Sous Chef (Production)

SUMMARY:
Sous Chef role supporting high-volume ice cream production and operational standards.

POSITION INFO:

Sous Chef – Production (Ice Cream)

Location: Woodstock
Type: Full-time | Production & Operations
Reports to: Production Manager
Hours: ±45 hours per week (Day shift, Mon–Fri / occasional Sat)
Own transport preferable

The Role

Our client is looking for a hands-on Sous Chef (Production) to help drive the daily rhythm of a high-volume ice cream production kitchen.

This is not a restaurant service role. It’s about precision, consistency, and calm leadership in a production environment where detail matters and standards don’t slip — especially during peak summer demand.

As second-in-command, you’ll support the Production Manager by keeping production flowing, people aligned, and quality uncompromised.

What You’ll Be Doing

• Executing daily and weekly ice cream production plans

• Overseeing batching, prep, churning, freezing, and storage

• Keeping workflow efficient and adjusting sequencing when needed

• Ensuring every batch meets quality, consistency, and food-safety standards

• Maintaining a clean, compliant production environment

Leading the Team

• Supporting supervision of the production team

• Reinforcing SOPs and kitchen protocols

• Coaching junior team members on the floor

• Flagging issues early and helping solve them practically

Quality & Consistency

• Following recipes, measurements, labelling, and stock rotation precisely

• Identifying wastage or inefficiencies and helping improve processes

• Ensuring consistency across every production run

What We’re Looking For

• Experience in pastry, dessert, or ice cream production

• Previous senior kitchen or supervisory experience

• Comfortable working in a structured, process-driven environment

• Detail-focused, reliable, and steady under pressure

• Physically able to manage long production shifts and lift up to ±20kg

When It Counts

• Available for additional hours when production demands increase

• Comfortable working peak season (mid-December to mid-January)

Why This Role

• Long-term, stable position in a growing production operation

• Hands-on leadership role with real responsibility

• Opportunity to shape consistency, standards, and team culture

If you thrive in production kitchens where precision matters and standards are non-negotiable, this role is for you.