The Crescent Hotel is one of three venues in the Albert Hospitality Group and a much-loved North Hobart favourite. Set in a beautifully restored historic building, we bring people together through exceptional food and drink, friendly service and a lively atmosphere. Our menu pairs classic pub favourites with dishes that offer something a little more refined.
About The Crescent Hotel
The Crescent Hotel is one of three venues in the Albert Hospitality Group and a much-loved North Hobart favourite. Set in a beautifully restored historic building, we bring people together through exceptional food and drink, friendly service and a lively atmosphere. Our menu pairs classic pub favourites with dishes that offer something a little more refined.
The opportunity
We're looking for an experienced, motivated and hands-on Senior Sous Chef to join our team and support the Executive Chef. This is an opportunity to lead the kitchen team and take responsibility for the restaurant's day-to-day operations. Working closely with management, you'll help deliver smooth service, consistently high-quality food and outstanding guest experiences.
Your responsibilities
Oversee daily kitchen operations to keep preparation and service running smoothly.
Take responsibility for the kitchen in the Executive Chef's absence.
Lead and motivate the kitchen team, supporting their ongoing development.
Delegate tasks and coordinate kitchen workflow.




Train, mentor and support kitchen staff.
Set explicit expectations and uphold discipline, accountability and professional standards.
Maintain consistently high standards of food quality and presentation.
Ensure every dish meets recipe requirements and company standards.
Support the Executive Chef with menu execution, preparation and service.
Oversee stock control.
What you'll bring
Proven experience as a Sous Chef or Senior Chef.
Strong leadership and team management skills.
Experience managing a busy commercial kitchen.
Excellent organisational and time-management skills.
A strong understanding of food costing, stock control and labour management.
The ability to work under pressure and make sound decisions.
A hands-on approach and a strong work ethic.
The confidence to take ownership of day-to-day operations and be accountable for outcomes.
A genuine passion for food, people and hospitality.
What we offer
A salary of $77,000–$83,000 per year, with scope to discuss remuneration that reflects your experience.
Flexibility to accommodate your lifestyle where possible.
The chance to make a meaningful contribution to a growing Tasmanian hospitality group that values craft and quality.
A close-knit team and a workplace that values your ideas and contribution.
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