In-Demand Sous chef / kitchen Jobs in Noosa, Qld

Sous Chef
AccorHotel —Noosa Heads QLD
- $80,000 - $90,000 a year
- Full-time
- Management
- Cooking
- No degree
Quick Apply
Sous Chef / Kitchen Manager
Canteen Kitchen Bar Coolum Beach —Coolum Beach QLD
- $75,000 - $85,000 a year
- Full-time
- Management
- In-person
- Communication skills
Quick Apply
10d

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Sous Chef / Kitchen Manager
Canteen Kitchen Bar Coolum Beach —Coolum Beach QLD
Maintaining development processes & procedures kitchen cleanliness and organisation. Provide leadership, supervision of the entire kitchen staff.
$75,000 - $85,000 a year
Quick Apply
10d
Sous Chef
AccorHotel —Noosa Heads QLD
Minimum 2-3 years of relevant commercial cooking experience, or a relevant Certificate III or IV in Commercial Cookery (or equivalent).
$80,000 - $90,000 a year
Quick Apply

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Sous Chef

AccorHotel -
Noosa Heads QLD

Quick Apply

Job Details

Full-time
$80,000 - $90,000 a year

Qualifications

Food handling
Management
Certificate IV
Cooking
Certificate III
Culinary Arts
Food safety
Leadership
Communication skills
Kitchen experience

Full Job Description

Company Description

Welcome to Elysium Noosa Resort an elegant retreat set in the heart of one of Australia’s most iconic coastal destinations.

Elysium Noosa has been thoughtfully reimagined across every guest touchpoint - from Cibaria Noosa and Bar Capri on Hastings Street to our rooms and suites. This transformation establishes a new benchmark for luxury hospitality on the Sunshine Coast.

Our team is dedicated to creating guest experiences that feel both effortless and deeply personal. Every interaction is guided by care, intuition, and attention to detail, delivering moments of delight that elevate each stay.

Job Description

We are currently recruiting a Sous Chef to join the team at our Cibaria Noosa kitchen located in the heart of Noosa, just steps from Noosa Main Beach.

This position involves the preparation, cooking, and presentation of food in accordance with established menus and standards. The role will be hands on and will require strong technical skills, the ability to work efficiently in a high-volume environment.

Key Duties and Responsibilities

Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service.
Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
Maintain excellent presentation standards and cost control for all food and beverage outlets.
Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
Works with and co-ordinates the work of apprentices, cooks and stewarding team in the preparation and production of food as required.
Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and food preparation guidelines.
Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members.
Assist in the preparation of monthly reports, commenting on key performance indicators and actions taken to keep on target.
Ensure regular and effective communication with the Conference Sales Manager and Conference Coordinator, to meet the expectations of conference and events organisers.
Carry out annual and mid-year appraisals with team members under your responsibility.
Accountable for stock ordering and inventory management, plus monthly stock takes.
Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers’ specifications.

Qualifications

Minimum 2-3 years of relevant commercial cooking experience, or a relevant Certificate III or IV in Commercial Cookery (or equivalent)
Proven experience performing duties consistent with the occupation of Sous Chef
Sound knowledge of food safety standards and safe food handling practices
Demonstrated ability to work efficiently in a fast-paced commercial kitchen environment
Strong Leadership skills , communication, and time-management skills
Attention to detail

Additional Information

30% discount on food and beverage at Accor properties worldwide
Generous accommodation discounts across 4,500+ properties in over 110 countries
Career mobility across Accor’s global brand portfolio
25% Discount in our signature Restaurant Cibaria & Bar Capri
Immediate Commencement
Learn Your Way – Access leading training platforms like Accor Academy to advance your career and skill
Available for 7 day Roster coverage
Starting salary of $80,000 - $90,000

Quick Apply

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