We are currently looking for a skilled Sous Chef to join our team here in Townsville. We are seeking an experienced dynamic chef with exposure across high volume events, restaurants and hotels to join our passionate team on their journey of success. Role Overview The Sous Chef will support the Head Chef in leading kitchen operations for the Main Kitchen, overseeing sections, executing high standards in food production, and deputising fully for the Head Chef during rostered absences to ensure seamless service across the venue areas and events/functions. This role drives quality, team development, and efficiency in a high-volume hospitality environment. Key Responsibilities Supervise and coordinate section chefs, and kitchen staff to maintain consistent food preparation, plating, and presentation. Execute menu items, specials, and function requirements with precision, monitoring quality, portion control, and consistency. Assist the Head Chef with menu planning, development, costing, and specials to support venue goals and events. Deputise for the Head Chef when rostered off, taking full responsibility for kitchen leadership, operations, rostering adjustments (via Tanda), and service delivery. Ensure full compliance with HACCP, food safety/hygiene, WHS regulations, and Award entitlements. Train, mentor, and develop junior kitchen staff to build capability and positive team dynamics. Monitor stock/inventory in sections, minimise waste, and contribute to cost control. Collaborate with F&B teams (e.g., Venue/Assistant Manager) and Events/Functions Manager on service flow and function menus. Drive kitchen efficiency and performance during peaks (e.g., Cowboys games, tourism season). Must hold valid Australian work rights or appropriate work visa to be eligible for employment. Key Attributes Skilled, creative cook with strong leadership potential and calm under pressure. Organised, quality-focused mentor who inspires the team. Reliable, proactive, and collaborative across departments. Committed to safety, compliance, and teamwork between the kitchen & FOH. Required Skills & Experience 2 years as Sous Chef or senior chef in high-volume, multi-section kitchens (events/functions experience desirable). Commercial cookery qualifications (Cert III/IV or higher) and trade certification. Proven supervision/training of kitchen teams and deputising experience. Knowledge of Hospitality Industry (General) Award 2020 entitlements and compliance. Proficiency in inventory practices and food safety programs (HACCP). How to apply Must hold current and valid food safety certification as a mandatory requirement. If this role sounds like you, please click on the apply button and follow the prompts. We will get in touch if you are shortlisted for this opportunity.
