We are seeking a talented, high-energy Jr/Sous Chef to lead our kitchen brigade and bring our culinary vision to life. As the second-in-command, you will manage daily operations, maintain strict quality control, and mentor junior culinary staff. The ideal candidate combines exceptional technical cooking skills with strong leadership to run a seamless, high-volume service. You will step in as the leading authority in the kitchen during the Head Chef's absence.Core Responsibilities
Lead service flow: Oversee daily food preparation and run the pass with speed and consistency.
Maintain quality control: Taste and inspect plates to ensure correct portions, presentation, and flavor profile.
Manage kitchen staff: Train, mentor, and schedule line cooks, prep cooks, and kitchen hands.
Enforce food safety: Ensure absolute compliance with public health, sanitation, and HACCP guidelines.
Control inventory levels: Monitor stock levels, track food waste, and place accurate supplier orders.
Collaborate on menus: Support the Head Chef with testing recipes, designing seasonal menus, and costing specials.
Step up confidently:



Take complete charge of the kitchen environment when the Head Chef is off-site.

Skills & Qualifications
Experience: Minimum of 2–4 years of experience as a Sous Chef or senior Chef de Partie in a high-volume restaurant.
Education: Certificate III or IV in Commercial Cookery, or a Diploma in Culinary Arts preferred.
Certifications: Valid Food Safety Supervisor certification (or local equivalent).
Technical skills: Proficient in all kitchen stations, advanced butchery, and operating commercial kitchen equipment.
Leadership: Proven ability to delegate tasks, resolve quick-paced conflicts, and maintain high team morale.
Physical stamina: Ability to stand for long periods, work late shifts/weekends.

Advantages & Compensation
Market-competitive salary based on culinary experience.
Performance-based bonuses or profit-sharing incentives.
Provided uniforms and complimentary staff meals on shift.
Career progression pathways to Head/Executive Chef roles.

Pay: $65,000.00 – $78,000.00 per year

Work Location: In person

📌 Junior Sous Chef/sous Chef Brisbane
🏢 Southbank Beer Garden
📍 Brisbane