We’re on the hunt for a hands-on Sous Chef who’s confident in the kitchen, calm under pressure, and committed to quality.

This position in unique in that we operate both alacarte bistro dining and high volume buffet meal services between our three premises so this is your chance to hone your skills and prove your diversity in both these fields.

From stock ordering for hundreds to plating with perfection this role has a little of everything and is flanked by a team that can achieve anything.

As Sous chef you will be working closely with the Head Chef to develop and inspire the kitchen team in a hands-on manner. Responsibilities include:

Design modern pub faire alacarte menus and drive the kitchen during service to achieve top level presentation and customer satisfaction.

Preparation and presentation of buffet style Breakfast, Crib, Dinner and Desserts.

Venue ordering and stock control including cost optimisation and utalisation.

Effective management of the kitchen that promotes of a clean, safe, positive kitchen culture that is rewarding, focused and professional.

Staff recruitment, training, supervision and mentoring.

Skills and Training

Reliable, punctual and level headed under pressure

Experience in high volume Catering and Char Grill experience as a Qualified Chef

A strong understanding of current food trends

Proven communication and collaboration skills within a team environment of Chefs, Kitchen Hands and front to house staff

Ability to develop relationship with suppliers and guests

Strong working knowledge of food safety policies and procedure and knowledge of workplace safety systems

Qualifications Cert III or IV in Commercial Cookery (min) with 2 years subsequent experience

This position is located in central Queensland across three venues, centralised at Banana. The role offers a flexible roster on a DIDO or onsite option.