Sous Chef

About the Role

As Sous Chef, you will play a key role in ensuring the efficient operation of the kitchen while maintaining high standards of food preparation, presentation, quality, and hygiene. You will work closely with the Head Chef to supervise kitchen staff, coordinate service periods, and contribute to menu development and operational improvements.

Benefits

Sous Chef (Full-Time)

Location: Landers Pocket, 40 The Circuit, Brisbane Airport QLD 4008

Salary: $79,600 – $85,000 per annum + Superannuation

Employment Type: Full-Time

Task & responsibilities

Key Duties and Responsibilities

• Assist the Head Chef in the day-to-day management of kitchen operations. 
• Prepare, cook, and present a variety of dishes in accordance with established recipes and quality standards. 
• Monitor the quality of dishes at all stages of preparation, cooking, and presentation. 
• Supervise, coordinate, and support kitchen staff during food preparation and service periods. 
• Assist with menu planning, development of seasonal menus, and daily specials. 
• Estimate food requirements and assist with ordering food supplies and kitchen inventory. 
• Monitor stock levels, storage practices, and stock rotation procedures. 
• Control food costs, minimise wastage, and contribute to efficient kitchen operations. 
• Ensure compliance with food safety, sanitation, and workplace health and safety requirements. 
• Explain and enforce hygiene regulations and safe food handling practices. 
• Liaise with management, kitchen staff, and front-of-house staff regarding food preparation and service requirements. 
• Demonstrate cooking techniques and provide guidance on food preparation procedures. 
• Assist with staff training, mentoring, and performance development of junior kitchen employees. 
• Manage kitchen operations in the absence of the Head Chef. 
• Assist with the preservation, storage, and handling of food products to maintain quality and minimise waste. 

Qualification & experience

Essential Requirements

• Certificate III or Certificate IV in Commercial Cookery (or equivalent qualification).  
• Minimum of three (3) years of relevant experience as a Chef in a commercial kitchen environment. 
• Demonstrated experience working as a Sous Chef or in a senior kitchen supervisory role.  
• Strong knowledge of food safety legislation, kitchen operations, and stock control procedures. 
• Experience assisting with menu planning, ordering, and cost control. 
• Ability to work effectively in a fast-paced hospitality environment. 
• Strong organisational, communication, and leadership skills. 
• Ability to supervise, train, and motivate kitchen staff. 
• Flexibility to work weekends, evenings, and public holidays as required.