HEAD CHEF / SOUS CHEF

ABOUT THE ROLE

The Head Chef / Sous Chef is responsible for overseeing all kitchen operations, including menu planning, food preparation, team leadership, and cost control. The role requires flexibility, strong leadership capability, and a proactive approach to maintaining high food and service standards.

Key responsibilities

• Managing the day-to-day operation of the kitchen in line with budget and forecasts
• Planning, designing, costing, and engineering menus
• Delivering high-quality food that meets guest expectations
• Maintaining food safety, hygiene, and HACCP compliance
• Managing food costs, ordering, stock control, and monthly stocktakes
• Recruiting, training, developing, and rostering kitchen staff
• Minimising food wastage and maximising efficiency
• Working hands‑on across shifts, including solo shifts where required
• Collaborating closely with senior management
• Ensuring compliance with WHS policies and procedures

To be successful in this role, you will bring

• Proven experience as a Head Chef or Sous Chef in a hotel or resort environment
• Strong leadership skills with a hands‑on management style
• A passion for delivering exceptional culinary experiences
• Solid financial and operational understanding of kitchen management
• Flexibility to work evenings, weekends, and public holidays

Sponsorship is available for the right candidate

To be eligible for sponsorship, candidates must have a minimum of 1 year experience as a Head Chef or Sous Chef in Australia or New Zealand.