Sous Chef / Chef Full Time NEW

Position: Sous Chef / Chef

Position Type: Full-Time

Salary: $79,000 to $85,000 plus superannuation per annum

Location: Banksia Beach QLD 4507

Number of Vacancies: 2

Our client is seeking two experienced and motivated Sous Chefs / Chefs to join their kitchen team on a full-time basis.

The successful candidates will be responsible for supporting the Head Chef in the day-to-day operation of the kitchen, preparing and presenting high-quality meals, supervising kitchen staff, maintaining food safety standards, assisting with stock and cost control, and ensuring efficient kitchen operations.

The role requires strong technical cooking skills, leadership ability, attention to quality, and the capacity to manage kitchen operations in the absence of the Head Chef.

Key Duties and Responsibilities:

• Assist the Head Chef with the planning, supervision and coordination of daily kitchen operations.
• Prepare, cook and present meals in accordance with established recipes, portion sizes and presentation standards.
• Supervise and provide guidance to cooks, apprentices, kitchen stewards and other kitchen staff during service.
• Assume responsibility for kitchen operations in the absence of the Head Chef when required.
• Monitor food quality, preparation, presentation and service standards.
• Assist with menu planning, development, costing and implementation.
• Monitor food costs, portion control and wastage in accordance with budget requirements.
• Assist with stock control, ordering, receiving and end-of-month stocktakes.
• Ensure appropriate stock rotation, storage and food-handling procedures are maintained.
• Train and mentor apprentices and junior kitchen staff in accordance with their training requirements.
• Maintain accurate kitchen records, including stock, ordering and operational documentation.
• Ensure all kitchen equipment is maintained in safe and effective working condition and report faults when required.
• Ensure compliance with food safety, hygiene, workplace health and safety and local regulatory requirements.
• Follow safe manual-handling procedures and use appropriate protective equipment where required.
• Maintain a clean, safe and organised kitchen environment.
• Work collaboratively with management, front-of-house staff and other team members to ensure efficient service.
• Provide professional and respectful service to customers and colleagues from diverse cultural backgrounds.
• Perform other reasonable duties within the scope of the position as directed by the Head Chef or management.

Key Selection Criteria:

• Strong commercial cooking and food preparation skills.
• Ability to supervise, guide and support kitchen staff.
• Ability to manage kitchen operations in the absence of the Head Chef.
• Sound knowledge of food safety, hygiene and local council health requirements.
• Ability to assist with menu creation, costing and development.
• Knowledge of stock control, food costing, budgeting and waste management.
• Ability to maintain accurate kitchen and operational records.
• Strong communication, leadership and team-management skills.
• Ability to work effectively in a fast-paced commercial kitchen environment.
• Strong organisational and time-management skills.
• Understanding of relevant workplace health and safety requirements.
• Ability to train and support apprentices and junior kitchen employees.

Requirements:

Qualifications and Experience:

• Certificate III or Certificate IV in Commercial Cookery, Kitchen Management or a relevant field; and/or
• Diploma, Advanced Diploma, associate degree or other relevant hospitality qualification.
• At least 1–2 years of relevant experience working as a Chef, Sous Chef or in an equivalent commercial kitchen role.
• Practical experience in supervising kitchen staff and managing kitchen operations.
• Experience with food preparation, cooking, stock control and food safety procedures.

Additional Skills and Knowledge:

• Basic computer literacy and ability to use relevant workplace software.
• Understanding of kitchen budgets, food-cost reporting and financial controls.
• Knowledge of relevant hospitality awards, workplace procedures and industrial requirements.
• Understanding of marketing, promotions and their impact on kitchen operations.
• Ability to train apprentices across relevant areas of their trade.
• Strong commitment to customer satisfaction, food quality and professional presentation.