Company Description
Belong in a place where you can be yourself and love what you do. Join our hotel community and we will support you to realise your true potential. You will be part of a team where everyone’s contribution is valued. And we will empower you to bring ideas to elevate our services, creating personalised experiences for guests. Help them to feel special, and we will do the same for you.
Located in the heart of Brisbane city, Sofitel Brisbane Central is known for its sophisticated luxury accommodation, world-class dining, and impeccable hospitality. The hotel’s 416 elegantly appointed guest rooms and suites offer refined French luxury, and with personalised service that comes from the heart, this is Brisbane’s best accommodation experience. The hotel also features elegant and indulgent food and beverage outlets, an executive lounge, two fitness centres, a day spa and fully flexible event spaces for up to 1100 delegates.
Job Description
This is an opportunity to bring your superior kitchen management and organisational skills to Brisbane’s best and most iconic luxury hotel. Join a senior leadership team in a kitchen that cherishes and nurtures innovation, creativity and fresh ideas.
The Sous Chef at Sofitel Brisbane Central is a key member of the kitchen brigade and works closely with the Executive Chef, Executive Sous Chef, Food and Beverage team and operational teams to achieve the highest culinary standards for the hotel.
In this role, you will balance your time equally between managing kitchen operations and handling administrative responsibilities. You will provide direct supervision to senior chefs across multiple hotel kitchens while offering guidance and leadership to the broader kitchen team.
Focused on delivering a luxurious style of cuisine that is best in class and able to look at menus through a French lens in line with the Sofitel brand, the successful candidate will be a team player who displays a consistently positive attitude and guest-centric approach.

WHAT YOU WILL BE DOING:

• Lead and manage a team of chefs across multiple kitchens at any given time
• Be responsible for the kitchen in the absence of the Executive Chef and Executive Sous Chef
• Develop and mentor the future leaders of the hotel’s kitchen team
• Assist with the writing and design of new menus, showing diversity, luxury and elegance, using seasonal and cost-effective produce
• Undertake market research and maintain strong connections with local suppliers to be aware of current food trends
• Assist to facilitate efficient and effective staffing of the kitchen to ensure financial and service targets are achieved
• Perform administrative duties to achieve a safe, compliant, effective kitchen operation.
  Qualifications

YOU’LL EXCEL IN THIS ROLE IF YOU HAVE:

• At least 5 years’ experience as a qualified chef
• Ability to lead, motivate, manage and develop others
• Immaculate personal presentation and hygiene
• High level of food safety standards and experience managing a HACCP certified kitchen
• Strong capabilities in menu design and food costing
• Flexibility to work as required across multiple kitchens
• The ability to handle pressure, multi task and get the job done
• Fluency in English and good communication skills.
  Additional Information
  Bring passion and dedication to excellence, and we will recognise your contribution with a variety of benefits, rewards and development opportunities. We also offer a range of wellbeing initiatives, including apps with content to help you feel at your best. Join us, and you can thrive as an individual as well as being part of a supportive and inclusive team.