Sous Chef

JUNKIES 1 PTY LTD; Maroochydore; On-site; AUD 80,000 - 85,000; Full time

Job summary

Junk Maroochydore is seeking an experienced Sous Chef to support the Head Chef, lead the kitchen team during service and deliver quality dishes. You will take a hands-on role in daily operations, combining strong cooking skills with leadership and attention to detail.

Responsibilities include menu planning support, supervising kitchen staff, stock control, and ensuring food safety. Must have relevant cookery qualifications and at least two years in a busy kitchen; rotating roster required.

Qualifications

• Certificate IV in Commercial Cookery or Diploma in Hospitality Management, or equivalent.
• At least 2 years' experience as a Chef in a busy kitchen.
• Strong cooking skills with Asian cuisine and wok experience.
• Able to supervise kitchen staff and lead service.
• Rotating roster availability including evenings/weekends/holidays.

Responsibilities

• Preparing, cooking and presenting dishes to recipes and quality standards.
• Supporting Head Chef with menu planning, recipe development and seasonal specials.
• Supervising kitchen operations and leading service in Head Chef's absence.
• Training and mentoring chefs and kitchen hands.
• Monitoring food quality and assisting with stock rotation and food cost control.
• Maintaining food safety and allergen management procedures.
• Coordinating with front-of-house on service requirements and dietary requests.

Skills

Team leadership

Wok cooking

Asian cuisine

Food safety

Communication

Menu planning

Cooking techniques

Education

Certificate IV in Commercial Cookery

Diploma of Hospitality Management

Job description

Job Type: Permanent position | Full time position

Job Description

About us Junk Maroochydore is the Sunshine Coast's first Asian fusion restaurant, serving bold, Asian-inspired flavours for over 12 years. We're a busy local favourite looking for an experienced Sous Chef to support our Head Chef, lead the kitchen team during service and consistently deliver quality food.

You'll take a hands-on role in daily kitchen operations, combining strong cooking skills with team leadership, organisation and attention to detail. Your responsibilities will include: Preparing, cooking and presenting dishes to our recipes and quality standards.

Supporting the Head Chef with menu planning, recipe development and seasonal specials. Supervising kitchen operations and leading service in the Head Chef's absence. Training and mentoring chefs and kitchen hands in cooking techniques, food preparation and kitchen procedures.

Monitoring food quality throughout preparation, cooking and service. Assisting with ordering, stock rotation, stocktakes and food cost control. Managing portion sizes and minimising food waste.

Maintaining food safety, hygiene and allergen management procedures. Coordinating with the front-of-house team on service requirements and dietary requests. Assisting with kitchen rosters and allocating daily preparation and service duties.

We're looking for someone with: Relevant commercial cookery qualifications, such as Certificate IV in Commercial Cookery and a Diploma of Hospitality Management, or substantial equivalent professional experience. At least two years' relevant experience as a Chef in a busy commercial kitchen.

Experience supervising kitchen staff and coordinating service. Strong cooking skills, with experience in Asian cuisine and wok cooking highly regarded. A sound understanding of food safety, allergens, stock control and food costs.

Clear communication skills and a practical, supportive approach to leadership. Availability to work a rotating roster, including evenings, weekends and public holidays. Pay: $80,000.00 - $85,000.00 per year

Work Location: In person