Peppers Blue on Blue Resort situated on Magnetic Island located just 25 minutes by ferry from Townsville. The resort, overlooking the Coral Sea offers a range of guest rooms, suites, one, two and three bedroom apartments. Offering a large lagoon style pool and on-site dining at Boardwalk Restaurant & Bar, a favourite for both locals and visitors to the Island. On your days off, enjoy all the island & local area has to offer - hike, bike ride, fish or explore and dive the Great Barrier Reef Marine Park!
Role: Senior Chef de Partie, Sous Chef, Head/ Executive Chef
Location: Peppers Blue on Blue, 123 Sooning St, Nelly Bay QLD 4819
Salary: $76,515 - $120,000 annually
Contract: Permanent Full-Time
Employer: Mantra Hospitality Admin Pty Ltd
Date Posted: 11 March 2026
Applications Close: 10 April 2026
As Our Next Senior Chef De Partie, You Will
* Manage your kitchen section efficiently, ensuring a smooth service flow while providing assistance to other sections as needed
* Take charge at the pass when required and keep a close eye on food and labour costs, staying within budget constraints
* Maintain a consistent standard of high-quality, well-presented dishes that align with our property's guidelines and service timelines
* Provide guidance and training to junior kitchen staff, helping them grow in their roles
* Keep the kitchen clean, safe, and organised, with a strong emphasis on food safety standards
As Our Next Sous Chef, You Will
* Manage daily kitchen operations, ensuring smooth service and efficient workflow.
* Support recruitment and rostering while maintaining labour costs and budget targets.
* Drive menu innovation, incorporating market trends and competitor insights.
* Build strong relationships with suppliers to source the best quality ingredients.
* Uphold the highest food safety and hygiene standards, ensuring compliance at all times.
* Lead by example with exceptional culinary skills and a motivating leadership style.
As Our Next Head/ Executive Chef, You Will
* Oversee all kitchen operations, ensuring food quality, consistency, and profitability.
* Develop and execute seasonal à la carte and banquet menus to attract both in-house and local diners.
* Monitor food costs, ordering, and stock control to achieve financial targets.
* Stay ahead of industry trends, competitor offerings, and evolving guest expectations.
* Lead and inspire a cohesive, high-performing team with open communication and mentorship.
* Ensure all equipment is well-maintained, service areas remain clean, and waste is minimised.
Qualifications & Experience (Applicable To All Roles)
* Formal culinary qualifications (e.g., Certificate III or IV in Commercial Cookery or equivalent).
* Proven experience in a commercial kitchen, with increasing responsibility in leadership roles.
* Strong knowledge of food safety, hygiene regulations, and HACCP compliance.
* Ability to manage stock control, ordering, and cost-effective menu planning.
* Exceptional leadership, team management, and training skills.
* Creativity and passion for innovative, high-quality cuisine.
* Strong organisational and time-management skills in a fast-paced environment.
Accor Benefits
* ALL Heartist Membership - Take advantage of discounts on accommodation and food & beverage worldwide!
* Family & Friends Discounts - Available on a range of accommodation, services and events for those who mean the most to you
* Accor Live Limitless (ALL) Loyalty Program - Earn status & reward points on your worldwide stays
* Learn Your Way - Support your career development with access to Accor's industry leading training platforms, Accor Academy and Typsy
* Build Your Network - With more than 300,000 Accor professionals globally sharing the same guest passion, you have the ability to grow your hospitality network worldwide
* Worldwide Opportunities - We are a world leading hotel operator! With over 400 hotels in the Pacific and more than 5,000 across 110 countries, offering limitless opportunities to grow your career
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