Sous Chef

About The Commons

The Commons is an ecosystem of entrepreneurs, businesses, and curious minds—working, connecting, and growing together. We’re driven by a genuine desire to see people flourish, focusing on building strong communities and fostering innovation to challenge the status quo.

About Commons Coffee

Commons Coffee is a natural extension of our mission, offering ethically sourced Coffee Supreme beans, fresh pastries, and daily-made meals in vibrant café spaces across Sydney and Melbourne. We prioritise sustainability, quality, and exceptional service, creating a welcoming hub for connection and community. The wine bar menu is approachable and concise, offering something for everyone while keeping it innovative. Classic cocktails featuring Australian producers and an All Australian wine list, it's a vibrant, modern take on timeless favourites.

About The Role

We are seeking a highly skilled and motivated Sous Chef to join and lead our kitchen team in NSW. This person will play a pivotal role in shaping the success of our new café, restaurant and bar at Martin Place—our first full hospitality venue in Sydney, set to open soon. They will work closely with the Group Executive Chef, ensuring the smooth operation of the kitchen while establishing this exciting new venue.

Strong leadership, communication, and management skills are essential, alongside a passion for culinary excellence and a proven track record in leading kitchen teams. This role also offers significant growth potential, with the successful candidate considered for promotion to Head Chef NSW after demonstrating strong performance within the first six months.

About You

• Completion of a Cert III in Commercial Cookery (minimum requirement) and NSW Food Safety Supervisor certification
  (desirable but will be provided if not already completed).
• Minimum of 5 years' experience as a qualified Chef, including leadership roles within higher-end restaurants or large-scale establishments.
• Expertise in fine dining or modern Australian cuisine.
• Proven ability to lead and develop kitchen teams, maintaining high performance and morale.
• Strong culinary skills with a passion for creativity and innovation.
• Solid knowledge of food costing, labour management, and inventory control.
• Proficiency in high-volume production and event catering.
• Strong organisational, time management, and problem-solving skills.
• Ability to work under pressure, managing multiple tasks and priorities.
  
  

Benefits of Joining Our Team

• Opportunities for career development and growth.
• Supportive and collaborative work environment.
• Access to training programs and certifications.
• Flexible working conditions, including a variety of shifts.
• Exposure to innovative and high-volume culinary operations.
• Recognition for performance and contributions to the team.
  
  

Key Responsibilities

Leadership & Management

• Act as the Sous Chef in NSW, ensuring continuity in kitchen operations.
• Be the key operational lead in absence of the Group Executive Chef.
• Provide strong leadership and direction to the kitchen team, fostering a collaborative environment
• Train, mentor, and develop staff to ensure high performance and adherence to standards..
• Lead by example, providing hands-on support during service periods.

Menu Development & Adherence

• Collaborate with the Group Executive Chef to implement and maintain the culinary vision
• Contribute to creating innovative, seasonal menus aligned with the restaurant’s and/or cafe concept.
• Maintain consistency and quality in all dishes served.

Cost Management

• Assist in managing labour costs with efficient scheduling and staffing.
• Monitor and control food costs, minimising waste and maximising ingredient utilisation.
• Manage ordering and inventory to maintain cost efficiency.
• Assist with financial reporting and monitoring kitchen costs under Group Executive Chef's guidance.

Operational Excellence

• Oversee daily kitchen operations to ensure smooth service.
• Monitor and maintain kitchen equipment

Stock Management

• Assist with managing inventory, ordering food and supplies, ensuring accuracy and timeliness.
• Support stock control, deliveries, and ensuring other NSW sites are stocked appropriately.

Work Health and Safety

• Ensure and drive adherence to WHS standards at all times.
• Promote and communicate safe work practices among team members.
• Maintain a safe and clean kitchen environment.

Values

All actions, conversations, and behaviours are to display behaviours that reflect the company’s philosophy and values.

• Putting our members first
• Fostering our community
• Working together as a team
• Constantly learning and growing