At a Glance
- Tasks: Support the Head Chef in running a contemporary French kitchen and creating seasonal menus.
- Company: Join Etymon Projects, a dynamic hospitality group focused on excellence and innovation.
- Benefits: Enjoy guaranteed Sundays off, competitive pay, and opportunities for growth.
- Other info: Work in a supportive environment that values personal growth and teamwork.
- Why this job: Be part of a passionate team crafting exceptional dishes and fostering culinary talent.
- Qualifications: Experience in quality-focused kitchens and a passion for mentoring young chefs.
The predicted salary is between 39600 - 48400 $ per year.
Excellent product with a loyal following. Opportunities for growth and development in upcoming projects. Venue will be closed on Sundays so guaranteed weekend day off.
Join Loulou, a contemporary French bistro, boulangerie and traiteur dedicated to the craft of traditional baking, classic French cooking and beautiful, seasonal produce. Loulou is known for its exceptional breads, croissants and viennoiserie, house-made charcuterie, carefully selected fromages and approachable yet refined all-day dining. At Loulou, we focus on quality without compromise, thoughtful execution and creating spaces where guests feel genuinely welcome. Our kitchens are built on strong foundations, attention to detail and a respect for both tradition and innovation.
The Opportunity
As Sous Chef, you will support the Head Chef in the day-to-day running of the kitchen, playing a key role in maintaining standards, consistency and culture across service. You will be instrumental in upholding Loulou's culinary identity, ensuring dishes are executed with precision, care and attention to detail. This is a hands-on leadership role, ideal for someone who is passionate about classic techniques, quality ingredients and developing strong teams. Reporting to the Head Chef and Loulou Concepts leadership, you will help drive kitchen operations, maintain hygiene and safety standards, and ensure every dish leaving the pass reflects the quality and generosity Loulou is known for.
Key Responsibilities
- Supporting the Head Chef and Loulou Concepts leadership in the creation and execution of seasonal menus
- Maintaining kitchen standards that ensure consistency, efficiency and compliance
- Managing food costs, stock control and labour to support profitability
- Fostering a high-performance, respectful and collaborative team culture
- Building and maintaining strong supplier relationships to ensure premium product quality
- Training, mentoring and developing the kitchen team
- Leading by example in service, preparation and professionalism
Experience & Qualifications
- Proven experience leading teams in quality-focused or fine dining environments
- Experience in hatted or Michelin-recognised kitchens preferred
- Experience with new openings or concept development is highly regarded
- Strong leadership style with a passion for mentoring and developing young talent
- A genuine commitment to personal growth, learning and professional excellence
The Company
Etymon Projects is an Australian hospitality group that creates, curates and manages distinctive hospitality, lifestyle and leisure venues both locally and internationally. Our vision is to build world-class businesses with people at their centre. We are guided by our core values of Excellence, Innovation, Integrity and Passion, and we are committed to developing teams, nurturing talent and creating environments where people can grow and thrive. We want to work with people who align with the Etymon values of Excellence, Innovation, Integrity and Passion and who want to be a part of a growing hospitality services business with people at its centre.
Sous Chef in Sydney employer: Etymon Projects
At Loulou, we pride ourselves on fostering a vibrant and supportive work culture that values passion and excellence in the culinary arts. As a Senior Chef de Partie, you'll not only work with premium produce and classic French techniques but also enjoy opportunities for professional growth and mentorship within a dynamic hospitality group. Join us in Milsons Point, where your contributions will be celebrated, and you can take part in creating memorable dining experiences in a relaxed yet professional environment.
