Sous Chef

Accor; Nambucca Heads; On-site; AUD 80,000 - 90,000; Full time

Benefits offered by this job

Food discount (30%)

Accommodation discounts

Career mobility within Accor

Restaurant & Bar discounts (25%)

Accor Academy training

7-day roster coverage

Immediate commencement

Job summary

Accor's Elysium Noosa Resort in Noosa, Australia is seeking a hands-on Sous Chef to lead the Cibaria Noosa kitchen, just steps from Noosa Main Beach.

You will oversee food preparation, assist with menus and ensure high-standard presentation in a high-volume setting, while developing the kitchen team and maintaining strict hygiene and safety standards. Immediate commencement with a competitive salary (AU$80,000–AU$90,000 AUD) and staff benefits.

Qualifications

• Minimum 2-3 years of relevant commercial cooking experience or a Certificate III or IV in Commercial Cookery.
• Proven experience performing duties consistent with the occupation of Sous Chef.
• Sound knowledge of food safety standards and safe food handling practices.

Responsibilities

• Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Works with and coordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines.
• Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members.
• Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target.
• Ensure regular and effective communication with the Conference Sales Manager and Conference Coordinator, to meet the expectations of conference and events organisers.
• Carry out annual and mid-year appraisals with team members under your responsibility.
• Accountable for stock ordering and inventory management, plus monthly stock takes.
• Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers’ specifications.

Skills

Leadership

Communication

Time management

Attention to detail

Food safety

Fast-paced kitchen

Education

Certificate III/IV in Commercial Cookery

Job description

Company Description

Welcome to Elysium Noosa Resort an elegant retreat set in the heart of one of Australia’s most iconic coastal destinations.

Company Description

Welcome to Elysium Noosa Resort an elegant retreat set in the heart of one of Australia’s most iconic coastal destinations.

Elysium Noosa has been thoughtfully reimagined across every guest touchpoint - from Cibaria Noosa and Bar Capri on Hastings Street to our rooms and suites. This transformation establishes a new benchmark for luxury hospitality on the Sunshine Coast.

Our team is dedicated to creating guest experiences that feel both effortless and deeply personal. Every interaction is guided by care, intuition, and attention to detail, delivering moments of delight that elevate each stay.

Job Description

We are currently recruiting a Sous Chef to join the team at our Cibaria Noosa kitchen located in the heart of Noosa, just steps from Noosa Main Beach.

This position involves the preparation, cooking, and presentation of food in accordance with established menus and standards. The role will be hands on and will require strong technical skills, the ability to work efficiently in a high-volume environment.

Key Duties and Responsibilities

• Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Works with and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines.
• Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members.
• Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target.
• Ensure regular and effective communication with the Conference Sales Manager and Conference Coordinator, to meet the expectations of conference and events organisers.
• Carry out annual and mid-year appraisals with team members under your responsibility.
• Accountable for stock ordering and inventory management, plus monthly stock takes.
• Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers’ specifications.

Qualifications

• Minimum 2-3 years of relevant commercial cooking experience, or a relevant Certificate III or IV in Commercial Cookery (or equivalent)
• Proven experience performing duties consistent with the occupation of Sous Chef
• Sound knowledge of food safety standards and safe food handling practices
• Demonstrated ability to work efficiently in a fast-paced commercial kitchen environment
• Strong Leadership skills , communication, and time-management skills
• Attention to detail

Additional Information

• 30% discount on food and beverage at Accor properties worldwide
• Generous accommodation discounts across 4,500+ properties in over 110 countries
• Career mobility across Accor’s global brand portfolio
• 25% Discount in our signature Restaurant Cibaria & Bar Capri
• Immediate Commencement
• Learn Your Way – Access leading training platforms like Accor Academy to advance your career and skill
• Available for 7 day Roster coverage
• Starting salary of $80,000 - $90,000