Junior Sous Chef: Lead in Busy Hotel Kitchen

Hamilton Island Weddings; Hamilton Island; Hybrid; AUD 45,000 - 60,000; Full time

Benefits offered by this job

Subsidised furnished staff acquisition

Employee discounts

Job summary

Hamilton Island Weddings’ Pool Terrace is seeking a Junior Sous Chef to lead from the kitchen floor across breakfast, lunch and dinner service in a busy hotel setting. You’ll work closely with senior kitchen leadership, oversee prep, pass, larder and room service, and mentor junior chefs to ensure consistent quality and presentation.

Ideal candidates hold a Certificate III in Commercial Cookery, have senior chef de Partie or junior sous chef experience in high-volume hotel or restaurant

Qualifications

• Certificate III in Commercial Cookery (Essential)
• Senior Chef de Partie / Junior Sous Chef or similar role in a commercial kitchen
• Experience in high-volume hotel or restaurant operations (buffet and à la carte)
• Experience across multiple kitchen sections and supporting a busy brigade
• Ability to guide, train and motivate junior chefs
• Knowledge of stock control, ordering, food costs and kitchen operations
• Strong organisation, communication and leadership under pressure

Responsibilities

• Oversee daily preparation and service across Pool Terrace's varied operation, coordinating Pans, Pass, Larder and Room Service
• Guide junior chefs, coordinate kitchen sections and maintain smooth service while managing stock control, ordering and food safety
• Make decisions, manage priorities and keep the brigade working efficiently during busy service

Skills

Leadership

High-volume kitchen experience

Communication

Stock control knowledge

Organisation

Calm under pressure

Education

Certificate III in Commercial Cookery (Essential)

Job description

Hamilton Island Weddings’ Pool Terrace is seeking a Junior Sous Chef to lead from the kitchen floor across breakfast, lunch and dinner service in a busy hotel setting. You’ll work closely with senior kitchen leadership, oversee prep, pass, larder and room service, and mentor junior chefs to ensure consistent quality and presentation.

Ideal candidates hold a Certificate III in Commercial Cookery, have senior chef de Partie or junior sous chef experience in high-volume hotel or restaurant