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 connect.
We’re 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, you’ll 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, you’ll be instrumental in creating an exceptional guest experience and building a strong kitchen culture.
This is more than just a Sous Chef role — it’s 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, we’d 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 experience.
For questions, contact: torsten@hbhgroup.info
