Chef/Cook

As a Chef/cook at the newly opening Lone Star Rib House in Ipswich, you will be responsible for planning, preparing, and presenting high-quality meals while maintaining the restaurant's food quality, safety, and operational standards. You will play a key role in establishing kitchen operations, ensuring consistency, and contributing to an exceptional dining experience for guests.

Key Duties and Responsibilities

• Plan and develop menus in consultation with management, considering seasonal produce, customer preferences, and business objectives.
• Prepare, cook, and present a wide range of meals to Lone Star Rib House recipes and quality standards.
• Create and develop new dishes and specials while maintaining consistency in taste and presentation.
• Monitor food preparation and cooking processes to ensure meals are prepared efficiently and meet quality expectations.
• Supervise, train, and coordinate kitchen staff, including cooks and kitchen hands, to ensure smooth kitchen operations.
• Demonstrate cooking techniques and advise staff on food preparation, portion control, plating, and presentation.
• Ensure compliance with Food Safety Standards, HACCP principles, and workplace health and safety regulations.
• Monitor food quality at all stages of preparation, cooking, and service to maintain high customer satisfaction.
• Manage stock levels by ordering food supplies, checking deliveries, rotating stock, and minimising food wastage.
• Inspect the quality and freshness of ingredients and ensure proper storage procedures are followed.
• Maintain accurate inventory records and assist in controlling food and labour costs.
• Ensure kitchen equipment is used safely and report maintenance requirements when necessary.
• Maintain a clean, organised, and hygienic kitchen environment at all times.
• Assist with rostering, kitchen workflow planning, and coordinating service during busy trading periods.
• Work collaboratively with front-of-house staff to ensure efficient service and prompt resolution of customer concerns.
• Comply with all company policies, food safety regulations, and licensing requirements.

Skills and Experience

• Proven experience as a Chef/cook in a busy restaurant or hospitality environment.
• Strong knowledge of grilling, steak preparation, burgers, ribs, seafood, and modern Australian cuisine.
• Sound understanding of food safety, HACCP, and kitchen hygiene practices.
• Ability to lead and motivate a kitchen team in a fast-paced environment.
• Excellent organisational, communication, and time management skills.
• Ability to work under pressure while maintaining high-quality standards.
• Relevant commercial cookery qualification (Certificate IV in Kitchen Management or equivalent preferred).

Pay: $80,000.00 – $85,000.00 per year

Work Location: In person