Eimeo Pacific Hotel is seeking an experienced and motivated Sous Chef to join our team. This is a hands-on leadership role suited to a culinary professional who thrives in a fast-paced, high-volume kitchen and is passionate about modern Australian cuisine. About the Role As Sous Chef, you will support the Head Chef in overseeing daily kitchen operations, ensuring high standards of food quality, service, and compliance. You will play a key role in team leadership, training, and operational efficiency. This is a full-time position. The salary range is $80,000 - $90,000 plus superannuation. Key Responsibilities Create schedules for kitchen staff to ensure optimum resource management and speed of service Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu Lead kitchen operations, including menu preparation, cooking according to standards, and ensuring consistent quality and service standards, while fostering team development and motivation Respond to customer inquiries and concerns personally Collaborate with the Head Chef and General Manager on menu development, addressing guest feedback, and resolving service-related issues Track, record and replenish inventory as needed Cross-train kitchen staff on multiple stations Assist Head chef with pricing menu items Research new developments in modern Australian cuisine and apply knowledge to your repertoire Implement effective food safety and infection control procedures in accordance with the Australia New Zealand Food Authority Act 1991and and oversee OH&S practices and advocating for on-site compliance Assist in managing departmental budgets, controlling food costs, and coordinating with suppliers to source high-quality ingredients About You 3 years’ culinary experience in a high-volume, full-service restaurant Diploma in Professional Cookery Level 5 (or equivalent) and minimum Certificate III in Commercial Cookery Experience preparing modern Australian cuisine Knowledge of best practices for training kitchen staff and implementing kitchen procedures High level of creativity and reliability Familiarity with menu costing procedures What We Offer Competitive salary package ($80,000 - $90,000 superannuation) Supportive team environment Opportunity to contribute to menu innovation and kitchen leadership Career growth within an established hospitality business
