Overview:

The Hotel Grand Chancellor Adelaide, is located in the heart of the city’s CBD, offers modern accommodation, extensive dining options, and leisure facilities, alongside state-of-the-art event and conference spaces. Part of the Grand Hotels International group, it serves both business and leisure travellers, providing a seamless city experience with easy access to major landmarks and shopping precincts.

We are looking for a Sous Chef to join our culinary team. In this role, you will assist the Executive Chef in overseeing the smooth and efficient running of the kitchen operations, maintaining high standards of food quality, preparation, and kitchen hygiene across our dining outlets and conference facilities. This is a full-time ongoing position, working 38 hours per week based in Adelaide, SA.

Main Tasks:

-Provide hands-on supervision of daily food production across the restaurant, room service, and conference/banquet operations, taking charge in the absence of the Executive Chef.

-Organise each food production operation to run efficiently, productively, and with a sense of urgency.

-Prepare and cook all food orders in strict alignment with hotel recipes, presentation standards, and quality control guidelines.

-Maintain open lines of communication with the Executive Chef and cross-departmental teams, acting as a supportive team player to drive overall hotel success.

-Act as an ambassador for the hotel's Food Safety Program, ensuring ongoing compliance by all employees with food safety regulations, WHS laws, and hygiene standards.

-Ensure proper food storage, handling, and continuous cleanliness across all work areas, equipment, and kitchen sections.





-Ensure all equipment is used correctly, kept in good working order, and any damaged or broken items are recorded on the maintenance database and reported promptly.

-Monitor food requirements in advance and minimise food preparation and wastage costs through efficient preparation methods and standard recipes.

-Work with the Executive Chef and Purchasing Manager to procure the best quality products for the best price.

-Assist in preparing and posting weekly rosters aligned with business demand, managing payroll costs prudently, and improving productivity levels.

-Stay proactive in controlling costs, maintaining awareness of forecasted business, and contributing to the department’s financial targets and promotional activities.

-Closely supervise kitchen employees, ensuring compliance with hotel policies, safety rules, and high standards of personal appearance, hygiene, and uniform guidelines.

-Develop staff skills through coaching, mentoring, and formal training, while supporting annual Performance Development Discussions and professional goals.

-Encourage innovation and creativity, recognising staff contributions to foster an enthusiastic, high-performing, and rewarding work environment.





-Provide exceptional customer service to both external guests and internal colleagues across all departments.

-Handle guest and internal inquiries or complaints with empathy and efficiency, taking ownership to resolve issues satisfactorily.

-Seek ways to continuously improve departmental operations from the guest's point of view.

Required/Relevant Qualifications & Work Experience:

-Minimum of a relevant Certificate IV in Kitchen Management (or equivalent).

-At least one year of relevant experience as a Sous Chef or senior Senior Chef de Partie in a hotel, high-volume restaurant, or event venue.

-Valid Food Safety Supervisor certification (or willingness to obtain).

Required/Relevant Skills & Knowledge:

-Strong understanding of high-volume kitchen operations, including restaurant ala carte, room service, and conference/event catering.

-Demonstrated ability to lead, coach, and motivate a diverse kitchen team while conducting performance briefings and training.

-Practical knowledge of food costing, stock control, purchasing procedures, wastage management, and wage/roster control.

-Ability to manage busy services and maintain attention to detail, food presentation, and consistency under pressure.

-Strong verbal and written communication skills to liaise seamlessly between kitchen staff, front-of-house, management, and suppliers.

-Strong commitment to integrity, accountability, guest-focused service, and maintaining a positive, respectful workplace environment.

Annual salary will be between $80,000.00 to $90,000.00 (plus superannuation) depending on level of experience.

Job Types: Full time, Permanent

📌 Sous Chef (Adelaide)
🏢 Seven Corp on behalf of Hotel Grand Chancellor Adelaide
📍 Adelaide