Sous Chef | RACV Cape Schanck Resort

RACV; Cape Schanck; Remote; AUD 80.000 - 110.000; Vollzeit

Benefits dieser Stelle

Discounts on RACV products

Laundered uniform provided

Training and development opportunities

Supportive team environment

Career growth within RACV Leisure

Zusammenfassung

RACV Cape Schanck Resort is seeking an experienced Sous Chef to lead the Mantellina and Samphire Dinner kitchen, reporting to the Chef de Cuisine. You will guide the kitchen brigade, mentor juniors and ensure high-quality food and guest experiences.

Join a resort environment on Victoria's Mornington Peninsula, with opportunities to contribute to menu development, rostering, stock control and cost management while upholding food safety standards and a proactive leadership approach.

Qualifikationen

• Completed Chef apprenticeship or Certificate III in Commercial Cookery.
• Senior kitchen experience including Chef de Partie or Sous Chef roles.
• Strong culinary knowledge across a range of cooking techniques and kitchen sections.
• Experience in a 4–5-star hotel, resort or similar hospitality environment.

Aufgaben

• Coordinate and oversee day-to-day kitchen operations.
• Lead kitchen brigade with coaching and hands-on leadership.
• Assist menu development, rostering, stock control and costs.
• Maintain high standards of food safety and workplace safety.
• Support delivery of high-quality guest experiences across sections.

Kenntnisse

Culinary leadership

Coaching & training

Communication skills

Time management

Flexibility

Safety knowledge

Hands-on leadership

Ausbildung

Chef apprenticeship or Certificate III in Commercial Cookery

Jobbeschreibung

• Permanent Full-Time Position to work across Mantellina and Samphire Dinner Restaurant space.
• Training and development opportunities for career growth

Great Things Start Here

Be part of a purpose driven organisation creating meaningful travel and leisure experiences, useful home products and services, better outcomes for drivers, and a cleaner energy future.

Set on Victoria’s stunning Mornington Peninsula, RACV Cape Schanck Resort offers a unique resort environment where our team creates memorable experiences for members and guests. Join a passionate kitchen brigade and build your career within RACV’s Leisure business.

A Day in the Life:

As our Sous Chef, you’ll work closely with the Chef de Cuisine / Executive Chef to coordinate and oversee the day-to-day operations of the Mantellina and Samphire Dinner kitchen, ensuring our team delivers consistently high-quality food and a great experience for our members and guests.

You’ll take a hands‑on approach to leading the kitchen brigade, providing direction, coaching and support while keeping service running smoothly across the different sections of the kitchen. You’ll work collaboratively with Food & Beverage, Stewarding and other resort teams to help deliver an efficient and seamless service.

Alongside being on the tools, you’ll support menu development, rostering, stock control and food and labour costs. You’ll also play an important role in maintaining high standards across food safety, hygiene and workplace health and safety.

This a great opportunity for an experienced Chef de Partie looking to take a step up, alternatively a current Sous Chef who enjoys leading from the front, developing others and bringing creativity and consistency to a busy resort kitchen.

What You'll Need:

• A completed Chef apprenticeship or Certificate III in Commercial Cookery
• Demonstrated experience in a senior kitchen role, including Chef de Partie or Sous Chef experience
• Strong culinary knowledge across a range of cooking techniques and kitchen sections
• Experience within a 4–5-star hotel, resort or similar hospitality environment
• Experience coaching, training and developing kitchen team members
• An understanding of food costs, stock control and kitchen financial processes
• Strong food safety, hygiene and workplace safety knowledge
• Excellent communication, organisation and time management skills
• A passion for cooking with creativity and attention to detail
• A calm, proactive and hands‑on approach to leadership
• Flexibility to work across a 7-day roster, including evenings, weekends and key resort events
• The location is remote so please consider ability to drive and reach the location. Close public transport is not available.
• Applicants must have full working rights in Australia, as visa sponsorship is not available for this role.

What We Offer:

• Discounts on RACV products & services, including our portfolio of resorts and clubs
• Laundered uniform provided
• Training and development opportunities for career growth
• A supportive team environment within our Cape Schanck Resort
• The opportunity to grow your career within RACV’s Leisure business

The RACV difference

Be part of a team who cares. Back your ambition and find a new career with RACV.

Applicants will be required to provide evidence of their eligibility to work in Australia and consent to a criminal record check.

Applicants will be required to complete an initial 20-minute AI online chat interview.

At RACV, we believe that maintaining a diverse and inclusive workplace is an important element in our continued success. We want our people to feel welcome, supported and appreciated for who they are and what they bring to our business. If you require any reasonable adjustments to the recruitment process and/or the role, please let our Talent Acquisition Team know.

Additionally, applicants must confirm their ability to perform the inherent requirements of the position as outlined in the Job Task Analysis - Chef/Cook.