Chef/Cook - Full Time

Key Responsibilities (By Classification)

Chef (Full-Time)

• Kitchen Supervision: Coordinate daily kitchen operations, delegate duties, and supervise cooks, apprentices, and kitchen hands.
• Menu Development & Costing: Plan innovative menus, calculate food/labour expenses, and place direct food supply orders.
• Quality Assurance: Monitor dish quality across all stages of prep, seasoning, and structural presentation.
• Training & Compliance: Demonstrate modern techniques to junior staff while strictly explaining and enforcing workplace health, safety, and hygiene regulations.

Cook (Full-Time)

• Food Preparation & Service: Prepare, season, and cook high-quality dishes according to established company recipes.
• Kitchen Equipment Operations: Regulate cooking temperatures on ovens, grills, and specialized kitchen machinery.
• Plating & Portioning: Portion food evenly, plate efficiently, and apply correct gravies, sauces, or garnishes.
• Inventory Handling: Examine food stock to ensure quality, manage storage in temperature-controlled spaces, and clean meal prep stations.
• Dietary Adjustments: Adapt dishes safely to satisfy customers' special nutritional and dietary requests.

Required Qualifications & Skills

For Chef Applicants:

• Minimum AQF Certificate IV in Commercial Cookery (or equivalent Diploma).
• At least 1 years of verifiable experience in a supervisory commercial kitchen role (or 3 years of experience to substitute the qualification requirement).
• Advanced understanding of kitchen budgeting, labor tracking, and supplier negotiation.

For Cook Applicants:

• Minimum AQF Certificate III in Commercial Cookery.
• At least 1 years of on-the-job training, or a Certificate IV, or 3 years of equivalent professional cooking experience.
• Strong foundational knife skills, ability to manage high-volume orders, and excellent teamwork focus.

Pay: $79,000.00 – $85,000.00 per year

Work Location: In person