Sous Chef

Peninsula Hot Springs • Full-time • Victoria • 15h ago

About Peninsula Hot Springs

Peninsula Hot Springs is a multi award-winning wellbeing and spa destination located on the beautiful Mornington Peninsula. We are passionate about creating unforgettable experiences where people can relax in nature and connect with the deep well of their being. We employ over 400 approachable, professional, and supportive staff across many departments who offer our guests unsurpassed wellness, hot springs experiences and an exceptional level of service.

Role

We are seeking a passionate, hands-on Sous Chef to partner with our Executive and Head Chef in delivering a contemporary, wellness-focused culinary experience. You will lead by example, fostering a positive culture while ensuring back-of-house operations run with precision and creativity.

Key Responsibilities

Kitchen Leadership: Supervise, motivate, and develop the BOH team. Facilitate a culture of continuous improvement and clear communication.
Operational Excellence: Oversee daily service, ensuring strict stock rotation, allergen management, and minimum wastage.
Menu & Produce: Assist in crafting seasonal, diverse menus. Liaise weekly with our garden production team to integrate fresh, on-site produce.
Financial Oversight: Manage stock control, conduct monthly food inventory stocktakes, and monitor cost margins.
Safety & Standards: Maintain impeccable cleanliness and ensure full compliance with OHS regulations and food safety protocols.

Benefits

We believe in nourishing our team’s wellbeing as much as our guests’. Enjoy:

Wellness & Bathing: Generous complimentary bathing for you, your family, and friends.
Health Programs: Access to on-site wellness programs including yoga and pilates
Exclusive Discounts: Staff rates on spa treatments, retail products, and food and beverage offerings.
Career Growth: Real opportunities for upskilling, training support, and career advancement within a world-class destination.
Work Environment: A stunning, serene work location with a supportive team culture.

Essential Skills & Experience

Experience: 5+ years as a qualified Chef with a proven record in kitchen and staff management.
Education: Certificate III in Commercial Cookery (or equivalent).
Leadership: Demonstrated ability to plan, delegate, and achieve measurable results under pressure.
Communication: Highly tuned interpersonal skills to liaise with guests, FOH teams, and external stakeholders.
Vision: A commitment to seasonal produce and excellence in food design.
Availability: weekend and nights essential