Reporting to the Executive Chef, the Catering & Events Sous Chef plays an integral role in maintaining and contributing to QAGOMA's high-performing Back of House kitchen team.

The position is responsible for the effective operational management of QAGOMA's catering and events kitchen operations, including purchasing, daily preparation and service requirements, and managing labour to meet established KPIs.

The role works closely with the Executive Chef on menu development and costing, staff rostering, and the implementation and ongoing development of policies and procedures, including QAGOMA's Food Safety Program.

For full details, refer to the Role Description in the job advertisement.

Key duties

- Provide operational supervision across catering and events and support Gallery outlets as required over a 7-day roster, including weekends and evenings.
- Work with the Executive Chef to develop, plan and cost menus in line with budgeted KPIs and operational requirements.
- Assist with the planning, preparation and delivery of corporate functions, weddings, exhibition openings, VIP events and major events.
- Oversee food quality and presentation across events and Gallery outlets.
- Assist with rostering, staff development, leave coordination and workload management to achieve labour targets.
- Manage kitchen workflow, ordering, receiving, stock control and cost management.
- Train and support junior chefs and contribute to training resources.
- Maintain high standards of food safety, allergen management, hygiene and Workplace Health and Safety compliance.




- Communicate effectively with kitchen, operations, events and other Gallery teams.
- Foster a cooperative, professional and positive Back of House team culture.

About You

- Experienced Sous Chef or senior Chef de Partie with a strong background in high-end catering, events and quality restaurant operations.
- Experience delivering large-scale or high-profile catered events.
- Proven ability to supervise and develop culinary teams.
- Robust skills in production planning, rostering, food costing, ordering and cost control.
- Sound knowledge of food safety, allergen management and kitchen compliance.
- Creative and confident in menu development.
- An effective communicator who works collaboratively with chefs, operations, events and other stakeholders.
- Flexible and adaptable, with the ability to work across a 7-day roster, including evenings, weekends and major event periods.

The role description will outline any qualifications, licences and specific requirements of the role. If you are interested in this job we encourage you to read the attached role description and talk to the contact officer. APPLICANTS ARE REQUESTED TO APPLY ONLINE – scroll down and click the ‘APPLY ONLINE' button

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Occupational group Services & Hospitality

📌 Catering and Events Sous Chef (Brisbane)
🏢 Queensland Government
📍 Brisbane