SOUS CHEF / CHEF

Sociable Tech Pty Ltd; Gold Coast City; On-site; AUD 79,000 - 81,000; Full time

Benefits offered by this job

Beachfront location

Professional development

Full-time role

Superannuation

Job summary

Coolangatta Surf Club is seeking a motivated Sous Chef to assist the Head Chef in planning and coordinating kitchen operations, preparing and cooking meals, and supervising kitchen staff for busy lunch, dinner, weekends, and functions.

The successful candidate will have at least a Certificate IV in Commercial Cookery, 1 year of full-time kitchen experience (supervisory desirable), and strong food-safety knowledge.

Qualifications

• Certificate IV in Commercial Cookery or higher or equivalent industry experience.
• Minimum 1 year full-time experience as a Chef, with supervisory responsibilities.
• Strong knowledge of food safety standards and hygiene.
• Able to supervise and train kitchen staff.
• Excellent organizational and time-management skills.
• Flexibility to work weekends and public holidays.

Responsibilities

• Assist Head Chef in planning and developing menus, seasonal specials and dishes for the Club's bistro and dining operations.
• Prepare, season and cook a variety of dishes including seafood, meat, poultry, vegetables and contemporary Australian cuisine.
• Monitor food quality at all preparation and cooking stages to ensure consistency in taste, presentation and portion sizes.
• Estimate food requirements and assist in calculating food and labour costs; support menu pricing.
• Coordinate food preparation to ensure efficient service during busy periods; supervise kitchen staff and allocate duties.
• Provide training and guidance to kitchen staff; supervise and coordinate chefs, cooks and assistants.
• Assist with ordering food supplies, stock rotation, and inventory management; ensure food safety standards are followed.
• Liaise with Head Chef and management regarding service requirements and dietary needs; oversee operations in Head Chef's absence.

Skills

Supervisory experience

Food safety knowledge

Menu planning

Time management

Communication

Organisational skills

Education

Certificate IV in Commercial Cookery

Job description

Job Type: Permanent position | Full time position

Job Description

Coolangatta surf club The Sous Chef will assist the Head Chef in planning and coordinating kitchen operations, preparing and cooking meals, supervising kitchen staff and maintaining consistent food quality, presentation and safety standards. The successful applicant will play an important role in delivering efficient food service during busy lunch and dinner periods, weekends, public holidays and club functions.

Key Responsibilities: Assist the Head Chef in planning and developing menus, seasonal specials and dishes suitable for the Club's bistro and dining operations. Prepare, season and cook a variety of dishes, including seafood, meat, poultry, vegetables and contemporary Australian cuisine, in accordance with established recipes and presentation standards. Monitor food quality at all stages of preparation and cooking, ensuring consistency in taste, presentation, freshness and portion sizes.

Estimate food requirements, assist in calculating food and labour costs, and support menu pricing and cost-control procedures. Coordinate food preparation and cooking activities to ensure efficient service during busy trading periods. Supervise and coordinate the activities of chefs, cooks and kitchen assistants, including allocating duties and monitoring performance.

Demonstrate cooking techniques and provide practical training and guidance to kitchen staff. Assist with ordering food supplies, checking deliveries, managing stock rotation and maintaining appropriate inventory levels. Ensure food is stored, prepared and handled in accordance with food safety regulations and established hygiene standards.

Monitor kitchen equipment and work areas to ensure safe operation, cleanliness and compliance with workplace health and safety requirements. Liaise with the Head Chef, restaurant management and front-of-house personnel regarding service requirements, functions and customer dietary needs. Oversee kitchen operations in the Head Chef's absence, maintaining food quality, staff coordination and service efficiency.

Contribute to improvements in menu offerings, kitchen procedures, food presentation and overall dining quality. Skills and Experience The successful applicant will demonstrate: At least a Certificate IV in Commercial Cookery or a relevant higher culinary qualification, or equivalent relevant industry experience.

A minimum of 1 year full-time work experience as a Chef, preferably including supervisory responsibilities. Demonstrated experience preparing and cooking a variety of dishes in a high-volume restaurant, bistro or licensed hospitality venue. Strong knowledge of food preparation techniques, menu planning, portion control and kitchen operations.

Proven ability to supervise, train and coordinate kitchen staff. Sound understanding of food safety standards, hygiene procedures and workplace health and safety. Strong organisational, communication and time-management skills.

Ability to work efficiently under pressure while maintaining food quality and consistency. Flexibility to work weekends, evenings and public holidays according to operational requirements.

We Offer Full-time, ongoing employment. Competitive salary of $79,000 - $81,000 per annum plus superannuation . Opportunity to work in an established beachfront hospitality venue.

Supportive team environment with opportunities for professional development. A diverse culinary environment with a focus on quality food and customer service.

About Company Located directly opposite the beautiful Coolangatta Beach, Coolangatta Surf Club is a well-established coastal hospitality venue offering relaxed beachside dining, bar services and a welcoming atmosphere for members, locals and visitors.

Our busy kitchen delivers a diverse menu featuring fresh seafood, contemporary Australian cuisine and traditional bistro favourites. With consistent demand from local patrons, tourists and club members, we are committed to providing high-quality meals and exceptional dining experiences.