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Lead a High-Performing Catering Kitchen--and Help Shape What Comes Next.Sydney CBD | Full-time | Weekdays | $80,000 - $90,000 + superMake great food matter beyond the kitchen pass.Feedwell is a fast-growing Sydney corporate catering and events business trusted by high-performing teams at Google, Amazon, TikTok, Louis Vuitton, and hundreds of other premium clients. We operate a highly structured, professional commercial kitchen in the CBD, focusing on operational excellence, consistency, and sustainable leadership. We are looking for a hands-on, highly driven culinary professional ready to step into a genuine Sous Chef mandate. This is a commercial step-up role designed for a strong Senior CDP, Junior Sous, or early-career Sous Chef who wants real accountability for a kitchen's performance and team development within a sustainable, weekday-only schedule. <h3>The Three Pillars of Your Role</h3>Your success will not be measured by creative menu design, but by three distinct operational outcomes:<ul><li>Own the Numbers &amp; Labor Targets: Take command of the daily kitchen rhythm, master our labor allocation systems, and own the metrics that make a kitchen work (labor efficiency, roster performance, and waste control) with clear systems to help you succeed.</li><li>Hold and Improve Quality Standards: Oversee prep-to-service execution. Hold standards calmly and consistently without ego, ensuring our food travels, holds, and arrives looking and tasting exceptional.</li><li>Develop a Capable Team: Lead from the front, focus on staff cross-training, and actively coach kitchen assistants, hands, and junior cooks to build a highly robust, long-term sustainable kitchen crew.</li></ul><h3>What You Will Do &amp; Learn</h3><ul><li>Daily Catering Leadership: Run high-volume catering execution to strict standards of timing and consistency.</li><li>Process Improvement: Partner directly with our Product Development Manager to help build, standardize, and scale our hot-food and events division as our volume expands.</li><li>Team Performance: Recruit, onboard, coach, and manage performance in the team, utilizing our internal recruitment support for selection trials.</li></ul><h3>This Role is Specifically For:</h3><ul><li>An ambitious Senior CDP or Junior Sous Chef looking for a real leadership runway and a genuine management title.</li><li>A natural "producer-improver" who gets genuine satisfaction from making a workflow more consistent, reducing friction, and building a highly functional team.</li><li>Someone who wants to execute a professional management playbook--including KPI tracking and budgeting--without sacrificing their standards.</li></ul><h3>This Role is NOT For:</h3><ul><li>Coasters: If you are seeking a weekday job simply to do the bare minimum and check out, do not apply. We support our team's lives outside of work, but we hold high standards of drive on shift.</li><li>Purely Creative-Focused Chefs: If your main focus is writing new menus every week, and you find operational systems, labor tracking, or cost controls frustrating, this is not the right fit.</li></ul><h3>How to Apply</h3> Once you apply, we'll send you a short online questionnaire by email and text. It only takes a few minutes -- but it's essential to be considered. #HP

Sous Chef — Corporate Catering & Events

Australian or New Zealand Citizen/Permanent Resident

Bridging Visa with unrestricted work rights

UK, Irish, or Canadian Working Holiday Visa (417) – with renewal or extension

Working Holiday Visa from other countries (e.g. Italy, France, Germany, Taiwan, etc.)

Bridging Visa with restricted work rights

Temporary Graduate Visa (subclass 476, if not renewable or near expiry)

Which best describes your  work rights? (Choose one)

Not applicable - I am an Australian or New Zealand Citizen/Permanent Resident

When does your Visa expire?  (if you're a citizen or permanent resident, select "Not Applicable")

Large-scale catering (hotel banquets, conferences, events) Chef

Airline catering, cruise ships, or army kitchens Chef

Food production facility or central kitchen Chef

Which best describes your experience? (Select all that apply)

What team size are you used to supervising (if you already have) ? 

Managing staff rosters (e.g., scheduling shifts, managing availability, ensuring adequate coverage)

Which of the following  did you do within your previous role? (select all that apply)

I have not been completely responsible for the team outcomes yet, but I have supervised/managed a team. 

I have been completely responsible for the outcomes of a team for  up to 1 year

I have been completely responsible for the outcomes of a team for  1-2 years

I have been completely responsible for the outcomes of a team for  2-3 years

How long have you led a team for where you were completely responsible for their outcomes?

Tell us about the most significant accomplishment in your career so far that's most comparable to leading a daytime prep kitchen — owning a shift, hitting production targets, leading a small team, or running a high-volume prep operation. Please describe the situation and your specific role, what you were trying to achieve and how success was measured, what you actually did, the outcome, and what you learned from it.

What was a specific operational problem or workflow inefficiency in a kitchen that you personally improved? What was the final measurable result?

Why this role, and why now? Please share two or three distinct and genuine reasons you might be interested in this role at this point in your career.

What are your career aspirations long term? What are you hoping your career would look like in 3-5 years from now?

How long does it typically take you to travel to Sydney CBD - Town Hall Station by public transport (one way)?

Sous Chef — Corporate Catering & Events

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