Sous Chef

POSITION SUMMARY

The Sous Chef supports the Head Chef in leading daily kitchen operations and event production at Aplenty.

This is a hands-on leadership role within a high-volume creative catering environment. You are responsible for supporting production flow, guiding the kitchen team, and ensuring food is delivered consistently, professionally and on time.

This role offers strong development in leadership, planning and large-scale event execution.

SUCCESS IN THIS POSITION LOOKS LIKE 

• Kitchen production runs smoothly during peak periods and optimising the quiet months 
• Prep is completed on time with minimal last-minute pressure
• Ordering is accurate, in budget and well planned
• Events leave the kitchen clearly packed, labelled and service-ready
• Food quality and presentation remain consistent across events
• Junior team members feel supported and clear on expectations
• The Head Chef is able to focus on higher-level responsibilities knowing daily execution is under control
• Food safety and compliance standards are consistently upheld

KEY AREAS OF RESPONSIBILITY

• Support the Head Chef in running daily kitchen production
• Supervise and guide kitchen staff
• Maintain calm, clear communication during busy periods
• Ensure workflow efficiency and team alignment 

• Produce prep schedules and forward planning
• Manage ordering and stock control within budgeted guidelines 
• Maintain accurate production timelines
• Identify and resolve operational issues early

• Support high-volume and off-site catering logistics
• Oversee pack-down and transport preparation to ensure events leave organised and service-ready
• Maintain food quality and consistency from kitchen through to service
• Uphold strong attention to detail in plating and presentation
• Protect Aplenty’s high standards across all menus
• Ensure professional, seamless event delivery

• Maintain food safety and WHS compliance
• Ensure kitchen systems and SOPs are followed
• Monitor quality control across production

• Minimum 2+ years in high-volume catering, events or fast-paced kitchens
• Previous experience supervising kitchen teams and delegating production
• Strong production planning, organisation and time-management skills
• Clear and confident communicator under pressure
• Experience interpreting event sheets, calculating quantities and coordinating multiple events
• Demonstrated knowledge of food safety, stock rotation, ordering, portion control and waste reduction

• Certificate III or IV in Commercial Cookery (preferred)
• Current Australian Driver’s Licence (essential), confidence driving a commercial van (preferred)
• Flexible availability, including weekends and event-based hours
• Proficient computer skills including catering software and google suite

• Calm, reliable and solutions focused in busy environments
• Highly organised with strong attention to detail and accountability
• A supportive team leader who communicates clearly and respectfully
• Able to take direction from the Head Chef whilst working independently and showing initiative
• Takes ownership of production, kitchen organisation and event execution
• Identifies risks, missing information and operational issues early
• Consistently execute the Aplentys culinary vision, recipes and established standards
• Interested in developing a long-term career in catering and events
• Takes pride in teamwork, organisation and delivering high standards at scale

• Food cost management & COGS tracking
• Labour planning and efficient kitchen rostering
• Menu engineering, recipe costing, pricing strategy and production tool development
• Operational systems improvement and process improvement
• Training process development and leadership 
• Direct mentorship and professional development from the Head Chef
• Grow with us! Opportunity to expand your skill set and progress into greater kitchen and operational responsibilities

• A small business with big ambition and a clear vision, where the right people grow as the business grows
• A supportive kitchen environment focused on teamwork, and high standards
• Exposure to large-scale, experiential,  and unique event catering, working with diverse menus
• A positive workplace culture that values respect, communication and growth
• A business committed to developing its team and creating a workplace people genuinely enjoy
• Staff meals and team lunches