Senior Kitchen Leader: Multi-Outlet, High-Volume Ops

Signature Staff Pty Ltd; Townsville City; On-site; AUD 100,000 - 120,000; Full time

Benefits offered by this job

Senior leadership role

Lead large kitchen team

Exposure to multiple outlets

Large functions & events

Autonomy in daily operations

Career stability

Job summary

Signature Staff Pty Ltd in Townsville invites an Executive Sous Chef to lead the day-to-day kitchen operation across multiple service areas. You will manage a 50-strong kitchen team, coordinating all-day dining, café, functions and events to ensure quality, consistency and cost control.

This hands-on senior role requires strong leadership, operational excellence and the ability to partner with front-of-house and management to deliver outstanding guest experiences in a high-volume setting.

Qualifications

• Experience as Executive Sous Chef or senior culinary leader in high-volume venues.
• Experience managing a large kitchen team across multiple outlets.
• Current Food Safety Supervisor qualification and HACCP knowledge.
• Strong rostering and labour cost management experience.
• Excellent organisational, communication and leadership skills.

Responsibilities

• Lead and develop a large team of chefs, apprentices and kitchen staff.
• Oversee the day-to-day operation of multiple kitchen and food service areas.
• Manage high-volume all-day dining, cafe and restaurant operations.
• Coordinate large functions, events and catering requirements.
• Ensure recipes, portion controls and preparation standards are followed.
• Manage food costs, stock, ordering and wastage.
• Maintain HACCP and food safety standards and communicate across teams.
• Act as Executive Chef when required.

Skills

Kitchen leadership

Staff management

High-volume operations

Food safety & HACCP

Cost management

Communication

Organisational skills

Education

Certificate III in Commercial Cookery

Job description

Signature Staff Pty Ltd in Townsville invites an Executive Sous Chef to lead the day-to-day kitchen operation across multiple service areas. You will manage a 50-strong kitchen team, coordinating all-day dining, café, functions and events to ensure quality, consistency and cost control.

This hands-on senior role requires strong leadership, operational excellence and the ability to partner with front-of-house and management to deliver outstanding guest experiences in a high-volume setting.