre-start meetings, team capability and performance development.Promote a strong safety culture and ensure kitchen team members follow all health, safety, environmental and quality requirements.Support continuous improvement initiatives focused on food quality, efficiency, sustainability and food waste reduction.Act as the operational lead during the Head Chef's absence.About YouTo be successful in this role, you will have:Trade Certificate and/or Certificate III or IV in Commercial Cookery.Food Safety Supervisor Certificate.Previous experience as a Sous Chef, Chef de Partie or similar supervisory role.Experience within premium hospitality, hotels, corporate dining or contract catering.Demonstrated experience supervising kitchen teams in a high-volume commercial environment.Experience managing food production, stock control and food safety systems.Strong knowle...