Restaurant Hubert - Sous Chef

If you are looking for a new challenge, Restaurant Hubert is searching for talented professionals with 3 years previous experience in a Sous Chef role or above to join our team. 

Restaurant Hubert is one of downtown Sydney’s busiest and most loved venues. We offer classic French cuisine, an extensive international wine list and showcase some of the city’s finest live jazz music.

Our food draws inspiration from fine dining greats such as Escoffier and Bocuse and also pays homage to provincial French favourites. Charcuterie, crustaceans, whole fish and a range of prime beef cuts feature prominently on our extensive menu.

We are looking for chefs who are well versed in French technique, with an in depth understanding of kitchen systems and above all, a passion for service and the restaurant industry.

The Sous Chef is largely responsible for managing junior staff, overseeing prep shifts and general organisation of the kitchen team. In addition to the prerequisite high standard of cooking, time management and excellent communication skills are expected of those applying for this role.

Some of the tasks expected of the Sous Chef may include prep lists, overseeing day shifts, ordering, inducting new staff, mentoring junior cooks, collaborating on menu development and recipe testing.

In addition, the Sous Chef is expected to provide a positive, inclusive and creative work culture where a love for food and hospitality is paramount.

As part of Swillhouse, we offer opportunities for progression, weekly in house training, a very competitive salary package, a four day roster as well as the chance to work with some of Australia’s best hospitality talent.

If you interested in the position please submit your CV, references and cover letter.

- Ability to cook on every kitchen section 

- Great communication skills

- Works well in a collaborative environment

- Reliable and trustworthy

- Excellent references