In-Demand Executive sous chef Jobs in Cleveland Qld

Executive Chef
Matthews Hospitality Group —East Brisbane QLD
- $10,593.89 - $14,860.46 a month
- Weekend availability
- Culinary experience
- In-person
- Leadership
Quick Apply
Chef de Partie
SOFITEL —Brisbane QLD
- Weekend availability
- Culinary experience
- Cooking
- Leadership
Quick Apply
Demi Chef
Grand Chancellor Hotels —Brisbane QLD
- From $77,311 a year
- Weekend availability
- Hospitality
- Organisational skills
- Communication skills
- Employee discount
- Free food
Quick Apply
Head Pastry Chef
St Albans —Brisbane QLD
- $70,000 - $85,000 a year
- Weekend availability
- Hospitality
- Management
- Leadership
- Employee discount
Quick Apply

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Chef de Partie
Elementi Restaurant —Paddington QLD
If you have a minimum of 1 year experience with advanced cooking techniques in. Relevant qualifications preferred but not essential.
$77,000 - $80,000 a year
Quick Apply
Chefs Required - Chef de Partie & Commis Chef
HBH Group —Sandgate QLD
Competitive above award salary + staff perks and discounts. Commercial Cookery Certificate III or IV qualification. Full working rights in Australia.
Quick Apply

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Executive Chef

Matthews Hospitality Group
East Brisbane QLD

Quick Apply

Job Details

Permanent | Full-time
$10,593.89 - $14,860.46 a month

Qualifications

Culinary experience
Food management
Menu planning
Food safety
Leadership
Communication skills
Kitchen experience

Full Job Description

Executive Chef job description

Role summary

The Executive Chef is the senior culinary leader responsible for overseeing all kitchen operations, developing and executing menus, managing food production and safety, leading and training kitchen staff, controlling costs, and ensuring high-quality, consistent guest experiences.

Key responsibilities

Kitchen leadership &* operations:* Oversee daily kitchen activities, coordinate production schedules, and ensure smooth service.
Menu planning &* development:* Create and update menus; standardize recipes and portioning; align menus with concept, seasonality, and business goals.
Quality control: Maintain high standards for taste, presentation, plating, and consistency across stations.
Food safety &* compliance:* Ensure strict adherence to health, sanitation, and food safety regulations (e.g., HACCP practices where applicable).
Inventory &* purchasing:* Manage inventory levels, forecasting, and ordering; reduce waste; ensure quality of incoming products.
Cost control &* budgeting:* Monitor food/labor/loss metrics; control margins; implement cost-saving measures without sacrificing quality.
Staff management: Hire, coach, schedule, and evaluate culinary team members; maintain performance standards and accountability.
Training &* development:* Train staff on recipes, techniques, service standards, and safety procedures.
Vendor &* equipment coordination:* Work with suppliers and service vendors; ensure equipment is maintained and kitchen workflows are efficient.
Service oversight: Lead during peak service times as needed; address issues in real time and maintain calm, professional standards.
Collaboration: Partner with front-of-house leadership and other departments (events, purchasing, marketing) to support catering, promotions, and special requests.

Qualifications

Proven experience as a Chef de Cuisine /* Sous Chef / Executive Chef* (years vary by establishment).
Strong culinary fundamentals and demonstrated ability to lead a high-volume kitchen.
Working knowledge of food safety practices and local regulations.
Proficiency in inventory management, ordering, and cost controls.
Leadership and team-building skills; ability to mentor and set standards.
Excellent organization, time management, and ability to work under pressure.
Strong communication skills and professionalism.
Culinary degree and/or recognized certifications are a plus.

Skills & attributes

Strong menu development and recipe standardization
Consistent quality and attention to detail
Financial awareness (costing, waste reduction, margins)
Leadership, accountability, and calm decision-making during service
Creativity balanced with operational discipline
Adaptability to seasonal ingredients and changing demand

Typical working conditions

Fast-paced environment with long and irregular hours, including evenings, weekends, and holidays.
Physical demands: standing for extended periods and working in a heat-intensive environment.
Requires adherence to PPE and food-handling safety requirements.

Pay: $10,593.89 – $14,860.46 per month

Work Location: In person

Quick Apply

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executive sous chef jobs in cleveland qld

Executive Chef

Chef de Partie

Demi Chef

Head Pastry Chef

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