White Rhino Bar & Eats is a vibrant, high-energy hospitality venue located in the heart of Surfers Paradise. Known for its lively atmosphere, great food, cocktails and entertainment and a popular destination for both locals and tourists.
The venue caters to a wide range of guests, from casual dining and drinks through to birthdays, corporate events, celebrations and large group functions. With multiple unique function spaces, regular live entertainment and a fast-paced bar and restaurant environment, White Rhino offers a dynamic workplace where delivering exceptional guest experiences is at the heart of everything we do.
As part of SOX Hospitality Group, White Rhino operates within a passionate and energetic hospitality team focused on creating memorable experiences and maintaining a fun, welcoming and professional environment.
The role
Working in a quick-paced, short order bar kitchen in a high-volume environment with a strong focus on delivering the food offering. You will be the leader of a small team with a strong focus on creating a positive work environment and balance in the workplace. You will have a good understanding of financial controls regarding food percentages, wage costs and operational expenditure, and sound knowledge of delivering good standard food with consistency.
Key responsibilities
Lead and develop a small to mid-sized kitchen team
Execute consistent short order food service, ensure correct ordering and stock control
Work with speed, precision and cleanliness during preparation and service times,



in line with the food safety program
Direct and mentor junior staff at varying skill levels in line with company guidelines
Manage kitchen financials including food cost and budgeting
About you
Demonstrated ability to lead and develop a small to mid-sized kitchen team
Strong leadership presence with a positive, solutions-focused approach
Ability to work with speed, precision and cleanliness during preparation and service times, in line with the food safety program
Sound knowledge of food safety and OH&S; requirements
Working understanding of kitchen financials including food cost and budgeting
Consistent, resilient, quick thinking, proactive and reliable
Valid permanent working rights/visa required
No mornings or lunches,
Ongoing training and development opportunities
Direct support from an experienced hospitality management group
Positive kitchen culture with a team that's invested in doing things right
Work alongside the executive team and gain real autonomy to lead your kitchen
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Your application will include the following questions:
Which of the following statements best describes your right to work in Australia?
What's your expected annual base salary?
How many years' experience do you have as a Head Chef?
How much notice are you required to give your current employer?
Have you worked in a role which requires a sound understanding of OH&S;/WHS?
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📌 Head Chef (Gold Coast)
🏢 Sox Hospitality Mangement
📍 Gold Coast