The Role

Spicers Peak Lodge is seeking a Sous Chef to assist with leading our culinary operations and deliver exceptional experiences that reflect the unique character of our luxury lodge. As part of the prestigious Luxury Lodges of Australia, we deliver unforgettable experiences that blend world-class service with genuine warmth.

In 2025, Spicers Peak Lodge was proud to be awarded Regional Property of the Year at the HM Awards and received Two MICHELIN Keys in the inaugural MICHELIN Guide Hotel Key Awards - a global recognition of our commitment to exceptional design, service, and connection to place.

About Spicers Peak Lodge

Spicers Peak Lodge is perched atop a mountain on 8,000 acres in Queensland high country and just 90 minutes’ drive from Brisbane CBD, offering an all-inclusive, intimate Australian wilderness lodge experience.

The Lodge sits 1,100 metres above sea level with views across to the surrounding peaks. From untouched rainforest and rugged mountain escarpments to the pristine backdrop of World Heritage Listed national park and ancient volcanic regions, there is no shortage of unspoiled wilderness to experience and admire.

With such a uniquely Australian setting, it’s only fitting that our restaurant, The Peak, is an exceptional dining experience. With a menu offering only the very best of Australian produce sourced as locally as possible, this is truly dining at the height of luxury.

The role and key duties

• Assist in leading the kitchen team to provide a quality and profitable dining experience that is in line with the vision of the restaurant;
• Deliver all food experiences for the property including: restaurant dining; functions, weddings, events and experiential dining opportunities;
• Collaborate with our Head Chef to create and develop new menus, ensuring consistency in taste and presentation;
• Train new culinary team members and provide ongoing training to existing team;
• Oversee the kitchen operation in the absence of our Head Chef;
• Coordinate with front-of-house staff to ensure timely and accurate service;
• Communicate effectively with the kitchen team to maintain smooth operations;
• Ensure that the kitchen complies with health and safety regulations;
• Work closely with the Head Chef to ensure the overall success of your team and the restaurant.

Essential criteria required to be considered

• Chef trade qualification (essential);
• Minimum of 2 years experience as a Junior Sous / Sous Chef in a fine dining, high end or hatted restaurant environment (essential);
• A commitment to assist in leading, training and developing a small team;
• An understanding of BOH operations including ordering, stock takes, rostering, menu planning and financials;
• Ability and willingness to commence work on a rotating roster including weekends and public holidays;
• Located close to our restaurant with a reliable vehicle or a willingness to relocate.

Salter Brothers Hospitality Benefits

• Huge range of discounts across our entire portfolio of luxury hotels and retreats including accommodation, F&B and Spa discounts;
• Friends and family discounts;
• Access to Employee Assistance Program (EAP);
• Caring and progressive culture where all team members are celebrated & recognised regularly;
• Opportunities for career development and mobility across our 20+ Australian properties (and growing!).

To apply online, please click on the apply button or alternatively, send your resume through to our Talent Coordinator Bonnie Williams at bonnie.williams@salterbrothershospitality.com