Description

At Rivo Gold Coast , we're creating a fresh dining experience inspired by the flavours and traditions of the Mediterranean. Guided by seasonality and a close connection to local producers, our kitchen celebrates exceptional ingredients through salt, fire, curing and fermentation. From relaxed aperitivo as the sun sets over the Nerang River to vibrant restaurant dining, poolside experiences and special events, every menu is thoughtfully crafted to bring people together.

Set against one of the Gold Coast's most picturesque waterfront locations on the Nerang River, Rivo Gold Coast offers an inspiring place to work where creativity, craftsmanship and genuine hospitality come together.

Support the Culinary Vision of Rivo Gold Coast

We are seeking a passionate, driven and talented Sous Chef to support the culinary leadership of Rivo Gold Coast and help establish it as one of the Gold Coast's most exciting dining destinations.

Working closely with the Executive Chef, you will play a key role in the day-to-day leadership of the kitchen, ensuring exceptional food quality, consistency and execution across all service periods. You will support menu development, mentor and develop culinary talent, and contribute to creating memorable dining experiences that keep guests coming back.

While Rivo Gold Coast will be at the heart of your role, you will also support culinary operations across poolside dining, events, meetings and other food experiences throughout AC Hotel by Marriott Gold Coast.

If you're passionate about exceptional food, enjoy coaching and developing teams,



and thrive in a fast-paced hospitality environment, we'd love to hear from you.

What You'll Do

Deliver Culinary Excellence

- Support the Executive Chef in delivering a culinary vision that positions Rivo Gold Coast as a leading dining destination.
- Ensure exceptional food quality, consistency and presentation across all services.
- Assist with menu development, seasonal menu changes and new food concepts.
- Maintain high standards of kitchen organisation, mise en place and operational execution.
- Monitor food preparation and service to ensure guest expectations are consistently exceeded.
- Champion innovation while maintaining operational efficiency and commercial outcomes.

Support Kitchen Leadership

- Supervise daily kitchen operations and lead service periods with confidence.
- Act as the leader of the kitchen in the absence of the Executive Chef.
- Coach, guide and develop junior chefs and kitchen associates.
- Foster a positive and collaborative kitchen culture built on teamwork, accountability and respect.
- Support recruitment, onboarding and training initiatives.
- Lead by example with professionalism, passion and a hands-on approach.

Drive Operational Success

- Assist in managing food costs, purchasing, inventory and waste control.




- Support labour management and rostering to ensure effective resource allocation.
- Identify opportunities to improve efficiency and operational performance.
- Ensure all Marriott brand standards and operating procedures are consistently followed.
- Contribute to achieving departmental financial and operational goals.

Maintain Safety and Compliance

- Ensure compliance with food safety, sanitation and HACCP requirements.
- Maintain a safe and clean working environment at all times.
- Support compliance with workplace health and safety policies and procedures.
- Uphold the highest standards of hygiene and food handling practices.

What We're Looking For

- A passionate culinary professional with a genuine love for food, hospitality and guest experience.
- Previous experience as a Sous Chef, Junior Sous Chef, Chef de Partie or similar leadership role.
- Strong culinary skills with experience in high-volume restaurant, hotel or lifestyle hospitality environments.
- The ability to lead, coach and inspire a diverse culinary team.
- Robust organisational and time management skills.
- A hands-on approach with the ability to perform under pressure in a fast-paced environment.
- Strong communication and problem-solving skills.
- Sound understanding of food cost management, stock control and labour productivity.
- Knowledge of food safety legislation, HACCP principles and workplace health and safety requirements.

Qualifications & Experience

- Trade qualification in Commercial Cookery or equiv

📌 Sous Chef (Gold Coast)
🏢 Marriott Hotels Resorts
📍 Gold Coast