Lead Sous Chef: Dynamic, Fast-Paced Kitchen Leader

Pegasus Leisure Group; Frankston; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Competitive salary package

Ongoing training and leadership开发

Free onsite parking

Career development opportunities

Job summary

The Grand Hotel in Frankston is seeking an experienced Full Time Sous Chef to join Pegasus Leisure Group’s busy kitchen. You will lead daily operations alongside the Head Chef, deliver consistently high-quality dishes, and help maintain safety and standards in a fast-paced environment.

With at least 3 years in a professional kitchen and a Certificate III in Commercial Cookery, you’ll mentor staff, manage stock, and contribute to a positive kitchen culture while controlling costs and ensuring

Qualifications

• At least 3 years' experience in a professional kitchen.
• Current Food Safety and Food Allergen Certificate.
• Certificate III in Commercial Cookery (or an equivalent qualification).
• Ability to lead or support a busy service and maintain service flow.

Responsibilities

• Assist Head Chef to run daily kitchen operations.
• Prepare and plate high-quality dishes for guests.
• Lead and motivate the kitchen team to foster a positive culture.
• Maintain food safety, hygiene and kitchen standards at all times.
• Assist with stock management, ordering and supplier relations.
• Monitor food and labour costs and support budget targets.
• Support recruitment, training and development of team members.

Education

Certificate III in Commercial Cookery

Job description

The Grand Hotel in Frankston is seeking an experienced Full Time Sous Chef to join Pegasus Leisure Group’s busy kitchen. You will lead daily operations alongside the Head Chef, deliver consistently high-quality dishes, and help maintain safety and standards in a fast-paced environment.

With at least 3 years in a professional kitchen and a Certificate III in Commercial Cookery, you’ll mentor staff, manage stock, and contribute to a positive kitchen culture while controlling costs and ensuring