Junior Sous Chef

• Join a stunning Winer with a strong focus on food, wine & guest experiemces
• 4-day working week with accommodation, utilities and a great regional lifestyle
• elp launch a landmark venue with genuine career progression as the business grow

THE COMPANY

Our client is redefining regional hospitality, combining premium dining, award-quality wines and unforgettable guest experiences in one of Queensland's most picturesque locations. Inspired by Mediterranean hospitality and driven by a passion for exceptional produce, this architecturally designed destination offers guests an elevated food and wine experience unlike anything else in the region.
With an exciting opening phase underway, this is a rare opportunity to become part of the foundation team and help shape a venue destined to become one of Queensland's leading culinary destinations.
With an exciting period of growth ahead, opportunities are now available for both Chef de Partie and Junior Sous Chef to join the kitchen brigade and help deliver an exceptional guest experience from day one.

THE ROLES

Whether you're an experienced Chef de Partie ready for your next challenge or a Junior Sous Chef looking to further develop your leadership skills, you'll be joining a passionate and professional kitchen team that values quality, creativity and teamwork.
Working closely with the Head Chef, you'll produce exceptional dishes using premium local ingredients, maintain high standards during service and contribute to a kitchen culture focused on consistency, learning and excellence.
This is an outstanding opportunity to work in a premium regional venue where your development and career progression are genuinely supported.

SKILLS & EXPERIENCE

To be successful, you will ideally have:

• Experience as a Chef de Partie, Senior Chef de Partie or Junior Sous Chef
• Background working in quality restaurants, hotels or premium hospitality venues
• Passion for fresh, seasonal and locally sourced produce – Farm to Plate offering & Wood fired Pizza station
• Strong organisational skills and the ability to perform under pressure with a  positive attitude with a genuine team-first approach
• High standards of food presentation and consistency & knowledge of food safety and kitchen operations
• Leadership experience or the desire to mentor junior team members (Junior Sous Chef applicants)
• Full Australian working rights required for these role

 
BENEFITS AND CULTURE

• Salary package of up to $85K + Super + Accommodation which includes power/water/individual bedroom/washer and dryer/separate living rooms all only 20 minutes away (will be on site in up to 6 months
• Four-day working week offering genuine work/life balance
• Work within a stunning vineyard and regional lifestyle destination
• Opportunity to help launch and grow a landmark hospitality venue
• Work alongside passionate industry professionals who will support you in genuine career progression as the business expands
• Supportive leadership team committed to your development

APPLY NOW
If you're passionate about premium food, exceptional hospitality and want to be part of something truly special, we'd love to hear from you.

Consultant

mredhead@frontlinehospitality.com.au

Reference number: 1245694
Profession:Hospitality & TourismChefs/Cooks

Company: Frontline Recruitment
Date posted: 21st Sep, 2026