Junior Sous Chef — Lead Seasonal Menus in a Luxury Kitchen

Crystalbrook Byron; Talofa; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

50% F&B discount across Crystalbrook餐厅

$99 room rates and friends & family 할인

Enhanced parental Leave

Sustainability commitment

Internal mobility program

Online training and career development

Team rewards

Engagement events

Job summary

Crystalbrook Byron in Byron Bay is seeking a motivated Junior Sous Chef to support our Executive Chef in delivering exceptional culinary experiences across multiple cuisines. You will lead hands-on during service, mentor the kitchen team, and collaborate with F&B to maintain high standards.

You must hold a Minimum Certificate 3 Commercial Cookery, have strong communication and time management, and be passionate about guest service.

Qualifications

• Minimum Certificate 3 Commercial Cookery.
• Proven leader who will drive the kitchen team and work with the floor team to produce and deliver award winning cuisine.
• Experience in the control of food and labour costs.
• Well-developed communication and time management skills.
• A strong visionary with an ambitious expectation of guest service.

Responsibilities

• Pioneer guest satisfaction by delivering exceptional culinary experiences.
• Collaborate closely with the F&B Service leadership team.
• Provide hands-on leadership during all service periods and shifts.
• Oversee workplace health and safety procedures.
• Contribute to seasonal menus, promotions, and event packages.
• Partner with the Executive Chef to manage budget expectations through analysis and controls.
• Support procurement, production, preparation, and presentation of all dishes.

Skills

Kitchen leadership

Food cost control

Communication

Time management

Education

Certificate III in Commercial Cookery

Job description

Crystalbrook Byron in Byron Bay is seeking a motivated Junior Sous Chef to support our Executive Chef in delivering exceptional culinary experiences across multiple cuisines. You will lead hands-on during service, mentor the kitchen team, and collaborate with F&B to maintain high standards.

You must hold a Minimum Certificate 3 Commercial Cookery, have strong communication and time management, and be passionate about guest service.