Executive Sous Chef

The Lodge Wadjemup; Rottnest Island; On-site; AUD 90,000 - 120,000; Full time

Job summary

The Lodge Wadjemup on Rottnest Island, WA, seeks an Executive Sous Chef to lead daily kitchen operations, drive exceptional food and uphold high standards of service.

You will collaborate with the Executive Sous Chef, mentor a busy brigade, manage stock, costs and compliance while delivering a positive, professional kitchen culture.

Qualifications

• Demonstrated leadership and people-management abilities.
• Experience in high-volume hospitality environments.
• Strong knowledge of food safety and kitchen compliance.
• Experience with stock management, ordering and food costs.

Responsibilities

• Leading and supporting the kitchen team across daily operations.
• Overseeing service and maintaining consistency, quality and presentation.
• Supporting menu development, preparation and execution.
• Managing ordering, stock control, wastage and food costs.
• Maintaining high food safety, hygiene and compliance standards.
• Assisting rostering, training and development of the kitchen team.
• Supporting functions, events and high-volume periods.
• Creating a positive, professional and collaborative kitchen environment.
• Taking operational responsibility for the kitchen in the Head Chef's absence.

Skills

Leadership

High-volume operations

Food safety

Stock management

Cost control

Team development

Communication

Job description

As Executive Sous Chef, you'll take ownership of the day-to-day kitchen operation and provide leadership across the brigade. You'll be confident stepping up in the Executive Sous Chef's absence and keeping the kitchen running smoothly through busy services. Working closely with the Executive Sous Chef, you'll be a key leader within the kitchen, helping drive exceptional food, strong operational standards and a positive team culture in one of Western Australia's most unique hospitality destinations.

Key responsibilities

• Leading and supporting the kitchen team across daily operations
• Overseeing service and maintaining consistency, quality and presentation
• Supporting menu development, preparation and execution
• Managing ordering, stock control, wastage and food costs
• Maintaining high food safety, hygiene and compliance standards
• Assisting with rostering, training and development of the kitchen team
• Supporting functions, events and high-volume periods
• Creating a positive, professional and collaborative kitchen environment
• Taking operational responsibility for the kitchen in the Head Chef's absence

About you

• Previous experience as a Executive Sous Chef, Sous Chef or similar senior kitchen role
• Strong leadership and people-management skills
• Experience working within high-volume hospitality environments
• Strong understanding of food safety and kitchen compliance
• Experience with stock management, ordering, food costs and waste management
• Excellent organisation and communication skills
• The ability to remain calm and solutions-focused under pressure
• A genuine passion for food, hospitality and developing people