Sous Chef at Hamilton Island

SOUS CHEF – Catseye Pool Club by Josh and Julie Niland / Hamilton Island

Hamilton Island is looking for a talented and motivated Sous Chef to help lead the kitchen at Catseye Pool Club, our premier seafood dining destination within the boutique hotel The Sundays. You’ll work closely with Josh and Julie Niland, the acclaimed chefs behind Sydney’s three-hatted Saint Peter, as they bring their celebrated whole-fish, sustainability-first philosophy to Hamilton Island.

Why You’ll Love Working With Us

• Step into a high-profile seafood venue with a globally recognised culinary duo
• Live the island lifestyle – reef on your doorstep, ocean views, no commute
• Enjoy premium perks – competitive salary, subsidised accommodation, $16.50/week gym membership, plus retail and restaurant discounts
• Work within a tight-knit, professional culinary team in a career-defining role

Your Role

As Sous Chef, you’ll be the right hand to the Head Chef in overseeing day-to-day kitchen operations and team performance. You’ll help lead and train the brigade, ensure the smooth running of service, and uphold the standards of quality, sustainability, and consistency expected from a Josh and Julie Niland concept. You will be hands-on in service, contribute to menu execution and development, and uphold the restaurant’s zero-waste and ethical sourcing philosophy.

Where You’ll Make an Impact

• Assist in leading the kitchen and supporting the Head Chef across all aspects of service
• Oversee daily operations including mise en place, section management, and plating
• Support and guide junior chefs and kitchen staff through mentoring and training
• Ensure seafood preparation meets whole-fish, dry-ageing, and sustainability standards
• Maintain kitchen compliance, food safety, hygiene, and allergen protocols
• Collaborate on cost control, rostering, and ordering as part of leadership responsibilities
• Contribute to a positive, professional, and inclusive kitchen culture

What We’re Looking For

You are a confident and organised kitchen leader who thrives in premium, fast-paced environments. You lead by example, support your team, and are deeply passionate about responsible seafood cookery, creativity, and consistency.

To Be Successful, You Will Need

• Certificate III in Commercial Cookery (Essential)
• Minimum 3–5 years’ experience in a premium dining kitchen, with at least 1–2 years in a leadership role (CDP or Sous)
• Proven experience working with seafood and a strong interest in whole-fish techniques
• Strong leadership, mentoring, and time-management skills
• Working knowledge of kitchen operations, ordering, stock control, and rostering
• Food Safety Supervisor Certificate (or willingness to obtain)
• Valid Australian working rights
• Manual open driver’s licence (preferred)

Your Benefits

• Competitive salary package
• Subsidised furnished staff accommodation (via salary sacrifice)
• Staff discounts across restaurants, tours, retail, and subsidised staff café
• $16.50/week gym membership
• Opportunity for career growth within Hamilton Island’s premium venues
• An extraordinary lifestyle in one of Australia’s most stunning locations

About Hamilton Island

Our mission is to share the wonder of Hamilton Island with the world by creating wonder-filled experiences for our guests, employees and community. Every team member plays a role in shaping those experiences – making Hamilton Island not just a great place to visit, but a great place to work.

A little island can do wonders – make your next career move one to remember.