Sous Chef - Crowne Plaza Geelong (Pre-Opening) at IHG Career

, , Australia -

Full Time

Start Date

Immediate

Expiry Date

19 Feb, 26

Salary

0.0

Posted On

21 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Team Leadership, Menu Planning, Communication, Food Safety, Inventory Management, Creativity, Training, Collaboration, Quality Control

Industry

Hospitality

Description

Sous Chef (Pre-Opening) – Crowne Plaza Geelong Opening on January 23rd 2026! Be part of a landmark hotel opening in one of Victoria’s most exciting waterfront destinations! Are you ready to take your culinary career to the next level? We’re seeking a skilled and passionate Sous Chef to support the Executive Chef as part of the pre-opening team. You’ll play a key role in building and leading a talented kitchen team from the ground up, shaping our culinary identity, and set new standards in guest experience. Our hotel will feature three distinct Food & Beverage outlets: a 120-seat all-day dining restaurant and 50-seat hotel bar, a 24-seat lobby café, and a 90-seat rooftop bar. If you’re a hands-on leader who values teamwork, creativity, and consistently exceeding guest expectations, we want to hear from you. A little taste of your day-to-day : This is a crucial role building and leading a team dedicated to delivering incredible dining experiences. Every day is different, but as a part of the pre-opening team you’ll mostly be: During pre-opening, you will be supporting the Executive Chef setting up the department, ready for our first guests and visitors. This includes creation of ordering lists, menu engineering, departmental SOPs, training programs and much more Assisting in the curation of a unique and exiting menu sourcing the finest locally sourced produce Delivering memorable culinary experiences Championing an energetic and professional culture committed to meeting our high standards of quality, flair and creativity Manage and train staff, assess performance and support professional development programs Ordering of supplies and exercising stock control and inventory management Supporting the broader food and beverage operations of the hotel including room service, conferencing & events What we need from you: At least 5 years of experience working in a similar role in a busy restaurant or hotel Ability to build and lead an enthusiastic and collaborative team The ability to work efficiently under pressure and to prioritize tasks effectively A creative and innovative approach to cooking and menu planning Excellent communication skills and the ability to collaborate effectively with other departments and staff A commitment to maintaining high standards of food safety and hygiene Full unrestricted Australian working rights What you can expect from us: We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a impressive room discounts and some of the best training in the business. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. At IHG, as one of the world’s leading hotel groups we’ve made a promise that we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

Responsibilities

The Sous Chef will support the Executive Chef in setting up the kitchen department for the hotel’s opening, including menu engineering and staff training. They will also be responsible for delivering memorable culinary experiences and managing kitchen operations.