We are seeking experienced Head Chef and Sous Chef to work in Queensland's regional and coastal venues. This is a full-time position offering an opportunity to lead and inspire a dynamic kitchen whilst maintaining the highest standards of food quality, safety, and presentation. The ideal candidate must have proven experience in licensed club or hotel venues.

Key responsibilities

Lead and manage the kitchen brigade, including training, mentoring and supervising kitchen staff to ensure consistent execution of recipes and plating standards

Develop and refine menus in collaboration with management, ensuring dishes are innovative, seasonal and aligned with our culinary vision

Maintain strict food hygiene, safety and sanitation standards in compliance with health and safety regulations

Control food costs through effective inventory management, portion control and waste minimisation without compromising quality

Ensure the consistent quality and presentation of all dishes served to guests

Oversee kitchen operations during service, including managing workflow, timing and coordination of the brigade

Source premium ingredients from trusted suppliers and maintain relationships with vendors

Handle customer feedback professionally and make menu adjustments when necessary to enhance the dining experience





Maintain detailed records of recipes, food costs and kitchen operations

What we're looking for

Proven experience as a Head Chef or Senior Sous Chef in a busy, professional kitchen environment with a track record of leading successful culinary teams

Solid knowledge of food preparation techniques, culinary practices and menu planning across various cuisines

Excellent understanding of health and safety regulations, food hygiene standards and kitchen safety protocols

Demonstrated ability to manage kitchen budgets, control costs and maintain profitability whilst maintaining quality standards

Strong leadership and interpersonal skills with the ability to motivate, train and develop kitchen staff

Attention to detail and a passion for creating visually appealing, high-quality dishes

Excellent organisational and time management skills, particularly under pressure during service

Relevant qualifications or formal training in culinary arts or hospitality management

Flexibility to work evenings, weekends and public holidays as required in the hospitality industry

Current food safety certification or willingness to obtain one

Experience in menu development, costing and supplier management is preferred

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📌 Head Chef and Sous Chef (Queensland)
🏢 seek.com.au
📍 Queensland