Sous Chef - QT Melbourne

EVT Group; City of Melbourne; On-site; AUD 70,000 - 100,000; Full time

Benefits offered by this job

Dining discounts

Hotel stays discount

Movie tickets

Seasonal perks

Career growth

Parental leave

Job summary

QT Melbourne is a 5-star, 188-room design hotel in the heart of the city\'s theatre district. We are seeking a Sous Chef who will run daily kitchen operations, uphold high standards across outlets and lead a passionate team.

This permanent, full-time role offers a minimum 38 hours per week, with a rotating roster that includes evenings and weekends. If you thrive in a dynamic multi-outlet environment and want real scope to grow your culinary career, this is the opportunity for you.

Qualifications

• Proven experience as a Sous Chef or senior Chef de Partie in premium hotel/kitchen.
• Strong cooking skills across cuisines.
• Experience leading kitchen teams.
• Understanding of food cost management and stock control.
• Fully compliant with WHS and food safety standards.
• Flexible with rosters including evenings and weekends.

Responsibilities

• Manage and coordinate food production across all hotel kitchen outlets, maintaining the highest culinary standards and approving all prepared food items that leave the kitchen.
• Supervise, check and correct all food preparation, rotation and mise en place requirements for service, ensuring all sections and staff are ready to go before the first cover lands.
• Monitor rosters to ensure all sections are properly staffed, delegate duties to chefs of a lower grade and step in on sections to prepare, cook and serve food as required.
• Control food cost performance through careful stock rotation, accurate ordering, par level management and minimising waste and spoilage across all storage areas.
• Check quality and accuracy of all daily deliveries, ensure standard recipes are followed consistently across all outlets and keep across menu trends to keep the offering sharp and current.
• Hire, train and develop kitchen team members, maximising team productivity and fostering a harmonious, high-performing kitchen culture.
• Maintain a clean, safe and hygienic kitchen environment at all times, upholding all WHS guidelines, food safety standards and hotel grooming requirements.
• Liaise closely with the F&B Manager, outlet supervisors and front-of-house teams to ensure smooth, well-coordinated operations across all venues.

Skills

Kitchen leadership

Food cost management

Food preparation supervision

Quality control

Food safety knowledge

Education

Food Safety certificate

Job description

About EVT

QT Melbourne is part of EVT, one of Australasia's market-leading experience creators offering careers that can take you wherever you want to go across entertainment, ventures, and travel. In a world of cookie cutter experiences, here at EVT we believe in changing the game. It's why we all call ourselves Daymakers because each day is a chance to add the wow factor for our customers and continually grow in our own careers.

QT Hotels & Resorts is EVT's premium lifestyle hotel brand, with locations in Australia, New Zealand and Singapore. Pioneers behind the philosophy of 'unexpected and unrequested', with every guest engagement presenting an opportunity to delight, and every QT property inspired by local influence with signature quirk. And our people? With personalities as diverse as each property, individuality is more than encouraged.

EVT has an endless range of roles and career paths to explore across over 140 entertainment experiences like Event Cinemas and Moonlight Cinemas, 150 award-winning restaurants and bars, and 80+ hotels, including QT, Rydges, Atura, LyLo, Independent Collection and Australia's most loved year-round alpine resort, Thredbo. Our ventures include a ~$2.3B property portfolio and hotel management, just to name a few. Once you're in, there's no limits on where your career could take you.

The Role

QT Melbourne is a 5-star, 188-room design hotel in the heart of the city's theatre district, home to Pascale Bar & Grill, Yamagen, Bar 133 and the iconic Rooftop at QT. The kitchens behind these venues are serious operations and we need a Sous Chef who is equally serious about the craft. This is a permanent, full-time role with a minimum guaranteed 38 hours per week. You'll be the engine room of daily kitchen operations, the person who holds the standard, drives the team and makes sure every plate that leaves the pass is exactly right. If you're ready to step up in a dynamic, multi-outlet hotel kitchen with genuine scope to grow, this one's worth your attention.

Key Responsibilities

• Manage and coordinate food production across all hotel kitchen outlets, maintaining the highest culinary standards and approving all prepared food items that leave the kitchen.
• Supervise, check and correct all food preparation, rotation and mise en place requirements for service, ensuring all sections and staff are ready to go before the first cover lands.
• Monitor rosters to ensure all sections are properly staffed, delegate duties to chefs of a lower grade and step in on sections to prepare, cook and serve food as required.
• Control food cost performance through careful stock rotation, accurate ordering, par level management and minimising waste and spoilage across all storage areas.
• Check quality and accuracy of all daily deliveries, ensure standard recipes are followed consistently across all outlets and keep across menu trends to keep the offering sharp and current.
• Hire, train and develop kitchen team members, maximising team productivity and fostering a harmonious, high-performing kitchen culture.
• Maintain a clean, safe and hygienic kitchen environment at all times, upholding all WHS guidelines, food safety standards and hotel grooming requirements.
• Liaise closely with the F&B Manager, outlet supervisors and front-of-house teams to ensure smooth, well-coordinated operations across all venues.

What You'll Bring

• Proven experience as a Sous Chef or senior Chef de Partie within a premium hotel, restaurant or multi-outlet kitchen environment.
• Strong technical cooking skills across a range of cuisines, with the ability to maintain high culinary standards across multiple outlets simultaneously.
• Demonstrated experience leading, training and developing kitchen teams and managing day-to-day kitchen operations with confidence.
• A solid understanding of food cost management, stock control and kitchen financial targets.
• A current Food Safety certificate and full working knowledge of WHS requirements in a commercial kitchen environment.
• Flexibility to work a rotating roster including evenings, weekends and public holidays.

How You Work

• Owner's mindset, takes pride in the product and holds the team to a high standard.
• Daymaker ethos, no one's too big for the small things.
• Hands-on and non-hierarchical, leads from the front.
• Resilient and solutions-focused, stays calm and moves fast when service demands it.

Perks from Day One

As part of EVT, you unlock Elevate Perks from your first day. Parity for all levels, no ivory towers.

• 50% off dining and stays across EVT hotels, QT, Rydges, Atura, LyLo and more.
• $2 movie tickets + discounts on Gold Class, Moonlight Cinema and Candy Bar.
• Seasonal perks at Thredbo.
• Rapid career growth across our hotel & entertainment network.
• Paid parental leave; community & volunteering opportunities.

We welcome applicants from all backgrounds.