Sous Chef
Visa sponsorship
Hospitality · Sunshine Coast, QLD, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
Kitchen leadership, service coordination and food standards come together in this Sous Chef vacancy on the Sunshine Coast, Queensland. Working beside the Head Chef, you will help organise the daily operation and take charge when the Head Chef is absent.
This full-time position combines practical cooking with staff supervision, mentoring, menu input and attention to stock, costs and waste. The venue needs an experienced senior kitchen professional who can keep a busy service controlled while supporting the team’s development. Quality, clear communication and accountability shape the work.
For your English CV, select examples of services you led, staff you supervised and menu planning you contributed to. Show your Commercial Cookery qualification and relevant HACCP knowledge alongside that experience. Develop your senior kitchen CV with Build AI CV.
Key Responsibilities
- Assist the Head Chef with daily operations and lead the kitchen in the Head Chef’s absence.
- Coordinate preparation and service, allocate staff responsibilities and guide the team during busy trading.
- Maintain consistent flavour, presentation, food quality and portion control.
- Help plan seasonal menus and propose specials and other menu improvements.
- Check stock, support purchasing and supplier orders, and control food costs and unnecessary waste.
- Ensure correct food storage, preparation and handling in accordance with HACCP, hygiene, food safety and workplace safety procedures.
- Train and mentor developing staff, monitoring kitchen cleanliness, organisation and equipment practices.
- Collaborate with management and front-of-house colleagues to build a respectful, accountable and professional team.
Requirements & Eligibility
- Have proven experience as a Sous Chef, Senior Chef or comparable senior kitchen professional and a formal qualification in Commercial Cookery.
- Bring a strong commercial or hospitality kitchen background and demonstrated kitchen-team leadership and supervision experience.
- Confidently manage high-volume service while applying strong practical knowledge of food preparation and presentation.
- Understand HACCP, food hygiene and food safety requirements.
- Demonstrate good organisation and time management, effective communication and leadership, and a calm, organised response to service pressure.
- Be reliable, proactive and hands-on, committed to consistent quality and willing to take responsibility and pursue continuous improvement.
- Provide evidence of relevant qualifications and professional experience.
- Have Australian working rights or eligibility for employer sponsorship.
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