Sous Chef jobs

Full-Time | Parramatta Park, NSW
Reports to: General Manager
Leads: Senior Sous Chef, Sous Chefs, Chef de Partie, Commis Chefs, Kitchen Hands

ABOUT MISC. PARRAMATTA

Located in the heart of Parramatta Park, MISC. Parramatta is one of Western Sydney’s most celebrated Mediterranean-inspired restaurants and premium event destinations. Known for elevated dining, exceptional service, and large-scale events, MISC. has become a community favourite and an award-winning venue. We take pride in our creativity, consistency, teamwork, and unwavering commitment to quality.

As Head Chef, you will lead the kitchen with vision, discipline, and passion, setting the tone for excellence in every service.

POSITION SUMMARY

The Head Chef is responsible for the leadership, strategy, and daily operation of the kitchen. This role oversees all culinary functions, including menu development, cost control, rostering, food quality, stock management, training, compliance, and seamless execution of both restaurant service and events.

The ideal candidate is an inspiring leader with a strong Mediterranean background, high attention to detail, proven experience in busy venues, and a commitment to developing a positive kitchen culture.

KEY RESPONSIBILITIES

1. Leadership & Team Management

• Lead, mentor, and develop the BOH team at all levels.
• Coach and support Senior Sous Chef, Sous Chefs, and CDPs to deliver consistent quality.
• Foster a positive, respectful, and high-performing kitchen culture.
• Oversee effective communication between FOH and BOH.
• Champion training, onboarding, and performance reviews in collaboration with the Executive Chef.

2. Menu Development & Food Quality

• Uphold the MISC. standard for flavour, presentation, and consistency.
• Develop seasonal menus, daily specials, and menu innovation within brand guidelines.
• Ensure dietary requirements, allergens, and guest requests are always handled correctly.
• Maintain high standards for portion control, waste minimisation, and plate presentation.
• Ensure food leaving the pass is of exceptional quality every single service.

3. Operational Excellence

• Manage daily kitchen operations, including prep lists, service flow, and section organisation.
• Build rosters aligned to wage cost targets and business needs.
• Ensure the kitchen is always clean, organised, and running efficiently.
• Oversee event menu execution, banquets, canapés, and large-scale functions.
• Liaise closely with FOH leadership to coordinate service pacing during peak periods.

4. Cost Control & Financial Performance

• Maintain food cost targets and manage COGS in collaboration with the General Manager.
• Monitor purchasing, stock control, ordering, and waste reduction.
• Work with suppliers to secure the best quality and pricing.
• Review weekly/fortnightly reporting via Restoke, invoices, wastage logs, and production sheets.
• Support the business in meeting and exceeding sales and profitability targets.

5. Compliance, Safety & Standards

• Ensure compliance with NSW Food Authority and WH&S regulations.
• Maintain food safety plans, temperature logs, cleaning schedules, and allergen protocols.
• Ensure all team members are trained and adhere to hygiene and safety standards.
• Conduct regular audits of equipment, kitchen cleanliness, labelling, and storage.
• Handle incidents professionally and escalate to management when required.

6. Culture, Communication & Values

• Uphold the MISC. brand pillars: quality, teamwork, community, and hospitality.
• Promote open communication across the team.
• Support FOH and BOH to work as one cohesive unit.
• Represent the kitchen professionally at all times, including with guests when needed.

KEY SKILLS & EXPERIENCE REQUIRED

• Minimum 3–5 years’ experience as a Head Chef or Senior Sous Chef in a high-volume restaurant.
• Strong Mediterranean or modern Australian cooking background.
• Proven ability to manage and inspire large teams under pressure.
• Experience managing COGS, labour, and operational costs.
• Strong understanding of food safety, compliance, and WH&S.
• Ability to balance creativity with consistency and commercial discipline.
• Exceptional communication, leadership, and problem-solving skills.
• Experience delivering à la carte service and large-scale events.

PERFORMANCE EXPECTATIONS

The Head Chef will be measured on:

• Food quality, consistency & guest satisfaction.
• COGS & labour cost performance.
• Team leadership, training & retention.
• Kitchen organisation, cleanliness & compliance.
• Menu development, specials performance & innovation.
• Successful execution of events and high-volume services.

WHY JOIN MISC.

• Work in one of Western Sydney’s most iconic and award-winning venues.
• Help shape one of Sydney’s strongest kitchen teams.
• Be part of a creative, supportive, and future-focused hospitality group.
• Opportunity for growth within the broader Group as we expand.
• Strong leadership support from the General Manager.

Job Type: Full-time

Pay: $100,500.00 – $115,000.00 per year

Benefits:

• Employee discount
• Employee mentoring program
• Free drinks
• Free food
• Professional development assistance

Work Location: In person