Sous Chef

Colonial Group; Gold Coast City; On-site; AUD 65,000 - 85,000; Full time

Job summary

Colonial Group seeks a Sous Chef to partner with the Executive Chef, overseeing kitchen operations, food preparation, and menu innovation to captivate guests. You will run your own section, ensuring smooth service and contribute to ongoing menu development.

You will lead junior chefs, support onboarding and development, and assist with rostering, stock checks, and end-of-month reporting while upholding food safety and HACCP compliance.

Qualifications

• Experience as Senior Chef de Partie or Sous Chef with leadership.
• Proficient culinary skills and dish creation.
• Certificate III in Hospitality (Commercial Cookery) required.
• Strong communication and presentation skills.
• Flexible shifts including weekends/holidays.

Responsibilities

• Run your own section of the kitchen and support others as needed.
• Support seasonal menu creation while managing food costs.
• Supervise and mentor junior chefs to foster inclusive, high-performing culture.
• Assist with rostering, stock take, ordering and end-of-month reporting.
• Ensure compliance with food safety, HACCP and WHS regulations.

Skills

Leadership

Culinary skills

Communication

Flexibility

Education

Certificate III in Hospitality (Commercial Cookery)

Job description

Purpose

As Sous Chef, you will be the culinary partner to the Executive Chef, contributing to the creation of remarkable dishes that captivate our customers. Your role will be instrumental in overseeing kitchen operations, food preparation, and menu innovation, ensuring every guests culinary journey remains a smooth and delightful one!

Primary Responsibilities

• Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help
• Supporting the Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs
• Provide supervision and guidance to junior chefs, supporting the on boarding and ongoing development of junior kitchen team members to create an inclusive, high performing culture in line with company values
• Assist with administrative elements of the department including but not limited to rostering, stock take, ordering and end of month reporting
• Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulation

Skills & Experience

• Proven experience as a Senior Chef de Partie or Sous Chef in a reputable culinary establishment with leadership abilities and track record of effectively leading kitchen teams
• Strong culinary skills and a passion for creating exceptional dishes
• The possession of a Certificate III in Hospitality (Commercial Cookery) – Essential
• Passionate about food and cooking, with a modern approach to menu planning and design
• Personal presentation & communication skills are imperative, along with positive energy & attitude
• Flexibly to work across a range of shifts including weekends and public holidays as required