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Sous Chef - Sunshine Coast

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Job Title: Sous Chef - Sunshine Coast
Location: Queensland
Expertise: Culinary Recruitment
Reference: 718506
Job Published: 23 Apr 2021
Closing Date: 21 May 2021

Job Description

Client Profile 
Our client is one of the best on the Sunshine Coast. 

With an enviable beach-side location, this eatery is one of the Sunshine Coast's most popular.

This role offers great career development, working alongside a chef-owner operator who values and works alongside produce from local farmers, butchers, fishmongers and providores. The operator's approach to staff development, training, processes and procedures is widely recognised, and they truly are an employer of choice.
Job Description 
As one of the leaders of the kitchen brigade, you will be responsible for driving the kitchen team.   The business is continually evolving to ensure it remains a destination for local and destination diners for years to come, you will be pivotal in this process.  The team strives to be the best in every aspect of its operation, providing a positive, inclusive and welcoming culture for both colleagues and customers. 

This busy venue is open 7 days, lunch and dinner.  The Sous Chef will be required to work 40 - 45 hours a week over a mix of days and evenings, offering a great work/life balance.
Candidate Profile  
To be successful in this role you will have: 
  • Minimum of 2 years experience as a Chef de Partie 
  • Experience as a Senior Chef for a busy venue 
  • The authority to command respect 
  • High food standards in both taste and presentation 
  • Ability to multitask and work in a fast-paced environment 
  • Excellent communication and organisational skills 
  • Team-player skills and lead by example 
This role is offering a very strong remuneration package based on 40 - 45 hours a week, with an excellent base salary for the right candidate. The remuneration will reflect your skills and the level of experience you can bring to the kitchen team. 

To learn more about this role, submit your application or contact Peter McMahon at    
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