Lead Chef | Gold Coast — Training, Progression & Bonuses

Hunter St Hospitality; Gold Coast City; On-site; AUD 79,000 - 90,000; Full time

Benefits offered by this job

Competitive remuneration

Bonus incentives

Training & development opportunities

Employee Assistance Program

Food & beverage discounts

Grow within a large hospitality group

Australian & New Zealand locations

Job summary

Hunter Street Hospitality on the Gold Coast is hiring Chefs (Sous Chef, Chef de Partie, Demi Chef and Commis Chef) to lead a designated kitchen section and uphold the restaurant’s culinary vision.

You will collaborate with the Head Chef and senior team to deliver high-quality dishes, maintain presentation, and ensure safety and hygiene standards while supporting junior staff in a fast-paced casual dining environment.

Qualifications

• Previous experience in a commercial kitchen within a casual dining environment.
• Culinary professional capable of delivering exceptional service.
• Excellent knowledge of food safety and hygiene.
• Availability to work weekends and late nights.

Responsibilities

• Lead and manage your designated section, ensuring the consistent delivery of high quality dish.
• Execute dishes with precision, maintaining exceptional quality, presentation, and portion control during service.
• Collaborate closely with the Head Chef and senior team to uphold the restaurant’s culinary vision and operational excellence.
• Supervise and support junior team members within your section, fostering efficiency, communication, and professional growth.
• Maintain strict adherence to food safety, hygiene, and WH&S standards while ensuring a clean, organised, and high‑performing workstation

Skills

Commercial kitchen experience

Food safety

Team leadership

Job description

Hunter Street Hospitality on the Gold Coast is hiring Chefs (Sous Chef, Chef de Partie, Demi Chef and Commis Chef) to lead a designated kitchen section and uphold the restaurant’s culinary vision.

You will collaborate with the Head Chef and senior team to deliver high-quality dishes, maintain presentation, and ensure safety and hygiene standards while supporting junior staff in a fast-paced casual dining environment.