Sous Chef - Mr Good Guy (ibis Styles Hobart)

“Hospitality is a work of Heart”  At ibis Styles Hobart, we believe great hospitality starts with great people.  Located in the heart of Hobart, the 296-room ibis Styles Hobart is Tasmania's largest hotel and is a short walk from Hobart's iconic waterfront and Salamanca Market. Home to the award-winning Mr Good Guy, our restaurant brings together the bold flavours of South-East Asia with a fun, energetic dining experience that has become a favourite among locals and visitors alike.   We are seeking a full-time Sous Chef.  This is an exciting opportunity for a passionate chef who is ready to take the next step in their career, contribute to a high-performing kitchen, and help create memorable experiences for our guests.  Join us, and become a Heartist® - Working alongside our Head Chef, to lead a diverse culinary team, delivering exceptional food and memorable dining experiences for every guest - Supervise and coordinate kitchen operations during food preparation and service to ensure efficiency and consistency  - Ensure all dishes are prepared and presented to the highest standards, reflecting the Mr Good Guy brand  - Monitor kitchen performance to maintain food quality, freshness, consistency, and portion control  - Train, mentor, and develop junior chefs and kitchen team members to foster a positive and high-performing culture - Maintain compliance with food safety, hygiene and sanitation standards, ensuring a safe working environment for both team members and guests - Assist with inventory management, stock control, and food cost management to support business performance - Contribute to menu development, recipe creation, and costings while bringing fresh ideas and creativity to the kitchen - Take ownership of kitchen operations in the Head Chef's absence, including rostering, ordering, supplier relationships, and daily operational leadership  - Staying up to date with industry trends, techniques, and emerging food concepts to continually enhance the guest experience - Collaborating with the wider hotel team to deliver exceptional service and support memorable guest experiences across the business What we are looking for… - Previous experience as a Sous Chef or senior culinary leader in a fast-paced restaurant or hotel environment, with Asian cuisine experience highly regarded  - Relevant culinary qualifications (minimum Certificate III Commercial Cookery) - A natural leader who inspires, develops, and motivates others through a hand-on, lead-by-example approach - Strong coaching and mentoring skills, with a genuine passion for helping team members grow and succeed - Creativity, commercial awareness, and a keen interest in menu development, food innovation, and emerging culinary trends - Excellent communication and interpersonal skills, with the ability to build positive relationships across the kitchen and wider hotel team - A positive, proactive attitude with the energy and drive to thrive in a dynamic hospitality environment - Sound understanding of food safety, hygiene, and HACCP requirements - Demonstrated ability to manage food costs, labour costs, inventory, and kitchen budgets  - Calm and resilient under pressure, with the ability to maintain high standards and positive team morale during busy service periods  - Flexibility to work across 7 days a week in breakfast, lunch and dinner operations as required   You must have working rights in Australia What is in it for you? - 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” with a sophisticated modern training platform, which offers a constantly expanding database of free, industry focused training - Be part of a dynamic hotel environment with a supportive and fun team - Recognition of service anniversaries and Accor Tenure Milestones.