Job Description
As Sous Chef, you will assist the Head Chef in the day-to-day management of kitchen operations while ensuring food quality, presentation, safety and service standards are consistently achieved.
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Key responsibilities
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Preparing, cooking and presenting high-quality meals across a variety of service periods
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Supporting menu planning and development
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Supervising and mentoring apprentices and kitchen staff
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Assisting with stock control, ordering, stocktakes and minimising wastage
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Maintaining HACCP, food safety and hygiene standards
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Ensuring temperature monitoring and kitchen documentation is completed accurately
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Supporting the delivery of functions and special events
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Assisting in achieving departmental budgets and financial targets
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Maintaining a safe and compliant workplace in line with WHS requirements
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Providing leadership that promotes teamwork, professionalism and positive staff morale
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About you
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Certificate III in Commercial Cookery or equivalent trade qualification
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Food Safety Supervisor Certification (HACCP)
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Minimum 4 years post-trade experience
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Current First Aid Certificate
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Robust knowledge of food safety, HACCP and workplace health and safety requirements
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Previous experience in a busy hospitality or club environment
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Strong leadership and people management skills
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Excellent communication and interpersonal skills
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Experience with stock control, cost management and minimising wastage
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Ability to thrive under pressure and manage multiple priorities
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Competitive salary package
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Supportive and collaborative kitchen leadership team
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Opportunity to contribute to menu development and kitchen innovation
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Career development and progression opportunities
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Work within a respected hospitality venue with a strong community presence
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A positive workplace culture focused on teamwork and excellence
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📌 Sous Chef (Yeppoon)
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