Aged Care Cook - Nutritious Menus, Flexible Hours

Calvary; Sydney; On-site; AUD 30,000 - 39,000; Part time

Benefits offered by this job

NFP salary packaging

Discounted health insurance

Gym memberships

Paid parental leave

Training & development

Flexible hours

Job summary

Calvary is seeking a casual Cook to join the Brighton Le Sands, NSW kitchen. You will prepare nutritious meals for residents, align with dietary needs, and support the kitchen team to deliver quality meals while following food safety standards.

The role requires prior bulk-cooking experience, relevant certs or in-progress studies, and the ability to plan menus within the Food Act and OH&S guidelines. All duties emphasize safe handling and efficient service.

Qualifications

• TAFE Hospitality (Commercial Cookery) or Certificate Level III in Food Studies (or working towards).
• Experience in bulk cooking and food preparation.
• Plan menus to meet standards (Food Act & OH&S).
• Order food to match menu cycle and keep within budget.
• Infection control and safety principles.
• Safely operate kitchen equipment (stoves, ovens, etc.).
• Complete HLTFSE001 or willingness to obtain.

Responsibilities

• Assist the head chef to plan, prepare, and cook meals for residents, considering dietary requirements and preferences.
• Collaborate with the kitchen team to create nutritious, appealing menus.
• Ensure meals are prepared and served in a timely manner.
• Maintain a clean, organized kitchen following food safety and hygiene protocols.

Skills

Bulk cooking

Menu planning

Food safety

Infection control

Kitchen equipment operation

Budget awareness

Team collaboration

Education

TAFE Hospitality (Commercial Cookery) or Cert III in Food Studies

Tools

HACCP procedures

Job description

Calvary is seeking a casual Cook to join the Brighton Le Sands, NSW kitchen. You will prepare nutritious meals for residents, align with dietary needs, and support the kitchen team to deliver quality meals while following food safety standards.

The role requires prior bulk-cooking experience, relevant certs or in-progress studies, and the ability to plan menus within the Food Act and OH&S guidelines. All duties emphasize safe handling and efficient service.