Senior Sous Chef — Lead Bold Asian-Inspired Kitchen

Accor; Hobart; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

All Heartist Membership

Family & Friends Discounts

Accor Live Limitless (ALL)

Learning & Development platform

Dynamic hotel environment

Service anniversaries recognition

Job summary

ibis Styles Hobart in Hobart, TAS, part of Accor, is seeking a full-time Sous Chef to join the Mr Good Guy kitchen. You will work with Head Chef to lead a diverse culinary team, deliver exceptional dishes, and uphold brand standards across breakfast, lunch and dinner.

The role requires a Certificate III Commercial Cookery, hands-on leadership, mentoring, and strong focus on food safety and cost management. Willingness to work across 7 days and weekend shifts is required; you must have working

Qualifications

• Experience leading a culinary team in a fast-paced kitchen.
• Hands-on leadership with coaching and mentoring skills.
• Creative mindset for menu development and food concepts.
• Strong understanding of food safety, HACCP, and hygiene standards.
• Ability to manage food costs, labour costs, inventory, and budgets.

Responsibilities

• Lead and supervise the kitchen team alongside the Head Chef.
• Oversee food prep and service to ensure top quality and presentation.
• Contribute to menu development, costing, and new ideas.
• Control food costs, inventory and stock management.
• Maintain HACCP compliance and food safety across shifts.
• Rostering and daily operational leadership in Head Chef's absence.

Skills

Leadership

Mentoring

Communication

Menu development

Food safety

Education

Certificate III Commercial Cookery

Job description

ibis Styles Hobart in Hobart, TAS, part of Accor, is seeking a full-time Sous Chef to join the Mr Good Guy kitchen. You will work with Head Chef to lead a diverse culinary team, deliver exceptional dishes, and uphold brand standards across breakfast, lunch and dinner.

The role requires a Certificate III Commercial Cookery, hands-on leadership, mentoring, and strong focus on food safety and cost management. Willingness to work across 7 days and weekend shifts is required; you must have working