Sous Chef: Lead a Prestigious Resort Kitchen

RACV; Cape Schanck; On-site; AUD 70,000 - 95,000; Full time

Benefits offered by this job

Discounts on RACV products & services

Laundered uniform provided

Training and development opportunities

Supportive Cape Schanck Resort team

Career growth within RACV Leisure

Job summary

RACV Cape Schanck Resort on Victoria's Mornington Peninsula seeks a hands-on Sous Chef to lead the kitchen alongside the Chef de Cuisine / Executive Chef. You’ll guide the brigade, coach staff, and help craft menus for Mantellina and Samphire Dinner kitchens.

With 4–5 star hospitality experience, you’ll manage food costs, stock, and safety standards while coordinating across Food & Beverage and resort teams.

Qualifications

• Completed Chef apprenticeship or Certificate III in Commercial Cookery.
• Experience in a senior kitchen role, including Chef de Partie or Sous Chef.
• Strong knowledge across cooking techniques and kitchen sections.
• Experience in a 4–5-star hotel or resort hospitality environment.
• Experience coaching and developing kitchen team members.
• Understanding of food costs, stock control and kitchen financials.
• Strong food safety, hygiene, and workplace safety knowledge.
• Excellent communication, organisation and time management.
• Passion for cooking with creativity and attention to detail.
• Calm, proactive hands-on leadership.
• Availability across a 7-day roster, including evenings and weekends.
• Reliable transport to Cape Schanck (public transport limited).
• Full working rights in Australia (visa sponsorship not available).

Responsibilities

• Lead and oversee day-to-day kitchen operations alongside Chef de Cuisine / Executive Chef.
• Direct, coach and support the kitchen brigade across sections.
• Contribute to menu development and seasonal offerings.
• Assist with rostering, stock control and food and labour cost management.
• Maintain high standards of food safety and workplace safety.

Skills

Chef apprenticeship

Senior kitchen experience

Culinary techniques

Hospitality environments

Coaching & training

Food costs & stock control

Food safety & hygiene

Communication & organisation

Creative cooking

Leadership & hands-on

Flexibility on 7-day roster

Reliable transport

Australian working rights

Education

Chef apprenticeship or Certificate III in Commercial Cookery

Job description

RACV Cape Schanck Resort on Victoria's Mornington Peninsula seeks a hands-on Sous Chef to lead the kitchen alongside the Chef de Cuisine / Executive Chef. You’ll guide the brigade, coach staff, and help craft menus for Mantellina and Samphire Dinner kitchens.

With 4–5 star hospitality experience, you’ll manage food costs, stock, and safety standards while coordinating across Food & Beverage and resort teams.