Job Description
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.
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Key responsibilities
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Lead and manage the kitchen brigade, including training, mentoring and supervising kitchen staff to ensure consistent execution of recipes and plating standards
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Develop and refine menus in collaboration with management, ensuring dishes are innovative, seasonal and aligned with our culinary vision
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Maintain strict food hygiene, safety and sanitation standards in compliance with health and safety regulations
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Control food costs through effective inventory management, portion control and waste minimisation without compromising quality
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Ensure the consistent quality and presentation of all dishes served to guests
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Oversee kitchen operations during service, including managing workflow, timing and coordination of the brigade
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Source premium ingredients from trusted suppliers and maintain relationships with vendors
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Handle customer feedback professionally and make menu adjustments when necessary to enhance the dining experience
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Maintain detailed records of recipes, food costs and kitchen operations
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What we're looking for
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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
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Strong knowledge of food preparation techniques, culinary practices and menu planning across various cuisines
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Excellent understanding of health and safety regulations, food hygiene standards and kitchen safety protocols
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Demonstrated ability to manage kitchen budgets, control costs and maintain profitability whilst maintaining quality standards
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Robust leadership and interpersonal skills with the ability to motivate, train and develop kitchen staff
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Attention to detail and a passion for creating visually appealing, high-quality dishes
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Excellent organisational and time management skills, particularly under pressure during service
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Relevant qualifications or formal training in culinary arts or hospitality management
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Flexibility to work evenings, weekends and public holidays as required in the hospitality industry
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Current food safety certification or willingness to obtain one
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Experience in menu development, costing and supplier management is preferred

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