Job Overview
Sous Chef | Corporate Catering | Monday to Friday
Melbourne CBD | Full-Time | 6:30am–3:00pm | No Regular Weekends
Are you an experienced Sous Chef looking to step away from the late nights and weekend shifts of traditional hospitality?
We are recruiting a talented and hands‑on Sous Chef to join the professional in‑house catering team of a prestigious corporate organisation in Melbourne’s CBD.
This is an excellent opportunity for a chef who enjoys producing high‑quality food, working in a professional kitchen and delivering exceptional catering experiences without the demanding hours of restaurants and hotels.
Working Monday to Friday, 6:30am–3:00pm, with occasional evening events, you’ll enjoy a structured working week while continuing to develop your culinary and leadership skills.
About the Role
Reporting directly to the Head Chef, you’ll play a key role in the daily operation of a busy corporate kitchen, delivering premium catering for meetings, boardroom functions, corporate events and an in‑house café.
This is a hands‑on position combining food preparation, kitchen supervision, menu development and operational responsibilities.
Key Responsibilities
- Prepare and deliver high‑quality food for corporate meetings, functions and daily café operations.
- Support the Head Chef with the day‑to‑day management of the kitchen.
- Assist with menu planning, development and catering requirements.
- Maintain excellent food presentation, consistency and quality standards.
- Coordinate kitchen workflows and catering requests to ensure smooth service.
- Assist with ordering, stock control, inventory and supplier management.
- Support food cost management, administration and kitchen reporting.
- Maintain high standards of food safety, hygiene and WHS compliance.
- Supervise, mentor and support junior kitchen team members.
About You
We’re looking for an organised, reliable and passionate chef who takes pride in their work and enjoys being part of a professional team.
Ideally, you’ll bring:
- Previous experience as a Sous Chef, Junior Sous Chef or experienced Chef de Partie ready to step up.
- A minimum of four years’ experience in a commercial kitchen or catering environment.
- Experience in corporate catering, hotels, events or premium hospitality environments.
- Strong organisational skills and the ability to manage multiple catering requirements.
- Excellent attention to detail, particularly with food presentation and quality.
- Sound knowledge of food safety, stock control and kitchen operations.
- Confidence supervising and supporting other kitchen staff.
- Good communication skills and a professional, team‑focused attitude.
- Relevant commercial cookery qualifications.
Experience with kitchen administration, Microsoft Office and catering management systems will be highly regarded.
What’s on Offer?
- Monday to Friday roster – 6:30am to 3:00pm.
- No regular weekend shifts or late‑night restaurant service.
- Occasional evening functions and events.
- Work within a prestigious Melbourne CBD corporate environment.
- Professional, well‑established kitchen and catering operation.
- Supportive Head Chef and experienced hospitality team.
- Opportunities for professional development and career progression.
- A stable, full‑time position offering genuine work‑life balance.
Interested?
If you’re a passionate Sous Chef looking for a more structured working week without compromising on food quality or professional standards, we’d love to hear from you.
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