Description:
Job InfoLocation: DARWIN CITY, NT
Salary: Not Specified
Job Type: Permanent position | Full time position
Job DescriptionThe Sous Chef supports the Head Chef in the daily management of kitchen operations across the hotel’s food and beverage outlets. This role is key in leading the kitchen team during service, maintaining culinary standards, managing kitchen workflows, and ensuring food safety compliance. The Sous Chef acts as second-in-command, stepping up in the absence of the Head Chef.
This is a permanent full-time role with salary ranging from $70,000 to $77,000 plus superannuation. KEY RESPONSIBILITIES: Culinary Excellence
Assist in the preparation and presentation of high-quality dishes that meet property standards and guest expectations. Collaborate in the development and execution of seasonal menus, specials, and banquet offerings. Uphold consistency in food quality, portioning, and plating standards.
Provide hands-on training and support to kitchen staff in culinary techniques and menu knowledge. Team Leadership Supervise kitchen staff during service and prep periods, ensuring a smooth and efficient workflow.
Foster a team culture that is respectful, collaborative, and focused on continuous improvement. Support with onboarding and mentoring of junior team members. Provide feedback to the Head Chef regarding team performance, staffing needs, and developmental opportunities.
Operational Efficiency Ensure daily mise-en-place is completed accurately and on time for service. Maintain the cleanliness and operational readiness of kitchen workstations and equipment.
Monitor stock levels and assist with stock rotation, ordering, and waste minimisation practices. Maintain effective communication with front-of-house and other departments to ensure seamless service delivery. Financial Management
Support the Head Chef in food cost control through portion control, waste reduction, and efficient use of ingredients. Assist with inventory checks and accurate stocktaking processes. Follow purchasing protocols and help maintain appropriate levels of stock and supplies.
Guest Experience Contribute to a positive guest experience by ensuring quality food and presentation standards are consistently met. Engage with guests when required, taking feedback constructively and relaying it to the Head Chef.
Lead by example in maintaining a welcoming, inclusive, and professional attitude in all guest-facing situations. Health, Safety, and Compliance Ensure compliance with all food safety, hygiene, and workplace health and safety standards.
Maintain up-to-date knowledge of HACCP practices and assist with team training on kitchen safety procedures. Report hazards, incidents, and equipment issues promptly to the Head Chef or appropriate managers. Skills and Qualifications
Certificate III in Commercial Cookery (mandatory). Minimum 2–3 years’ experience in a senior kitchen position within a hotel or similar setting Strong culinary skills across a variety of cuisines and functions (e.g., à la carte, banquets, buffets).
Proven ability to supervise and lead small kitchen teams effectively during service. Sound understanding of food safety, WHS obligations, and kitchen workflows. Effective communication and time management skills.
Ability to work flexible hours, including weekends, evenings, and public holidays.