Sous Chef - Lead High-Volume Kitchen & Mentorship

The Star Brisbane; Brisbane; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

Buffet meal on shift

Uniform provided

Discounted city parking

Staff discounts

Training & career development

Competitive salary & benefits

Diversity & growth culture

Job summary

The Star Brisbane invites you to join as a Sous Chef, leading the day-to-day kitchen operations in a fast-paced, high-volume environment and developing your team to deliver exceptional dining experiences.

Reporting to the Executive Sous Chef or Chef de Cuisine, you will drive menu execution, cost control, hygiene compliance and staff training while upholding The Star Brisbane’s standards across all outlets.

Qualifications

• Demonstrated leadership experience in a high-volume kitchen environment.
• Sound knowledge of food safety, kitchen compliance and cost control requirements.
• Trade qualification in Commercial Cookery or equivalent.
• Menu planning experience and a Food Safety Supervisor qualification.

Responsibilities

• Lead the day-to-day operation of the kitchen and support smooth, efficient service.
• Deliver exceptional food quality, consistency and presentation across all sections.
• Coach, mentor and develop Junior Sous Chefs, Chefs de Partie, Demi Chefs, Commis Chefs and Cooks.
• Support menu planning, cost control, inventory management and waste minimisation.
• Maintain compliance with food safety, hygiene and workplace health and safety requirements.
• Lead team briefings, onboarding and training while driving engagement and accountability.

Skills

Leadership experience in high-volume

People management & coaching

Food safety knowledge

Trade qualification in Commercial Cook

Menu planning experience

Food Safety Supervisor qualification

Job description

The Star Brisbane invites you to join as a Sous Chef, leading the day-to-day kitchen operations in a fast-paced, high-volume environment and developing your team to deliver exceptional dining experiences.

Reporting to the Executive Sous Chef or Chef de Cuisine, you will drive menu execution, cost control, hygiene compliance and staff training while upholding The Star Brisbane’s standards across all outlets.