Sous Chef – High‑Volume Kitchen

About the role

The Sous Chef will support the Executive Chef in delivering high‑quality food at Cibaria Noosa, a busy kitchen serving both restaurant guests and conference events. This hands‑on role requires strong technical cooking skills and the ability to lead a team in a fast‑paced environment.

Key responsibilities

• Supervise kitchen operations in the Executive Chef’s absence and delegate duties to staff.
• Assist with menu development, ensure adequate supplies, and coordinate with the restaurant team on menu changes.
• Maintain presentation standards, control costs, and enforce strict stock rotation to minimise waste.
• Oversee hygiene, equipment maintenance and compliance with health‑safety regulations.
• Develop kitchen staff through training, performance appraisals and skill identification.

Required profile

• 2‑3 years of commercial cooking experience or a Certificate III/IV in Commercial Cookery.
• Proven experience performing duties of a Sous Chef in a high‑volume setting.
• Strong leadership, communication and time‑management abilities.
• Attention to detail and ability to work efficiently under pressure.

Required skills

• Food safety standards and safe food handling practices.
• Stock control and inventory management.

What we offer

• Salary $80,000‑$90,000 per year.
• 30% discount on food and beverage at Accor properties worldwide.
• Generous accommodation discounts across 4,500+ properties.
• Career mobility within Accor’s global brand portfolio.
• 25% discount at the signature Restaurant Cibaria & Bar Capri.