Sous Chef

Bubba Gump Shrimp Co. is part of HBH Group a Brisbane-based hospitality group known for creating vibrant venues where people come together to eat drink and bringing this globally recognised Forrest Gump-inspired dining experience to Australia for the first time combining bold seafood flavours with a fun high-energy atmosphere and genuine southern hospitality.

This is a rare opportunity for an experienced and passionate Sous Chef to assist in leading the opening of a high-volume high-profile venue.

The Role

Reporting to the Head Chef and working closely with the Venue Manager youll play a key leadership role in the daily operation of a fast-paced high-volume kitchen. From leading service and developing the team to maintaining food quality systems and standards youll be instrumental in creating an exceptional guest experience and building a strong kitchen culture.

This is more than just a Sous Chef role its an opportunity to help shape the opening and ongoing success of a high-profile international brand in Australia. If you thrive in energetic environments lead by example and are passionate about food people and hospitality wed love to hear from you.

Key Responsibilities

Working with the Head Chef to:

Leadership & Culture

• Lead inspire and develop a large brigade
• Build a positive accountable high-performance culture
• Coordinate daily service and act as the link between BOH and FOH

Service & Operations

• Deliver consistent high-volume service across all sections
• Maintain efficient prep systems workflow and station readiness
• Lead from the pass during peak periods

Food Quality & Brand Standards

• Ensure consistency presentation and portion control
• Uphold brand integrity and guest satisfaction

Menu & Compliance

• Implement and maintain recipes and menu specs
• Manage allergen requirements and food safety standards

People & Performance

• Manage rostering labour costs recruitment and development
• Build a strong team capable of running independent shifts

Financial & Inventory Control

• Oversee food costs stock control and supplier relationships
• Align operations with budgets and profitability targets

Pre-Opening Responsibilities

• Lead kitchen setup systems and supplier onboarding
• Recruit and train the opening team
• Deliver a successful high-profile launch

About You

• Certificate IV in Commercial Cookery (or equivalent)
• 5 years post-apprenticeship experience in high-volume à la carte environments
• Previous Sous Chef or Head Chef experience
• Strong leadership and organisational skills
• Passion for food people and delivering exceptional guest experiences
• Positive hands-on can-do attitude

What We Offer

• A key role in launching a high-profile international brand
• Strong career growth opportunities within a growing group
• Competitive salary staff perks and discounts
• A fun supportive and energetic team environment
• Team events benefits and salary sacrifice options

If this sounds like you please submit your CV and cover letter outlining your questions contact: