Lead Sous Chef: Mentor Team & Create Premium Menus

Oaks-Hotels,-Resorts-; Caloundra; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Career Growth

Hotel Discounts

Wellness Support

Health Insurance

Job summary

Oaks Sunshine Coast Oasis Resort is seeking an experienced and passionate Sous Chef to join our kitchen team on a full-time basis. You will support the Head Chef, supervise the kitchen crew and deliver high-quality dishes and dining experiences for guests.

Responsibilities include leading chefs, managing inventory and rostering, contributing to menus and cost analysis, and ensuring compliance with health and safety standards.

Qualifications

• Certificate III in Commercial Cookery.
• Minimum two years’ experience as Sous Chef.
• Strong leadership and team management skills.
• Ability to work under pressure in a dynamic kitchen.
• Excellent interpersonal and communication skills.
• Flexibility to work across shifts, including weekends and public holidays.

Responsibilities

• Direct and support kitchen team to ensure excellence and consistency in all dishes.
• Oversee kitchen staff performance and maintain high standards and uniformity.
• Assist in menu creation and cost analysis to maintain profitability.
• Manage inventory and oversee back-of-house food and labour costs.
• Implement procedures for high standards of presentation, sanitation, service and quality.
• Ensure compliance with health and safety regulations and food standards.
• Recruit, induct, train and rostER kitchen team members.
• Refine recipes to meet dietary needs and allergies.

Skills

Leadership

Communication

Pressure Handling

Hospitality

Team Management

Education

Certificate III in Commercial Cookery

Job description

Oaks Sunshine Coast Oasis Resort is seeking an experienced and passionate Sous Chef to join our kitchen team on a full-time basis. You will support the Head Chef, supervise the kitchen crew and deliver high-quality dishes and dining experiences for guests.

Responsibilities include leading chefs, managing inventory and rostering, contributing to menus and cost analysis, and ensuring compliance with health and safety standards.