Senior Sous Chef, Restaurants & Bars

Embark on a journey of luxury and excellence with Sydney’s iconic first international 5-star hotel! The hotel is partnering with House Made Hospitality (the Team behind Lana, Grana, Promenade & Martinez) - a Sydney-based and globally inspired hospitality group. Through this partnership we are setting new standards in the Australian hospitality scene and we are seeking a talented Senior Sous Chef to help craft a unique experience where luxury reaches new heights. Apply now and be part of the “Rebirth of a Sydney Icon” with us!

Sofitel Sydney Wentworth offers an unforgettable luxury escape, where guests discover the perfect blend of the French Zest and Sofitel luxury. 

We are currently undergoing a complete transformation and enhancing all the hotel facilities to continue delivering outstanding luxury service to our guests. Scheduled to complete the changes in Spring 2024, the hotel will provide an all-encompassing experience of entertainment, leisure, dining, conferencing and unparalleled hospitality.

Our talented culinary team is expanding as we prepare to unveil our new world-class dining precinct.    

As Senior Sous Chef you will assist the Head Chef and Executive Chef in the management of the kitchen team to maximise food profitability. Working closely with the Head Chef and Executive Chef, you will oversee food preparation, production and implementation of menus which are designed to deliver innovation and project Sofitel Sydney Wentworth as a luxury hotel and a market leader in the Sydney food industry. 

As our Senior Sous Chef, you will be responsible for:

• Managing daily food service and on-site kitchen operations.
• Building a multi-site kitchen that efficiently uses the collective people, equipment and resources to meet venue needs. 
• Ensuring that food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level.
• Coordinating the stewarding team to meet kitchen requirements. 
• Assisting the Executive Chef and Executive Sous Chef in developing new menus and concepts. 
• Working closely with the Restaurant Manager and Supervisors to meet food and beverage operational objectives.

• Culinary excellence: minimum 4 years' experience as a Sous Chef.
• Experience with rostering and forecasting. 
• Ability to implement and maintain policies and procedures. 
• Strong managerial skills and operational leadership. 
• Team building and employee relations. 
• Ability to create recipe cards. 
• Food Handler Certificate.
• Trade Certification Level 3. Level 4 is preferred, but not essential.
• Full Australian Working Rights.

Joining our team will unlock generous local, national & international industry benefits on accommodation, dining, travel, wellbeing & more from Day 1. You will thrive in a fast-paced, collaborative work environment and be a part of the Hotel's future success. We offer discounted city parking, complimentary dry cleaning, progressive leave policies (including 10 weeks parental leave) and unlimited development opportunities as you learn from industry experts with international leader in Hospitality - Accor. We genuinely care about your success and want to help you grow on your journey with us. 

If this sounds like the right opportunity for you, a new challenge in 2024, we look forward to finding out more about you and invite you to apply!