About the role

The Prince Alfred Hotel is looking for two experienced chefs to join our senior kitchen leadership team — Head Chef and Sous Chef. Both positions will work closely with the Executive Chef as we continue to develop the food offering, kitchen team and systems across one of Ipswich's most established hospitality venues.

Head Chef

The Head Chef will be responsible for leading the day-to-day operation of the kitchen, working directly with the Executive Chef to deliver the culinary direction and operational standards of the venue. This is a hands-on leadership role requiring someone who can take ownership of service, people, standards and kitchen performance.

Sous Chef

The Sous Chef will be a key part of the kitchen leadership team, supporting the Head Chef and Executive Chef in the daily operation of the kitchen. This role would suit an experienced Sous Chef or a strong Chef de Partie who is ready to take the next step into senior kitchen management.

Key responsibilities

Head Chef:

- Lead daily kitchen operations and service
- Manage and develop the kitchen brigade
- Implement menus, recipes and systems alongside the Executive Chef
- Maintain consistency in food quality, presentation and portion control
- Manage ordering, stock levels, wastage and inventory
- Assist in achieving food-cost and labour targets
- Manage kitchen rostering and daily labour deployment
- Lead food safety, hygiene and WHS standards
- Recruit, train and develop chefs and apprentices
- Maintain strong communication between the kitchen and wider venue management team

Sous Chef:





- Support the Head Chef in running daily kitchen operations
- Lead sections and services when required
- Supervise and support chefs, apprentices and kitchen staff
- Ensure recipes, presentation and portion standards are followed
- Assist with ordering, stock rotation and inventory
- Monitor preparation levels and service readiness
- Maintain food safety and kitchen cleanliness standards
- Assist with training and development of junior chefs
- Help manage wastage and food-cost controls
- Support functions and high-volume services

About you

- Commercial Cookery qualifications
- Experience in busy, high-volume kitchens
- Strong organisational and communication skills
- High standards around food quality and consistency
- A good understanding of food safety and kitchen compliance
- A calm and skilled approach to busy services
- A willingness to take responsibility and solve problems
- Respectful and effective people management
- A genuine interest in developing themselves and the people around them
- Previous experience within large hotels, pubs, restaurants or multi-outlet hospitality operations will be highly regarded

About us

The Prince Alfred Hotel is a large hospitality operation. These positions will come with great influence and responsibility to our current and future ambitions. You will be working directly with the Executive Chef to continue developing the kitchen operation. For the right people, these positions provide the opportunity to have a genuine influence on the food, systems, culture and future direction of the kitchen.

📌 Head Chef & Sous Chef (Booval)
🏢 Prince Alfred Hotel
📍 Booval