Sous Chef

RACV; Cape Schanck; On-site; AUD 70,000 - 95,000; Full time

Benefits offered by this job

Discounts on RACV products & services

Laundered uniform provided

Training and development opportunities

Supportive Cape Schanck Resort team

Career growth within RACV Leisure

Job summary

RACV Cape Schanck Resort on Victoria's Mornington Peninsula seeks a hands-on Sous Chef to lead the kitchen alongside the Chef de Cuisine / Executive Chef. You’ll guide the brigade, coach staff, and help craft menus for Mantellina and Samphire Dinner kitchens.

With 4–5 star hospitality experience, you’ll manage food costs, stock, and safety standards while coordinating across Food & Beverage and resort teams.

Qualifications

• Completed Chef apprenticeship or Certificate III in Commercial Cookery.
• Experience in a senior kitchen role, including Chef de Partie or Sous Chef.
• Strong knowledge across cooking techniques and kitchen sections.
• Experience in a 4–5-star hotel or resort hospitality environment.
• Experience coaching and developing kitchen team members.
• Understanding of food costs, stock control and kitchen financials.
• Strong food safety, hygiene, and workplace safety knowledge.
• Excellent communication, organisation and time management.
• Passion for cooking with creativity and attention to detail.
• Calm, proactive hands-on leadership.
• Availability across a 7-day roster, including evenings and weekends.
• Reliable transport to Cape Schanck (public transport limited).
• Full working rights in Australia (visa sponsorship not available).

Responsibilities

• Lead and oversee day-to-day kitchen operations alongside Chef de Cuisine / Executive Chef.
• Direct, coach and support the kitchen brigade across sections.
• Contribute to menu development and seasonal offerings.
• Assist with rostering, stock control and food and labour cost management.
• Maintain high standards of food safety and workplace safety.

Skills

Chef apprenticeship

Senior kitchen experience

Culinary techniques

Hospitality environments

Coaching & training

Food costs & stock control

Food safety & hygiene

Communication & organisation

Creative cooking

Leadership & hands-on

Flexibility on 7-day roster

Reliable transport

Australian working rights

Education

Chef apprenticeship or Certificate III in Commercial Cookery

Job description

Be part of a purpose driven organisation creating meaningful travel and leisure experiences, useful home products and services, better outcomes for drivers, and a cleaner energy future.

Set on Victoria’s stunning Mornington Peninsula, RACV Cape Schanck Resort offers a unique resort environment where our team creates memorable experiences for members and guests. Join a passionate kitchen brigade and build your career within RACV’s Leisure business.

A Day in the Life:

As our Sous Chef, you’ll work closely with the Chef de Cuisine / Executive Chef to coordinate and oversee the day-to-day operations of the Mantellina and Samphire Dinner kitchen, ensuring our team delivers consistently high-quality food and a great experience for our members and guests.

You’ll take a hands-on approach to leading the kitchen brigade, providing direction, coaching and support while keeping service running smoothly across the different sections of the kitchen. You’ll work collaboratively with Food & Beverage, Stewarding and other resort teams to help deliver an efficient and seamless service.

Alongside being on the tools, you’ll support menu development, rostering, stock control and food and labour costs. You’ll also play an important role in maintaining high standards across food safety, hygiene and workplace health and safety.

This a great opportunity for an experienced Chef de Partie looking to take a step up, alternatively a current Sous Chef who enjoys leading from the front, developing others and bringing creativity and consistency to a busy resort kitchen.

What You’ll Need:

• A completed Chef apprenticeship or Certificate III in Commercial Cookery
• Demonstrated experience in a senior kitchen role, including Chef de Partie or Sous Chef experience
• Strong culinary knowledge across a range of cooking techniques and kitchen sections
• Experience within a 4–5-star hotel, resort or similar hospitality environment
• Experience coaching, training and developing kitchen team members
• An understanding of food costs, stock control and kitchen financial processes
• Strong food safety, hygiene and workplace safety knowledge
• Excellent communication, organisation and time management skills
• A passion for cooking with creativity and attention to detail
• A calm, proactive and hands-on approach to leadership
• Flexibility to work across a 7-day roster, including evenings, weekends and key resort events
• Our resort is in a beautiful regional location, so you’ll need reliable transport to get to and from work, as public transport is limited
• Applicants must have full working rights in Australia, as visa sponsorship is not available for this role

What We Offer:

• Discounts on RACV products & services, including our portfolio of resorts and clubs
• Laundered uniform provided
• Training and development opportunities for career growth
• A supportive team environment within our Cape Schanck Resort
• The opportunity to grow your career within RACV’s Leisure business

The RACV difference

Be part of a team who cares. Back your ambition and find a new career with RACV.

At RACV, we believe that maintaining a diverse and inclusive workplace is an important element in our continued success. We want our people to feel welcome, supported and appreciated for who they are and what they bring to our business. If you require any reasonable adjustments to the recruitment process and/or the role, please let our Talent Acquisition Team know.