Job description

Positions: Restaurant Manager, Head Chef, Sous Chef, Chef de Partie, Cook and Kitchen Hand

Position Type: Full Time Salary: $75,000 - $90,000 p/a plus Super

Employer Name: Court House West Pty Ltd

Job Location: 149 Shore Street, Cleveland QLD 4163

Advertising Period – 05/08/2026 to 05/09/2026

About us

Our Client, Court house West Pty Ltd, are a dynamic and fast-growing hospitality group operating multiple successful restaurants and now expanding with the launch of two grand party halls and premium dining venues. As part of this exciting growth, they are seeking passionate and skilled individuals to join the team in the following positions:

·Restaurant Manager

·Head Chef

·Sous Chef

·Chef de Partie

·Cook

·Kitchen Hand

The ideal candidates will play a vital role in ensuring the smooth daily operations of their venues and delivering exceptional culinary and service experiences to the guests. These roles involve overseeing kitchen and restaurant operations, maintaining high standards of food quality and service, coordinating staff, and contributing to menu innovation and customer satisfaction.

If you have a passion for the food and hospitality industry and want to be part of an expanding group, we would love to hear from you.

Restaurant Manager·

Oversee the procurement of supplies, ensuring purchases align with the restaurant’s budget while maintaining quality standards.

·Assist in maintaining records of daily, weekly, and monthly financial transactions to track business performance.

·Evaluate food and beverage costs, ensuring pricing remains reasonable and within budget constraints.

·Collaborate with the chef to plan and periodically review the restaurant’s menu, ensuring it remains competitive and appealing to customers.

·Enforce strict sanitary protocols for food handling, cleanliness, and maintenance of kitchen and dining areas to meet health and safety regulations.

·Monitor stock levels, maintain inventory records, and implement effective stock control procedures to prevent shortages or waste.

·Manage reservations, greet guests, oversee order-taking, and facilitate smooth payment transactions for an optimal customer experience.

·Play an active role in hiring, training, and supervising restaurant staff to maintain a high standard of service.

·Deliver exceptional customer service by addressing guest inquiries, incorporating feedback, and making improvements to enhance the dining experience.

·Organize and coordinate special functions and bulk catering orders, ensuring all necessary arrangements are in place.

·Schedule staff work hours effectively, ensuring adequate coverage during peak operational hours.

·Identify potential hazards or unsafe conditions within the restaurant and take necessary measures to resolve issues promptly.

·Supervise kitchen operations to ensure adherence to food safety and occupational health regulations.

Head Chef ·

Calculating food and labour costs to ensure profitability and efficient resource allocation.

·Working closely with managers, dietitians, kitchen staff, and waiting staff, the focus is on fostering collaboration and addressing operational, nutritional, and customer service aspects to ensure efficient and high-quality food service.

·Monitors and maintains the quality of dishes throughout every stage of preparation,



ensuring that each plate meets high standards in taste, presentation, and adherence to culinary excellence.

·Ensuring dishes are prepared according to standardized recipes and presentation guidelines.

·Ordering ingredients and optimizing inventory to support kitchen operations.

·Strategically freezing and preserving ingredients to minimize waste and optimize kitchen efficiency.

·Introducing new cooking techniques, recipes, and menu items to enhance culinary offerings.

·Participating in the selection and hiring process to onboard skilled and qualified kitchen personnel and training the kitchen staff to perform their duties adequately.

·Designing menus that balance creativity, seasonal availability, and customer preferences.

·Ensure hygiene is maintained to the required standards and maintain a clean and organized kitchen during and after service.

·Training and mentoring staff including chefs, cooks, junior kitchen staff to build skills, confidence, and career progression.

·Managing kitchen budgets, equipment maintenance, and repair schedules.

·Preparing and overseeing special menus for functions, events, and seasonal promotions.

·Continuously monitoring industry trends to keep the menu innovative and competitive.

Sous Chef·

Assist the head chef and manager in calculating food and labor costs to ensure profitability and efficient resource allocation.

·Work closely with managers, dietitians, kitchen staff, and waiting staff to foster collaboration and address operational, nutritional, and customer service aspects.

·Oversee the quality of dishes during preparation, ensuring high standards in taste, presentation, and adherence to culinary excellence.

·Ensure that dishes are prepared according to standardized recipes and presentation guidelines.

·Assist in ordering ingredients and optimizing inventory to support kitchen operations efficiently.

·Assist implement strategies for freezing and preserving ingredients to minimize waste and optimize kitchen efficiency.

·Support the head chef in introducing recent cooking techniques, recipes, and menu items to enhance the culinary offerings.

·Participate in selecting, hiring, and training kitchen staff, ensuring they perform their duties effectively.

·Ensure hygiene standards are met and maintain a clean and organized kitchen during and after service.

Chef de Partie·

Managing an assigned section i.e., grill and fryer of the kitchen and overseeing the preparation and presentation of American and Italian cuisine in line with restaurant standards.

·Preparing and cooking high-quality dishes using fresh ingredients, ensuring consistency in taste, portion size, texture, and plating presentation.

·Ensuring timely preparation of section-specific orders during busy service periods while maintaining coordination with the bar and other kitchen sections.

·Maintaining mise en place for the assigned section,



ensuring readiness before each shift and smooth kitchen operations throughout service.

·Monitoring the quality and freshness of ingredients, reporting any concerns to the Sous Chef to ensure optimal food safety and product quality.

·Assisting in inventory control, including reporting low stock levels, minimising wastage, and participating in stock rotation procedures.

·Supporting junior kitchen staff, including Cooks, by providing hands-on training and ensuring adherence to recipes, hygiene, and safety protocols.

·Maintaining cleanliness and hygiene within the assigned station in accordance with HACCP standards and internal policies.

·Assisting the Head Chef and Sous Chef in planning menus, offering feedback on dishes, trialling new recipes under supervision, and supporting the integration of seasonal or promotional items.

Cook

Cooking food as per the dietary requirements of the patrons such as food allergies.

1. Checking whether the ingredients used for cooking are in accordance with recipe guidelines and are of good quality.
2. Demonstrating safe work practices and adhering to Workplace health and safety regulations by cleaning and tidying the restaurant and kitchen using sanitizers, bleach, hot water, soap liquids etc.
3. Using proper knife handling techniques, and cutting techniques for fruit, vegetables and meats appropriate to the style of cuisine.
4. Seasoning, Marinating, Roasting and Baking food as per the recipes.
5. Stirring and mixing to make a variety of sauces for marinating and preparing various dishes.
6. Performing other activities such as training kitchen staff.
7. Cooking, Baking and grilling of meats and vegetables following proper recipes.
8. Washing, cutting, peeling of ingredients including vegetables and meats for preparing cuisines.
9. Examining food and products to ensure it is of the highest quality.
10. Organizing cooked meals in platter with good presentation and right proportion.
11. Assisting Chefs in planning and designing menus.
12. Assisting chef in daily food operations and working under the supervision of the head chef.
13. Receiving and storing stock in a clean place and temperature-controlled facility.

Kitchen Hand

·Ensures that all kitchen tools, pots, pans, and dishware are cleaned efficiently.

·Helps with basic kitchen duties such as preparing ingredients or organizing storage.

·The kitchen staff must maintain strict hygiene standards, comply with local food safety regulations, and ensure that the Mediterranean dishes reflect authentic flavors from regions like Kalamata, Lemnos, and Patra.

·The focus is on maintaining consistency and ensuring that every dish is up to the high standards expected by Ikonic Kitchen customers​.

Skills and Experience:·

A minimum Diploma or Certificate IV Level Qualification is required.

·The candidate must have at least 1 years’ experience

·Positive attitude

·Ability to innovate and communicate ideas effectively.

·Professional communication and interpersonal skills.

Salary Package: $75,000 - $90,000 plus superannuation per annum.

Please include reference: J1199 in the subject line and email all applications and CV to ****************************

Due to the volume of applicants, only those meeting the minimum standards will be considered and only successful candidates will be contacted. Thank you for your interest in the role.

📌 Restaurant Manager, Head Chef, Sous Chef, Chef de Partie, Cook and Kitchen Hand (Cleveland)
🏢 Court House West
📍 Cleveland