Junior sous chef
Megalong is a farm-to-table restaurant located in the picturesque Megalong Valley in the Blue Mountains. Our restaurant prides itself on producing our own fruit and vegetables, and raising our own livestock. We are passionate about showcasing the unique flavours of the seasons and providing an exceptional dining experience for our friends & guests.
Position Overview:We are currently seeking a talented and enthusiastic Junior Sous Chef to join our team. The ideal candidate will have a strong culinary background and a passion for working with fresh, high-quality ingredients. This is an exciting opportunity to work in a dynamic and creative environment, where you will have the chance to learn about and work with unique produce from our farm and garden.
Junior Sous Chef – Job Description
We are seeking a passionate and driven Junior Sous Chef to join our kitchen team. The Junior Sous Chef will support the Sous Chef and Head Chef in ensuring smooth kitchen operations, maintaining high culinary standards, and mentoring junior kitchen staff.This is a hands-on leadership role ideal for a talented cook looking to take the next step in their culinary career.
Key Responsibilities:- Assist in planning and directing food preparation and service.
- Support the Sous Chef and Head Chef with daily kitchen operations.
- Maintain consistency and quality of dishes according to the restaurant’s standards.
- Supervise, train, and mentor junior kitchen staff and apprentices.
- Ensure compliance with food safety, hygiene, and health regulations.
- Assist in stock control, ordering, and inventory management.
- Contribute to menu development and seasonal specials.
- Ensure kitchen cleanliness and equipment maintenance.
- Step up and lead the kitchen in the absence of the Sous Chef or Head Chef.
- Minimum 2–3 years of experience in a professional kitchen.
- Strong cooking skills across multiple kitchen sections.
- Good understanding of food safety and HACCP principles.
- Leadership qualities with the ability to motivate and develop a team.
- Strong organizational and time-management skills.
- Ability to work calmly and efficiently under pressure.
- Creative flair and passion for farm-to-table and seasonal cooking (if relevant to your restaurant).
- Formal culinary qualification is a plus.
Benefits: Competitive salary of $75,000.00-$85,000 per year plus super, depending on applicant experience
5 weeks of paid annual leaveThursday to Sunday work week
Closed over Christmas & New Year
Opportunity to work with unique, locally sourced ingredients
Learning and development opportunities
A supportive and inclusive work environment