Sous Chef

Welcome to Elysium Noosa Resort an elegant retreat set in the heart of one of Australia's most iconic coastal destinations.

Elysium Noosa has been thoughtfully reimagined across every guest touchpoint - from Cibaria Noosa and Bar Capri on Hastings Street to our rooms and suites.

This transformationestablishesa new benchmark for luxury hospitality on the Sunshine Coast.

Our team is dedicated to creating guest experiences that feel both effortless and deeply personal.

Every interaction is guided by care, intuition, and attention to detail, delivering moments of delight that elevate each stay.

Job Description

We are currently recruiting a Sous Chef to join the team at our Cibaria Noosa kitchen located in the heart of Noosa, just steps from Noosa Main Beach.

This position involves the preparation, cooking, and presentation of food in accordance with established menus and standards.

The role will be hands on and will require strong technical skills, the ability to work efficiently in a high-volume environment.

• Key Duties and Responsibilities
• Supervision of kitchen in the absence of the Executive Chef. Delegate dutiesand responsibilities to kitchen employees to ensure service demands are met.
• Assist Executive Chef with menu preparation and ensuring adequate suppliesare available for expected service.
• Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes.
• Maintain excellent presentation standards and cost control for all food andbeverage outlets.
• Ensure strict stock rotation and minimum wastage. Have stock controlprocedures implemented and maintained.
• Works with and co-ordinates the work of apprentices, cooks and stewardingteam in the preparation and production of food as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
• Ensure the highest possible standard of hygiene is practiced and maintained bythe entire F&B Service team to meet Health & Safety regulations and foodpreparation guidelines.
• Cultivate a positive work environment and identify existing skills and potential, ensuring development of kitchen team members.
• Assist in the preparation of monthly reports, commenting on key performanceindicators and actions taken to keep on target.
• Ensure regular and effective communication with the Conference Sales Managerand Conference Coordinator, to meet the expectations of conference and eventsorganisers.
• Carry out annual and mid-year appraisals with team members under yourresponsibility.
• Accountable for stock ordering and inventory management, plus monthly stocktakes.
• Contribute to cost control through energy conservation, correct storage of allmaterials and use of equipment per operating standards and manufacturers'specifications.

Qualifications

• Minimum 2-3years of relevant commercial cooking experience, or a relevant Certificate III or IV in Commercial Cookery (or equivalent)
• Proven experience performing duties consistent with the occupation of Sous Chef
• Sound knowledge of food safety standards and safe food handling practices
• Demonstrated ability to work efficiently in a fast-paced commercial kitchen environment
• Strong Leadership skills , communication, and time-management skills
• Additional Information
• 30% discount on food and beverage at Accor properties worldwide
• Generous accommodation discounts across 4,500+ properties in over 110 countries
• Career mobility across Accor's global brand portfolio
• 25% Discount in our signature Restaurant Cibaria & Bar Capri
• Immediate Commencement
• Learn Your Way Access leading training platforms like Accor Academy to advance your career and skill
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