Job Info

Location: Graceville, QLD

Salary: $60,001 - $80,000

Job Type: Permanent position | Full time position

Botellon We are seeking an experienced Sous Chef to work alongside our Head Chef in running the kitchen. This is a senior, hands-on position — you'll be on the line for every service, leading a small brigade, and taking charge of the kitchen in the Head Chef's absence.

The role is permanent full time, based at 327 Honour Ave, Graceville, on a Wednesday to Sunday roster.

Benefits Pay and conditions $80,000 per annum plus 12% superannuation, paid weekly Permanent full-time position — 38 ordinary hours per week plus reasonable additional hours All terms and conditions at or above the Restaurant Industry Award 2020 (MA000119), Level 5 Paid annual leave, personal and carer's leave, and public holiday entitlements in line with the National Employment Standards Roster and lifestyle Wednesday to Sunday roster with Monday and Tuesday off — two consecutive days together, every week Rosters published ahead of time through Deputy, with leave and unavailability requests handled in the app A staff meal on every shift Five-minute walk from Graceville station, with parking nearby Development and progression

Work directly alongside an experienced Head Chef in a small brigade, with real ownership of sections and service Genuine input into menu development, specials and function menus Support towards further training and certification relevant to the role A third venue is in development on Honour Ave, so there is a clear path to more responsibility as the group grows The workplace An owner-operated independent group, not a chain — decisions get made in the building, quickly Task &

responsibilities Duties and responsibilities: Assist the Head Chef to plan and develop menus, including seasonal changes, specials and function menus Estimate food and labour costs,



order food supplies, and manage stock rotation and wastage against agreed gross profit targets Prepare and cook Spanish and Mediterranean dishes across all sections of the kitchen Monitor the quality, consistency and presentation of all dishes at every stage of preparation and service Demonstrate cooking techniques and advise kitchen staff on preparation and cooking procedures

Take charge of the kitchen, run the pass and supervise service in the Head Chef's absence Assist with the selection, induction, training and ongoing development of kitchen staff and apprentices Contribute to kitchen rostering and staff scheduling Explain and enforce food safety and hygiene requirements in line with the venue's food safety program and Queensland food safety legislation Liaise with the Head Chef, venue management and floor staff on menu changes, dietary requirements and service standards Qualification &

experience Essential: Certificate III or Certificate IV in Commercial Cookery, or an equivalent qualification At least two years' post-qualification experience as a Chef de Partie, Senior Chef or Sous Chef Demonstrated experience across all sections of a busy à la carte kitchen Sound knowledge of food safety, hygiene and HACCP-based practice Ability to supervise, train and lead a small kitchen brigade Clear communication skills and the ability to work effectively with kitchen and floor teams Availability to work evenings and weekends within a Wednesday to Sunday roster





Well regarded: Experience in Spanish, Mediterranean or tapas-style cuisine Food Safety Supervisor certification Experience with menu costing and stock control systems About Company Botellon is a Spanish tapas bar on Honour Ave in Graceville, in Brisbane's inner west. We trade Wednesday to Sunday as a neighbourhood dining room — a regular local crowd through the week, and a busy, high-energy service Friday through Sunday, with footpath dining out the front when the weather is good.

The kitchen sends a seasonal tapas menu built around Spanish technique and Australian produce: small plates designed to be shared, a rotating specials board that changes with what's available, and a handful of larger dishes for the middle of the table. We cook to order, we plate everything ourselves, and we care about consistency — the fortieth serve of a dish on a Saturday night should look and taste exactly like the first. Alongside à la carte we run group bookings and private functions, which means set menus, volume, and a kitchen that can plan and execute under pressure without dropping standards on the floor.

It's a small brigade and a tight space, so everyone cooks and everyone contributes. The Head Chef and the owner are both in the building regularly, decisions get made quickly, and a good idea for a dish can be on the specials board the same week. Botellon is part of a small independent hospitality group.

We also operate a café at the same address, and a third venue is in development on Honour Ave — so there is genuine room here for the right person to take on more over time. Work Type: Full time Salary: $80000-85000 Job Publish: 14-09-2026 Job Expire: 14-10-2026 Apply on: Full-Time Sous Chef Job here! This job is brought to you by workinitiatives.com.au.

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