SOUS CHEF / CHEF

Coolangatta Surf Club; Gold Coast City; On-site; AUD 79,000 - 81,000; Full time

Benefits offered by this job

Beachfront venue

Job summary

Coolangatta Surf Club is seeking a proactive Sous Chef to support the Head Chef in planning and coordinating kitchen operations on the Gold Coast. You will prepare and cook a range of dishes, supervise kitchen staff and maintain high standards of food quality and safety during busy lunch and dinner periods.

The successful candidate will contribute to menu development, monitor portions and costs, and oversee kitchen activity in the Head Chef’s absence.

Qualifications

• Certificate IV in Commercial Cookery or higher culinary qualification.
• Minimum of 1 year full-time work experience as a Chef, preferably with 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.

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

Menu planning

Staff supervision

Cooking techniques

Food safety

Stock management

Cost control

Communication

Time management

Education

Certificate IV in Commercial Cookery

Job description

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

• 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.

What 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.

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

• 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.

What 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.