Job Description

$88,000 base + super for a 42-hour week. Anything over 42 hours is paid as overtime on top. Wednesday and Thursday off, every week.

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That's the deal, up front. We put it in the ad because you shouldn't have to sit through an interview to find out what a job pays.

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Rick's Garage has been feeding the Sunshine Coast Hinterland for over 20 years. Three bars, a 200-seat beer garden, an 18+ whiskey room, live music, open seven days. Big burgers, big weekends, and plenty of chrome on the walls.

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We're after a Sous Chef. Second in charge, right hand to the Head Chef, and the person who owns the pass when it's on.

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What you get

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$88,000 + super for 42 hours. Overtime is paid separately on anything beyond that, so your hours stay visible and the extra work gets paid.

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Wednesday and Thursday off. Every week, set, two days back to back.

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No split shifts. The kitchen closes at 9pm, so you're not finishing at 1am.

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We run an in-house cleaning department, so there's no end-of-night deep clean. You cook, close your section and go home.

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A kitchen that's been built properly, with equipment that works. You won't spend your shifts fighting the gear.

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Real ownership of the food. Specials, seasonal changes and genuine input into where the menu goes next.

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A deep team behind you: Line Chefs, Line Cooks, Kitchen Juniors, Prep and Dishies, plus a dedicated Prep Chef who owns production. Prep isn't landing on your section.

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Fifteen minutes from the beach and bushwalks out the back door.

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A secure,



well-resourced venue and a crew that likes solving problems together.

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The role

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You're 2IC. On service you own the pass, calling orders, driving ticket times and checking quality before it leaves the kitchen. Off service you're building the team.

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Run service. Expedite, control the flow and hold quality and timing through a full beer garden on a Saturday night.

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Lead the line. Train and develop the chefs, cooks and juniors, and hold the standard. You set the tone.

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Step up. Full charge of the kitchen when the Head Chef is off. Orders, roster, decisions, all of it.

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Own the numbers. Food cost, portion control, yields and waste. You'll be in Restoke daily and GP is part of how your performance is measured.

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Build the food. Specials and menu development alongside the Head Chef.

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Keep it compliant. Food safety, temperature logs and cleaning schedules through Operandio.

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You report to the Head Chef and work alongside our Prep Chef, who owns production and functions prep.

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What you bring

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Cert III in Commercial Cookery and at least three years on the tools since.

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Time as a Sous, or a CDP who's ready to step up. You've run a pass, not just a section.

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A track record of holding quality and timing through high-volume service.

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Experience training people and holding them to a standard.

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Real command of food cost, portioning and waste, and you're comfortable being measured on it.

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American or Aussie pub cuisine is a plus. So is a Cert IV. Neither is a dealbreaker.

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📌 Sous Chef (Palmwoods)
🏢 Rick's Garage
📍 Palmwoods