The QCC Group and its associated venues are home to numerous Queensland's premier sporting locations including The Gabba and Allan Border Field at Albion.

Our business is expanding and we are looking for a Sous level Chef to take on a newly appointed role at a new business in Albion.

Working relatively independently but with the guidance of our Group Executive Chef, you will be responsible for the daily kitchen operation of one of our new ventures. This beautiful 80 person brasserie, requires the skills of a dedicated chef with strong a la carte breakfast / lunch experience who also wishes to manage this small outlet. Our customers are a mix of locals and visiting corporates. 

This is a strategic and important role working with our partners and group clients, as we transform this little gem into a bustling early food trade through the morning and day and a wine experience in the late afternoons. 

A strong financial acumen and a desire to reach budgets and deadlines, experience with menu creation, ordering process, stock control and rostering is required. 

You will be well supported by a professional executive team and processes, ensuring a balanced lifestyle of home and work. Your mature and relaxed professional attitude will fit in well with our exceptional workplace and culture. Your passion for cooking, positive team interaction and reliability will be well rewarded with an incentive bonus scheme.   

This role can be seen as a long term permanent position or a leg into our exciting business with many opportunities to digress into other areas of the business.   

Working Hours

This is a Full-Time role and shifts are based on the early morning requirement of the main meal of the day being breakfast and then a small light and healthy lunch.

Location: Albion

Remuneration 

We offer a competitive salary to the right candidate based on experience and qualifications and will factor in a performance based incentive plan. 

Your primary responsibilities will include:

• Foster and promote a safe, friendly and inclusive working environment for the Kitchen team effectively integrating a cohesive working relationship with other team members and clients
• Leading the kitchen team in a hands-on manner, ensuring consistent product quality, with attention to portion control & innovative presentation
• Designing, costing and implementing on trend, dynamic menus
• Ordering & stock control
• Maintaining food and wage costs in line with budget
• Maintaining current knowledge on food trends and competitors
• Setting, implementing and reviewing service standards to exceed guest expectations
• Operational knowledge in all aspects of OH&S, HACCP & safe food handling

To be considered for this role you will have:

• Previous experience in a similar position
• Certificate 3 in commercial cookery or higher
• Previous experience in a la carte  and small function based role
• Industry knowledge of current food trends, cooking techniques & produce
• Flexible work ethic with a passion to grow with our growing business