Executive Sous Chef: Lead, Innovate & Elevate Kitchens

QT Hotels and Resorts; Canberra; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

Dining discounts 50%

Stay discounts across EVT hotels

Movie tickets & cinema discounts

Seasonal perks at Thredbo

Career growth across hotel network

Paid parental leave

Job summary

QT Canberra is seeking an Executive Sous Chef to join the leadership team, working with the Executive Chef to drive day-to-day kitchen operations across breakfast, dinner, bar and in-room dining. You will mentor a talented brigade, uphold high culinary standards and help steer food and labour results to keep QT ahead.

You will lead, train and coach chefs and kitchen staff, ensuring safety, quality and consistency across all outlets while contributing fresh ideas to menus and guest experiences.

Qualifications

• Proven experience as a Senior Sous Chef or Executive Sous Chef in a hotel or high-volume kitchen.
• Ambition to step up to Executive Chef with leadership and culinary capability.
• Strong culinary skills with a passion for quality and consistency.

Responsibilities

• Lead day-to-day kitchen operations across breakfast, dinner, bar and in-room dining.
• Approve all food leaving the kitchen to ensure recipes and specifications are followed.
• Ensure all sections are rostered, prepped and ready for service.
• Partner with Food & Beverage Manager for smooth service across outlets.
• Manage food and labour costs to budget through smart ordering and waste reduction.
• Maintain high food safety, hygiene and WH&S standards.
• Recruit, train, coach and supervise kitchen staff.
• Foster a positive, productive kitchen culture.
• Contribute to menu trends and new ideas.

Skills

Senior Sous Chef

Executive Sous Chef

Leadership

Food cost management

Labour cost control

Menu planning

Food safety HACCP WHS

Chef mentorship

Job description

QT Canberra is seeking an Executive Sous Chef to join the leadership team, working with the Executive Chef to drive day-to-day kitchen operations across breakfast, dinner, bar and in-room dining. You will mentor a talented brigade, uphold high culinary standards and help steer food and labour results to keep QT ahead.

You will lead, train and coach chefs and kitchen staff, ensuring safety, quality and consistency across all outlets while contributing fresh ideas to menus and guest experiences.