Executive Sous Chef

About Us:

My Muscle Chef (MYMC) is Australia’s premium fresh ready-made meal and functional food and beverage company. Based in Sydney NSW, we are growing quickly to extend our position as the online direct to consumer and retail industry leader in an industry that is experiencing explosive growth.

Since 2013, we have experienced continuous growth & hold enormous ambition to remain an industry leader. We are seeking high energy individuals to join our entrepreneurial team and culture to help us unlock our next phase of hyper growth.

MYMC Values:

We pride ourselves on a set of values that tangibly guide our behaviours and decisions, so we can grow the business and enjoy a world-class working experience.

1. Find a Better Way.
2. Walk in our Customers’ Shoes. Everyday.
3. Challenge Ideas and Champion Solutions.
4. Integrity is Stronger than Muscle.
5. Enjoy the Journey!

About the role:

Day: Sunday to Thursday from 6:15am to 2:21pm at our Yennora factory.

Key Responsibilities but not limited too:

• Daily Operations & Communication – Lead daily morning handover and team meetings with all Sous Chefs across departments to review operational updates, identify issues, and align on priorities.
• Ensure staff rosters are prepared in advance and establish a clear production and staffing plan following discussions.
• Supervise, train, and motivate kitchen staff, including chefs, cooks, and production personnel. Conduct training sessions, provide ongoing feedback, and support performance management initiatives.
• Ensure consistent product quality by enforcing standardised recipes, production processes, and company quality guidelines. Monitor production to ensure full compliance with MYMC standards.
• Review and approve timesheets as allocated by the Head Chef.
• Collaborate with the Head Chef and Executive Chef to review and refine existing recipes and menus.

Skills & Experience:

• Minimum 3–5 years’ experience in a high-volume commercial kitchen or food manufacturing environment.  
• Demonstrated leadership ability with experience supervising and developing kitchen or production teams. 
• Sound knowledge of food safety systems, SQF standards, HACCP, and quality compliance requirements. 
• Strong organisational skills with the ability to manage production schedules, rosters, and cross-functional coordination. 
• Excellent communication skills with the ability to liaise effectively across kitchen, operations, and management teams. 
• A collaborative, solutions-focused mindset with a commitment to continuous improvement and product innovation. 

What we offer you:

• $1 meals and snacks on site
• Employee discount on MYMC orders
• Free parking on site
• Training & Career Development Opportunities
• A supportive & rewarding team environment
• Reward & Recognition Program