Sodexo is a people business, employing over400,000people worldwide and thousands in Australia. Our team play a key role in keeping our sites functioning and well-maintained for village residents' safety, comfort, and well-being. Working with Sodexo is more than a job; it’s a chance to be part of something greater because we believe our everyday actions have a big impact. Here’s what’s on offer:
Access to fantastic Village facilities and lifestyle options including gyms, fitness classes, pools, tennis courts, and social activities (dependent on Village)
We offer a competitive salary,many training, upskilling and development opportunities and an outstandingbenefits and recognition program!
Great teamwork and a solid group of people around you!
Job Description
What’s the role?
Are you passionate about food and are looking for a job opportunity with a lifestyle roster that gives you work-life balance? At Sodexo, we’re expanding our team and seeking service-driven individuals to join us asHead Chefs. This is your chance to work with a global food and facilities management company while enjoying the benefits of a14 days on, 7 days off rosterFIFO from Brisbane.
What you’ll do:
- Building a strong team: taking a hands‑on role growing an existing 500-600pax camp through a constant expansion over the next 18 months to 1500pax.
- Kitchen and staff management: Lead and supervise a multicultural kitchen team, growing to around 55 team members across three swings, including chefs, kitchen hands, and utilities. This includes rostering, delegation, training, performance management/development of staff, to build you and your team into the next generation of leaders for our business.
- Meal production: Oversee the preparation and presentation of large‑scale industrial volume food production for residents, typically covering breakfast, packed "crib" lunches, and dinner.
- Financial and inventory control: Maintaining strict oversight of kitchen inventory and stock levels through concise ordering and stock rotation, whilst proactively managing waste to ensure cost-effective operations and minimising environmental impacts.
- Quality and safety assurance: Maintain the highest standards of food quality, presentation, and safety. Engage with team members to follow strict hygiene practices and adhere to (HACCP) standards.
- Compliance: Ensure all catering team members, adhere to agreed scope of works, follow company policies and relevant Work Health and Safety (WHS) and food safety regulations.
Qualifications
- Australian Citizenship, Permanent Residency or full Australian working rights.
- Education: Trade Certificate or Certificate III in Commercial Cookery (at a minimum)
- Experience: Proven experience as a head chef, including experience in high-volume, mass-catering environments like remote camps, mining sites, catering or hotels.
- Leadership and management: Robust leadership, communication, and organizational skills to effectively manage a large kitchen team including both front and back of house operations in a fast-paced, high-pressure environment.
- Technical skills: Proficiency in all aspects of kitchen operations, including, in depth understanding and hands on experience of HACCP guidelines, cost control, inventory management, and bulk cooking techniques.
- Resilience and adaptability: The ability to work long hours on flexible, rotating rosters (e.g., 2 weeks on, 1 week off) in a remote, tropical and potentially isolated location.
- Growth potential: A passion for driving high-quality culinary experiences in remote locations across Tropical North Queensland with uncapped growth potential for senior management roles within a global company.
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