Sous Chef

Job description

Lobby Currumbin is a unique culinary destination transitioning into an expanded service model, including European-inspired evening trade. We are seeking a highly skilled and leadership-ready Sous Chef with a deep understanding of European and Scandinavian cuisines to co-lead our kitchen operations.

As Sous Chef, you will work closely with the Head Chef to manage the kitchen, and ensure culinary excellence across both our daytime service and our emerging evening trade.

Key Requirements & Specific Skills

• Scandinavian Culinary Expertise: Proven experience in authentic Scandinavian breakfast service. Specifically, the ability to prepare and oversee the production of traditional Rundstykke and Danish Breakfast sets with precision.

• Leadership & Management: Minimum of 3 years of commercial kitchen experience, including at least 1 years in a dedicated leadership or supervisory role (e.g., Junior Sous Chef or Senior Chef de Partie in a high-volume environment).

• Operational Independence & Adaptability: Proven ability to run shifts independently and manage the kitchen solo during high-pressure periods, ensuring absolute consistency without direct supervision.

• Financial Accountability: Advanced skills in Food Costing, portion control, and Waste Management. You will be responsible for helping maintain GP targets and inventory control.

• Digital Management: Proficiency in using digital tools and spreadsheets for recipe standardization, inventory logging, rostering assistance, and kitchen organization.

• Work Rights: Australian work rights are required at the time of application.

Key Responsibilities

• Team Leadership: Supervise, mentor, and train junior kitchen staff, ensuring high morale, strict adherence to recipes, and efficient workflow.

• Service Delivery: Lead the line during busy breakfast/lunch services and support the successful rollout and execution of the new European evening menu.

• Operational Control: Assume full responsibility for the kitchen in the Head Chef’s absence, including ordering, stock control, and shift management.

• Quality & Consistency: Maintain strict quality control over all food leaving the kitchen, ensuring presentation and flavors align with the Lobby Currumbin brand.

• Compliance: Uphold impeccable standards of food safety, hygiene, and HACCP compliance, acting as a designated Food Safety Supervisor.

Shift Requirements

• Must be available for early starts (5:30 AM) and possess total flexibility to work evening shifts as we expand our trade hours.

• Evening shift requirements will vary by season based on business needs.

Qualifications

• Certificate III or IV in Commercial Cookery (or equivalent).

• Food Safety Supervisor Certification.