Senior Sous Chef - Resort Dinner Kitchen Leadership

RACV; Cape Schanck; Remote; AUD 80,000 - 110,000; Full time

Benefits offered by this job

Discounts on RACV products

Laundered uniform provided

Training and development opportunities

Supportive team environment

Career growth within RACV Leisure

Job summary

RACV Cape Schanck Resort is seeking an experienced Sous Chef to lead the Mantellina and Samphire Dinner kitchen, reporting to the Chef de Cuisine. You will guide the kitchen brigade, mentor juniors and ensure high-quality food and guest experiences.

Join a resort environment on Victoria's Mornington Peninsula, with opportunities to contribute to menu development, rostering, stock control and cost management while upholding food safety standards and a proactive leadership approach.

Qualifications

• Completed Chef apprenticeship or Certificate III in Commercial Cookery.
• Senior kitchen experience including Chef de Partie or Sous Chef roles.
• Strong culinary knowledge across a range of cooking techniques and kitchen sections.
• Experience in a 4–5-star hotel, resort or similar hospitality environment.

Responsibilities

• Coordinate and oversee day-to-day kitchen operations.
• Lead kitchen brigade with coaching and hands-on leadership.
• Assist menu development, rostering, stock control and costs.
• Maintain high standards of food safety and workplace safety.
• Support delivery of high-quality guest experiences across sections.

Skills

Culinary leadership

Coaching & training

Communication skills

Time management

Flexibility

Safety knowledge

Hands-on leadership

Education

Chef apprenticeship or Certificate III in Commercial Cookery

Job description

RACV Cape Schanck Resort is seeking an experienced Sous Chef to lead the Mantellina and Samphire Dinner kitchen, reporting to the Chef de Cuisine. You will guide the kitchen brigade, mentor juniors and ensure high-quality food and guest experiences.

Join a resort environment on Victoria's Mornington Peninsula, with opportunities to contribute to menu development, rostering, stock control and cost management while upholding food safety standards and a proactive leadership approach.