Sous Chef

Location: THIRROUL, NSW

Salary: Above Award

Job Type: Permanent position | Full time position

Chef at South Sailor Thirroul South Sailor is an award-winning, seafood-focused restaurant and bar located near Thirroul Beach, specialising in contemporary seafood dishes made with fresh, seasonal produce.

The menu features a mix of modern and classic flavours, including share plates, sashimi, sushi, and seafood-focused mains.

Known for its relaxed beachside atmosphere, South Sailor offers dine-in, takeaway, and group dining options in a casual yet refined setting. The Role:

We are seeking an experienced and motivated Chef to take charge of a kitchen section and support the Head Chef in delivering exceptional quality, consistency, and creativity. This role is ideal

for a chef passionate about seafood, teamwork, and professional growth in a supportive, high-quality kitchen environment. The duties and responsibilities include, but are not limited to, the following:

Prepare, plate, and serve dishes to a high standard, ensuring consistency, presentation, and correct timing Take responsibility for a kitchen section and support smooth day-to-day operations

Responsible for preparing, plating and serving the dishes, following recipes and ensuring timing and consistency Assist the Executive Head Chef with menu planning, recipe development, and food ordering

Manage inventory, including ordering lists, stock rotation, and proper storage of ingredients Monitor food costs and minimise waste Maintain a clean, organised, and efficient workstation at all times

Collaborate with management on seasonal menu updates and new dish development Ensure full compliance with food safety, hygiene, and WHS standards Required Qualifications

Certificate III or IV in Commercial Cookery (or equivalent) Food Safety Supervisor Certification Skills and Experience

Relevant culinary qualification with at least 1–3 years’ relevant work experience in a commercial kitchen Experience working with seafood; Japanese cuisine experience highly regarded

Strong culinary skills and knowledge of cooking techniques, ingredients, and flavour profiles Excellent time management and multitasking abilities Strong communication skills and a collaborative approach with kitchen and front-of-house

teams Proven problem-solving skills and ability to work calmly under pressure. Leadership skills with experience mentoring junior staff.

Ability to take direction from the Executive Head Chef and work effectively as part of a team Benefits and Perks Early closing venue – last orders at 9:00 pm

Public holidays closed, except Good Friday Staff meals provided on shift

Share of tips Supportive team environment with opportunities for growth Other details:

Job Type: Full Time, Permanent Salary: AUD AUD 80,000 per year plus superannuation If this sounds like you, please apply.

Please note that only short-listed candidates will be contacted and your application will be treated as strictly confidential.