About Venues Canberra

Venues Canberra is a division of the ACT Government responsible for managing the Territory’s major sporting, entertainment, and exhibition venues, including GIO Stadium Canberra, Manuka Oval, and the EPIC Conference Centre. These venues host a diverse and dynamic range of local, national, and international events that contribute to the cultural and economic vitality of the Canberra region.

As the preferred supplier of all Food and Beverage services across Venues Canberra, Northbourne Group is proud to deliver exceptional hospitality experiences in these high-profile venues. We are also a proud member of the Hidden Disabilities Sunflower Initiative, supporting diversity and inclusivity across our operations.

Position Summary

Northbourne Group is seeking Casual Chefs and Kitchen Hands to join our culinary team delivering premium food service at Canberra’s major sporting, entertainment, and corporate venues.

These roles are ideal for motivated hospitality professionals who thrive in high-volume, fast-paced event catering environments. Reporting to the Executive Chef, you will play a key part in preparing, cooking, and delivering food across corporate suites, retail outlets, and large-scale event catering.

Key Responsibilities

For Chefs

Prepare, cook, and present food to a high standard in line with menus and event requirements

Execute diverse offerings including buffets, canapés, retail menus, and corporate dining

Maintain consistency in portion control, presentation, and quality

Supervise and support kitchen hands during service and prep

Follow HACCP, food safety, and OH&S protocols

For Kitchen Hands

Assist chefs with food preparation and basic cooking tasks

Wash, clean, and organise kitchen equipment and utensils

Maintain cleanliness and hygiene across kitchens, prep areas, and stores

Assist with stock deliveries, storage, and movement of goods

Provide general support to the kitchen team before, during, and after events

Key Relationships

Executive Chef & Sous Chefs

Venue Operations & Catering Teams

Front of House and Event Staff

Selection Criteria

Essential (Chefs & Kitchen Hands)

Experience working in hospitality, catering, or kitchen environments

Food Safety / Food Handling Certificate (or willingness to obtain)

Strong teamwork and communication skills

Ability to work in a high-volume, fast-paced environment

Availability for evenings, weekends, and public holidays

Professional grooming and presentation

Additional – Chefs

Demonstrated cooking experience in restaurants, banqueting, or catering

Knife skills and ability to work across multiple cuisines

Certificate III/IV in Commercial Cookery (or working towards)

Additional – Kitchen Hands

Previous experience in kitchen support roles highly regarded

Ability to follow direction and maintain high standards of cleanliness

Physically fit for lifting, carrying, and long periods of standing

Core Competencies

Passion for food and hospitality

Reliability, resilience, and ability to perform under pressure

Initiative and adaptability in changing event conditions

Team player with a collaborative approach

Commitment to professionalism, safety, and quality

Physical Requirements

These are hands-on, physical roles requiring stamina and mobility. You must be able to stand for extended periods, lift and carry stock or equipment, and work efficiently in busy kitchen environments. Please advise Northbourne Operations if you have any conditions that may affect your ability to safely perform these duties.