Sous Chef

Island Gold Coast; Gold Coast City; On-site; AUD 70,000 - 90,000; Full time

Job summary

Island Gold Coast is seeking an experienced Sous Chef to join our boutique hotel team in Surfers Paradise. The role involves leading the kitchen during service, managing menus, prep lists, inventory, and food costs in a high-volume environment.

The successful candidate will have 3–5 years in a senior kitchen leadership role, a Certificate III or IV in Commercial Cookery, and Food Handling & Food Safety Supervisor Certification.

Qualifications

• 3–5 years in a senior kitchen leadership role
• Certificate III or IV in Commercial Cookery
• Food Handling Skill Set & Food Safety Supervisor Certification
• Experience in high-volume, large capacity venue
• Strong leadership and mentoring skills
• Excellent organisational and time-management abilities
• Attention to detail and proactive problem solving
• Ability to lead by example and foster a positive kitchen culture
• Labour management and hygiene standards knowledge

Responsibilities

• Lead service in Head Chef's absence
• Assist with menu planning, prep lists, inventory management, and food cost controls
• Mentor staff and maintain a positive, efficient kitchen culture
• Drive high culinary standards and consistency across all stations
• Ensure compliance with hygiene and safety requirements

Job description

Set in the heart of Surfers Paradise and on the doorstep of the famous Surfers Paradise Beach, Island Gold Coast boutique hotel is looking for a passionate and experienced Sous Chef to join our team!! Full time position available. This position's roster includes weekend, morning, and evening hours. This is an excellent opportunity for a career minded individual with a strong work ethic, passion for food, and excellent leadership skills to join this evolving company.

Skills and Experience

Enjoy working in a high-volume, busy environment with a true passion for cooking and high culinary standards.

Proven ability working in a large capacity venue with strong back-of-house operations skills.

Demonstrate high-level proficiency across all stations and ability to run service in the Head Chef's absence.

Follow and assist with venue menu planning, prep lists, inventory management, and food cost controls.

Experience in production kitchens is advantageous but not essential.

A keen eye for detail, a positive attitude, and a proactive approach to problem-solving.

Strong and detailed business acumen for kitchen operations, labour management, and hygiene standards.

Proven ability to lead by example and foster a creative and organised environment where team members take pride in their work.

Excellent organisational and time-management skills.

Mentor staff and foster a positive, respectful, and efficient kitchen culture.

Qualifications:

At least 3-5 years' experience in a senior kitchen leadership role

Certificate III or IV in Commercial Cookery

Food Handling Skill Set & Food Safety Supervisor Certification

This is an excellent opportunity for a career minded professional with a strong work ethic. The Island Hotel is an equal opportunity employer and encourages people from diverse backgrounds to apply.

If you have not heard from us in 3 weeks, please accept that your application has been unsuccessful, and we wish you all the best.