Sous Chef

Aldesta Hotel (Australia); Heron Island; On-site; AUD 65,000 - 90,000; Full time

Job summary

Aldesta Hotel (Australia) – Heron Island invites a dynamic Sous Chef to support the Head Chef in leading the day-to-day operation of the Heron Island Kitchen. This live-on role resides in the Heron Staff Village, covering multiple venues and events.

You will bring Sous Chef experience or senior Chef de Partie readiness, with strong team leadership, HACCP knowledge, and the ability to mentor staff in a remote resort setting.

Qualifications

• Experience as a Sous Chef or senior Chef de Partie ready to step up in a hotel/resort kitchen.
• Experience in a fast-paced hotel/resort environment is preferred.
• Knowledgeable in Health & Safety regulations and HACCP guidelines.
• Proven ability to mentor and develop kitchen staff.

Responsibilities

• Food safety and hygiene oversight and compliance.
• Maintain high cleanliness and hygiene standards.
• Stay up-to-date with culinary trends and support kitchen process optimization.
• Hands-on role running the kitchen in the Head Chef's absence.
• Assist with menu planning and kitchen operations across multiple venues.

Skills

Sous Chef experience

Team leadership

Food safety

Communication

Job description

Aldesta Hotel (Australia) – Heron Island QLD

Heron Island is seeking a Sous Chef to support the Head Chef in leading the day-to-day operation of the Heron Island Kitchen. This is a live-on role residing in the Heron Staff Village. This role includes supporting operations across:

Shearwater Restaurant.

Baillies Bar.

Supporting the Wilson Island Kitchen operations.

Events and functions.

About us

ALDESTA HOTELS (AUSTRALIA) PTY LTD Aldesta operates unique hotels and resorts in Australia and Canada. We provide our guests with the opportunity to experience the natural wonders that have made the Great Barrier Reef such a treasured travel destination, while always striving for the highest level of service and quality.

Heron Island is a true coral cay, located right on the Great Barrier Reef, surrounded by sugar white sands, crystal clear waters and acres of brilliant coral. The reef experience on Heron is a unique encounter few other resorts in the world can offer. A near-perfect climate, ours is an extraordinary place to live and work all year round.

An established resort, Heron accommodates up to nearly 300 guests with the primary draw card being located right on the Great Barrier Reef. There is a marine centre, activities centre, boutique, award-winning day spa, spacious lounge and bar overlooking the pool plus the expansive Shearwater Restaurant. Marine activities for guests and staff include world-class diving, snorkelling, kayaking and cruises.

Our Shearwater Restaurant is open every day for breakfast, lunch and dinner. Breakfast is an expansive hot and cold buffet style of a very high and generous standard. Lunch is a la carte focusing on light to medium meals. Dinner is a variety of multi-selection buffet and a la carte.

We are now seeking a dynamic and energetic full time Sous Chef to support our Head Chef in managing the kitchen brigade of chefs, cooks and stewards and delivering exceptional service to our guests.

To be considered for this role:

Experience as a Sous Chef, or a senior Chef de Partie ready to step up, within a hotel and resort environment. Especially in a fast-paced environment.

Remote experience would be highly regarded but not essential.

Demonstrated experience supporting kitchen financial management, including staff, labour, and food costs.

Knowledgeable in Health & Safety regulations, HACCP food preparation guidelines and FWA compliance.

Proven ability to support and lead a kitchen brigade via mentoring and coaching to develop existing and new talent.

Team player that encourages collaboration between all departments, with exceptional communication skills.

High attention to detail and passionate about quality presentation.

Ability to prioritize and work well under pressure.

Monitoring portion and waste control.

Adaptability to change and willingness to embrace new ideas and processes.

Preparing, cooking and presenting high quality dishes.

Flexibility and capability to work across all sections.

Can do attitude who works safely at all times.

Key responsibilities

• Food safety and compliance (Food Safety Supervisor certification would be highly regarded).
• Maintaining high cleanliness and hygiene standards.
• Up-to-date with culinary trends whilst supporting the optimization of kitchen processes.
• Hands‑on role, stepping in to run the kitchen operation in the Head Chef's absence.
• Supporting menu planning.

Working in a Remote location is not for everyone, particularly if you are used to the bright lights & fast paced life of the city, so you must think carefully about the reality of living in a remote location for an extended period of time. In return we offer a truly unique working environment in one of the world's most amazing locations.