Sous Chef – Elevate Guest Experience in Hotel Kitchens

Voco; Brisbane; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Career growth opportunities

Discounts across Vista Hospitality

IHG discounts Worldwide

Positive staff culture

Promotional opportunity within group

Job summary

Vista Hospitality Group is seeking a passionate Sous Chef to join the voco Brisbane City Centre culinary team. You will lead food operation, supervise kitchen staff and support the executive chef in delivering exceptional dining experiences.

The role requires 5+ years in hotel/restaurant kitchen operations, with strong food safety standards, a love for hospitality and ability to work across a la carte, buffet and banquet services. A proactive, detail‑oriented, tech‑savvy mindset is essential.

Qualifications

• 5+ years' experience in hotel/restaurant kitchen operation.
• Knowledge of a la carte, buffet and banquet operations.
• High standards in relation to food safety.
• Passion for all things hospitality and connecting with guests.
• Tech savvy and ability to learn new systems.

Responsibilities

• Direct and manage food operation and collaborate with the executive chef.
• Oversee and supervise kitchen staff.
• Assist Executive chef for overall kitchen operation to achieve company goals.
• Assist with menu planning, inventory and management of supplies.
• Plan and execute food production operation.
• Approach work with a cost effective and control mindset.
• Ensure food is of a high standard in design and taste.
• Keep stations clean and comply with food safety standards.
• Schedule and roster staff shifts as per business demand.
• Liaise with other departments professionally.

Skills

5+ years experience

A la carte knowledge

Buffet & banquet operations

Food safety standards

Hospitality passion

Team leadership

Strong communication

Detail oriented

Multitasking

Tech savvy / new systems

Job description

Vista Hospitality Group is seeking a passionate Sous Chef to join the voco Brisbane City Centre culinary team. You will lead food operation, supervise kitchen staff and support the executive chef in delivering exceptional dining experiences.

The role requires 5+ years in hotel/restaurant kitchen operations, with strong food safety standards, a love for hospitality and ability to work across a la carte, buffet and banquet services. A proactive, detail‑oriented, tech‑savvy mindset is essential.