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This new venue is set to open in the next month and is seeking to add a Solid Sous Chef that comes with a strong mix... of Southeast Asian cuisine background. Reporting to the Executive Chef, the ideal candidate we seek for the role

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About the Role We are seeking an experienced and passionate Sous Chef to join the award-winning Sydney Showground... Responsibilities In this role, you will: Assist the Executive Chef and Executive Sous Chef with menu development and food

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on our motto - Good Times Always! What are we looking for A hard-working and vibrant Head Chefs, Sous Chefs and Chef de Parties... general kitchen operations in conjunction with the Sous and Head Chef. Contributing to the Back of House Management team

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space. Sous Chef's Responsibilities: Prepare and present food to a consistently high standard. Assist with planning menus...Elia Greek Tavern, located at 57 Burgundy Street, Heidelberg VIC, is seeking a qualified, experienced full-time Sous

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About the Role We are seeking an experienced and passionate Sous Chef to join the award-winning Sydney Showground... Responsibilities In this role, you will: Assist the Executive Chef and Executive Sous Chef with menu development and food

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Job Category: Food and Beverage & Culinary Job Description: Sous Chef At JW Marriott, we believe great food... creates lasting memories. We're seeking an experienced Sous Chef to bring creativity, leadership, and a genuine passion

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Role We are seeking a passionate and hands-on Sous Chef to support the Head Chef in the day-to-day operation of a high... to perform at their best. Your Skills and Experience Proven experience as a Sous Chef, or an experienced Chef de Partie ready

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is a passionate kitchen team that loves what they do. We are looking for a Sous Chef who is ready to step up, lead from the front..., and bring creativity, consistency, and energy to our kitchen. Position: Sous Chef (Full Time) Working alongside our Head

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Rosmarino, an Italian restaurant in the heart of Fortitude Valley, Queensland, is seeking a sous chef to manage its

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in Brisbane incorporating 2 ballrooms. Reporting to the Chef de Cuisine the role of Junior Sous Chef will oversee the operation...! Job Description The Junior Sous Chef will assist in leading a passionate team to deliver exceptional culinary experiences, every time

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in Brisbane incorporating 2 ballrooms. Reporting to the Chef de Cuisine the role of Junior Sous Chef will oversee the operation...! Job Description The Junior Sous Chef will assist in leading a passionate team to deliver exceptional culinary experiences, every time

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Exact Labour Hire is recruiting an experienced Sous Chef for an ongoing, full-time position in regional and remote... career progression ## About the position Reporting to the Head Chef, the Sous Chef will assist in leading the daily

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Sous Chef to join our kitchen team at Hotel Chadstone Melbourne MGallery. Working closely with our senior chefs... skills, with a pathway towards future Sous Chef opportunities. Access to Accor's global learning and development

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Placed.au is looking for a full-time Sous Chef for our client in Cremorne, Victoria. This role is responsible... Leadership and Development - Assist the Head Chef in leading, training, and mentoring kitchen crew, including sous chefs, chefs

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and passionate Sous Chef to join the team! You will work closely with our Head Chef and culinary team to create memorable dishes... ongoing position based in QLD 4102 Main tasks - Collaborate with the Head Chef to plan and execute seasonal menus

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professionals. Job Description An exciting opportunity exists for an experienced Sous Chef to join a dynamic Melbourne... kitchen Candidate Profile You will be an experienced Sous Chef or ambitious Junior Sous Chef with a background in quality

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cuisine, exceptional design and world-class hospitality to one of Australia's premier dining destinations. As Sous Chef... success in a Sous Chef or senior culinary leadership role. Experience working within luxury restaurants, fine dining venues

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Coast Broadbeach and bring your creativity to life as our Sous Chef - Banquets, leading the culinary charge for our meetings... precision, artistry, and heartfelt hospitality. As Sous Chef - Banquets, you will: Lead and inspire a team of talented chefs

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Coast Broadbeach and bring your creativity to life as our Sous Chef – Banquets, leading the culinary charge for our meetings... precision, artistry, and heartfelt hospitality. As Sous Chef – Banquets, you will: Lead and inspire a team of talented chefs

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on our brand promise What are we looking for A hard-working and vibrant Head Chefs, Sous Chefs and Chef de Parties... throughout their shifts, as well as managing general kitchen operations in conjunction with the Sous and Head Chef. Contributing

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Junior Sous Chefs & Sous Chefs | Melbourne | Multiple Opportunities JRM Hospitality is currently connecting with experienced Junior Sous Chefs and Sous Chefs across the Melbourne market for a range of current and upcoming opportunities. JRM proudly works with Melbourne's leading premium restaurants, hatted venues, established hospitality groups and high-end dining establishments, with opportunities available for talented and driven chefs looking to take the next step in their career. Whether you are an established Sous Chef, an experienced Junior Sous Chef ready for greater responsibility, or simply open to hearing about the right opportunity, we would love to connect and start a conversation with you. The Roles Depending on the position, responsibilities may include: Supporting and overseeing daily kitchen operations, ensuring exceptional standards across premium dining services. Assisting with menu creation, seasonal changes, recipe development and maintaining high culinary standards. Leading, mentoring and developing kitchen teams while overseeing preparation, service and consistency. Managing food costs, labour budgets, stock control, ordering and overall kitchen financial performance. Maintaining exceptional food quality, presentation, hygiene and compliance standards. Working closely with the Head Chef and wider management team to drive operational performance and deliver outstanding guest experiences. About You We are keen to hear from candidates with experience as a: Junior Sous Chef Sous Chef You will ideally bring: Strong experience within premium restaurants, hatted venues or high-end dining establishments. Excellent technical cooking skills, with a passion for quality ingredients, modern cuisine and culinary creativity. Experience contributing to menu development, seasonal changes and maintaining consistent food standards. A solid understanding of food costs, labour management, stock control and kitchen financials. Proven leadership skills, with the ability to mentor, develop and motivate kitchen teams. Strong organisation, communication and service management skills, alongside a hands-on approach and exceptional attention to detail. Our clients range from some of Melbourne's most respected independent restaurants through to established premium hospitality groups, with opportunities available across different cuisines, venue styles, salary levels and locations throughout Melbourne. If you are an experienced Junior Sous Chef or Sous Chef considering your next move, submit your resume to register your interest. All applications and conversations will be treated confidentially. joinJRMhospitality

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this is NOT available for Sponsorship or 88 day Visas You will be working within an energetic, friendly environment, with a dedicated Head Chef and team who are fun and treat each other like a big family. This is a unique opportunity for a professional Chef looking to join the kitchen team and to enjoy the fast-paced environment this venue has to offer. We are looking for an outstanding person who has some experience working in a busy commercial kitchen across a variety of cuisines and styles, delivering good quality and modern innovative food. About You Experience as a Junior Sous, Sous Chef or strong CDP ready to step up Strong communication and leadership skills Calm and organised under pressure Keen eye for detail and quality Curious, creative, and in tune with modern Australian food Excited about joining a forward-thinking team in a growing business Minimum 3-5 years of CDP or Sous Chef experience required Certificate IV in Commercial Cookery or equivalent trade qualification essential You will be required to obtain a National Police Check, should you not have one dated within the last 6 months Food Safety certification About the role: · Have extraordinary culinary flair and a motivating leadership style to support your team. · Ensure high quality and presentation of food provided to guests, according to property standards and timeframes of service · Maintain a safe clean and organised work environment with emphasis on high food safety standards What We Offer Opportunity to work in a well-established venues across Australia. Friendly and supportive team environment. Staff meals and accommodation. Career growth opportunities within the business. Stable contract employment. Opportunities for travel to sites and locations that you may not otherwise have ventured Apply Now Ready to start your next adventure? Submit your resume and documents outlining your experience and availability. If shortlisted, one of our recruiters will contact you for a phone interview to answer your questions and share more about the role. Apply now and take the next step in being the solution with Staff Needed. Please note the we can not offer assistance with 88 days or sponsorship. You must be in the country already with full and unrestricted working rights. Applicants must be willing and able to provide a current National Police Check

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ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Need a change? Remember life is like a camera, if don't have the right focus, delete, reposition and capture the good times, as you immerse yourself in an Atlas Adventure. What more could you want for a great work life balance? With the options of traveling from State to State, State to Territory, everywhere in Australia, all being organised for you. The options are endless and the adventures are bountiful. Don’t wait jump on board the ATLAS ADVENTURE! ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Head Chef/Sous Chefs/ Chef de Parties and Solo chefs needed. What are the Jobs Resorts. • Working in a team of approx. 10 people. • Fine Dining/ Upmarket Resort • Lunch and Dinner • Starting as soon as possible for a 4 – 8 week contract. • Ongoing jobs after successful completion Hotels/Pubs/Resorts • Solo, Senior Chef and Chef de Partie roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Hotels/Pubs/Resorts • Solo and Senior Chef roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Do you measure up? Are you a trade qualified Chef with at least 3-5 years experience, plus: • Possess a strong work ethic and have excellent communication skills • Can produce consistent quality • Have a positive and ‘can do’ attitude • Own traditional uniform and knives • Have experience in quality a la carte dining or bulk cooking • Have a keen eye with high attention to detail • Would like to assist with menu planning and suggestions • Enjoy the benefits of expanding your experience and knowledge. • Have passion and enthusiasm to motivate not only yourself but a team as well. In return will make sure you receive: • Transport to and from the Venue at the successful beginning & end of the contract • Opportunities for ongoing work with our leading clients • Suitable single accommodation • Meals while on shift • PAID FOR EVERY HOUR YOU WORK… no salary position that pays minimal for crazy hours. Get paid for all your crazy hours. Yes you read correctly…you will be paid for each & every hour that you work. About Atlas At Atlas, we believe that people come first. We pride ourselves on the service we give to our clients and candidates. So, if you have a positive outlook and a proven track record this could be the opportunity for you. This is the role for you! For more information, the first & best step is to send your current CV by clicking APPLY NOW Australia: 1300 YES CHEF (1300 937 243) Email: [email protected] New Zealand: 64 3669 4796 Email: [email protected] ALL applicants must have full and unrestricted working rights within Australia or New Zealand.

About the role

ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Need a change? Remember life is like a camera, if don't have the right focus, delete, reposition and capture the good times, as you immerse yourself in an Atlas Adventure. What more could you want for a great work life balance? With the options of traveling from State to State, State to Territory, everywhere in Australia, all being organised for you. The options are endless and the adventures are bountiful. Don’t wait jump on board the ATLAS ADVENTURE! ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Head Chef/Sous Chefs/ Chef de Parties and Solo chefs needed. What are the Jobs Resorts. • Working in a team of approx. 10 people. • Fine Dining/ Upmarket Resort • Lunch and Dinner • Starting as soon as possible for a 4 – 8 week contract. • Ongoing jobs after successful completion Hotels/Pubs/Resorts • Solo, Senior Chef and Chef de Partie roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Hotels/Pubs/Resorts • Solo and Senior Chef roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Do you measure up? Are you a trade qualified Chef with at least 3-5 years experience, plus: • Possess a strong work ethic and have excellent communication skills • Can produce consistent quality • Have a positive and ‘can do’ attitude • Own traditional uniform and knives • Have experience in quality a la carte dining or bulk cooking • Have a keen eye with high attention to detail • Would like to assist with menu planning and suggestions • Enjoy the benefits of expanding your experience and knowledge. • Have passion and enthusiasm to motivate not only yourself but a team as well. In return will make sure you receive: • Transport to and from the Venue at the successful beginning & end of the contract • Opportunities for ongoing work with our leading clients • Suitable single accommodation • Meals while on shift • PAID FOR EVERY HOUR YOU WORK… no salary position that pays minimal for crazy hours. Get paid for all your crazy hours. Yes you read correctly…you will be paid for each & every hour that you work. About Atlas At Atlas, we believe that people come first. We pride ourselves on the service we give to our clients and candidates. So, if you have a positive outlook and a proven track record this could be the opportunity for you. This is the role for you! For more information, the first & best step is to send your current CV by clicking APPLY NOW Australia: 1300 YES CHEF (1300 937 243) Email: [email protected] New Zealand: 64 3669 4796 Email: [email protected] ALL applicants must have full and unrestricted working rights within Australia or New Zealand.

About the role

ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Need a change? Remember life is like a camera, if don't have the right focus, delete, reposition and capture the good times, as you immerse yourself in an Atlas Adventure. What more could you want for a great work life balance? With the options of traveling from State to State, State to Territory, everywhere in Australia, all being organised for you. The options are endless and the adventures are bountiful. Don’t wait jump on board the ATLAS ADVENTURE! ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Head Chef/Sous Chefs/ Chef de Parties and Solo chefs needed. What are the Jobs Resorts. • Working in a team of approx. 10 people. • Fine Dining/ Upmarket Resort • Lunch and Dinner • Starting as soon as possible for a 4 – 8 week contract. • Ongoing jobs after successful completion Hotels/Pubs/Resorts • Solo, Senior Chef and Chef de Partie roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Hotels/Pubs/Resorts • Solo and Senior Chef roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Do you measure up? Are you a trade qualified Chef with at least 3-5 years experience, plus: • Possess a strong work ethic and have excellent communication skills • Can produce consistent quality • Have a positive and ‘can do’ attitude • Own traditional uniform and knives • Have experience in quality a la carte dining or bulk cooking • Have a keen eye with high attention to detail • Would like to assist with menu planning and suggestions • Enjoy the benefits of expanding your experience and knowledge. • Have passion and enthusiasm to motivate not only yourself but a team as well. In return will make sure you receive: • Transport to and from the Venue at the successful beginning & end of the contract • Opportunities for ongoing work with our leading clients • Suitable single accommodation • Meals while on shift • PAID FOR EVERY HOUR YOU WORK… no salary position that pays minimal for crazy hours. Get paid for all your crazy hours. Yes you read correctly…you will be paid for each & every hour that you work. About Atlas At Atlas, we believe that people come first. We pride ourselves on the service we give to our clients and candidates. So, if you have a positive outlook and a proven track record this could be the opportunity for you. This is the role for you! For more information, the first & best step is to send your current CV by clicking APPLY NOW Australia: 1300 YES CHEF (1300 937 243) Email: [email protected] New Zealand: 64 3669 4796 Email: [email protected] ALL applicants must have full and unrestricted working rights within Australia or New Zealand.

About the role

ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Need a change? Remember life is like a camera, if don't have the right focus, delete, reposition and capture the good times, as you immerse yourself in an Atlas Adventure. What more could you want for a great work life balance? With the options of traveling from State to State, State to Territory, everywhere in Australia, all being organised for you. The options are endless and the adventures are bountiful. Don’t wait jump on board the ATLAS ADVENTURE! ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Head Chef/Sous Chefs/ Chef de Parties and Solo chefs needed. What are the Jobs Resorts. • Working in a team of approx. 10 people. • Fine Dining/ Upmarket Resort • Lunch and Dinner • Starting as soon as possible for a 4 – 8 week contract. • Ongoing jobs after successful completion Hotels/Pubs/Resorts • Solo, Senior Chef and Chef de Partie roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Hotels/Pubs/Resorts • Solo and Senior Chef roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Do you measure up? Are you a trade qualified Chef with at least 3-5 years experience, plus: • Possess a strong work ethic and have excellent communication skills • Can produce consistent quality • Have a positive and ‘can do’ attitude • Own traditional uniform and knives • Have experience in quality a la carte dining or bulk cooking • Have a keen eye with high attention to detail • Would like to assist with menu planning and suggestions • Enjoy the benefits of expanding your experience and knowledge. • Have passion and enthusiasm to motivate not only yourself but a team as well. In return will make sure you receive: • Transport to and from the Venue at the successful beginning & end of the contract • Opportunities for ongoing work with our leading clients • Suitable single accommodation • Meals while on shift • PAID FOR EVERY HOUR YOU WORK… no salary position that pays minimal for crazy hours. Get paid for all your crazy hours. Yes you read correctly…you will be paid for each & every hour that you work. About Atlas At Atlas, we believe that people come first. We pride ourselves on the service we give to our clients and candidates. So, if you have a positive outlook and a proven track record this could be the opportunity for you. This is the role for you! For more information, the first & best step is to send your current CV by clicking APPLY NOW Australia: 1300 YES CHEF (1300 937 243) Email: [email protected] New Zealand: 64 3669 4796 Email: [email protected] ALL applicants must have full and unrestricted working rights within Australia or New Zealand.

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About the Role We are seeking an experienced and passionate Sous Chef to join the award-winning Sydney Showground team. This permanent, full-time role offers the opportunity to work in one of Australia’s premier major event venues, delivering exceptional culinary experiences for a wide range of events, including conferences, gala dinners, exhibitions, and the iconic Sydney Royal Easter Show - one of the largest ticketed events in the Southern Hemisphere. Reporting directly to the Executive Chef, you will play a key role in ensuring smooth kitchen operations, maintaining exceptional food quality, and leading a high-performing team during both day-to-day operations and major events. Why Join Us At Sydney Showground, part of the Royal Agricultural Society of NSW (RAS), you’ll work in a fast-paced, supportive, and dynamic environment where no two days are the same. Working at Sydney Showground means being part of a team that delivers world class events and unforgettable experiences for millions of visitors each year, in one of the country's most versatile and celebrated venues. We also offer a range of great benefits including Sydney Royal Easter Show Tickets, a generous EAP program, and free onsite parking. Key Responsibilities In this role, you will: Assist the Executive Chef and Executive Sous Chef with menu development and food innovation Lead and supervise casual kitchen staff, including rostering, mentoring, and performance management Oversee stock control, including rotation, ordering, and monthly stocktakes Manage food and labour costs to meet budget targets Ensure compliance with the Food Safety Plan, maintaining exceptional standards in food quality and presentation This role is rostered 5 days per week across a 7-day operation and includes weekend, evening, and public holiday work as required. About You To succeed in this role, you will demonstrate: A passion for food and creating exceptional culinary experiences Strong leadership, coaching, and delegation skills Excellent communication skills and the ability to work under pressure High attention to detail with a focus on quality and consistency Flexibility and adaptability in a fast-paced events environment A positive 'can-do' attitude Qualifications & Experience Essential: Certificate in Commercial Cookery Food safety, hygiene, and HACCP qualifications WHS training Proven experience supervising teams in a high-volume, multi-faceted kitchen environment Technical Skills: Proficiency in Microsoft Office Suite Familiarity with event software (e.g., Momentus, or similar) About Us The Royal Agricultural Society of NSW (RAS) is a not-for-profit organisation dedicated to supporting and celebrating Australian agriculture since 1822. We proudly deliver the Sydney Royal Easter Show, Sydney Royal competitions, and manage Sydney Showground, the RAS Foundation, and the Australasian Animal Registry. Sydney Showground also includes ENGIE Stadium, home to the GWS GIANTS AFL and Sydney Thunder BBL cricket teams. Our values guide everything we do: Respect | Ownership | Achievement | Honouring our Past | Embracing our Future We are an equal opportunity employer that values diversity, inclusion, and the contributions of all team members. APPLY NOW Please no recruitment agencies.

About the role

Description Sous Chef At JW Marriott, we believe great food creates lasting memories. We're seeking an experienced Sous Chef to bring creativity, leadership, and a genuine passion for hospitality to our award-winning culinary team. About the Company Marriott International portfolio of brands includes JW Marriott alongside 29 other Marriott brands. Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. About the role Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises the kitchen area and team to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Critical responsibilities: Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. Successful Candidates will have: Relevant qualifications Excellent presentation and professionalism Great communication and leadership skills At least 3 years of experience in a Chef management position in high volume hotel environment Ability to work under pressure and to deadlines. The Benefits Enjoy the benefits of: Unlimited strategic development and career opportunities Generous accommodation and food and beverage discounts including all properties within the Marriott International group Recognition programs to keep you motivated The best hotel training opportunities provided Wellbeing and mindfulness programs to ensure you stay healthy At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

About the role

Additional Information Job Number 26141609 Job Category Food and Beverage & Culinary Location 158 Ferny Avenue, Surfers Paradise Queen 4217, Australia VIEW ON MAP (https://www.google.com/maps?q=158%20Ferny%20Avenue%2C%20Surfers%20Paradise%20Queen%204217%2C%20Australia) Schedule Full Time Located Remotely? N Position Type Management Sous Chef At JW Marriott, we believe great food creates lasting memories. We're seeking an experienced Sous Chef to bring creativity, leadership, and a genuine passion for hospitality to our award-winning culinary team. About the Company Marriott International portfolio of brands includes JW Marriott alongside 29 other Marriott brands. Marriott International is the world's leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. It's as simple as that. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. About the role Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises the kitchen area and team to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Critical responsibilities: Ensuring Culinary Standards and Responsibilities are Met - Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. - Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. - Assists Executive Chef with all kitchen operations and preparation. - Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. - Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. - Assists in determining how food should be presented and creates decorative food displays. - Maintains purchasing, receiving and food storage standards. - Ensures compliance with food handling and sanitation standards. - Performs all duties of kitchen managers and employees as necessary. - Recognizes superior quality products, presentations and flavor. - Ensures compliance with all applicable laws and regulations. - Follows proper handling and right temperature of all food products. - Operates and maintains all department equipment and reports malfunctions. - Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations - Supervises and coordinates activities of cooks and workers engaged in food preparation. - Leads shifts while personally preparing food items and executing requests based on required specifications. - Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. - Encourages and builds mutual trust, respect, and cooperation among team members. - Serves as a role model to demonstrate appropriate behaviors. - Maintains the productivity level of employees. - Ensures employees understand expectations and parameters. - Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. - Ensures property policies are administered fairly and consistently. - Communicates performance expectations in accordance with job descriptions for each position. - Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service - Provides services that are above and beyond for customer satisfaction and retention. - Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. - Sets a positive example for guest relations. - Empowers employees to provide excellent customer service. - Interacts with guests to obtain feedback on product quality and service levels. - Handles guest problems and complaints. Maintaining Culinary Goals - Achieves and exceeds goals including performance goals, budget goals, team goals, etc. - Develops specific goals and plans to prioritize, organize, and accomplish your work. - Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. - Trains employees in safety procedures. Managing and Conducting Human Resource Activities - Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. - Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. - Participates in the employee performance appraisal process, providing feedback as needed. - Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities - Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. - Analyzes information and evaluating results to choose the best solution and solve problems. - Attends and participates in all pertinent meetings. Successful Candidates will have: Relevant qualifications Excellent presentation and professionalism Great communication and leadership skills At least 3 years of experience in a Chef management position in high volume hotel environment Ability to work under pressure and to deadlines. The Benefits Enjoy the benefits of: Unlimited strategic development and career opportunities Generous accommodation and food and beverage discounts including all properties within the Marriott International group Recognition programs to keep you motivated The best hotel training opportunities provided Wellbeing and mindfulness programs to ensure you stay healthy _At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._ Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

About the role

ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Need a change? Remember life is like a camera, if don't have the right focus, delete, reposition and capture the good times, as you immerse yourself in an Atlas Adventure. What more could you want for a great work life balance? With the options of traveling from State to State, State to Territory, everywhere in Australia, all being organised for you. The options are endless and the adventures are bountiful. Don’t wait jump on board the ATLAS ADVENTURE! ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Head Chef/Sous Chefs/ Chef de Parties and Solo chefs needed. What are the Jobs Resorts. • Working in a team of approx. 10 people. • Fine Dining/ Upmarket Resort • Lunch and Dinner • Starting as soon as possible for a 4 – 8 week contract. • Ongoing jobs after successful completion Hotels/Pubs/Resorts • Solo, Senior Chef and Chef de Partie roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Hotels/Pubs/Resorts • Solo and Senior Chef roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Do you measure up? Are you a trade qualified Chef with at least 3-5 years experience, plus: • Possess a strong work ethic and have excellent communication skills • Can produce consistent quality • Have a positive and ‘can do’ attitude • Own traditional uniform and knives • Have experience in quality a la carte dining or bulk cooking • Have a keen eye with high attention to detail • Would like to assist with menu planning and suggestions • Enjoy the benefits of expanding your experience and knowledge. • Have passion and enthusiasm to motivate not only yourself but a team as well. In return will make sure you receive: • Transport to and from the Venue at the successful beginning & end of the contract • Opportunities for ongoing work with our leading clients • Suitable single accommodation • Meals while on shift • PAID FOR EVERY HOUR YOU WORK… no salary position that pays minimal for crazy hours. Get paid for all your crazy hours. Yes you read correctly…you will be paid for each & every hour that you work. About Atlas At Atlas, we believe that people come first. We pride ourselves on the service we give to our clients and candidates. So, if you have a positive outlook and a proven track record this could be the opportunity for you. This is the role for you! For more information, the first & best step is to send your current CV by clicking APPLY NOW Australia: 1300 YES CHEF (1300 937 243) Email: [email protected] New Zealand: 64 3669 4796 Email: [email protected] ALL applicants must have full and unrestricted working rights within Australia or New Zealand.

About the role

ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Need a change? Remember life is like a camera, if don't have the right focus, delete, reposition and capture the good times, as you immerse yourself in an Atlas Adventure. What more could you want for a great work life balance? With the options of traveling from State to State, State to Territory, everywhere in Australia, all being organised for you. The options are endless and the adventures are bountiful. Don’t wait jump on board the ATLAS ADVENTURE! ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Head Chef/Sous Chefs/ Chef de Parties and Solo chefs needed. What are the Jobs Resorts. • Working in a team of approx. 10 people. • Fine Dining/ Upmarket Resort • Lunch and Dinner • Starting as soon as possible for a 4 – 8 week contract. • Ongoing jobs after successful completion Hotels/Pubs/Resorts • Solo, Senior Chef and Chef de Partie roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Hotels/Pubs/Resorts • Solo and Senior Chef roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Do you measure up? Are you a trade qualified Chef with at least 3-5 years experience, plus: • Possess a strong work ethic and have excellent communication skills • Can produce consistent quality • Have a positive and ‘can do’ attitude • Own traditional uniform and knives • Have experience in quality a la carte dining or bulk cooking • Have a keen eye with high attention to detail • Would like to assist with menu planning and suggestions • Enjoy the benefits of expanding your experience and knowledge. • Have passion and enthusiasm to motivate not only yourself but a team as well. In return will make sure you receive: • Transport to and from the Venue at the successful beginning & end of the contract • Opportunities for ongoing work with our leading clients • Suitable single accommodation • Meals while on shift • PAID FOR EVERY HOUR YOU WORK… no salary position that pays minimal for crazy hours. Get paid for all your crazy hours. Yes you read correctly…you will be paid for each & every hour that you work. About Atlas At Atlas, we believe that people come first. We pride ourselves on the service we give to our clients and candidates. So, if you have a positive outlook and a proven track record this could be the opportunity for you. This is the role for you! For more information, the first & best step is to send your current CV by clicking APPLY NOW Australia: 1300 YES CHEF (1300 937 243) Email: [email protected] New Zealand: 64 3669 4796 Email: [email protected] ALL applicants must have full and unrestricted working rights within Australia or New Zealand.

About the role

Job Description Key responsibilities: Support the Executive Chef in overseeing daily kitchen operations within the airline lounge. Prepare and deliver high‑quality dishes aligned with brand and airline standards. Supervise, mentor, and motivate kitchen staff to ensure smooth service. Maintain exceptional food presentation and quality throughout the menu. Drive compliance with all food safety, HACCP, and WHS requirements. Manage stock levels, ordering, waste control, and cost efficiency. Assist with menu development tailored to lounge guest profiles and passenger volumes. Work closely with front‑of‑house teams to maintain seamless guest service. Act as the kitchen lead in the absence of the Executive Chef.

About the role

Located in the World Heritage listed Cradle Mountain-Lake St Clair National Park, discover the secluded relaxation of Peppers Cradle Mountain Lodge. Cabins and Suites place you right amongst the alpine wilderness, with some even featuring their own private fireplace, from the intimate Pencil Pine or Spa Cabin, to the spacious Spa and King Billy Suites. Explore the surrounding wilderness, indulge in a treatment at the Waldheim Day Spa and dine on delicacies at Highland Restaurant during your stay .We are currently seeking a new Sous Chef to join our Kitchen team . Reporting to the Head Chef, you will assist in daily food preparation, execution and be an integral part of creating new and exciting menus and experiences for our guests. Whether it be from the kitchen itself or from our extensive kitchen garden showcasing our homegrown produce, if you are looking for a role with diversity we'd love to hear from you. The successful candidate will have the opportunity to deliver both A la Carte and Function and Wedding dining experiences. ABOUT YOU: Certificate III & IV in Commercial cookery (minimum) Experience as a Sous Chef able to lead a Team Experience in a similar role in an a la carte hotel restaurant or functions kitchen will be highly regarded Planning and organisational skills Enthusiasm and creative approach to providing high quality food An understanding of food safety and HACCP principles Availability to participate in a 7 day working roster of days, nights and weekends. Ability to work under pressure in a high volume, fast paced environment. Salary $76,000- $80,000 pa including single accommodation and Meals Sponsorship Available

About the role

ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Need a change? Remember life is like a camera, if don't have the right focus, delete, reposition and capture the good times, as you immerse yourself in an Atlas Adventure. What more could you want for a great work life balance? With the options of traveling from State to State, State to Territory, everywhere in Australia, all being organised for you. The options are endless and the adventures are bountiful. Don’t wait jump on board the ATLAS ADVENTURE! ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Head Chef/Sous Chefs/ Chef de Parties and Solo chefs needed. What are the Jobs Resorts. • Working in a team of approx. 10 people. • Fine Dining/ Upmarket Resort • Lunch and Dinner • Starting as soon as possible for a 4 – 8 week contract. • Ongoing jobs after successful completion Hotels/Pubs/Resorts • Solo, Senior Chef and Chef de Partie roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Hotels/Pubs/Resorts • Solo and Senior Chef roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Do you measure up? Are you a trade qualified Chef with at least 3-5 years experience, plus: • Possess a strong work ethic and have excellent communication skills • Can produce consistent quality • Have a positive and ‘can do’ attitude • Own traditional uniform and knives • Have experience in quality a la carte dining or bulk cooking • Have a keen eye with high attention to detail • Would like to assist with menu planning and suggestions • Enjoy the benefits of expanding your experience and knowledge. • Have passion and enthusiasm to motivate not only yourself but a team as well. In return will make sure you receive: • Transport to and from the Venue at the successful beginning & end of the contract • Opportunities for ongoing work with our leading clients • Suitable single accommodation • Meals while on shift • PAID FOR EVERY HOUR YOU WORK… no salary position that pays minimal for crazy hours. Get paid for all your crazy hours. Yes you read correctly…you will be paid for each & every hour that you work. About Atlas At Atlas, we believe that people come first. We pride ourselves on the service we give to our clients and candidates. So, if you have a positive outlook and a proven track record this could be the opportunity for you. This is the role for you! For more information, the first & best step is to send your current CV by clicking APPLY NOW Australia: 1300 YES CHEF (1300 937 243) Email: [email protected] New Zealand: 64 3669 4796 Email: [email protected] ALL applicants must have full and unrestricted working rights within Australia or New Zealand.

About the role

ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Need a change? Remember life is like a camera, if don't have the right focus, delete, reposition and capture the good times, as you immerse yourself in an Atlas Adventure. What more could you want for a great work life balance? With the options of traveling from State to State, State to Territory, everywhere in Australia, all being organised for you. The options are endless and the adventures are bountiful. Don’t wait jump on board the ATLAS ADVENTURE! ALL applicants must have full and unrestricted working rights within Australia or New Zealand. Head Chef/Sous Chefs/ Chef de Parties and Solo chefs needed. What are the Jobs Resorts. • Working in a team of approx. 10 people. • Fine Dining/ Upmarket Resort • Lunch and Dinner • Starting as soon as possible for a 4 – 8 week contract. • Ongoing jobs after successful completion Hotels/Pubs/Resorts • Solo, Senior Chef and Chef de Partie roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Hotels/Pubs/Resorts • Solo and Senior Chef roles • A la Carte style food. • Split shifts • 4 week ongoing contracts • Contracts year round Do you measure up? Are you a trade qualified Chef with at least 3-5 years experience, plus: • Possess a strong work ethic and have excellent communication skills • Can produce consistent quality • Have a positive and ‘can do’ attitude • Own traditional uniform and knives • Have experience in quality a la carte dining or bulk cooking • Have a keen eye with high attention to detail • Would like to assist with menu planning and suggestions • Enjoy the benefits of expanding your experience and knowledge. • Have passion and enthusiasm to motivate not only yourself but a team as well. In return will make sure you receive: • Transport to and from the Venue at the successful beginning & end of the contract • Opportunities for ongoing work with our leading clients • Suitable single accommodation • Meals while on shift • PAID FOR EVERY HOUR YOU WORK… no salary position that pays minimal for crazy hours. Get paid for all your crazy hours. Yes you read correctly…you will be paid for each & every hour that you work. About Atlas At Atlas, we believe that people come first. We pride ourselves on the service we give to our clients and candidates. So, if you have a positive outlook and a proven track record this could be the opportunity for you. This is the role for you! For more information, the first & best step is to send your current CV by clicking APPLY NOW Australia: 1300 YES CHEF (1300 937 243) Email: [email protected] New Zealand: 64 3669 4796 Email: [email protected] ALL applicants must have full and unrestricted working rights within Australia or New Zealand.

About the role

Sous Chef – Full Time Shepparton RSL Location: Shepparton, VIC Employment Type: Full Time Salary: AUD80,000 –AUD85,000 per annum Superannuation About the Role Shepparton RSL Ascot Catering is seeking an experienced, motivated and passionate Sous Chef to join our kitchen team at the Shepparton RSL Working closely with the Head Chef, you will play an important role in the day-to-day running of a busy club kitchen, delivering quality bistro dining, daily specials, functions and special events for our members and guests. We are looking for a chef who takes pride in their food, leads by example and understands the importance of consistency, teamwork and delivering great value to our customers. This is an excellent opportunity for a driven chef looking to take the next step in their career within a professional and supportive hospitality environment. Key Responsibilities As Sous Chef, your responsibilities will include: Assisting the Head Chef with the daily operation and management of the kitchen. Preparing and delivering high-quality bistro meals, daily specials and function menus. Supervising and supporting kitchen staff during busy service periods. Maintaining consistent food quality, presentation, portion control and service standards. Contributing ideas to menu development, seasonal menus and new dishes. Assisting with ordering, stock control, stocktakes and supplier management. Monitoring food costs, minimising waste and maintaining efficient kitchen operations. Training, mentoring and supporting apprentices and junior kitchen staff. Maintaining high standards of food safety, hygiene and kitchen cleanliness. Working collaboratively with front-of-house staff and management to ensure a positive experience for members and guests. Helping maintain an organised, efficient and professional kitchen at all times. About You To be successful in this role, you will have: A comparable Certificate IV or higher qualification (eg diploma) in Commercial Cookery or similar. At least 3 years' experience in a commercial kitchen. Previous experience in a bistro, club, pub, restaurant or high-volume hospitality environment. Strong leadership skills and the ability to motivate and support a kitchen team. A passion for producing quality food with consistent presentation and flavour. Good organisational skills and the ability to manage competing priorities during service. A sound understanding of food safety, hygiene and HACCP principles. Experience with stock control, ordering and food cost management. A positive attitude, strong work ethic and a team-focused approach. Flexibility to work a rotating roster, including evenings, weekends and public holidays as required. What We Offer Permanent, full-time employment. Competitive salary of $75,000 – $85,000 per annum superannuation. The opportunity to work in an established regional hospitality venue. A supportive team environment with the opportunity to develop your leadership skills. The opportunity to contribute to menu development and kitchen improvements. Long-term career development and progression opportunities. A varied role across bistro dining, daily specials and functions. How to Apply If you are a passionate chef who enjoys working in a team environment and takes pride in delivering quality food and service, we would love to hear from you. Please submit your current resume and a brief cover letter outlining your experience and suitability for the role. Only shortlisted applicants will be contacted.

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Sous Chef – Outback Queensland An exciting opportunity is now available for an experienced Sous Chef to join one of Outback Queensland’s busiest and most well-regarded hospitality venues. Located in the heart of Central Western Queensland, this high-volume country pub has built an outstanding reputation for delivering quality bistro-style meals, excellent service and a consistently busy trade. This role is ideally suited to a confident and highly capable chef with strong grill and service experience who thrives in a fast-paced kitchen environment. You’ll be stepping into a hands-on leadership role within a supportive team, where your ability to work efficiently under pressure and maintain high food standards will be highly valued. With meals, accommodation and Wi-Fi provided onsite, this is also a fantastic opportunity to reduce living expenses while working in a rewarding regional hospitality environment. Immediate Start Available PACKAGE Casual Role Monday–Friday: $39.13 per hour Saturday: $46.95 per hour Sunday: $54.78 per hour Included Benefits ✔ Free accommodation provided onsite (private hotel room upstairs) ✔ Free meals ✔ Free Wi-Fi ✔ Excellent opportunity to save money THE ROLE Key responsibilities include: Preparation and service of high-quality bistro and à la carte meals Working across a busy grill and service section Maintaining cleanliness and organisation throughout the kitchen Assisting with stock control and ordering Supervising, training and mentoring junior kitchen staff Covering Head Chef days off as required Assisting with general kitchen cleaning and dishes when needed Supporting the wider kitchen team during busy service periods ABOUT YOU To be successful in this role, you will have: Previous experience as a Sous Chef or strong Senior Chef experience Excellent grill and high-volume service experience (essential) Ability to work calmly and efficiently under pressure Strong teamwork and communication skills A hands-on attitude and willingness to assist across all kitchen duties Reliable work ethic and ability to thrive in a fast-paced environment This is an extremely busy venue, so candidates must be confident working in a high-energy kitchen with consistently strong trade. ADDITIONAL INFORMATION Located in Central Western Queensland Access via sealed roads Supportive team environment Work may be available for a partner in housekeeping or kitchen Stable hours and busy trade year-round If you’re an experienced chef looking for your next challenge in one of regional Queensland’s iconic hospitality venues, we’d love to hear from you.

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Introduction About San Telmo Brisbane Located in the heart of Brisbane, San Telmo Brisbane brings the energy, flavours and hospitality of Argentina to Queensland. Centred around our open parrilla grill, our menu celebrates premium Australian produce, bold Argentinian flavours and traditional fire-based cooking, all delivered in a vibrant, fast-paced dining environment. Who We Are By joining San Telmo Brisbane, you become part of The San Telmo Group – an established independent hospitality group founded in Melbourne in 2011. The Group operates six unique venues across Melbourne and Brisbane: San Telmo, Palermo, Asado, Pastuso, Robata and San Telmo Brisbane. We believe exceptional hospitality starts with exceptional people. That's why we invest heavily in training, development and internal promotion, creating genuine opportunities for our team to build long-term careers in hospitality. One of our current Directors started with us as a Kitchen Hand – that is the kind of growth we create! Position Available Full-Time Sous Chef – $92,100 per annum Super Generous Tips & Bonuses We're looking for an experienced Sous Chef to join our kitchen leadership team at San Telmo Brisbane. Working closely with the Head Chef, you'll play a key role in leading daily kitchen operations, maintaining food quality and consistency, and developing the skills and capabilities of our kitchen team. This is an opportunity for an experienced Sous Chef, or an ambitious Junior Sous Chef ready to take the next step, to build their leadership career within an established hospitality group. What's In It For You $92,100 base salary super, generous tips and access to performance bonuses Genuine 38–40 hour working weeks , with overtime paid for hours worked beyond 42 per week Permanent full-time role – stable employment access to paid leave 40% staff discounts across all San Telmo Group venues Convenient CBD location, less than a 10-minute walk from Central Station Delicious staff meals on the house, enjoyed side-by-side with a wonderful team Structured leadership training and ongoing professional development, including opportunities to participate in external management training programs Regular appraisals and development plan reviews , so you'll always know how you're tracking and have opportunities to provide feedback Genuine opportunities to progress into Head Chef and future senior kitchen leadership roles Develop your expertise in Argentinian cuisine, premium Australian produce and traditional fire-based cooking Be part of an established hospitality group with six unique venues across Melbourne and Brisbane Your Day-to-Day Will Include Kitchen Operations & Food Quality – Supporting the Head Chef in overseeing daily kitchen operations, maintaining exceptional food quality, consistency, presentation and efficiency across all sections during high-volume services People Leadership & Development – Leading, coaching and developing the kitchen team, providing regular feedback, supporting training and appraisals, and maintaining a positive, accountable working environment Kitchen Management & Compliance – Assisting with rostering, labour management, stock control, ordering, food costs, waste reduction and compliance with food safety, hygiene and workplace safety standards What We're Looking For Previous experience as a Sous Chef or Junior Sous Chef , or substantial experience as a senior Chef de Partie with demonstrated leadership capability, ideally within a busy, high-volume restaurant Strong operational and technical cooking skills , including experience managing multiple kitchen sections, maintaining food quality under pressure and supporting stock control, labour efficiency and food cost management Proven ability to lead, train and develop kitchen staff , with strong communication, organisational and problem-solving skills and availability to work evenings, weekends and public holidays as required Who You Are Passionate about food, premium produce and delivering consistently exceptional dining experiences A confident, hands-on leader who sets high standards, leads by example and takes pride in developing the people around them Organised, proactive and commercially minded , with the ability to remain calm, make sound decisions and support the Head Chef during busy services Ambitious and eager to progress , with a genuine interest in developing into a future Head Chef or senior kitchen leader

About the role

Lead a great team. Enjoy work-life balance. Build your career. Kingpin Crown is looking for a Sous Chef who thrives in a fast‑paced, high‑volume kitchen and genuinely enjoys leading people. If you’re looking for a place where your skills are valued, structured work is valued and your work-life balance is supported, this is the role for you. Why You’ll Love Working With Us Real work-life balance with consistent, well‑structured rosters Strong career development pathways across our brands in Australia & NZ! A supportive venue team that values professionalism and personality Excellent perks & discounts across all our entertainment brands in Australia and NZ A fun, energetic environment where you can bring your passion for great food and great service What You’ll Be Doing Lead day‑to‑day kitchen operations as the 2IC to our Head Chef Maintain high food quality, consistency, and safety standards Coach and develop a team of Cooks to help elevate their skills Assist with ordering, stock control, and kitchen administration Set the tone during busy services and create a positive team culture Ensure every guest enjoys a great food experience, every time Who You Are We’re looking for someone who brings: You hold a valid WWCC, First Aid & CPR certificate or you're willing to obtain Experience in high‑volume kitchens (leadership experience highly regarded) A calm, organised approach under pressure A passion for mentoring others Pride in consistency, safety, and high standards A team‑first attitude and alignment with our values

About the role

About us: Shri Ram Holdings Pty Ltd, trading as Catalano’s Café, is strategically located in Victoria Park, a well-established suburb of Perth. The restaurant specialises in Italian cuisine and is well regarded for its generous portions, affordable pricing, and family-friendly casual dining experience. We are currently seeking a full-time Restaurant Manager to join our experienced and dedicated team at our premises located at 266 Albany Highway, Victoria Park, WA 6100. Duties and Responsibilities of Restaurant Manager: • Manage the daily operations of the venue and support its ongoing growth. • Supervise and manage Front of House (FOH) staff. • Handle staff selection, rostering, and training. • Maintain high levels of customer service for all patrons. • Prepare reports and manage cash-ups. • Organize purchasing and pricing of products in line with the allocated budget. • Demonstrate a hands-on management style, spending significant time on the floor and leading from the front. • Coordinate with Head Chefs and Sous Chefs as the Director’s representative, overseeing all operations and ensuring procedures are followed. • Work closely with the Head Chef to build a strong and harmonious relationship between Front of House and kitchen teams, ensuring shared goals and high customer satisfaction. • Oversee food and beverage quality and presentation, including portion sizes, menu updates, and recipe changes. • Conduct monthly stock takes in collaboration with the FOH Management Team and Chef. Qualification and experiences A minimum Diploma in Hospitality is required. At least 1 years of experience in a similar role is required. Enthusiastic and motivated individual. Friendly, positive & approachable attitude. Adherence to OH&S and Food Safety regulations. Availability 7 days a week, including days/nights/weekends/split shifts and public holidays. Salary: $80,000 - $85,000 per annum plus superannuation Email: [email protected] Phone: 08 9362 1121, 0406 481 571

About the role

Tzaki is a vibrant, Athenian-inspired meze bar in Yarraville, celebrating bold Greek flavours and wood-fired cooking. We're seeking a passionate, creative and driven Sous Chef to join our team, work closely with our Head Chef and help shape our ever evolving menu. Tzaki is an Athenian-inspired meze bar in the heart of Yarraville. Think bold flavours, great produce, plenty of fire and a little organised chaos. Our kitchen is built around a wood-fired oven. No conventional cooking line, no shortcuts. Just good ingredients, solid technique and a creative approach to Greek food. We're not interested in reinventing Greek cuisine. We're interested in celebrating it, challenging it and having some fun along the way. We're looking for a talented Sous Chef who loves cooking, understands flavour and isn't afraid to get their hands dirty. You'll work closely with our Head Chef, helping drive the kitchen, develop dishes and deliver consistently great food. Experience as a Sous Chef is ideal, but we'd also love to hear from ambitious Chef de Parties ready for their next challenge. Why Tzaki? Cook differently. Work with a wood-fired oven and explore the possibilities of cooking with fire. Have a voice. Contribute ideas, develop dishes and help shape the direction of our food. Be part of something. Join a small, passionate team with genuine opportunities to grow. Keep it interesting. Seasonal menus, great produce and a kitchen that encourages creativity. Get rewarded. Competitive salary based on experience. If you love good food, good people and the satisfaction of a cracking service, we'd love to meet you. Send us your CV and tell us a little about yourself.

About the role

Crystalbrook Bailey is modern, creative and quietly confident - a hotel with a deep appreciation for art, design and individuality. Choosing the path less travelled, Crystalbrook Bailey celebrates originality, thoughtful detail and a genuine connection to local culture. This is the kind of place that feels just as at home exploring a gallery, wandering through a local farmers market or discovering something beautifully unexpected. With a personality shaped by creativity and curiosity, Crystalbrook Bailey offers a distinctive guest experience where contemporary style, considered hospitality and artistic spirit come together. The Opportunity: Bring your culinary creativity and leadership to Pachamama at Crystalbrook Bailey, our Latin-inspired open-air bar in the heart of Cairns. With bold flavours, colourful share plates and tropical rooftop evenings, this is a Sous Chef opportunity for someone who enjoys creating food with personality and bringing out the best in their team. Working closely with the Chef de Cuisine and Executive Chef, you will lead daily kitchen preparation and service, maintaining consistently high standards of flavour, presentation and quality. You will contribute ideas to menu development, explore ingredients and techniques that reflect Pachamama’s character, and collaborate with our Food & Beverage team to deliver memorable dining experiences. Your leadership will be hands-on, providing clear direction during service and practical coaching to help your chefs develop. You will also oversee ordering, stock control and food costs, maintain food safety and hygiene standards, and support our commitment to Responsible Luxury through thoughtful use of ingredients and minimising waste. This opportunity is offered on a full-time, permanent basis. The Talent: You take pride in your craft and understand how much a kitchen’s success depends on its people. You communicate clearly, stay composed during busy services and lead by example. You will bring: Experience as a Sous Chef, or as an established Junior Sous Chef ready to progress A strong culinary background in a quality hotel or restaurant environment Creativity and an interest in exploring Latin-inspired flavours and shared dining Confidence coordinating kitchen operations, solving problems and maintaining standards under pressure Experience coaching chefs and building a supportive, productive team Sound knowledge of food costs, stock control, food safety and workplace health and safety A Certificate III or IV in Commercial Cookery, or equivalent Availability to work a rotating roster, including evenings, weekends and public holidays Why Us: You will work alongside exceptional people in a supportive, collaborative and agile environment, where you are encouraged to grow, contribute and create memorable experiences. We are proud to offer a range of industry-leading benefits designed to support your lifestyle, career and wellbeing, including: 50% Food & Beverage discount across all Crystalbrook restaurants and bars $99 room rates and a generous friends and family accommodation discount Enhanced parental leave and lifestyle benefits A commitment to a greener future through responsible and sustainable practices Access to our internal mobility program and team reward schemes Online learning and training with tailored career development pathways A culture of collaboration, elevating experiences and celebrating diversity Career opportunities across a growing, dynamic and progressive hotel collection Regular service recognition and team engagement events Crystalbrook Collection is an award-winning hotel development and management company, home to one of Australia’s newest portfolios of distinctive upscale hotels, restaurants and bars. In just eight years, we have grown to own and manage more than AU$1 billion in luxury hotel assets across New South Wales and Queensland, with exciting new hotels planned for Adelaide and Canberra in 2026 and 2027. With continued ambition for growth across Australia and internationally, Crystalbrook Collection is proudly shaping a bold and distinctive future in hospitality. We’re proud to foster a workplace that supports equality, inclusion and accessibility. We welcome applications from all genders, ages, backgrounds, cultures and religions. If you have a health condition or disability, please let us know early in the recruitment process so we can provide the appropriate support to ensure you can perform at your best. As part of our recruitment and compliance process, we may request eligibility documents, police checks and employment references.

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Join a bold and sustainably minded hotel group redefining luxury hospitality in Australia. Enjoy a prime CBD Location, industry leading team benefits and career growth across Crystalbrook Collection Offering a salary of $80,000 - $85,000 Superannuation Crystalbrook Bailey is modern, creative and quietly confident - a hotel with a deep appreciation for art, design and individuality. Choosing the path less travelled, Crystalbrook Bailey celebrates originality, thoughtful detail and a genuine connection to local culture. This is the kind of place that feels just as at home exploring a gallery, wandering through a local farmers market or discovering something beautifully unexpected. With a personality shaped by creativity and curiosity, Crystalbrook Bailey offers a distinctive guest experience where contemporary style, considered hospitality and artistic spirit come together. The Opportunity: Bring your culinary creativity and leadership to Pachamama at Crystalbrook Bailey, our Latin-inspired open-air bar in the heart of Cairns. With bold flavours, colourful share plates and tropical rooftop evenings, this is a Sous Chef opportunity for someone who enjoys creating food with personality and bringing out the best in their team. Working closely with the Chef de Cuisine and Executive Chef, you will lead daily kitchen preparation and service, maintaining consistently high standards of flavour, presentation and quality. You will contribute ideas to menu development, explore ingredients and techniques that reflect Pachamama’s character, and collaborate with our Food & Beverage team to deliver memorable dining experiences. Your leadership will be hands-on, providing clear direction during service and practical coaching to help your chefs develop. You will also oversee ordering, stock control and food costs, maintain food safety and hygiene standards, and support our commitment to Responsible Luxury through thoughtful use of ingredients and minimising waste. This opportunity is offered on a full-time, permanent basis, with a salary of $80,000 - $85,000 superannuation. The Talent: You take pride in your craft and understand how much a kitchen’s success depends on its people. You communicate clearly, stay composed during busy services and lead by example. You will bring: Experience as a Sous Chef, or as an established Junior Sous Chef ready to progress A strong culinary background in a quality hotel or restaurant environment Creativity and an interest in exploring Latin-inspired flavours and shared dining Confidence coordinating kitchen operations, solving problems and maintaining standards under pressure Experience coaching chefs and building a supportive, productive team Sound knowledge of food costs, stock control, food safety and workplace health and safety A Certificate III or IV in Commercial Cookery, or equivalent Availability to work a rotating roster, including evenings, weekends and public holidays Why Us: You will work alongside exceptional people in a supportive, collaborative and agile environment, where you are encouraged to grow, contribute and create memorable experiences. We are proud to offer a range of industry-leading benefits designed to support your lifestyle, career and wellbeing, including: 50% Food & Beverage discount across all Crystalbrook restaurants and bars $99 room rates and a generous friends and family accommodation discount Enhanced parental leave and lifestyle benefits A commitment to a greener future through responsible and sustainable practices Access to our internal mobility program and team reward schemes Online learning and training with tailored career development pathways A culture of collaboration, elevating experiences and celebrating diversity Career opportunities across a growing, dynamic and progressive hotel collection Regular service recognition and team engagement events Crystalbrook Collection is an award-winning hotel development and management company, home to one of Australia’s newest portfolios of distinctive upscale hotels, restaurants and bars. In just eight years, we have grown to own and manage more than AU$1 billion in luxury hotel assets across New South Wales and Queensland, with exciting new hotels planned for Adelaide and Canberra in 2026 and 2027. With continued ambition for growth across Australia and internationally, Crystalbrook Collection is proudly shaping a bold and distinctive future in hospitality. We’re proud to foster a workplace that supports equality, inclusion and accessibility. We welcome applications from all genders, ages, backgrounds, cultures and religions. If you have a health condition or disability, please let us know early in the recruitment process so we can provide the appropriate support to ensure you can perform at your best. As part of our recruitment and compliance process, we may request eligibility documents, police checks and employment references. Video

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Introduction THE ROLE Located in the heart of the Gold Coast dining scene, Edgewater Dining is known for produce-led menus, modern casual fine dining and memorable waterfront experiences. We are seeking an experienced Sous Chef to join our culinary leadership team in a permanent full-time position and help drive the day-to-day success of the kitchen. Working alongside a Michelin-starred chef, you will lead service, inspire the team and ensure every dish reflects Edgewater’s commitment to quality, creativity and consistency. ABOUT YOU Proven experience as a Sous Chef or senior Chef de Partie in a premium, high-volume restaurant kitchen Strong leadership skills with the ability to motivate, develop and support a high-performing kitchen team A genuine passion for quality produce, thoughtful presentation and outstanding food Confidence managing service, kitchen operations, stock control and food costs A calm, organised and solutions-focused approach in a fast-paced environment A strong understanding of food safety, hygiene and workplace health and safety standards Certificate III in Commercial Cookery or an equivalent qualification or level of experience Flexibility to work across a rotating roster, including evenings, weekends and public holidays MULPHA BENEFITS At Mulpha, you can enjoy a range of benefits including: Hotel, wine and dining discounts Birthday leave Lifestyle platform with discounts and cashback from 400 retailers Salary sacrificing, financial education and benefits Career progression, Mulpha Academy and study assistance Wellbeing Hub, healthcare discounts and Employee Assistance Program Free or discounted car parking at selected Mulpha offices and venues APPLICATIONS If you are an experienced culinary leader ready to make your mark at Edgewater Dining, apply online today. We would love to hear from you. Description Sous Chef

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Discerning travellers seek the finest dining experiences, and the Hotel’s selection of restaurants and bars does not disappoint. The Mayflower Restaurant presents a lavish breakfast buffet, exquisite à la carte evening dishes, and the renowned afternoon High Tea. For elevated views and tempting cocktails, the HENNESSY Rooftop Bar showcases the best of locally sourced South Australian wines. Meanwhile, The Den offers a contemporary bistro experience, combining Mayfair luxury with some of Adelaide’s finest coffee. .We are currently seeking a new Sous Chef to join our Kitchen team . Reporting to the Head Chef, you will assist in daily food preparation, execution and be an integral part of creating new and exciting menus and experiences for our guests. Whether it be from the kitchen itself or from our extensive kitchen garden showcasing our homegrown produce, if you are looking for a role with diversity we'd love to hear from you. The successful candidate will have the opportunity to deliver both A la Carte and Function and Wedding dining experiences. ABOUT YOU: Certificate III & IV in Commercial cookery (minimum) Experience as a Sous Chef able to lead a Team Experience in a similar role in an a la carte hotel restaurant or functions kitchen will be highly regarded Planning and organisational skills Enthusiasm and creative approach to providing high quality food An understanding of food safety and HACCP principles Availability to participate in a 7 day working roster of days, nights and weekends. Ability to work under pressure in a high volume, fast paced environment. Salary $80,000- $85,000 Sponsorship Available

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"At Opal HealthCare, we know that companies don't succeed, people do."Our purpose is to bring joy to those we care for, and our values of Compassion, Accountability, Respect and Excellence reflect that C.A.R.E is at the heart of everything we do. Opal HealthCare is one of Australia's leading private aged care providers, with over 149 Care Communities, caring for more than 14,000 residents and supporting over 23,000 team members nationwide.About the RoleWe're looking for a passionate Sous Chef (Weekend Chef) to join our hospitality team and help deliver exceptional dining experiences for our residents. Working closely with the Head Chef, you'll assist in leading kitchen operations, preparing nutritious and high-quality meals, and creating a positive dining experience that brings joy to residents every day. What You'll DoPrepare nutritious, high-quality meals that meet resident preferences and dietary requirementsSupport the day-to-day operation of the kitchen and catering serviceAssist with menu planning, meal presentation and special dining experiencesLead and support kitchen team members in the absence of the Head ChefMaintain food safety, infection control, and workplace safety standardsAssist with stock control, ordering, and minimising food wastageSupport catering for events, celebrations, and special occasionsContribute to a positive team culture and exceptional resident dining experiencesBenefits & RewardsPermanent opportunityBase salary weekend penalty rates = 12% superannuationOngoing learning and development through the Opal HealthCare AcademyScholarships of up to $15,000 for further studyState and national career progression opportunitiesTeam Member discounts, wellbeing programs and recognition initiativesUp to $5,000 referral bonus for eligible referralsIndustry-leading systems, technology and innovationSupportive leadership team and rewarding career pathwaysWhat You'll BringCertificate IV in Commercial Cooking, trade qualification, or equivalentFood Handling CertificatePrevious experience as a Sous Chef, Chef de Partie, or similar rolePassion for creating exceptional food and dining experiencesStrong culinary, organisational, and time management skillsAbility to lead, coach, and support team membersUnderstanding of food safety, infection control, and workplace safety practicesExcellent communication and customer service skillsWillingness to complete:Pre-employment medicalPolice CheckNDIS Worker Screening Check Make a Meaningful MoveJoin a team that values your talent, supports your development, and empowers you to create exceptional dining experiences that bring joy to those we care for.Apply now to take the next step in your culinary career with Opal HealthCare.

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Better begins here Crown Resorts is a great place to visit and it’s an even better place to work, a place where you can play your part in creating fun, memorable, world-class experiences for our guests and our people. We value passion, optimism, and an appetite for change - for the better. Here, you’ll be part of the team, empowered to explore more, experience more and supported by your leader to grow and develop. At Crown Perth, we are seeking an experienced Sous Chef to help lead our high-volume In-Room Dining kitchen. Catering to hotel guests around the clock, this role offers the opportunity to oversee a dynamic operation where quality, consistency, speed, and service excellence are critical to success. Working closely with the Chef de Cuisine, you will play a key leadership role in the day-to-day operation of the kitchen, ensuring exceptional food standards, efficient service delivery, and a highly engaged team. What you'll be doing Supporting the leadership and day-to-day operation of a busy In-Room Dining kitchen Leading, mentoring and developing a team of chefs and cooks across multiple shifts Ensuring all dishes are prepared and presented to Crown's five-star standards Managing service periods while maintaining quality, efficiency, and guest satisfaction Assisting with rostering, labour management, stock control and operational planning Driving a culture of safety, compliance, teamwork and exceptional customer service About you Trade qualified Chef with relevant culinary qualifications (Minimum Cert 3 & 4 in Commercial Cookery) Previous leadership experience as a Sous Chef in a hotel, resort or large hospitality environment Experience working in high-volume kitchens with multiple service periods Strong people leadership and coaching skills Ability to remain calm under pressure and make confident operational decisions Passion for delivering exceptional food and guest experiences Why Crown Perth? Lead a busy, hotel-based culinary operation with diverse menus and service styles Work within one of Australia's largest integrated resorts Develop your career alongside experienced culinary leaders Access ongoing training, development and internal career opportunities Competitive salary and employee benefits On top of exciting career possibilities, we offer better exposure to experiences and learning. To see our range of benefits and opportunities visit Crown Resorts Careers. Our Crown Community celebrates uniqueness and embraces diversity. We welcome the creativity, insights and experiences from people of different race, age, religion, cultural background, gender, people with disability, people who identify as LGBTIQ and Aboriginal and Torres Strait Islander; people like you.

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We’re looking for an experienced and motivated Full Time Sous Chef to join the team at Stoney's Club in Bacchus Marsh . If you’re all about good food, good people and a bit of controlled chaos — we’d like to hear from you. Join a busy and dynamic kitchen where no two days are the same. As Sous Chef, you'll work closely with the Head Chef to lead daily operations, deliver consistently high-quality food, maintain safety and compliance standards, and create great experiences for our guests. Working alongside an experienced and supportive team, you'll play a key role in a fast-paced environment where teamwork and a passion for great food are at the heart of what we do. Stoney’s is located in beautiful Bacchus Marsh Victoria, approximately 50km west of Melbourne. Set on the edge of the Werribee River, the hotel captures the tranquility of the town’s traditional relaxed garden market character. About Us Pegasus Leisure Group (PLG) is the hospitality arm of the Melbourne Racing Club, managing a growing network of 17 pubs, clubs and hospitality venues across Victoria. Our venues include bistros, sports bars, function spaces and gaming areas, each focused on delivering great hospitality experiences within their local communities. What You’ll Be Doing Working alongside the Head Chef to keep the kitchen running smoothly and service on point. Preparing and plating quality dishes that look great and keep guests coming back for more. Lead and motivate the kitchen team helping to create a positive, supportive kitchen culture. Keeping food safety, cleanliness and kitchen standards at the highest level. Helping manage stock, ordering and supplier relationships to keep the kitchen well stocked and minimise waste. Monitor food and labour costs and contribute to achieving budget and profitability targets. Supporting the recruitment, training and development of team members so everyone can do their best work. What We’re Looking For Confidence across a variety of cooking techniques, with a genuine passion for producing great food. A strong understanding of food safety, hygiene and kitchen compliance requirements. The ability to lead, motivate and support a team while keeping service running smoothly. Great organisation skills and attention to detail. Strong communication skills and the ability to build positive working relationships. The ability to stay calm under pressure and keep service running smoothly. Essential Requirements At least 3 years' experience in a professional kitchen, with experience leading or supporting a busy service. Certificate III in Commercial Cookery (or an equivalent qualification). Current Food Safely and Food Allergens Certificate, or willing to obtain. Why Join PLG? Competitive salary package Supportive and experienced Operations Managers Career development and internal progression opportunities Ongoing training and leadership development Access to our year-round well-being initiatives, including our Employee Assistance Program for staff and family. Leave options that suit your lifestyle, including paid parental leave, volunteer leave and cultural leave. Free onsite parking Work with one of Victoria’s leading hospitality and entertainment groups A Role That Keeps You Moving This is a fast-paced, hands-on hospitality leadership role. It may involve standing for long periods, moving stock, lifting boxes or kegs, and navigating stairs throughout the venue. To learn more about us, visit: https://pegasusleisure.com.au/ or https://www.stoneysclub.com.au/ Pegasus Leisure Group values and embraces diversity, inclusion and equal opportunity. We encourage applications from candidates of all backgrounds and experiences. To apply online, please click on the appropriate link below.

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Sous Chef You take pride in kitchens that run properly, even when service gets busy This Sous Chef role supports production and events at Capitol Grand, home to several of LK Hospitality's venues in South Yarra. You will work closely with our Head Chef and Executive Culinary Director, supporting them through every function and event to keep the kitchen running at the standard our guests expect. This is for someone who wants to build their craft alongside experienced chefs in a genuine, award-winning kitchen. About Us Founded in 2019, LK Hospitality has quickly made a name for itself as the home of innovative, creative and world-class dining and drinking experiences. Led by Executive Culinary Director Stephen Nairn, our portfolio includes award-winning Omnia, Yugen Dining and Yugen Omakase, together with The Grand Room, all located within the prestigious Capitol Grand on the corner of Toorak Road and Chapel Street, South Yarra, as well as Portside. The Role Based at Capitol Grand in South Yarra, you support production and service across our venues. Support the Head Chef with menu development for private and corporate events, working closely with event planners Write and adapt recipes to suit dietary requirements, planning ahead for busy event periods Assist with cost control and budget tracking to help meet kitchen financial targets Support supplier negotiations and manage day to day ordering relationships Step in as the senior kitchen presence for events when the Head Chef is away Help guide and support junior chefs during daily production and service Help uphold our HACCP and food safety standards, and coordinate allergen information with front of house Who We're Looking For You take genuine pride in the craft of hospitality, not just the title. You hold the standard whether or not someone is watching, and you flag problems before they become someone else's. Experience in a senior kitchen role, ideally within events or high-volume production Confident writing recipes and adapting menus for dietary requirements Comfortable supporting cost control, budgeting and supplier negotiation Track record leading and developing kitchen staff Genuine hospitality instinct, guest experience matters to you And the non-negotiables - you hold the standard even when the Head Chef isn't in the room, you treat suppliers and junior chefs with the same respect, and you see the budget as part of the craft, not separate from it. Must Have Values These are not aspirational; they are the minimum we expect from everyone at LK Hospitality. Ownership & Accountability - you take full ownership of your work, own your mistakes and see tasks through without needing follow up. Team First Mentality - you work for the common good, help without being asked and communicate openly with the whole team. Professional Communication - you ask questions rather than assume, raise concerns early and give feedback professionally. What's on Offer Genuine leadership scope in a premium events kitchen Career pathway toward Head Chef Supportive, close-knit team culture South Yarra location, easy access Investment in your professional development If this sounds like the standard you already hold yourself to, we would like to hear from you. Send us your CV and a short note on what draws you to LK Hospitality.

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Our client is a well-established family-owned business operating a restaurant, winery and vineyard specialising in premium cool-climate wines, grown and produced in Gippsland and the Mornington Peninsula. They are currently seeking a new Sous Chef for their restaurant operations in Red Hill South (Mornington Peninsula). Reporting to the Executive Chef, you will assist in daily food preparation, execution and be an integral part of creating menus including Indian inspired menu and experiences for our guests. The menu is all about keeping it simple and delicious, including the kind of food guests love to eat, highlighting some amazing regional dishes, as well as re-imagined classics. Whether it be from the kitchen itself or from our extensive kitchen garden showcasing our homegrown produce, if you are looking for a role with diversity we'd love to hear from you. Skills and qualification Required: Certificate III & IV in Commercial cookery (minimum) Experience as a Sous Chef or similar capacity Planning and organisational skills Enthusiasm and creative approach to providing high quality food An understanding of food safety and HACCP principles Availability to participate in a 5-day working roster of days and weekends. Ability to work under pressure in a high volume, fast paced environment. Salary $79,500- $84,500 Superannuation including meals. If you have above skills and experience, we love to hear from you. Please note that only shortlisted candidates will be contacted for an interview.

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Our Clients is a Leading Luxury 5 Star Resort Hotel in a Great location and we are looking for a top performing Sous Chef with a proven track record in Leading Hotels and Award Winning Restaurants with experience in Italian Cuisine wanting to better their careers in the following Criteria: Proven track record as Sous Chef Leading Hotel Experience Award Winning Restaurant Experience Experience with Italian Cuisine Menu Development Creative & Innovative Up to date with food trends Innovative & Creative Team Player Training skills Passionate Chef Cost Control Production Planning Menu development HACCP OH&S Quality Control High Standards Attention to detail Career focused Great package Inc accomm & relocation Please send an updated resume, two recent references and a photo. Only shortlisted Candidates will be contacted. Please see our Website ww w.hospitalitybiz.com.au The Culinary Experts Worldwide

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About the Company: Join a restaurant that values quality food, consistency and memorable dining experiences. With a focus on fresh ingredients, high standards and a welcoming atmosphere, this is an opportunity to become part of a team that takes pride in its food and service. The successful candidate will join a professional kitchen environment where teamwork, collaboration and a shared passion for hospitality are essential. About the Role: As Sous Chef, you will play a key role in the daily operation of the kitchen, supporting the Head Chef and helping lead the team to deliver consistently high-quality dishes. This is an opportunity for a motivated chef who enjoys being hands-on, takes pride in their craft and is ready to contribute to a positive and productive kitchen culture. Your responsibilities will include: Supporting the Head Chef with daily kitchen operations and service delivery. Leading, training and mentoring kitchen team members. Maintaining food quality, presentation and consistency across the menu. Assisting with menu development, preparation and seasonal specials. Managing food preparation, stock control, ordering and waste reduction. Ensuring food safety, hygiene and workplace standards are consistently maintained. Contributing to a positive team environment and smooth service during busy periods. Your Skills and Experience: Previous experience as a Sous Chef or a strong Senior Chef de Partie ready to take the next step. Solid culinary skills, with a passion for quality ingredients and well-executed dishes. Demonstrated ability to lead, motivate and support a kitchen team. Strong understanding of food safety, stock management, food costs and kitchen procedures. A positive, hands-on approach with excellent communication, organisation and time management skills. Your Benefits and Rewards: An exciting opportunity to progress your culinary career on the Gold Coast. Work within a professional restaurant environment with a passionate kitchen team. Opportunity to contribute ideas and develop your culinary skills. Build your leadership experience and take on greater responsibility. Join a workplace that values teamwork, quality and a commitment to hospitality.

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About the job Sous Chef Full-Time| Willoughby, NSW Hyecorp is a leading Australian property development company with over 25 years of experience in designing, building, and managing award-winning residential and mixed-use developments. Now, we are embarking on an exciting new journey with Hyegrove Willoughby community. Hyegrove is a luxury retirement community dedicated to offering an exceptional quality of life to its residents. Our vision is to provide an environment where individuals enjoy maximum independence while having access to tailored support should they need it in the future. We create bespoke hotel like living solutions that emphasise comfort, peace of mind, and well-being Offering 47 high-care suites and 111 assisted living apartments. HyeCare is innovating beyond traditional aged care models. HyeCare—redefining aged care by merging home care, retirement living, and high-quality aged care into a seamless, flexible, and empowering experience for seniors. Discover the project here: https://heartofwilloughby.com.au/ Job Summary The Sous Chef at Hyegrove Willoughby, part of the Heart of Willough by precinct, plays a critical role in delivering exceptional dining experiences for a diverse clientele, including Hyegrove’s luxury retirement living residents, and HyeCare’s aged care community (47 high-care suites and 111 assisted living apartments). Working under the Head Chef, the Sous Chef ensures high-quality, nutritious, and visually appealing meals that align with Hyegrove’s & Hyecare’s vision of excellence, wellness, and community connection. The role supports dining operations to provide tailored meal services for residents, meeting the strengthened Aged Care Quality Standards. Key Responsibilities •Culinary Execution: Assist in preparing and presenting high-quality dishes for Hyegrove’s & Hyecare’s dining areas, event spaces, and catering services, ensuring consistency, flavor, and aesthetic appeal. •Menu Development: Collaborate with the Head Chef to design seasonal menus that cater to diverse tastes, including luxury retirement residents, and aged care dietary needs (e.g., texture-modified meals for HyeCare’s 47 high-care suites). • Kitchen Operations: Supervise and train kitchen staff, including Kitchen hands and Relief Chef, to maintain efficiency during high-volume service periods and events. • Quality & Compliance: Uphold food safety and hygiene standards in line with Australian regulations, ensuring compliance with Aged Care Quality Standards for meals served to HyeCare residents. •Inventory Management: Monitor food stock, place orders with local suppliers, and minimize waste to support cost control and sustainability. •Team Leadership: Assist in scheduling kitchen staff, fostering a positive and collaborative work environment, and stepping into the Head Chef’s role when required. •Resident-Centric Care: Work with HyeCare’s care team to deliver personalized dining experiences for assisted living and high-care residents, accommodating dietary restrictions and preferences. Qualifications & Skills •Experience: 5-7 years in a professional kitchen, with at least 2 years in a supervisory role (e.g., Sous Chef or Senior Chef de Partie); experience in aged care, hospitality, or high-volume dining is highly desirable. •Education: Culinary school diploma or equivalent professional training; knowledge of senior nutrition is a plus. •Technical Skills: Advanced proficiency in cooking techniques, menu development, and adapting recipes for dietary needs (e.g., low-sodium, pureed, or allergen-free diets). •Leadership: Proven ability to lead, train, and inspire a kitchen team in a dynamic, community-focused setting. •Communication: Excellent interpersonal skills to coordinate with care staff, club management, and residents for seamless dining operations. •Certifications: Food Safety Supervisor Certificate (NSW) or equivalent; First Aid training is advantageous. Why Join Us? At Hyegrove, we believe in fostering a supportive, friendly, and luxurious living environment for our residents, and as a Resident Concierge, you will be an integral part of helping make this vision a reality. Hyegrove is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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Job description Join the Culinary Excellence at Occy’s Brewing Co. Company: Occy’s Brewing Co. Location: Dunsborough Position: Full-time Sous Chef leading into Head Chef Position Salary: $80,000–$90,000 depending on experience Hours: Full-Time 38–40 hours/week with reasonable overtime (typically up to 45hrs, reflected in salary positioning) Website: Instagram: occysdunsborough Application Deadline: ASAP preferred, flexible for the right person About Occy’s Tucked in the heart of Dunsborough’s main street, Occy’s Brewing Co. is one of the South West’s most beloved local institutions. Family-owned and fiercely independent, we brew 18 craft beers on-site from our working solar-powered farm (using rainwater exclusively), distil our own white rum, gin and tequila, and serve Australian-only seafood alongside seasonal local produce — with full table service, which is a genuine rarity in this part of the world. We’re dog-friendly, kid-friendly, and half indoors, half outdoors with a main street vista that makes it one of the best seats in the South West. Our philosophy is simple: military discipline behind the scenes enables a genuinely relaxed, memorable experience for every guest who walks through our doors. We don’t chase volume. We chase connection — educating customers, expanding palates, and building a loyal community one conversation at a time. The Role After an extended search, we’re looking for a Sous Chef Leading into a Head Chef role who genuinely gets it — someone with the technical skills and the speed to run a professional kitchen, but also the maturity, empathy and systems mindset to build a team that actually stays. This is not a role for someone who leads through intimidation. We’ve seen that approach cycle through seven people in this position. We’re done with it. The right person will take ownership of a creative, well-resourced kitchen with complete freedom on specials, genuine input into the core menu, and a venue owner (Jason) who wants a collaborator — not a subordinate. What You’ll Actually Do Kitchen Leadership Manage all kitchen operations in conjunction with the General Manager — scheduling, prep planning, timing and service flow across larder/prep, fries and grill sections Ensure consistent, high-quality output regardless of team strength on any given shift Train, develop and mentor kitchen staff using encouragement and empathy rather that pressure Bridge the gap between front-of-house and kitchen — at Occy’s, we’re one team, not two Menu & Creativity Design and maintain a core printed menu built for efficiency: simple, streamlined, executable by any skill level without compromising quality Run a rotating specials program with full creative freedom — propose what you want, we’ll cost it together and adjust GP targets if needed (our beer margins give us flexibility most kitchens don’t have) Align menus with seasonal produce availability and local market trends Think about food as a storytelling vehicle — our table service model means every dish gets explained, and we want a chef who cares about that Operations & Systems Manage stock ordering, receiving, checking, storage and waste control in collaboration with the GM Work within (and help improve) our systems — we’re moving to Square for integrated back-of-house management post-Easter, and we want a chef who embraces that rather than resists it Maintain all health, hygiene and food safety standards to council requirements Minimise waste in a small-venue environment where every decision matters What We’re Looking For Essential Proven experience running a professional kitchen — speed, composure under pressure and genuine cooking ability are non-negotiable Menu design and costing experience; understanding of GP management A leadership style built on empathy, communication and team development — not hierarchy Systems-oriented: you think in processes, not just plates Maturity and life experience to manage diverse skill sets, personalities and situations with calm and clarity Ability to design a core menu that functions with any team composition, while using specials as your creative outlet Highly Regarded Experience with seasonal businesses and regional/tourist clientele Knowledge of sustainable sourcing and local produce networks Existing relationships or networks in the South West region Background in venues with a strong beverage program (brewery, distillery or wine) Formal qualifications are not required We care about what you can do, not what’s on paper. The Offer Salary: $80,000–$90,000 depending on experience Hours: 38–40 hours/week with reasonable overtime (typically up to 45hrs, reflected in salary positioning) Schedule: Tuesday–Sunday · Service 12pm–8pm · Flexible shift structure agreed with GM Days off: We actively roster for 3-day weekends for all permanent staff Staff meals: Free meals during every shift Staff discount: 50% off all food and drinks when off-duty Accommodation: Potential assistance available for the right candidate relocating to the region Bonus: Ad hoc bonus structure in development — exceptional performance has always been recognised Super: 12.5% Start date: ASAP preferred, flexible for the right person The Recruitment Process 1. Initial conversation with Cookatoo Recruitment 2. Interview (45 minutes) with Jason at the venue 3. Paid trial shift — 10am–2pm, covering prep and lunch service 4. Offer made to successful candidate 5. Check-ins at 4 weeks and 12 weeks post-placement A Note on Culture We’ve had chefs who could cook. What we haven’t had is a chef who could lead — who understands that the kitchen is only as strong as its least experienced member on a given day, and designs around that reality rather than fighting it. If you’ve spent years in kitchens that ran on fear and ego, and you’re ready to do it differently — this is the role. If you want complete creative control on specials, a venue that trusts you, an owner who’ll listen, and a team that’s being built to last — this is the role. If you want to be part of something genuinely special in one of Australia’s best regions — this is the role. Placed exclusively by Cookatoo Recruitment — WA’s permanent hospitality placement specialists. Enquiries: [email protected]

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The Company This established hospitality venue is a popular destination within Adelaide’s northern suburbs, offering a vibrant dining experience, quality food, and exceptional service to members, guests, and the wider community. With a strong reputation for delivering memorable dining and function experiences, the business prides itself on maintaining high culinary standards, operational excellence, and a supportive team culture. The Role As the Sous Chef , you will support the Head Chef and senior management team in the successful operation of the kitchen across both Bistro and Function services. This hands-on leadership role is responsible for assisting with menu development, food preparation, stock control, staff supervision, and ensuring all food is delivered to the highest standards of quality, presentation, and consistency. You will play a key role in maintaining profitability through effective food cost control, stock management, and labour planning while ensuring compliance with HACCP, food safety, and workplace health and safety requirements. In the absence of the Head Chef, you will take full responsibility for the day-to-day management of the kitchen and catering operations. Skills & Attributes Previous experience as a Sous Chef or senior kitchen leader within a high-volume hospitality, bistro, club, or function environment. Strong leadership capabilities with the ability to train, mentor, motivate, and supervise kitchen staff while fostering a positive team culture. Sound understanding of menu planning, food costing, pricing, stock control, inventory management, and supplier relationships. Strong knowledge of HACCP, food safety legislation, workplace health and safety requirements, and kitchen compliance standards. Excellent organisational, communication, and time management skills with the ability to perform under pressure while maintaining exceptional food quality and customer service standards. Benefits & Culture Stable full-time leadership opportunity within a well-established and reputable hospitality operation. Supportive and collaborative management team committed to operational excellence and employee success. Diverse role across both Bistro and Function catering operations, offering variety and responsibility. Opportunity to lead kitchen operations, enhance your leadership capabilities, and contribute to business success. Positive team environment with genuine career development and progression opportunities for hospitality professionals.

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Job Title: Sous Chef – Eighteen Fifty & Co. – Clare Valley Summary: We are seeking a passionate and dedicated Sous Chef to join our team at Eighteen Fifty & Co., overseeing operations at Skillogalee Estate and The Rising Sun Hotel, both located in the stunning Clare Valley. As a Sous Chef, you will play a key role in the day-to-day kitchen operations, supporting the Head Chef in food preparation, maintaining high standards of culinary excellence, and leading the kitchen team to deliver exceptional dining experiences. This role offers the opportunity to work across refined regional dining, weddings, events, and classic regional pub fare. Responsibilities: Assist the Head Chef in the preparation, cooking, and presentation of all dishes in a timely and efficient manner. Manage and oversee kitchen operations in the absence of the Head Chef. Maintain high standards of food safety, cleanliness, and organization within the kitchen at all times. Supervise kitchen staff, ensuring the smooth operation of all kitchen functions, including stock management and mise en place. Ensure the consistency and quality of all food items prepared. Monitor inventory levels, place orders for supplies, and manage stock rotation to ensure freshness and minimize waste. Ensure all food preparation meets established standards of quality, including portion sizes and presentation. Assist in developing new menu items and refining existing offerings, keeping in mind seasonal and local ingredients. Ensure compliance with all health, safety, and hygiene regulations. Assist in the training and development of junior kitchen staff. Foster a collaborative, motivated, and positive work environment in the kitchen. Perform other duties as required by the Head Chef or Kitchen Manager. Qualifications: Proven experience as a Sous Chef or in a similar role within a busy kitchen environment. Strong knowledge of food safety and sanitation practices. Ability to work efficiently under pressure, managing multiple tasks and priorities. Excellent organizational and leadership skills with the ability to motivate and support kitchen staff. A passion for food and a creative approach to menu development. Strong communication skills and the ability to work as part of a team. Flexibility to work evenings, weekends, public holidays, and nights as required. A commitment to maintaining high culinary standards and delivering exceptional guest experiences. Visa and Working Rights: Please note that we are unable to provide visa sponsorships. Australian working rights documentation will be requested as part of the application process. About Us: Eighteen Fifty & Co. is a growing hospitality group based in the heart of the Clare Valley, operating Skillogalee Estate (www.skillogalee.com.au) and The Rising Sun Hotel (www.therisingsunhotel.com.au). We are committed to providing an outstanding experience for our guests, focusing on quality, locally sourced ingredients, and a warm, welcoming atmosphere. Join our team and be part of an exciting opportunity to work across refined regional dining, weddings, events, and classic regional pub fare in one of South Australia’s most beautiful regions. To Apply: Please send your resume and cover letter to [email protected]. We look forward to hearing from you!

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New Venue Opening November 2026 Love great food, leading a kitchen team and creating memorable guest experiences? We're opening a brand-new Kingpin in Bondi Junction and looking for a passionate Sous Chef to help bring our food offering to life. What's in it for you? Join an exciting new venue opening team Work with premium kitchen equipment including a Josper Grill and pizza oven Be part of a food-focused entertainment concept with a quality menu Grow your leadership skills alongside an experienced Head Chef Career development opportunities across Australia's leading entertainment brands Enjoy a fun, energetic and supportive team culture About the Role Reporting to the Head Chef, you'll play a key role in leading the kitchen operation, ensuring every service is delivered to the highest standards while supporting the growth and development of the brigade. You'll be responsible for: Leading the kitchen during service, peak trading periods and events Coaching and developing chefs and kitchen team members Maintaining recipe consistency, quality and presentation standards Supporting the execution of functions, group bookings and special events Driving food safety, compliance and kitchen best practice Assisting with ordering, stock control and minimising waste Creating a positive, organised and high-performing kitchen culture What We're Looking For Previous experience as a Sous Chef, or a strong Senior Chef de Partie ready to step up Experience working in high-volume kitchen environments Strong leadership, communication and team development skills Passion for quality food and memorable guest experiences Excellent organisation and attention to detail Sound knowledge of food safety, compliance and cost control Ability to remain calm, focused and solutions-oriented under pressure Ready to Join the Opening Team? If you're passionate about great food, love leading people and want to be part of an exciting venue launch, we'd love to hear from you. Apply now and help bring Kingpin Bondi Junction to life from day one.

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Cable Beach Club Resort & Spa is Broome’s premier beachfront escape , set along the iconic 22-kilometre stretch Cable Beach where white sand meets turquoise water. Spanning across 26 acres, the resort features 225 rooms, 2 pools, a tour desk & resort shop, day spa & hair salon and an impressive variety of cuisine to enjoy across 4 restaurants, all designed to deliver unforgettable and world-class experiences to guests from around the globe. Broome offers a relaxed coastal lifestyle easily accessible by plane from all major Australian cities and offers all the essential shops, restaurants, cinema, schools and hospitals. We are currently seeking for a Sous Chef . This role offers a balance of hands‑on preparation of high‑quality dishes and operational responsibility for supervising and directing all kitchen personnel. In this role, you will be responsible for: Utilising the staff and resources available, organise and facilitate the highest possible standards of food service. Creates and costs menu items within guidelines established by the Executive Chef whilst keeping in line with current trends. Actively promotes specialty dishes based on ingredients and/or season. Use local produce where available to create innovative menus. Encourage clear communication lines and forums between all personnel. Train and mentor line staff including Apprentices and Trainees. To be successful in this role, you must have: Successfully completed a trade qualification in commercial cookery; Previous experience in a fine dining, resort/hotel based restaurant; Previous experience in a supervisory role, preferably at Sous level; Experience in Italian Cuisine and fine dining venue (highly regarded); Strong interpersonal and communication skills; Must have thorough knowledge of security, health and safety requirements in a commercial kitchen environment. What’s on Offer: Employee Discounts: Enjoy discounts on dining, spa treatments and resort accommodation Local Gym and Pilates Studio Discounts Access to Employee Assistance Program (EAP) for Well-Being Support Discretionary Bonus Discounted Staff Accommodation $93,000 annual salary plus superannuation Cable Beach Club Resort is one of Australia's most highly awarded resort holiday destinations , offering superb career opportunities in the hospitality industry for staff that are committed to the pursuit of excellence. Please submit your application today or visit our careers site for further information: https://www.cablebeachclub.com/careers Only applicants with full Australian work rights should apply. We request that only individuals apply and ask may agencies please refrain from applying.

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Job Description This is your chance to be part of something new. Mercure Brisbane Spring Hill has entered an exciting new chapter, and we’re looking for a passionate Sous Chef to join our kitchen team and be part of the journey. Following an extensive transformation of the hotel, we’ve recently launched Parklands Social: NY Deli & Grill - our brand new signature restaurant and bar, inspired by the golden age of New York’s social clubs and brought to life with quality Queensland produce, bold flavours and a relaxed, welcoming approach to dining. Now, we’re looking for a talented Sous Chef who is ready to make their mark. About the role Reporting to our Executive Chef, you’ll play a key role in the day-to-day running of the kitchen, supporting the team to deliver consistently exceptional food across Parklands Social, hotel operations and events. This is a hands-on leadership role for someone who loves being in the kitchen, enjoys developing people and takes genuine pride in what comes out of the pass. You’ll be responsible for: Supporting the Executive Chef with the smooth and successful operation of the kitchen Leading, motivating and developing our kitchen team across daily operations and service Ensuring consistently high standards of food quality, presentation and preparation Working closely with the team to deliver the Parklands Social menu and maintain its food philosophy Assisting with menu development, specials and new ideas as the restaurant continues to evolve Managing mise en place and ensuring the kitchen is fully prepared for each service Supporting stock management, ordering, food cost control and minimising wastage Ensuring food safety, hygiene and WHS standards are consistently maintained Working collaboratively with our Food & Beverage team to create a seamless guest experience Supporting the Executive Chef with training, coaching and developing our kitchen team Stepping up and taking ownership of the kitchen in the absence of the Executive Chef

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Pay: A$75,000.00-A$79,500.00 per year Job Description: LADY OF ST KILDA PTY LTD Lady of St Kilda is a Mediterranean Restaurant located in Barkly St, St. Kilda. About the role This is a Full-Time position and, among others, as Sous Chef, you will be in charge of: · Menu planning design, costings, and stocktaking · Menu preparation, ensuring that standard recipes are followed to ensure the consistency of the menu · Creation of weekly specials · Cooking and presenting food · Implementing multiple cooking procedures · Monitoring food quality · Management of cleanliness within the kitchen applying workplace safety and hygiene procedures Skills and Experience - Relevant Diploma qualification plus at least 1 years’ work experience in the same occupation or closely related OR at least 3 years’ work experience in the same occupation or closely related in lieu - You are passionate about food and creative around menu development and food presentation - Strong communication skills - Leading skills - Planning and organisational skills - Knowledge and understanding of hygiene regulations and food safety practices - Knowledge of food preservations techniques - Be confident and professional in training staff - You are hardworking and have a positive, enthusiastic attitude Job Type: Full-time Salary: $75,000-$79,500 Job Type: Full-time Supplementary Pay: Statutory superannuation Performance bonus Work Authorisation: Australia (Preferred) Work Location: In person Job Type: Full-time Work Location: In person

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Job Description Our kitchen team is currently looking for a hands on, passionate chef to step into the Sous Chef leadership role. You will genuinely love to cook, and you want to share your passion for the craft with your team. You enjoy giving guests an amazing experience and lead the team to do the same. Reporting to the Executive Chef, this role is crucial to ensuring the operational effectiveness of the kitchen. You will also work closely with the F&B team for exceptional guest experiences. Your duties will include: Oversee kitchen operations in the absence of the Executive Chef, ensuring smooth and efficient service delivery. Lead, motivate, and develop the kitchen team, fostering a positive and high-performing work environment. Support menu planning and ensure adequate stock levels to meet service demands. Maintain high standards of food presentation, quality, hygiene, and safety in line with regulations. Manage stock control, ordering, and inventory to minimise wastage and optimise cost efficiency. Coordinate with Restaurant and Conference teams to deliver seamless dining and event experiences. Supervise food preparation, ensuring consistency and adherence to brand standards. Monitor performance, contribute to reporting, and support team appraisals and development.

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Carnation Canteen is a neighbourhood restaurant in Fitzroy. We cook a loosely Mediterranean weekly changing menu built around seasonal, organic and biodynamic produce. We are looking for a Sous Chef to work alongside our Head Chef, running the kitchen day to day and helping shape the food offering as it evolves week to week. Reporting to our Owner and Head Chef, you'll supervise and participate in food prep and execution, run the pass, and help maintain the standards, systems and cleanliness that keep our small kitchen running smoothly. You'll take ownership of par levels, ordering and wastage control, contribute to food cost management, and play a hands-on role in training and developing the rest of the kitchen team. You will contribute to our weekly changing menus, developing dishes and writing recipes. We're looking for someone with: Excellent cooking skills, with training in fish and meat preparation Experience cooking over charcoal Experience running the pass Experience with food ordering, par levels and wastage control A genuine love of food and wine Strong work ethic and the ability to work autonomously as well as within a team Excellent communication and time management skills A willingness to learn and adapt in a dynamic environment, as our menu and offering keep evolving What we offer: A pleasant, professional environment, built on care and mutual respect Ongoing food training and mentorship Wine training with our other venue Bar Carnation Work-life balance, with rosters published in advance Staff meal each day, and discount when you dine with us Weekly pay and weekly tips If this sounds like you, we'd love to hear from you. Please send your CV to [email protected].

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We are hiring: - Sous Chef for Tali Restaurant - Sous Chef for Juicy Rump Full Time Salary position: $75,000 - $85,000 per annum, based on experience. The position of Sous Chef is responsible for- and overseeing a specific kitchen within Lasseters. Ensuring the delivery of high-quality food and customer service. Responsible for the day to day running of their specific kitchen area, inventory, protocols, cleanliness and hygiene and providing training of all chefs within their kitchen section. Report and communicate directly with the executive chef and enhance the organization’s performance. I have these qualifications: - Certificate III in Commercial Cookery - Food safety supervisor certificate - I have banqueting experience, highly regarded I have these skills: Preparing high-quality food Attention to detail Can manage a team Leadership skills Ability to train and teach Inclination to assist Cultural awareness Eagerness to learn Integrity Work ethic Optimism/open mindedness Positive communication We offer you Staff benefits, health club, 25% discount on food and beverages across Lasseters Operations Meals provided while you are on eligible shifts Uniforms are provided and laundered Professional development, training, and career advancement IHG Employee Benefit Program Membership Staff & family social events Have a look at our website: Lasseters Hotel Casino in Alice Springs Tali Restaurant http://lasseters.com.au/restaurants-bars/tali/ Juicy Rump http://lasseters.com.au/restaurants-bars/juicy-rump/

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Description At Rivo Gold Coast , we're creating a fresh dining experience inspired by the flavours and traditions of the Mediterranean. Guided by seasonality and a close connection to local producers, our kitchen celebrates exceptional ingredients through salt, fire, curing and fermentation. From relaxed aperitivo as the sun sets over the Nerang River to vibrant restaurant dining, poolside experiences and special events, every menu is thoughtfully crafted to bring people together. Set against one of the Gold Coast's most picturesque waterfront locations on the Nerang River, Rivo Gold Coast offers an inspiring place to work where creativity, craftsmanship and genuine hospitality come together. Support the Culinary Vision of Rivo Gold Coast We are seeking a passionate, driven and talented Sous Chef to support the culinary leadership of Rivo Gold Coast and help establish it as one of the Gold Coast's most exciting dining destinations. Working closely with the Executive Chef, you will play a key role in the day-to-day leadership of the kitchen, ensuring exceptional food quality, consistency and execution across all service periods. You will support menu development, mentor and develop culinary talent, and contribute to creating memorable dining experiences that keep guests coming back. While Rivo Gold Coast will be at the heart of your role, you will also support culinary operations across poolside dining, events, meetings and other food experiences throughout AC Hotel by Marriott Gold Coast. If you're passionate about exceptional food, enjoy coaching and developing teams, and thrive in a fast-paced hospitality environment, we'd love to hear from you. What You'll Do Deliver Culinary Excellence Support the Executive Chef in delivering a culinary vision that positions Rivo Gold Coast as a leading dining destination. Ensure exceptional food quality, consistency and presentation across all services. Assist with menu development, seasonal menu changes and new food concepts. Maintain high standards of kitchen organisation, mise en place and operational execution. Monitor food preparation and service to ensure guest expectations are consistently exceeded. Champion innovation while maintaining operational efficiency and commercial outcomes. Support Kitchen Leadership Supervise daily kitchen operations and lead service periods with confidence. Act as the leader of the kitchen in the absence of the Executive Chef. Coach, guide and develop junior chefs and kitchen associates. Foster a positive and collaborative kitchen culture built on teamwork, accountability and respect. Support recruitment, onboarding and training initiatives. Lead by example with professionalism, passion and a hands-on approach. Drive Operational Success Assist in managing food costs, purchasing, inventory and waste control. Support labour management and rostering to ensure effective resource allocation. Identify opportunities to improve efficiency and operational performance. Ensure all Marriott brand standards and operating procedures are consistently followed. Contribute to achieving departmental financial and operational goals. Maintain Safety and Compliance Ensure compliance with food safety, sanitation and HACCP requirements. Maintain a safe and clean working environment at all times. Support compliance with workplace health and safety policies and procedures. Uphold the highest standards of hygiene and food handling practices. What We're Looking For A passionate culinary professional with a genuine love for food, hospitality and guest experience. Previous experience as a Sous Chef, Junior Sous Chef, Chef de Partie or similar leadership role. Strong culinary skills with experience in high-volume restaurant, hotel or lifestyle hospitality environments. The ability to lead, coach and inspire a diverse culinary team. Strong organisational and time management skills. A hands-on approach with the ability to perform under pressure in a fast-paced environment. Strong communication and problem-solving skills. Sound understanding of food cost management, stock control and labour productivity. Knowledge of food safety legislation, HACCP principles and workplace health and safety requirements. Qualifications & Experience Trade qualification in Commercial Cookery or equivalent recognised culinary qualification. Minimum of 3 years' experience within professional kitchen operations, preferably within hotels, premium dining venues or high-volume hospitality environments. OR Demonstrated experience in a leadership culinary role with a proven ability to supervise teams and deliver exceptional food quality and service standards. Why Join Rivo Gold Coast at AC Hotel by Marriott Gold Coast? This is an exciting opportunity to be part of a growing hospitality destination and contribute to creating a culinary offering that becomes a benchmark within the local market. In Return, We Offer: Exclusive Marriott Explore Rates with heavily discounted accommodation and food & beverage experiences at more than 10,000 hotels and resorts worldwide across Marriott's portfolio of leading brands. Paid Parental Leave to support you and your family during life's important moments. Access to Marriott's global learning, development, and career progression opportunities. Recognition programs that celebrate performance, leadership, and service excellence. A supportive and inclusive culture where you can bring your authentic self to work every day. The opportunity to be part of an internationally recognised brand while making a meaningful impact in a growing and exciting venue. Join Marriott International and build a career with endless opportunities, exceptional benefits, and a team that's passionate about creating unforgettable experiences. Bring your passion, creativity and leadership to Rivo Gold Coast and help create dining experiences guests can't stop talking about. The successful candidate must have unrestricted working rights in Australia for a minimum of two years and be available to work a flexible roster, including evenings, weekends and public holidays as required. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

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