Sous Chef

About the role

Working closely with our Head Chef, the Sous Chef will be a key member of our kitchen leadership team, helping to deliver consistently high standards while supporting and developing the chefs around them. This is a hands-on role for someone who enjoys being part of service, leads calmly and professionally, and understands that a great kitchen is about more than the food on the plate.

Key responsibilities

• Supporting the Head Chef in the day-to-day running of the kitchen/Running the kitchen in absence of head chef

• Leading and supporting the kitchen team during preparation and service

• Maintaining Fino's standards for food quality, presentation and consistency

• Contributing to seasonal menu development

• Working closely with local and regional producers

• Assisting with ordering, stock control, food costs and waste management

• Maintaining excellent food safety, cleanliness and kitchen organisation

• Training, mentoring and developing junior chefs

• Helping create a positive, respectful and professional kitchen culture

About you

• Has solid experience as a Sous Chef or is an experienced Chef de Partie ready to take the next step

• Is passionate about seasonal, produce-driven food

• Has strong organisational skills and attention to detail

• Can lead by example and communicate well with others

• Remains calm and organised during busy services

• Understands food costs, stock control and kitchen efficiencies

• Values teamwork, respect and professionalism

• Takes pride in developing and supporting junior team members

• Wants to be part of a restaurant and team with a strong connection to its region

About us

Fino has been part of South Australian hospitality for 20 years, built on a simple philosophy: exceptional regional produce, thoughtful cooking, genuine hospitality and respect for the people we work with. Located within the historic Seppeltsfield estate, Fino Seppeltsfield is a produce-driven regional restaurant with strong relationships with local growers, farmers, producers and winemakers. We are open seven days a week for lunch, offering our kitchen team a five-day roster and the opportunity for genuine work-life balance.