Total 680 sous chef job vacancies in QLD - Brisbane & Gold Coast - Outer North Brisbane

Chef De Cuisine

This is an opportunity to bring your superior kitchen management and organisational skills to Brisbane’s best and most iconic luxury hotel. Join a senior leadership team who cherish and nurture innovation, creativity and fresh ideas.

The Chef de Cuisine at Sofitel Brisbane Central is a key member of the kitchen brigade and works closely with the Executive Chef, Executive Sous Chef and operational teams to achieve the highest culinary standards for the hotel.

In this role, time will be spent equally across kitchen operations and administrative duties, providing direct supervision to senior chefs across multiple hotel kitchens, and support and leadership to the wider kitchen brigade.

Focused on delivering a luxurious style of cuisine that is best in class, the successful candidate will be able to look at menus through a French lens in line with the Sofitel brand, and be a team player who displays a consistently positive attitude and guest-centric approach.

What you will be doing:

• Lead and manage a team of chefs across multiple kitchens at any given time
• Be responsible for the kitchen in the absence of the Executive Chef or Executive Sous Chef
• Develop and mentor the future leaders of the hotel’s kitchen team
• Assist with the writing and design of new menus, showing diversity, luxury and elegance, using seasonal and cost-effective produce
• Undertake market research and maintain strong connections with local suppliers to be aware of current food trends
• Assist to facilitate effective staffing of the kitchen to ensure financial and service targets are achieved
• Perform administrative duties to achieve a safe, compliant, effective kitchen operation.

Do you thrive in the kitchen?  We are hiring for multiple chef roles to share their creative flair with our kitchen team. 

We currently have positions available for Demi Chef, Chef de Partie, and Head Chef - Across a range of Australian regional locations outside of Sydney, Melbourne, & Brisbane.

As our next Demi Chef, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency. 
• Maintain strong product knowledge of menu items and seasonal ingredients
• Ensures adequate support, leadership and training is provided to kitchen Team Members of a lower level.
• Facilitate open communication with Management to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times. 
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties, including cleaning of equipment and preparing service

As our next Chef de Partie, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.  •    Oversees training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency. 
• Keep up to date with industry changes by actively networking with industry peers and venues
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times. 
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Oversees ordering and stock control 
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties when required, including cleaning of equipment and preparing service areas

As our next Head Chef, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.  •    Responsible for achieving set profit targets for the outlet.
• Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team. 
• Keep up to date with industry changes by actively networking with industry peers and venues.
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
• Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets.
• Implement daily/weekly specials 
• Banquet menu design to achieve a quality, easily marketed product that is cost effective.
• Assist in achieving set targets on cost of food.
• Monthly accurate stock takes of all consumables.
• Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary. 
• Ensures completion of daily mise-en-place lists. 
• Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage.
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.

Do you want to be part of one of the country’s largest and most diverse Chef Teams?   

Sodexo inspires and nurtures our chefs to become leaders in their industry and deliver fantastic food which delights our customers. All we ask is that you have a passion for what you do and an eye for innovation.   

If you’re looking to be part of a team driving the latest food trends across Australia, we have an opportunity for an experienced Sous Chef to join our team at Byerwen Village, working  on a 14 day on, 7 days off – 11 hours per shifts – night and day shifts.  

As a qualified Sous Chef you will be responsible for all aspects of the food operation in line with the Head Chef'. Leading and developing a dynamic team you will have accountability for the kitchen’s success, the ability to work in a fast paced environment delivering multiple functions around Weipa. Present and deliver Prestart meetings to the kitchen team, along with a strong safety culture. 

You will have had prior experience across functions and high end catering, quality and consistency will be your standard.

 Who are we looking for?  

If you have a passion for food, thrive in fast-paced environments delivering food to the highest standards, have strong interpersonal skills and love working alongside a team, we want you! To be successful, you’ll need:  

• Australian Citizenship or, Full Australian working rights   
• Trade Certificate, Certificate III in Commercial Cookery   
• An experienced Sous Chef with the ability to menu design, roster, order, stocktake and oversee food costing
• An experienced & inspirational leader with the ability to develop and train the kitchen team
• An excellent communicator with the ability to work well with others who is driven to deliver the best possible outcomes for customers, your team and the business
• Previous experience in mass-catering environments (volume cooking) which will include preparing, cooking, and presenting meals for breakfast, dinner, crib and pastries 
• An experience leader with excellent knowledge of HACCP procedures and safe work practices 

Why choose Sodexo? 

Sodexo is the world’s leading provider of food services. We have a well-respected culinary history – demonstrated by our Love of Food. How do we offer world-class food? We start by attracting top culinary talent. Our chefs are at the heart of what we do, and we are committed to providing opportunities for chefs who are as passionate about food as we are.

Working with Sodexo is more than a job; it’s a chance to be part of something greater because we believe our everyday actions have a big impact. With us, you belong in a company that allows you to act with purpose and thrive in your own way. We are always looking for people to join our team and help us create a lasting impact on individuals, society, and the planet.

At Sodexo, we are a proud Equal Opportunity Employer and encourage applications from all applicants regardless of age, race, sex, ethnicity, religion and beliefs and people with disabilities.   

We offer a competitive salary, many training, upskilling and development opportunities and an outstanding benefits and recognition program!    

How to apply?  

If you are interested in joining the Sodexo team and meet the minimum criteria outlined above, please apply with your resume detailing relevant employment experience and availability.   

One of our friendly recruiters will contact shortlisted candidates for a phone interview. This is also your opportunity to ask any questions you may have.  

What are you waiting for? Submit your application today and become part of the Sodexo family!