Sous Chef

Rydges Resort Hunter Valley - Sous Chef - Gather

Title

Sous Chef - Gather Restaurant - PM

Assisting the Executive Chef you’ll help deliver high-quality food across all areas of the resort while maintaining top culinary standards ensuring that every plate that leaves the pass is exactly right, food safety, and team productivity.

This hands-on role offers the chance to grow your skills, contribute to a dynamic kitchen culture, and develop your career across all aspects of venue operations.

Rydges Resort Hunter Valley is part of EVT, and being a part of EVT means believing in changing the game.

Why?

Because no one wants ordinary.

If you're seeking to be part of the kind of wow-factor moments you can help shape, then you've come to the right place.

About EVT

As market-leading experience creators, we bring to life some of the best‑known brands and properties in entertainment, ventures, and travel.

Our portfolio includes over 140 entertainment experiences like Event Cinemas and Moonlight Cinemas, 150 award‑winning restaurants and bars, and 80+ hotels, including QT, Rydges, Atura, Ly Lo, Independent Collection by EVT and Thredbo.

Our ventures include a ~$2.3B property portfolio and hotel management, just to name a few.

About Rydges Hotels and Resorts

Proudly Australian & New Zealand owned, Rydges Hotels & Resorts provides a diverse range of elevated city, suburban, and resort‑style hotels.

From classic charm to sophisticated style, our properties have every detail considered to deliver a refreshingly local experience with exceptional comforts catering to all guests.

Join our team of local heroes dedicated to enhancing every guest's stay.

Located in the heart of Australia's premier wine region, situated across an enormous slice of pristine countryside.

Rydges Resort Hunter Valley is a vibrant 419‑room resort and an all‑encompassing destination for leisure, conferences, and unforgettable events we are committed to delivering excellence at every turn.

In the evening (PM) Gather our signature restaurant offers a relaxed, produce‑led menu that celebrates the region's best.

Think premium cuts cooked over flame, seasonal sides, and ingredients sourced from trusted local suppliers.

The space feels inviting and social, perfect for casual dinners, private events, and everything in between.

Introducing two private dining rooms: Gather North and Gather West.

These spaces are ideal for group celebrations or intimate gatherings, offering the same culinary philosophy and atmosphere as the main restaurant, with added privacy and flexibility.

• 2025 & 2026 Hunter Valley Legends Awards
• Hunter Valley Accommodation Operator of the Year
• 2025 & 2026 Accommodation Australia NSW Awards for Excellence Winner
• Best Health & Wellbeing Practices

Our Vision is being leaders in creating experiences and properties that escape the ordinary.

Our

Purpose is to make the day better for ourselves, each other, our group, our customers and communities.

We do this by living our values of empowerment, possibilities and community.

• We achieve our
• Vision and

Purpose by delivering on our goals and values.

• Our Goals
• Growing revenue above market
• Business transformation

Our Values

• Empowerment: We make it happen
• Possibilities: We evolve and innovate
• Community: We make the connection

About the Role

As Sous Chef in our busy hotel resort kitchen, you will support the Executive Chef Ran Kimelfeld and will play a critical role in ensuring the smooth day-to-day operation of the Gather kitchen during dinner service.

The role combines leadership, food preparation, staff supervision, quality control, and operational management.

Key Responsibilities

• Lead daily kitchen operations, ensuring high-quality food production across all hotel outlets and approve all prepared food items that leave the kitchen.
• Supervise, check and correct all food preparation, rotation and mise en place requirements for service, ensuring all sections and staff are ready to go before the first cover lands.
• Monitor rosters to ensure all sections are properly staffed, delegate duties to chefs of a lower grade and step in on sections to prepare, cook and serve food as required.
• Supervise and support kitchen staff, fostering a productive and collaborative team environment.
• Control food cost performance through careful stock rotation, accurate ordering, par level management and minimising waste and spoilage across all storage areas.
• Check quality and accuracy of all daily deliveries, ensure standard recipes are followed consistently and keep across menu trends drive innovation and consistently exceed guest expectations.
• Liaise closely with the Assistant Director of Food & Beverage, Restaurant Manager, outlet supervisors and front-of-house teams to ensure smooth, well-coordinated operations across all venues.
• Collaborate with F&B teams to deliver smooth service for restaurant and banquet functions.
• Hire, train and develop kitchen team members, maximising team productivity and fostering a harmonious, high‑performing kitchen culture.
• Maintain a clean, safe and hygienic kitchen environment at all times, upholding all WHS guidelines, food safety standards and hotel grooming requirements.

Skills & Experience

• 2-3 years’ experience as a Sous Chef or strong Junior Sous in hotels, restaurants of a premium quality (desirable) and an understanding of banqueting and events.
• Strong technical cooking skills across a range of cuisines, with the ability to maintain high culinary standards.
• Demonstrated experience leading, training and developing kitchen teams and managing day-to-day kitchen operations with confidence.
• A solid understanding of food cost management, stock control and kitchen financial targets.
• Availability to work a mid-afternoon to late roster.
• Flexibility to work a seven-day roster to compliment Gather's evening operating hours, weekends & public holidays as required.
• A genuine passion for food and experience across all kitchen sections.
• Strong communication skills and a positive, can-do attitude.
• Attention to detail, well-presented and high standards of cleanliness.
• A current Food Safety certificate and full working knowledge of WHS requirements in a commercial kitchen environment.
• Ability to multitask and perform under pressure, while still delivering a high standard.
• A strong work ethic and commitment to excellence.
• You must possess the legal work rights for Australia.

How You Work

• Owner's mindset, takes pride in the product and holds the team to a high standard.
• Daymaker ethos, no one's too big for the small things.
• Hands-on and non-hierarchical, leads from the front.
• Resilient and solutions-focused, stays calm and moves fast when service demands it.
• Incredible team member discounts from your first day on-the-job.
• 50% off stays at EVT hotels - Rydges, QT, Atura, Ly Lo and more.
• $2 movie tickets, plus Moonlight, Gold Class, Candy Bar discounts and more.
• Awesome winter and summer savings and discounts at Thredbo.
• Rapidcareer growth opportunities through our EVT network.
• Local community involvement, volunteering and charitable giving.
• Australia and NZ’s largest and most diverse experiences company.
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