Sous Chef - InterContinental Hayman Great Barrier Reef

About us

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand.

Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs.

Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.

The InterContinental Hayman Great Barrier Reef will immerse you in the wonders of the Whitsundays, working in a five-star luxury environment which offers amazing career growth opportunities, professional training & development and provides a one-of-a-kind experience living and working in a tropical island paradise.  We pride ourselves on our diverse and family friendly environment, and welcome applicants with primary school aged children as our island offers a State Primary School. 

The resort features 182 elegantly designed guest rooms, suites, and villas across four distinct accommodation wings, surrounded by glistening pools, panoramic seascapes and lush tropical gardens.

Together with our five distinct restaurants and bars alongside a bespoke collection of destination-inspired private dining experiences, InterContinental Hayman Great Barrier Reef, offers unrivalled luxury resort experiences.

About the Role

As a Sous Chef, you will provide leadership and support to the kitchen team while actively participating in the daily preparation and production of food.

Working closely with the Executive Chef and the Culinary Leadership team, you will assist in the planning and direction of food service operations to ensure dishes are delivered with the highest standards of quality, consistency, and presentation.

You will oversee food preparation, kitchen operations, physical maintenance, and inventory management to ensure hotel quality standards and revenue goals are achieved, while maintaining effective control of food and supply costs.

Day to day, the role involves managing kitchen operations, setting team performance expectations, and mentoring team members to strengthen skills, improve performance, and resolve conflicts when required.

You will support the training of staff to ensure compliance with brand standards, food safety regulations, and operational procedures, while fostering strong teamwork through collaboration with other departments and assisting with event operations.

Additional responsibilities include contributing to menu development, maintaining strict food safety and storage protocols, ensuring kitchen equipment is functioning correctly, adhering to health regulations, and promoting workplace health and safety initiatives to maintain a safe and efficient kitchen environment.

Salary $80,000 + superannuation

What we need from you


* Minimum Certificate IV in Commercial Cookery or a relevant equiv...