Junior Sous Chef

Spicers Tamarind Retreat,; Maleny; On-site; AUD 52,000 - 66,000; Full time

Job summary

Spicers Tamarind Retreat in the Sunshine Coast hinterland is seeking a driven Junior Sous Chef to support the Executive Chef and Head Chef, elevating dining across outlets and mentoring the kitchen team.

You will lead in their absence, collaborate with front-of-house, ensure food safety, and contribute to memorable guest experiences.

Qualifications

• Minimum 2 years' experience as a Senior Chef de Partie or Junior Sous Chef in high-end settings.
• Strong grasp of kitchen operations: stock, rostering, ordering and food cost management.
• Proven ability to lead, coach and develop kitchen team members.
• Passion for high-quality food and standout guest experiences.
• Excellent organisational and communication skills in a fast-paced environment.
• Sound knowledge of food safety, hygiene and WHS requirements.
• Ability to work a rotating roster including evenings, weekends and public holidays.

Responsibilities

• Assist in leading the kitchen team to deliver exceptional dining experiences.
• Deliver outstanding food experiences across restaurant, weddings, functions, events and bespoke guest experiences.
• Collaborate with Executive and Head Chef on menu development and execution, ensuring consistency.
• Coach and develop culinary team members to foster a high-performing culture.
• Oversee kitchen operations when senior chefs are absent and maintain excellence.
• Work with Front of House to ensure seamless service and guest satisfaction.
• Maintain clear communication across the kitchen to support daily operations.
• Ensure compliance with food safety, hygiene and WHS standards.
• Support senior kitchen leaders in achieving operational and guest satisfaction objectives.

Skills

Team leadership

Food safety

Kitchen operations

Stock control

Communication

Guest experience

Coaching

Flexibility

Job description

1d ago , from Salter Brothers Hospitality

We're seeking a passionate and driven Junior Sous Chef to join the culinary team at Spicers Tamarind Retreat.

Working closely with the Executive Chef and Head Chef, you will play a key role in delivering exceptional dining experiences while supporting the day-to-day leadership of the kitchen team. This is an exciting opportunity for an experienced Senior Chef de Partie ready to take the next step in their career, or an established Junior Sous Chef seeking a new challenge.

About Spicers Tamarind Retreat

Situated next to Gardners Falls in the stunning hinterland region of the Sunshine Coast, Spicers Tamarind Retreat is an Asian influenced refuge, surrounded by natural beauty and healing calm.

At Spicers Tamarind Retreat, every effort has been made to create an environment that draws on the natural serenity of its unique setting, combining the tranquility of the Australian rainforest with a taste of Asia. With stunning grounds and award winning cuisine, the retreat offers a truly relaxing and original experience.

The role and key duties

• Assisting in the leadership of the kitchen team to deliver exceptional, memorable and profitable dining experiences aligned with the vision of the resort.
• Delivering outstanding food experiences across all outlets, including restaurant dining, weddings, functions, conferences, events and bespoke guest experiences.
• Collaborating with the Executive Chef and Head Chef in the development and execution of innovative menus, ensuring consistency in quality, presentation and flavour.
• Training, mentoring and developing culinary team members to foster a high-performing kitchen culture.
• Overseeing kitchen operations in the absence of senior chefs and maintaining operational excellence.
• Working closely with Front of House teams to ensure seamless service and an exceptional guest experience.
• Maintaining clear and effective communication across the kitchen team to support smooth daily operations.
• Ensuring compliance with all food safety, hygiene and workplace health and safety standards.
• Supporting senior kitchen leaders in achieving operational, financial and guest satisfaction objectives across the hotel.

Essential criteria required to be considered

• Minimum 2 years' experience as a Senior Chef de Partie or Junior Sous Chef within a high-end restaurant, hotel or resort environment.
• Strong understanding of kitchen operations, including ordering, stock control, stocktakes, rostering and food cost management.
• Demonstrated ability to lead, coach and develop team members.
• Passion for producing high-quality food and memorable guest experiences.
• Excellent organisational and communication skills with the ability to thrive in a fast-paced environment.
• Sound knowledge of food safety, hygiene and WHS requirements.
• Flexibility to work a rotating roster including evenings, weekends and public holidays.