Sous Chef – Angourie Resort

About the role

Join the team at Tides Kitchen and Bar, the in‑house restaurant of Angourie Resort, delivering coastal flavours across breakfast, pool‑side, in‑room and evening dining. This full‑time permanent position offers chef jackets, growth opportunities and a chance to support the Head Chef in a vibrant resort setting.

Key responsibilities

• Assist the Head Chef with daily kitchen operations, food preparation and cooking.
• Oversee and train kitchen staff, ensuring compliance with food safety and sanitation standards.
• Collaborate on menu planning and daily specials, using seasonal and local ingredients.
• Monitor inventory, order supplies and maintain accurate records.
• Maintain high standards of dish quality and presentation.
• Manage kitchen costs, minimise waste and help with roster planning in line with budgets and the Hospitality Award.

Required profile

• Minimum 5 years hands‑on experience in kitchen operations, including restaurant and function catering logistics.
• Formal qualification in commercial cookery or equivalent professional kitchen experience.
• Proven experience leading, coaching and mentoring a team.
• Passion for creating contemporary dishes with local produce.
• Excellent organisational abilities and customer service skills.
• Flexible attitude to work a 7‑day roster.

Required skills

• FoodSafely Certificate of completion.
• Computer literacy with common office applications.

What we offer

• Progressive flexibility, generous leave and well‑being benefits.
• Travel discounts on car rentals, cruises and NRMA Holiday Parks and Resorts.
• Complimentary myNRMA Rewards membership with roadside assistance and discounts on groceries, movies, gyms, attractions and more.
• Discounts on NRMA personal insurance products.
• Opportunities to grow, progress or relocate within the NRMA Group.
• Inclusive workplace welcoming diverse backgrounds and identities.