In partnership with our Executive Chef, you will as our second in charge, assist in managing the daily kitchen operations of our diverse Food & Beverage Operation including different venues.

You will assist in leading colleagues with a genuine care to train and develop, while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Your position contributes to ensuring guest and college satisfaction while achieving the operating budget.

Your knowledge of highlighting local cuisine and produce will be vital to create memorable Hotel experiences, in addition to working closely with your food & beverage colleagues to drive all food & beverage opportunities for the hotel.

What we need from you

Our passionate foodie must have (not limited to): 

-A formal Commercial Cookery Certification;

-Previous experience as a Sous Chef or strong leadership experience as Chef de Partie;

-Strong skill base and experience in a la carte, banqueting and buffet food production;

-'Hands On' style, who understands and can deliver on the expectations of a modern and contemporary guest experience;

-Ongoing commitment to quality and providing a truly unique experience to our guests.

What we offer

In return, you will be rewarded with a range of benefits that supports you throughout your hotel career journey

-Relocation support available;

-Paid Birthday Leave;

-Enhanced parental leave program;

-Flexible work options - talk to us about what works for you;

-Proactive paid wellness and mental health days;

-Some of the best colleague discounts across our Hotels for accommodation, food and beverage;

-An immense colleague discounts platform for all your favourite brands and retailers;

-Be apart of a high-performing and supportive team environment.

How to apply: Send your resume and cover letter to info@internships.com.au, with the subject “Sous Chef - Vacancy”.