Sous Chef

To support the Catering Manager in overseeing daily food production and kitchen operations, ensuring high-quality, safe, and nutritious meals are prepared and distributed efficiently across all sites. The role is responsible for maintaining food quality, consistency, compliance with food safety standards, and supporting the catering team to deliver meals that meet the dietary and texture-modified needs of residents, while promoting dignity and enjoyment of food.

Please note:

• This role is based in a fast-paced, high-volume central kitchen environment.
• The position may require early starts, weekend shifts, and work on public holidays.

• Assist the Catering Manager in planning and executing menus that meet nutritional, dietary, and texture-modified requirements (e.g. soft, pureed, diabetic, allergen-controlled diets).
• Assist the Catering Manager with menu development, recipe standardisation, and recipe costing to ensure nutritional compliance, consistency, and cost efficiency.
• Oversee daily food production in the central kitchen to ensure consistency, quality, and portion control across all satellite sites.
• Coordinate daily production schedules to ensure timely preparation and delivery of meals.
• Supervise and support kitchen staff, ensuring clear communication, effective teamwork, and adherence to company standards.
• Support the ongoing training and development of catering staff to ensure compliance with food safety, quality, and service standards.
• Ensure strict compliance with food safety, hygiene, and HACCP protocols, particularly for high-risk and vulnerable residents.
• Conduct regular quality checks on meals before distribution to ensure presentation, portioning, and food standards are met.
• Support satellite kitchens with guidance, troubleshooting, and standardisation of food preparation and service practices.
• Ensure correct labelling, dating, traceability, and stock rotation (FIFO) of all meals and food products.
• Monitor stock levels, ordering, and inventory control to minimise waste and maintain cost efficiency.
• Assist in maintaining kitchen organisation, cleanliness, and compliance with company policies and procedures at all times.
• Ensure advance planning and smooth day-to-day running of designated kitchen sections.
• Promote a positive team culture, maintaining the required level of discipline and professionalism among kitchen staff.
• Assist in addressing resident food-related queries and complaints in an efficient, prompt, and courteous manner to support resident satisfaction.
• Promote dignity and enjoyment of food for residents through thoughtful meal presentation and consistency.

• Hospitality or Chef diploma.
• Proven experience as a Sous Chef or senior Chef in a high-volume or production kitchen.
• Experience in healthcare, aged care, frail care, or institutional catering will be highly advantageous.
• Strong knowledge of food safety, hygiene, and HACCP standards.
• Experience with special diets and texture-modified meals will be advantageous.
• Excellent understanding of food production systems, stock control, and kitchen operations.

• Interpersonal and leadership skills.
• Strong food preparation and production planning skills.
• Stock control and cost management.
• Menu planning and recipe standardisation.
• Guest / resident relations skills.
• Staff training and development.
• Strong administration and controls.
• Ability to work under pressure and meet strict deadlines.
• High attention to detail and consistency.
• Empathy and understanding of vulnerable populations.
• Problem-solving and adaptability.