Sous Chef

About the role

The Sous Chef supports the Head Chef and Group Executive Chef in leading the day-to-day kitchen operations at Argyle House Camden. The position is responsible for maintaining consistent food quality, efficient service, team leadership, food safety and disciplined cost control across restaurant, private dining, function and major-event services. As the Argyle House brand expands across Sydney, the Sous Chef will work closely with the Group Executive Chef to implement group standards, assist with menu development and help build a strong and consistent culinary culture across current and future venues.

Key responsibilities

• Support the Head Chef with the effective daily operation of the kitchen and assume kitchen leadership responsibilities when required.

• Lead pre-service briefings, allocate sections and maintain clear communication throughout service.

• Set a professional example through calm, visible and hands-on leadership.

• Coordinate restaurant, private dining, function and major-event production according to agreed timings and standards.

• Identify and escalate operational risks, staffing gaps, equipment faults and service issues promptly.

• Ensure every dish meets approved recipes, portion specifications, presentation standards and service expectations.

• Monitor preparation, cooking, plating and pass performance across all kitchen sections.

• Work with the Head Chef and Group Executive Chef on menu trials, seasonal changes, specials and group-wide culinary initiatives.

• Supervise, coach and develop chefs, cooks, kitchen hands and apprentices.

• Assist with ordering, receiving, stock rotation, storage, stocktakes and supplier quality checks.

About you

• Demonstrated experience as a Sous Chef, or experience as a strong Senior Chef de Partie ready to progress.

• Relevant commercial cookery qualifications or equivalent demonstrated industry experience.

• Experience working in a high-volume, quality-focused restaurant.

• Functions, private dining or major-event experience is strongly regarded.

• Strong knowledge of kitchen operations, food safety and allergen management.

• Experience with ordering, stock control, portion management and food-cost awareness.

• Strong leadership, communication and organisational skills.

• The ability to remain calm, professional and solutions-focused during demanding services.

• Current Australian working rights.

• The capacity to perform the inherent physical requirements of a commercial kitchen role.