Latin-Inspired Sous Chef | Creative Kitchen Leader

Crystalbrook Collection Hotels; Cairns Regional; On-site; AUD 80,000 - 85,000; Full time

Benefits offered by this job

50% Food & Beverage discount acrossall

$99 room rates and F&F accommodation

Enhanced parental leave

Greener future commitments

Internal mobility program

Online learning and training

Career opportunities across hotel six

Service recognition & team events

Job summary

Pachamama at Crystalbrook Bailey in Cairns is hiring a Sous Chef to lead daily kitchen prep and service, guiding the team to deliver bold Latin-inspired dishes with personality. You will work closely with the Chef de Cuisine and Executive Chef, contributing to menu development and supporting cost control and food safety.

The role is full-time permanent, offering a salary of $80,000 - $85,000 plus superannuation.

Qualifications

• Experience as Sous Chef or Junior Sous Chef ready to progress.
• Strong culinary background in a quality hotel or restaurant environment.
• Creativity and interest in Latin-inspired flavours and shared dining.
• Experience coaching chefs and building a supportive, productive team.
• Sound knowledge of food costs, stock control, food safety and WHS.

Responsibilities

• Lead daily kitchen preparation and service, maintaining high standards of flavour, presentation and quality.
• Contribute ideas to menu development and explore ingredients reflecting Pachamama’s character.
• Oversee ordering, stock control and food costs; maintain food safety and hygiene standards.
• Provide clear direction during service and practical coaching to develop your team.
• Support Responsible Luxury through thoughtful use of ingredients and waste minimisation.

Skills

Leadership

Culinary expertise

Team coaching

Food costs

Food safety

Communication

Problem solving

Education

Certificate III/IV in Commercial Cookery

Job description

Pachamama at Crystalbrook Bailey in Cairns is hiring a Sous Chef to lead daily kitchen prep and service, guiding the team to deliver bold Latin-inspired dishes with personality. You will work closely with the Chef de Cuisine and Executive Chef, contributing to menu development and supporting cost control and food safety.

The role is full-time permanent, offering a salary of $80,000 - $85,000 plus superannuation.