Sous Chef (Fremantle)

Introduction:

Gage Roads Fremantle

Who We Are

Proudly West Australian, Gage Roads has grown to become the country's leading independent brewery. In Jan '22, we opened Gage Roads Freo, our 1500 capacity brewpub, located in the Fremantle Port, on the Walyalup Waterfront. Perfectly perched on right on the harbour, our venue overlooks the channel of water that originally inspired our name.

Since slinging our first beer, we've solidified ourselves as a "must visit" for tourists, and a regular spot for locals, taking out awards like "Best Bar" and "Best Outdoor Area". Not to mention being packed to the rafters day in and day out.

None of this would be possible without our legendary "Good Times Crew". As a company we champion; Determination, courage, honesty, freedom, creativity, authenticity, balance, independence, and having a good old Aussie crack. It's an ethos we started out with and we’re proud that this culture is alive and well within our business to this day.

So, if you are looking to work somewhere with epic views, tasty chews, bloody good brews, and a incredible work culture, Gage Roads Freo is the place for you.

Description:

About the role

Reporting to the Executive Chef, you'll be a driving force in the kitchen, leading the team day-to-day, upholding our food standards, and helping shape what ends up on the plate. This is a hands-on leadership role with real influence over menu development, team culture, and the guest experience.


- Oversee daily kitchen operations and ensure quality and consistency across all output
- Lead, train and mentor the kitchen brigade — setting the tone and the standard
- Assist the Executive Chef with menu development, costing and recipe documentation
- Manage stock control, ordering, supplier relationships and goods receiving
- Maintain rigorous food safety, hygiene and WHS standards at all times
- Assist with rostering, labour forecasting and end-of-month stocktakes
- Contribute to creating a positive, high-performing kitchen culture Skills and Experiences:

What we're looking for


- Minimum 4 years' experience as a Chef de Partie, with time in a Senior CDP or Sous Chef role
- A genuine leader, someone who motivates the team, not just manages it
- Passionate about food with creative flair and excellent presentation skills
- Consistent, disciplined approach to standard recipes and food safety
- Knowledgeable about allergens and dietary requirements
- Experience working in high-volume, fast-paced hospitality environments
- Comfortable managing supplier relationships and procurement
- Trade qualification (Cert III/IV in Commercial Cookery) advantageous About you


- Confident, enthusiastic and positive — you lift the room
- A strong communicator, both with your team and with guests
- Happy to work unsupervised and use your initiative when it counts
- Detail-oriented with a genuine appreciation for great food and hospitality
- A team player who thrives in a cooperative, friendly environment
- Open to new ideas and always looking to grow your craft What's in it for you


- Above award remuneration
- Sponsorship available for the right candidate
- Supportive environment with real pathways based on your skills and goals
- Fixed rosters available — designed around individual employee needs
- Beer allowance, 50% off food, drinks & merch
- Close to public transport Sound like you? We'd love for you to apply. Apply on Kit Job: kitjobau.com/job/3qc93s