Sous Chef

At Rivo Gold Coast, we’re creating a fresh dining experience inspired by the flavours and traditions of the Mediterranean. Guided by seasonality and a close connection to local producers, our kitchen celebrates exceptional ingredients through salt, fire, curing and fermentation. From relaxed aperitivo as the sun sets over the Nerang River to vibrant restaurant dining, poolside experiences and special events, every menu is thoughtfully crafted to bring people together.

Set against one of the Gold Coast’s most picturesque waterfront locations on the Nerang River, Rivo Gold Coast offers an inspiring place to work where creativity, craftsmanship and genuine hospitality come together.

Support the Culinary Vision of Rivo Gold Coast

We are seeking a passionate, driven and talented Sous Chef to support the culinary leadership of Rivo Gold Coast and help establish it as one of the Gold Coast’s most exciting dining destinations.

Working closely with the Executive Chef, you will play a key role in the day-to-day leadership of the kitchen, ensuring exceptional food quality, consistency and execution across all service periods. You will support menu development, mentor and develop culinary talent, and contribute to creating memorable dining experiences that keep guests coming back.

While Rivo Gold Coast will be at the heart of your role, you will also support culinary operations across poolside dining, events, meetings and other food experiences throughout AC Hotel by Marriott Gold Coast.

If you’re passionate about exceptional food, enjoy coaching and developing teams, and thrive in a fast-paced hospitality environment, we’d love to hear from you.

What You’ll Do

Deliver Culinary Excellence

• Support the Executive Chef in delivering a culinary vision that positions Rivo Gold Coast as a leading dining destination.
• Ensure exceptional food quality, consistency and presentation across all services.
• Assist with menu development, seasonal menu changes and new food concepts.
• Maintain high standards of kitchen organisation, mise en place and operational execution.
• Monitor food preparation and service to ensure guest expectations are consistently exceeded.
• Champion innovation while maintaining operational efficiency and commercial outcomes.

Support Kitchen Leadership

• Supervise daily kitchen operations and lead service periods with confidence.
• Act as the leader of the kitchen in the absence of the Executive Chef.
• Coach, guide and develop junior chefs and kitchen associates.
• Foster a positive and collaborative kitchen culture built on teamwork, accountability and respect.
• Support recruitment, onboarding and training initiatives.
• Lead by example with professionalism, passion and a hands-on approach.
• https://careers.marriott.com/sous-chef/job/P1-7060643-0?utm_source=marriottcareers&utm_medium=referralwebsite