We are seeking an experienced Sous Chef to work alongside our Head Chef in running the kitchen. This is a senior, hands-on position — you'll be on the line for every service, leading a small brigade, and taking charge of the kitchen in the Head Chef's absence. The role is permanent full-time, based at 327 Honour Ave, Graceville, on a Wednesday to Sunday roster.

Benefits

Pay and conditions

• $80,000 per annum plus 12% superannuation, paid weekly
• Permanent full-time position — 38 ordinary hours per week plus reasonable additional hours
• All terms and conditions at or above the Restaurant Industry Award 2020 (MA000119), Level 5
• Paid annual leave, personal and carer's leave, and public holiday entitlements in line with the National Employment Standards

Roster and lifestyle

• Wednesday to Sunday roster with Monday and Tuesday off — two consecutive days together, every week
• Rosters published ahead of time through Deputy, with leave and unavailability requests handled in the app
• A staff meal on every shift
• Five-minute walk from Graceville station, with parking nearby

Development and progression

• Work directly alongside an experienced Head Chef in a small brigade, with real ownership of sections and service
• Genuine input into menu development, specials and function menus
• Support towards further training and certification relevant to the role
• A third venue is in development on Honour Ave, so there is a clear path to more responsibility as the group grows

The workplace

• An owner-operated independent group, not a chain — decisions get made in the building, quickly

Task & responsibilities

Duties and responsibilities:

• Assist the Head Chef to plan and develop menus, including seasonal changes, specials and function menus
• Estimate food and labour costs, order food supplies, and manage stock rotation and wastage against agreed gross profit targets
• Prepare and cook Spanish and Mediterranean dishes across all sections of the kitchen
• Monitor the quality, consistency and presentation of all dishes at every stage of preparation and service
• Demonstrate cooking techniques and advise kitchen staff on preparation and cooking procedures
• Take charge of the kitchen, run the pass and supervise service in the Head Chef's absence
• Assist with the selection, induction, training and ongoing development of kitchen staff and apprentices
• Contribute to kitchen rostering and staff scheduling
• Explain and enforce food safety and hygiene requirements in line with the venue's food safety program and Queensland food safety legislation
• Liaise with the Head Chef, venue management and floor staff on menu changes, dietary requirements and service standards

Qualification & experience

Essential:

• Certificate III or Certificate IV in Commercial Cookery, or an equivalent qualification
• At least two years' post-qualification experience as a Chef de Partie, Senior Chef or Sous Chef
• Demonstrated experience across all sections of a busy à la carte kitchen
• Sound knowledge of food safety, hygiene and HACCP-based practice
• Ability to supervise, train and lead a small kitchen brigade
• Clear communication skills and the ability to work effectively with kitchen and floor teams
• Availability to work evenings and weekends within a Wednesday to Sunday roster

Well regarded:

• Experience in Spanish, Mediterranean or tapas-style cuisine
• Food Safety Supervisor certification
• Experience with menu costing and stock control systems