Sous Chef

$88,000 base + super for a 42-hour week. Anything over 42 hours is paid as overtime on top. Wednesday and Thursday off, every week.

That's the deal, up front. We put it in the ad because you shouldn't have to sit through an interview to find out what a job pays.

Rick's Garage has been feeding the Sunshine Coast Hinterland for over 20 years. Three bars, a 200-seat beer garden, an 18+ whiskey room, live music, open seven days. Big burgers, big weekends, and plenty of chrome on the walls.

We're after a Sous Chef. Second in charge, right hand to the Head Chef, and the person who owns the pass when it's on.

What you get

• $88,000 + super for 42 hours. Overtime is paid separately on anything beyond that, so your hours stay visible and the extra work gets paid.
• Wednesday and Thursday off. Every week, set, two days back to back.
• No split shifts. The kitchen closes at 9pm, so you're not finishing at 1am.
• We run an in-house cleaning department, so there's no end-of-night deep clean. You cook, close your section and go home.
• A kitchen that's been built properly, with equipment that works. You won't spend your shifts fighting the gear.
• Real ownership of the food. Specials, seasonal changes and genuine input into where the menu goes next.
• A deep team behind you: Line Chefs, Line Cooks, Kitchen Juniors, Prep and Dishies, plus a dedicated Prep Chef who owns production. Prep isn't landing on your section.
• Fifteen minutes from the beach and bushwalks out the back door.
• A stable, well-resourced venue and a crew that likes solving problems together.

The role

You're 2IC. On service you own the pass, calling orders, driving ticket times and checking quality before it leaves the kitchen. Off service you're building the team.

• Run service. Expedite, control the flow and hold quality and timing through a full beer garden on a Saturday night.
• Lead the line. Train and develop the chefs, cooks and juniors, and hold the standard. You set the tone.
• Step up. Full charge of the kitchen when the Head Chef is off. Orders, roster, decisions, all of it.
• Own the numbers. Food cost, portion control, yields and waste. You'll be in Restoke daily and GP is part of how your performance is measured.
• Build the food. Specials and menu development alongside the Head Chef.
• Keep it compliant. Food safety, temperature logs and cleaning schedules through Operandio.

You report to the Head Chef and work alongside our Prep Chef, who owns production and functions prep.

What you bring

• Cert III in Commercial Cookery and at least three years on the tools since.
• Time as a Sous, or a CDP who's ready to step up. You've run a pass, not just a section.
• A track record of holding quality and timing through high-volume service.
• Experience training people and holding them to a standard.
• Real command of food cost, portioning and waste, and you're comfortable being measured on it.

American or Aussie pub cuisine is a plus. So is a Cert IV. Neither is a dealbreaker.