Beachfront Sous Chef: Lead Kitchen & Menu Creation

Coolangatta Surf Club; Gold Coast City; On-site; AUD 79,000 - 81,000; Full time

Benefits offered by this job

Beachfront venue

Job summary

Coolangatta Surf Club is seeking a proactive Sous Chef to support the Head Chef in planning and coordinating kitchen operations on the Gold Coast. You will prepare and cook a range of dishes, supervise kitchen staff and maintain high standards of food quality and safety during busy lunch and dinner periods.

The successful candidate will contribute to menu development, monitor portions and costs, and oversee kitchen activity in the Head Chef’s absence.

Qualifications

• Certificate IV in Commercial Cookery or higher culinary qualification.
• Minimum of 1 year full-time work experience as a Chef, preferably with supervisory responsibilities.
• Demonstrated experience preparing and cooking a variety of dishes in a high-volume restaurant, bistro or licensed hospitality venue.
• Strong knowledge of food preparation techniques, menu planning, portion control and kitchen operations.
• Proven ability to supervise, train and coordinate kitchen staff.
• Sound understanding of food safety standards, hygiene procedures and workplace health and safety.

Responsibilities

• Assist the Head Chef in planning and developing menus, seasonal specials and dishes suitable for the Club's bistro and dining operations.
• Prepare, season and cook a variety of dishes, including seafood, meat, poultry, vegetables and contemporary Australian cuisine, in accordance with established recipes and presentation standards.
• Monitor food quality at all stages of preparation and cooking, ensuring consistency in taste, presentation, freshness and portion sizes.
• Estimate food requirements, assist in calculating food and labour costs, and support menu pricing and cost-control procedures.
• Coordinate food preparation and cooking activities to ensure efficient service during busy trading periods.
• Supervise and coordinate the activities of chefs, cooks and kitchen assistants, including allocating duties and monitoring performance.
• Demonstrate cooking techniques and provide practical training and guidance to kitchen staff.
• Assist with ordering food supplies, checking deliveries, managing stock rotation and maintaining appropriate inventory levels.
• Ensure food is stored, prepared and handled in accordance with food safety regulations and established hygiene standards.
• Monitor kitchen equipment and work areas to ensure safe operation, cleanliness and compliance with workplace health and safety requirements.
• Liaise with the Head Chef, restaurant management and front-of-house personnel regarding service requirements, functions and customer dietary needs.
• Oversee kitchen operations in the Head Chef's absence, maintaining food quality, staff coordination and service efficiency.
• Contribute to improvements in menu offerings, kitchen procedures, food presentation and overall dining quality.

Skills

Menu planning

Staff supervision

Cooking techniques

Food safety

Stock management

Cost control

Communication

Time management

Education

Certificate IV in Commercial Cookery

Job description

Coolangatta Surf Club is seeking a proactive Sous Chef to support the Head Chef in planning and coordinating kitchen operations on the Gold Coast. You will prepare and cook a range of dishes, supervise kitchen staff and maintain high standards of food quality and safety during busy lunch and dinner periods.

The successful candidate will contribute to menu development, monitor portions and costs, and oversee kitchen activity in the Head Chef’s absence.