Venues

- Hervey Bay RSL & SMC Inc – 4655
- Salt Café – 4655
- Little Parliament Café – 4581

Position

Sous Chef

Location: Hervey Bay, Burpengary, Rainbow Beach and Sunshine Coast Queensland.

Employment Type: Full Time

Salary: AUD 85,000 – 90,000

Locations for Venues

- Hervey Bay RSL & SMC Inc – 4655
- The Clubhouse Hervey Bay – 4655
- Salt Café – 4655
- Craignish Country Club Hotel – 4655
- Burpengary Community Club – 4505
- Rainbow Beach Sports Club – 4581
- Little Parliament Café – 4581
- Palmwood Bowls Club – 4555

HERVEY BAY RSL & SERVICES MEMORIAL CLUB INC has vacancy opening for Cooks and Chef de partes. We are looking for experienced and qualified candidates.

Major Responsibilities And Tasks

- To assist the Head Chef, ensure the efficient and profitable operations of the Catering Department with particular emphasis on exceptional customer service.
- To ensure the level and quality of meals provided is of the highest quality and quantity to serve customers on a daily basis.
- Input into menu design including photo cards, recipe cards, costings, implementation, and training of staff in regard to menu dishes.
- To follow the size, style, and presentation of food items, as required by the Head Chef.
- To maintain effective and efficient operations of the kitchen in the absence of the Head Chef.
- Assist in implementation and operations of HAACP and Food Safety Plan.
- To prepare, cook and serve general and specialised meals for patrons according to menu guidelines, recipes, and direction from the Head Chef.
- To ensure meals are served to the wait staff at a satisfactory temperature that would allow presentation to the customer at the correct temperature.
- To maintain hygiene to HACCP guidelines, health and safety, cleanliness, and all environmental standards in the Catering Department.
- As directed by the Head Chef assist with economical staff rostering in line with customer service benchmarks and budgetary requirements.




- Conduct staff training and meetings as requested by the Head Chef.
- To assist and train apprentices and to supervise kitchen hands under direction from the Head Chef.
- Be aware of the process and procedures in a staff handbook and ensure compliance.
- Monitor and record rostered staff on their work performance and punctuality; report any discrepancies in the appropriate diaries.
- Organise replacement staff when necessary.
- Ensure that supplies and deliveries are ordered in a timely manner.
- Ensure that supplies and deliveries are received and accounted for.
- To maintain kitchen equipment and utensils according to the Club’s standards and procedures.
- To liaise with wait staff regarding meal completion and instructions on its service, presentation, portion control and complaints/compliments.
- Identify and resolve conflict situations.
- Ensure staff provides fast, efficient, and courteous customer service.
- Delegate duties to staff fairly and evenly.
- Daily Supervision of kitchen staff and activities as directed by the Head Chef.
- Strive towards a common goal of providing quality customer service and provide leadership to foster the Club’s objectives.
- Motivate staff to feel they are part of a team and reinforce their importance in that team.
- Assist staff in all work areas when they become busy. Relieve staff in all work areas as required.
- To assist with stock management and wastage of products and stock take as required.
- To communicate effectively with all staff within the Club.
- To assist with the development of food cost controls.




- Assist with the implementation and planning of menu changes.
- Ensuring that each job allocation is carried out safely according to the Club’s safe work practices.
- Storing all materials and equipment in a safe manner.
- Identifying any workplace hazards and reporting them to management.
- Using any personal protective equipment supplied by management to carry out duties safely.
- Assist with the implementation of the Food Safety Plan.
- Any other duties as directed by management that are reasonable and lawful.

Relevant Qualifications

- Diploma Level Qualification or Certificate IV in Hospitality or Tourism from a recognised institution preferred. Equal work experience of 05 Years as a Senior Chef to substitute for the formal qualifications listed above.

Relevant Experiences

- Minimum of 5 years of experience as a Senior Chef in similar capacity.

Relevant Skills

- Excellent communication skills.
- Proven experience in the operation of a professional kitchen operation in a Club environment.

Food Safety Supervisor Qualifications

Knowledge of HACCP procedures.

- Good organisation skills, strong ability to follow systems, reliable, punctual work under pressure.
- Excellent supervisory skills.
- Experience in managing staff.
- Proven track record of being competent in the kitchen and in the Head Chef's absence.
- A positive attitude and strong work ethics.
- Attention to details and problem-solving skills.
- Understanding of the budgets.
- Sound knowledge of stock management procedures.
- Willingness to take initiative and make decisions.
- Ability to multi-task.

Ability to work flexible hours.

Customer service focus.

- Extensive knowledge of general and specialised food preparation techniques and procedures.
- Sound knowledge of the latest cooking trends and techniques.
- Positive knowledge of policies and procedures in workplace.
- Experience in similar role.

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📌 Sous Chef Fulltime (Fraser Coast Regional)
🏢 Hervey Bay RSL
📍 Fraser Coast Regional