Sous Chef: Lead Kitchen, Menu Innovation & Mentorship

Accor Apartments & Realty; Whitsunday Regional; On-site; AUD 55,000 - 75,000; Full time

Benefits offered by this job

ALL Heartist Membership

Family & Friends Discounts

Accor Live Limitless (ALL) Loyalty

Learn Your Way – Accor Academy

Typsy training access

Global Accor network opportunities

Job summary

Accor's Mantra Club Croc in Cannonvale, Queensland, is seeking a Sous Chef to partner with the Executive Chef, oversee kitchen operations, and contribute to innovative menus in a resort setting.

You will lead your section, supervise junior chefs, manage food costs, and ensure HACCP compliance. A Certificate III in Hospitality is required, with weekend availability and a passion for high-quality guest experiences.

Qualifications

• Proven experience as a Senior Chef de Partie or Sous Chef in a reputable establishment.
• Strong culinary skills and a passion for exceptional dishes.
• Certificate III in Hospitality (Commercial Cookery) essential.
• Willingness to work across weekends and public holidays.

Responsibilities

• Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help
• Support the Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs
• Provide supervision and guidance to junior chefs, supporting the on boarding and ongoing development of junior kitchen team members to create an inclusive, high performing culture in line with company values
• Assist with administrative elements of the department including but not limited to rostering, stock take, ordering and end of month reporting
• Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulation

Skills

Leadership abilities

Strong culinary skills

Flexibility to work weekends

Excellent communication

Menu planning passion

Education

Certificate III in Hospitality (Commercial Cookery)

Job description

Purpose

As Sous Chef, you will be the culinary partner to the Executive Chef, contributing to the creation of remarkable dishes that captivate our customers. Your role will be instrumental in overseeing kitchen operations, food preparation, and menu innovation, ensuring every guests culinary journey remains a smooth and delightful one!

Primary Responsibilities

• Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help
• Supporting the Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs
• Provide supervision and guidance to junior chefs, supporting the on boarding and ongoing development of junior kitchen team members to create an inclusive, high performing culture in line with company values
• Assist with administrative elements of the department including but not limited to rostering, stock take, ordering and end of month reporting
• Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulation

Skills & Experience

• Proven experience as a Senior Chef de Partie or Sous Chef in a reputable culinary establishment with leadership abilities and track record of effectively leading kitchen teams
• Strong culinary skills and a passion for creating exceptional dishes
• The possession of a Certificate III in Hospitality (Commercial Cookery) – Essential
• Passionate about food and cooking, with a modern approach to menu planning and design
• Personal presentation & communication skills are imperative, along with positive energy & attitude
• Flexibly to work across a range of shifts including weekends and public holidays as required