ABOUT NATIONAL TRUST QUEENSLAND & CURRUMBIN WILDLIFE SANCTUARY

Voted one of the Gold Coast’s most popular tourist destinations, Currumbin Wildlife Sanctuary (CWS) is the crown jewel of the National Trust of Australia (Queensland) [NTAQ] properties. As one of Queensland’s earliest nature-based tourist destinations, the Sanctuary is a physical embodiment of everything the NTAQ represents: to conserve and advance our natural and cultural heritage for future generations.
We are seeking a passionate and experienced Sous Chef to join our culinary team. As the second-in-command in the kitchen, the Sous Chef plays a crucial role in supporting the Head Chef, overseeing kitchen operations, ensuring food quality, and maintaining high standards of cleanliness and safety. This role requires strong leadership, culinary expertise, and the ability to thrive in a fast-paced environment. This is a full-time role on a rotating roster.

ABOUT YOU

To be successful in this role you will ideally have experience working in a commercial kitchen with great attention to detail and a friendly and positive attitude. Must have previous experience.

Other key skills and attributes we are looking for include:

• Proven experience as a Sous Chef or in a similar role in a fast-paced kitchen
• Formal culinary training or relevant certifications preferred
• In-depth knowledge of various cooking methods, ingredients, and kitchen equipment
• Excellent leadership, communication, and organizational skills
• Ability to work under pressure and adapt to changing priorities
• Strong attention to detail and commitment to quality
• Availability to work flexible hours, including nights, weekends, and holidays
• Food Safety Certification
• Experience with inventory systems and cost control procedures
• Creative flair and a passion for culinary excellence

• Assist the Executive Chef in planning and directing food preparation and culinary activities
• Supervise and coordinate kitchen staff to ensure smooth and efficient operations
• Ensure consistency and presentation of dishes meet quality standards
• Help manage inventory, ordering, and receiving of kitchen supplies and ingredients
• Maintain a clean, organized, and compliant kitchen according to food safety and sanitation standards
• Train and mentor junior kitchen staff
• Assist with the creation of new menu items and seasonal specials
• Handle kitchen in the absence of the Executive Chef
• Monitor portion and waste control to maintain profitability