Sous Chef - Lead Kitchen, Mentor Team, Drive Excellence

Minor Hotels ANZ; Caloundra; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

Career growth

Exclusive hotel deals

Global perks

Retail rewards

Experiences

Health insurance

Parental leave

Birthday leave

Wellness support

Job summary

Minor Hotels ANZ is seeking an experienced Sous Chef for Oaks Sunshine Coast Oasis Resort on a full-time basis. You will support the Head Chef, lead the kitchen team, and ensure consistently high-quality dishes and dining experiences for guests.

The ideal candidate will possess a Certificate III in Commercial Cookery and at least two years of Sous Chef experience, with exceptional leadership and interpersonal skills to manage a diverse team and handle high-pressure environments.

Qualifications

• Certificate III in Commercial Cookery is required.
• Minimum two years’ experience as a Sous Chef.
• Strong leadership and communication skills; able to manage a diverse kitchen team.

Responsibilities

• Work alongside, direct, and support kitchen team members to ensure excellence and consistency in all dishes.
• Oversee the performance of kitchen staff, maintaining high standards and uniformity in the products delivered.
• Assist in the creation of menus and perform cost analysis to maintain profitability.
• Manage inventory levels and oversee back-of-house food and labour expenses.
• Implement procedures to uphold high standards of presentation, sanitation, service, and product quality.
• Ensure compliance with all health and safety regulations and food standards.
• Manage the recruitment, induction, training, and rostering of kitchen team members.
• Curate and refine recipes to meet diverse culinary preferences, dietary restrictions, and allergies.

Skills

Leadership

Team management

Communication

Work under pressure

Flexibility

Education

Certificate III in Commercial Cookery

Job description

Minor Hotels ANZ is seeking an experienced Sous Chef for Oaks Sunshine Coast Oasis Resort on a full-time basis. You will support the Head Chef, lead the kitchen team, and ensure consistently high-quality dishes and dining experiences for guests.

The ideal candidate will possess a Certificate III in Commercial Cookery and at least two years of Sous Chef experience, with exceptional leadership and interpersonal skills to manage a diverse team and handle high-pressure environments.