About the role The Executive Sous Chef is the operational second-in-command to the Group Executive Chef and provides visible, hands-on culinary leadership across Gambaro Group's Brisbane venues. The role ensures group culinary standards, approved menus, food-safety controls, labour plans and cost-management practices are consistently implemented in each kitchen. Working across venues according to operational priorities, the Executive Sous Chef supports Head Chefs and kitchen teams through service leadership, coaching, quality assurance, problem-solving and relief coverage.

Key responsibilities

- Support the Group Executive Chef to coordinate kitchen operations across Brisbane venues and attend venues according to service risk, trading demands, events, menu launches, leave coverage and business priorities
- Lead preparation and service where required, including stepping into temporary kitchen leadership during absences or operational pressure
- Ensure food is prepared and presented to approved recipes, specifications, portion sizes and plating standards, and conduct regular tastings and venue quality checks
- Assist the Group Executive Chef with menu development, trials, tastings, seasonal changes and special events, and translate approved menu concepts into workable recipes, method cards, yields and allergen records
- Coach and support Head Chefs, Sous Chefs, Chef de Parties, cooks, apprentices and kitchen hands, and set explicit performance, conduct, presentation, safety and service expectations
- Support achievement of approved food-cost, gross-profit, labour-cost and waste targets, and review recipes, yields, portion controls and production with venue kitchen leaders
- Lead compliance with food-safety programs,



hygiene standards, allergen controls, temperature monitoring, cleaning schedules, storage, labelling and traceability requirements
- Apply approved supplier, product-specification, ordering, receiving and storage standards, and monitor stock levels, rotation, transfers and stocktake accuracy across venues
- Work closely with Venue Managers and Front of House leaders to coordinate service, staffing, events and guest recovery
- Provide concise operational updates covering food quality, labour, food cost, waste, stock, compliance and staffing, and complete venue audits and action plans

About you

- Certificate III or IV in Commercial Cookery, or equivalent recognised qualification and experience
- Current Food Safety Supervisor certification, or ability to obtain and maintain it
- Current allergen-awareness training
- Current driver licence and capacity to travel between venues
- Substantial experience as an Executive Sous Chef, Senior Sous Chef, Head Chef or comparable senior culinary leader
- Demonstrated success in high-quality, high-volume restaurant, hotel, function or multi-outlet operations
- Strong service leadership, menu implementation, recipe costing, yield control, stock management and labour-planning capability
- Working knowledge of food safety programs, HACCP principles, allergen management, sanitation and WHS requirements
- Experience coaching kitchen leaders, apprentices and diverse culinary teams
- Competence with rostering, purchasing, stock-control, recipe and reporting systems

About us Gambaro Group operates multiple Brisbane venues with a focus on high-quality hospitality and culinary excellence across restaurant, function and café formats.

📌 Executive Sous Chef (Brisbane)
🏢 Gambaro Hospitality Group
📍 Brisbane