Sous Chef

Keppel Bay Sailing Club; Yeppoon; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive salary

Supportive leadership team

Menu development opportunities

Career development

Community-focused venue

Team-oriented culture

Job summary

Keppel Bay Sailing Club is seeking a proactive Sous Chef to support the Head Chef in daily kitchen operations at Yeppoon. You will maintain food quality, safety and presentation while leading a busy team.

The role includes menu development, staff mentoring, stock control and cost management to achieve departmental targets. A positive, collaborative culture and community presence are prized.

Qualifications

• Certificate III in Commercial Cookery or equivalent trade qualification.
• Food Safety Supervisor Certification (HACCP).
• Minimum 4 years post-trade experience.
• Current First Aid Certificate.
• Strong knowledge of HACCP and workplace health and safety requirements.
• Experience in a busy hospitality or club environment.
• Strong leadership and people management skills.
• Excellent communication and interpersonal skills.
• Experience with stock control, cost management and minimising wastage.

Responsibilities

• Preparing, cooking and presenting high-quality meals across a variety of service periods.
• Supporting menu planning and development.
• Supervising and mentoring apprentices and kitchen staff.
• Assisting with stock control, ordering, stocktakes and minimising wastage.
• Maintaining HACCP, food safety and hygiene standards.
• Ensuring temperature monitoring and kitchen documentation is completed accurately.
• Supporting the delivery of functions and special events.
• Assisting in achieving departmental budgets and financial targets.
• Maintaining a safe and compliant workplace in line with WHS requirements.
• Providing leadership that promotes teamwork, professionalism and positive staff morale.

Skills

Leadership

Communication

Food safety

Cost management

Stock control

Apprentice mentoring

HACCP knowledge

Education

Certificate III in Commercial Cookery

Food Safety Supervisor Certification (HACCP)

First Aid Certificate

Job description

As Sous Chef, you will assist the Head Chef in the day-to-day management of kitchen operations while ensuring food quality, presentation, safety and service standards are consistently achieved.

Key responsibilities

• Preparing, cooking and presenting high-quality meals across a variety of service periods
• Supporting menu planning and development
• Supervising and mentoring apprentices and kitchen staff
• Assisting with stock control, ordering, stocktakes and minimising wastage
• Maintaining HACCP, food safety and hygiene standards
• Ensuring temperature monitoring and kitchen documentation is completed accurately
• Supporting the delivery of functions and special events
• Assisting in achieving departmental budgets and financial targets
• Maintaining a safe and compliant workplace in line with WHS requirements
• Providing leadership that promotes teamwork, professionalism and positive staff morale

About you

• Certificate III in Commercial Cookery or equivalent trade qualification
• Food Safety Supervisor Certification (HACCP)
• Minimum 4 years post-trade experience
• Current First Aid Certificate
• Strong knowledge of food safety, HACCP and workplace health and safety requirements
• Previous experience in a busy hospitality or club environment
• Strong leadership and people management skills
• Excellent communication and interpersonal skills
• Experience with stock control, cost management and minimising wastage
• Ability to thrive under pressure and manage multiple priorities

• Competitive salary package
• Supportive and collaborative kitchen leadership team
• Opportunity to contribute to menu development and kitchen innovation
• Career development and progression opportunities
• Work within a respected hospitality venue with a strong community presence
• A positive workplace culture focused on teamwork and excellence