The Trustee for Diamond Dough No 2 Trust, trading as Casa Menta, operates one of Bundaberg's most recognised waterfront dining venues, located in the heart of the Bundaberg waterfront precinct. Renowned for its contemporary Australian menu, premium presentation standards, and a stable, year-round customer base of local patrons and tourism-driven trade, Casa Menta has built its reputation on consistency, quality, and genuine hospitality. The venue operates a full-service, restaurant-style dining model delivering structured breakfast, lunch, and dinner services seven days a week, supported by elevated weekend trade and pronounced seasonal peaks.
Casa Menta is seeking an experienced and driven Sous chef to lead kitchen operations at the venue. This is a rare opportunity to shape the culinary identity of a well-established, high-volume dining destination. This full-time position offers a competitive salary within the range of $75,000 to $80,000 per annum, plus superannuation, benchmarked against market salary rates and commensurate with the technical skill, experience, and accountability required to sustain service standards in a premium hospitality operation.
Scope of the role:
- Lead the kitchen brigade in executing Casa Menta’s signature contemporary Australian menu while maintaining the high operational and presentation standards expected of a premier waterfront venue.
- Take charge of overall kitchen leadership in the absence of the Head Chef, ensuring continuous operational flow, service benchmarks, and brigade management across all shifts.
- Oversee the preparation, cooking, and presentation of all culinary offerings, ensuring every dish — across daily breakfast, lunch, dinner, and seasonal specials — is executed to Casa Menta’s standards of quality, creativity, and visual appeal.
- Execute menu items to standard, maintaining precise portion control, quality assurance, and efficient prep workflows to meet high-volume customer flow.
- Collaborate closely with the Head Chef to drive culinary excellence, refine seasonal menus, and maintain consistency across all service periods.
- Accurately forecast demand based on local and tourism trends, conduct monthly inventories, and manage ordering and stock control to guarantee uninterrupted waterfront operations and cost-effective resource utilization.
- Manage food expenses and waste reduction initiatives through disciplined stock management and yield control.
- Analyse recipes and assign menu item pricing based on food, labour, and overhead costs aligned with commercial targets.
- Plan production schedules and allocate staffing resources tailored to Casa Menta’s structured seven-day service model and peak weekend trade.
- Supervise, mentor, and support cooks, leading by example on the pass and assisting with food preparation during high-volume periods.
- Inspect supplies, equipment, and kitchen stations to ensure strict adherence to venue operational benchmarks and safety standards.
- Train and develop junior culinary staff, upholding venue standards and building a cohesive, high-performing team culture.
- Regularly demonstrate innovative cooking techniques and modern kitchen equipment usage, keeping the Casa Menta team aligned with contemporary Australian culinary trends and continuous operational improvements.
- Liaise continuously with front-of-house staff to streamline service delivery and guarantee a synchronized, high-quality guest experience from kitchen to table.
- Oversee and enforce strict compliance with food safety, sanitation, HACCP, and occupational health and safety (WHS) regulations.
To be considered for this role, you should:
- Hold a relevant hospitality or culinary qualification — a Certificate IV in Commercial Cookery, Diploma in Hospitality Management, or equivalent is preferred.
- Have at least 5 years of work experience as a Chef in a similar cuisine.
- Be willing to relocate to Bundaberg if currently based interstate or in another city.
- Good knowledge of occupational health and safety (WHS) and HACCP.
- Demonstrate expertise in contemporary Australian cuisine with the versatility to execute a broad, complex menu range to a premium standard.
- Bring previous experience in high-volume, restaurant-style hospitality environments, including waterfront, tourism-driven, or year-round high-trade venues.
- Have a strong understanding of structured breakfast, lunch, and dinner service operations, quality control, and disciplined brigade workflows.
- Demonstrate a proven ability to perform in fast-paced, operationally demanding environments under pressure, including elevated weekend and seasonal peak trade.
- Possess strong organisational skills and leadership capability, with the ability to motivate and develop a diverse kitchen team.
- Have full availability across mornings, evenings, weekends, public holidays, and the ability to work split shifts as required by the venue's operating hours.
- Must hold valid Australian work rights at the time of application.
WHAT YOU'LL GET IN RETURN:
- A competitive senior leadership salary of $75,000–$80,000 per annum, plus superannuation, negotiated based on experience and commercial responsibility.
- The opportunity to shape the culinary direction of one of Bundaberg's most recognised waterfront dining venues, with the creative and operational freedom to make a lasting impact.
- A fully resourced, high-volume kitchen environment backed by an experienced management team and the operational infrastructure of an established, premium hospitality operation.
- A genuine sense of community and belonging — Casa Menta is committed to the long-term development of its people and its culture.
HOW TO JOIN THE TEAM
Please submit an online application to join our diverse, dedicated and community-focused team for a rewarding career at Casa Menta. Australian citizens and permanent residents are strongly encouraged to apply and will be given priority in accordance with labour market testing requirements and the objective of supporting the domestic workforce. Only successful applicants will be contacted.
Casa Menta is committed to an Australian-first employment strategy and a recruitment process that is fair, transparent, and strictly merit-based. Applications are assessed solely on skills, qualifications, experience, and role suitability, without regard to personal background.
Only where genuine recruitment efforts confirm that no suitably qualified or experienced local candidates are available will individuals with valid work rights, or those eligible for employer sponsorship, be considered, strictly in line with the Migration Act 1958, Migration Regulations 1994, and current Department of Home Affairs policy. Employer sponsorship is approached as a measure of last resort, reflecting our commitment to workforce integrity, regulatory compliance, and the long-term development of local talent.
Job Types: Full-time, Permanent
Pay: $75,000.00 – $85,000.00 per year
Application Question(s):
- If you are a visa holder, provide a subclass and expiry date.
- Do you have a valid skills assessment related to the role? Please provide your skills assessment status.
- Do you have a valid PTE/IELTS? If yes, provide each band score.
Experience:
- kitchen: 5 years (Required)
Work Location: In person
