Lead Sous Chef in Sydney

Lead Sous Chef – Atura Oran Park

Atura Oran Park will bring a fresh, urban lifestyle experience to the heart of Southwestern Sydney. With design‑led accommodation, expansive meetings and conferencing facilities, an outdoor pool and terrace and a locally inspired restaurant and bar, the hotel’s prime location will offer visitors and locals unparalleled access to one of the region’s most dynamic destinations.

Its prime location overlooking the Oran Park Town Centre and surrounding parklands, and proximity to the new Western Sydney Airport, will make it the ideal setting for social connection, work and play. This will be a place to actively engage the neighbourhood, creating a sense of belonging for locals and travellers alike.

Key Responsibilities

As Sous Chef, you’ll be second‑in‑command of the kitchen, working closely with the Executive Chef to deliver consistently brilliant food across every touchpoint of the Atura experience. One moment you’re plating handmade pasta for a full Italian dining room, the next you’re leading a team through a conference lunch, and then straight into perfecting the IRD menu. No two shifts look the same, and that’s exactly the point.

• Maintain high culinary standards across all hotel kitchens, ensuring recipes and specifications are consistently followed
• Oversee food safety, hygiene, and WH&S compliance across storage, preparation, and rotation
• Manage day‑to‑day kitchen operations including staffing, rostering, and delegation
• Control food and labour costs, monitor stock rotation, and minimise waste
• Collaborate with the Executive Chef, F&B Manager, and outlet supervisors to coordinate restaurant and banquet functions
• Deliver exceptional guest service, promptly resolving any issues or complaints
• Train, develop, and supervise kitchen staff to build a productive and high‑performing team
• Ensure kitchen equipment is well‑maintained and mise en place standards are consistently upheld

What You’ll Bring

• 2–3 years’ Sous Chef experience in hotels, premium restaurants or bistros.
• Hands‑on experience across all kitchen sections including grill, pass and pans.
• Experience with events and working across multiple outlets is ideal.
• Passion for well executed food and experience in menu development and creation.
• An understanding of kitchen financials including labour and food costs.
• Strong leadership and people management skills with a focus on team development.
• Excellent communication and collaboration skills and a commitment to driving a great guest experience.

How You Work

• Daymaker ethos — no one’s too big for the small things.
• Hands‑on and non‑hierarchical — leads from the front.
• Growth mindset — learns, shares, and levels up others.

Perks from Day One

As part of EVT, you unlock Elevate Perks from your first day. Parity for all levels – no ivory towers.

• 50% off dining and stays across EVT hotels – QT, Rydges, Atura, LyLo and more.
• $2 movie tickets + discounts on Gold Class, Moonlight Cinema and Candy Bar.
• Seasonal perks at Thredbo.
• Rapid career growth across our hotel & entertainment network.
• Paid parental leave; community & volunteering opportunities.