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.Key responsibilitiesPreparing, cooking and presenting high-quality meals across a variety of service periodsSupporting menu planning and developmentSupervising and mentoring apprentices and kitchen staffAssisting with stock control, ordering, stocktakes and minimising wastageMaintaining HACCP, food safety and hygiene standardsEnsuring temperature monitoring and kitchen documentation is completed accuratelySupporting the delivery of functions and special eventsAssisting in achieving departmental budgets and financial targetsMaintaining a secure and compliant workplace in line with WHS requirementsProviding leadership that promotes teamwork,



professionalism and positive staff moraleAbout youCertificate III in Commercial Cookery or equivalent trade qualificationFood Safety Supervisor Certification (HACCP)Minimum 4 years post-trade experienceCurrent First Aid CertificateStrong knowledge of food safety, HACCP and workplace health and safety requirementsPrevious experience in a busy hospitality or club environmentStrong leadership and people management skillsExcellent communication and interpersonal skillsExperience with stock control, cost management and minimising wastageAbility to thrive under pressure and manage multiple prioritiesCompetitive salary packageSupportive and collaborative kitchen leadership teamOpportunity to contribute to menu development and kitchen innovationCareer development and progression opportunitiesWork within a respected hospitality venue with a strong community presenceA positive workplace culture focused on teamwork and excellence
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📌 Sous Chef (Yeppoon)
🏢 Keppel Bay Sailing Club
📍 Yeppoon