Sous Chef

The team hiring for this pub kitchen wants a Sous Chef who can steady a busy line. In practice that means running lunch and dinner service seven days a week, keeping a brigade of three Chefs de Partie and one Cook working as one unit, and answering to the Head Chef. The position is permanent and full-time, in regional Queensland, and the kitchen turns out about 1,000 meals in a typical week.

The employer has indicated that 482 sponsorship, leading to permanent residency, is available for the right candidate, which makes a clear, evidence-led application worthwhile.

To stand out, mirror the listed duties in your CV: prep lists, stock rotation, food safety and training. Lead with the kitchen volume you have handled, and let Build AI CV help you structure a recruiter-ready CV.

• Direct the kitchen brigade and keep daily operations on track through lunch and dinner, seven days a week
• Join up food preparation, service and workflow
• Safeguard the quality, presentation and portioning of every dish
• Plan prep lists, rotate stock, manage orders and keep wastage low
• Maintain food safety and workplace safety standards
• Train, mentor and develop kitchen staff

• A proven record as a Sous Chef, Assistant Kitchen Manager or senior kitchen supervisor
• Experience in commercial pub kitchens, at about 1,000 meals a week or more
• Strong leadership ability
• Sound understanding of food costs and portion control
• A good grasp of stock management
• Capable of owning kitchen operations without constant supervision