Sous Chef

Employer Sponsored Jobs; Queensland; On-site; AUD 81,000 - 99,000; Full time

Job summary

Employer Sponsored Jobs in regional Queensland is recruiting a permanent, full-time Sous Chef to lead the kitchen beside the Head Chef. The role oversees a brigade of three Chefs de Partie and one Cook, delivering about 1,000 meals weekly and covering all lunch and dinner services, seven days a week.

For candidates needing a visa, the employer offers 482 sponsorship with a permanent residency pathway, making this a strong route for eligible applicants in Australia.

Qualifications

• Proven background as Sous Chef or senior kitchen supervisor.
• Experience in a high-volume pub kitchen (1,000 meals/week).
• Strong leadership and autonomy.
• Knowledge of stock management and food costs.

Responsibilities

• Lead kitchen brigade and supervise day-to-day work.
• Run kitchen operations across lunch and dinner seven days a week.
• Coordinate prep, service and flow between stations.
• Safeguard food quality and presentation, and keep portions controlled.
• Own prep lists, rotate stock, place orders and limit wastage.
• Meet food safety and workplace safety standards, and train and develop the kitchen team.

Skills

Leadership

Stock management

Portion control

Food costs

Job description

$90,000 per year Visa sponsorship

About the role

The employer behind this vacancy runs a country pub in regional Queensland and needs a Sous Chef it can rely on. The role is permanent and full-time. The person appointed leads the kitchen beside the Head Chef, supervises a brigade of three Chefs de Partie plus one Cook, and covers lunch and dinner service across seven days in each week. Output is about 1,000 meals weekly.

For candidates who need a work visa, the employer says it can offer 482 sponsorship, with a permanent residency pathway, to the right candidate. For anyone looking for an employer-led route to Australia, that makes this vacancy worth a close look.

• Head up the kitchen brigade and supervise its day-to-day work
• Run kitchen operations through every lunch and dinner service, seven days a week
• Coordinate preparation, service and the flow of work between stations
• Safeguard food quality and presentation, and keep portions controlled
• Own the prep lists, rotate stock, place orders and limit wastage
• Meet food safety and workplace safety standards, and train, mentor and develop the kitchen team

Requirements & eligibility

• A proven background as a Sous Chef, Assistant Kitchen Manager or senior kitchen supervisor
• Experience of a commercial pub kitchen that produces about 1,000 meals a week or more
• Strong leadership skills, with the ability to take ownership of the kitchen without constant supervision
• Sound understanding of stock management, food costs and portion control