Position Overview

The aim of this role is to consistently produce high-quality food, maintain excellent kitchen standards, manage staff, and assist in both food and beverage operations to uphold the business’s reputation and foster customer loyalty.

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Key Responsibilities

Food Preparation & Menu Management

Prepare and cook complete meals including soups, meats, vegetables, desserts, salads, and baked goods using standard metric recipes.

Assist with menu planning and recipe development, including testing and tasting.

Prepare and manage special dietary meals and therapeutic diets as required.

Ensure consistent quality in all menu items.

Costing, budgeting, and ordering of supplies to maintain efficiency and manage waste.

Kitchen & Staff Management

Assign daily tasks and responsibilities in the kitchen.

Supervise and instruct subordinate cooks and service workers.

Select, train, and support new kitchen staff.

Act as Assistant to the Charge Cook where applicable.

Operational Duties

Maintain cleanliness of the kitchen and adherence to food service sanitation standards.

Ensure safe and efficient working practices are followed at all times.

Participate in cleaning, general maintenance of kitchen equipment, and inventory control.

May be required to independently prepare full meals for small groups.

Customer Service & Dining Area Oversight

Assist in food service delivery and supervise the presentation of food.

Ensure timely and quality service to customers.

Oversee special nourishment preparation and cafeteria operations if required.

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Essential Knowledge and Experience

Demonstrated experience and competence in quantity cooking of meat, fish, poultry, vegetables, and baked goods.

Strong understanding of food safety, OH&S, sanitation standards, and personal hygiene.

Strong leadership and team supervision capabilities.

Excellent communication and interpersonal skills.

Physically fit with the stamina required for high-volume kitchen environments.

Ability to manage budgets and stock effectively