The role

As Sous Chef, you will provide reliable and consistent support to the director and executive chef across all aspects of kitchen operations. You will help coordinate food production and assist kitchen staff to ensure every dish meets Glasshaus standards for quality, flavour and presentation.

You will be expected to anticipate and help resolve problems and demonstrate initiative.

Key responsibilities

Assist with the day-to-day management and operation of the kitchen
Lead kitchen staff with respect, professionalism and a consistently positive attitude
Maintain clear and effective communication throughout the kitchen
Participate in the coordination of the food-production schedules based on confirmed events and expected business levels
Ensure consistently high standards of food quality, flavour, presentation and service
Understand and uphold Glasshaus service standards and ensure the rest of the team assisting you uphold the same standards
Assist the director and executive chef in establishing kitchen goals and resolving operational issues
Identify practical opportunities to improve efficiency, manage costs and reduce waste and communicate solutions to management.
Assist in procurement of food and dry goods based on scheduled events, anticipated demand and existing stock
Assist in training junior kitchen staff
Maintain effective working relationships with venue, events, food and beverage, and front-of-house teams
Conduct regular inspections of the kitchen, cool rooms, storage and dishwashing areas
Promptly address any maintenance, cleanliness, safety or operational deficiencies
Monitor all food-safety, workplace-health-and-safety and hygiene procedures
Ensure strict compliance with sanitation, food-handling and allergen-management requirements

About you

You are a capable and hands-on chef who can adapt to the changing demands of an events kitchen. You work calmly under pressure, communicate clearly and take responsibility for maintaining standards.

You will bring:

Previous experience as a Sous Chef or a senior Chef de Partie
Strong leadership skills and the ability to operate in a kitchen team respectfully
A professional, positive and solutions-focused approach
Excellent time-management and organisational skills
The ability to manage working relationships and communicate effectively with different teams
Strong attention to detail and a genuine interest in creative food
Reliability, accountability and a willingness to support other kitchen staff & executive chef
The ability to remain organised and efficient during busy event services
Experience with food safety, hygiene and workplace-safety requirements
Availability to work evenings and weekends according to the event schedule
Relevant commercial cookery qualifications

What we offer

A interesting role within a creative and established Melbourne events business
Varied work across weddings, corporate events and private celebrations
The opportunity to contribute to menus and the development of our food offering
A collaborative working environment across our kitchen, events and venue teams
Beautiful, design-led venues in Richmond and Cremorne

If you are an organised and dependable chef who leads by example and takes pride in delivering high-quality food, we would love to hear from you.

Please apply with your résumé and a brief introduction outlining your relevant experience and availability.

Glasshaus Brucke

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