Settlers Tavern is an award-winning Bistro and Bar in the heart of Margaret River, renowned for warm hospitality, great food, quality produce, a legendary wine list, and vibrant atmosphere.

We are seeking an experienced Cooks and Chefs de Partie with a passion for cooking delicious food.

You will contribute positivity and professional standards to a team environment in a well organised, fast paced kitchen. This role requires a good understanding of quality cooking, high standards of hygiene, and customer care.

High standards of quality and consistency are a priority, and creating positive working relations with our team members is essential.

We offer superior remuneration, consistent hours, ongoing training, and potential for advancement within our organisation. Salary is commensurate with experience and ability.

The successful applicant will have the following skills and attributes:

• A genuine passion for cooking great food
• Positive communication skills.
• Desire to work in a positive environment based on trust, respect, and teamwork.
• A commitment to quality, consistency and continuous improvement.

The Cook / Chef de Partie will assist with;

Menu development and production for quality cooking, maintaining recipes, and dish presentation standards; presenting their own menu ideas for consideration; monitor production levels, recipes and standards.

Supporting Teamwork and a helpful approach to service; evolving, with the assistance of the chef, maintaining minimum acceptable, food presentation standards, service procedures and service times; assist and support all kitchen staff who, no matter their job role, in adhering to food standards and responding to customers with professional courtesy.

Cost control, and ensuring the profitable/smooth operation of the kitchen by assisting with the control of food costs by: following recipes, maintaining portion controls, minimising wastage, ensuring proper stock rotation; and supporting chefs, apprentices & kitchen hands to do the same to Settlers Tavern’s standard; and ensuring all kitchen equipment is used properly and kept in good order.

Productivity and morale; the Cook / Chef de Partie is responsible for supporting both high productivity and positive staff morale, open communication, managing complaints, and working as part of a team to ensure that all tasks are completed in a timely manner and to a high standard; working together and treating colleagues with professional respect and courtesy;

Occupational health & safety adhering to occupational health and safety guidelines, as outlined in the relevant company policies and procedures.

Hygiene, sanitation and safety and responsible for ensuring superior standards of food storage, kitchen cleanliness; ensuring that fire and safety training is understood by all kitchen staff; ensuring that all kitchen staff adhere to work, health and safety guidelines.