Please note we are currently only taking expressions of interest. Active recruitment for this role will commence in February 2026, with an expected start date of May 2026.
Responsibilities
* Prepare, cook, and present dishes to RAC standards.
* Supervise and support Chef de Parties, Commis Chefs, and kitchen attendants.
* Oversee kitchen sections, ensuring consistency and food quality.
* Assist with menu planning, stock control, and supplier management.
* Maintain compliance with food safety, hygiene, and WHS standards.
* Support rostering, training, and onboarding of new kitchen staff.
* Liaise with the Head Chef and F&B team to ensure smooth service delivery.
* Contribute ideas for seasonal menus and guest satisfaction improvements.
Qualifications
* Certificate III in Commercial Cookery (essential).
* Proven experience as a Sous Chef or in a senior role within a hotel, resort, or restaurant.
* Experience supervising and developing a kitchen team.
* Strong understanding of food safety, compliance, and kitchen operations.
* Excellent communication, organisation, and teamwork skills.
* Flexibility to work a 7‐day rotating roster including weekends, public holidays, and reasonable overtime.
* National Police Clearance required.
Benefits
* Competitive hourly rate with on‐site accommodation options.
* Police Check cost covered by RAC.
* Opportunity to join the opening team of a world‐class resort.
* Career development pathways across RAC Parks & Resorts.
* Work and live where others holiday – steps from Ningaloo Reef.
* A supportive, inclusive workplace culture.
Equal Opportunity Statement
At RAC, we're committed to creating an inclusive workplace where everyone feels welcome and valued. We celebrate diversity and encourage people from all backgrounds to apply. If you require any adjustments to support your application or participation in the process, please reach out to our Talent Acquisition Team – we're here to help.
#J-18808-Ljbffr