Catering Manager: Weekday Kitchen Leader (5am–1:30pm)

JBS Australia Pty Limited; Townsville City; Presencial; AUD 90.000 - 120.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Discounted meat products

Training and career development

Team-building events

Apparel discounts

Corporate discounts

Descripción de la vacante

JBS Townsville Plant is seeking a passionate Catering Manager to lead our onsite catering team. You will oversee menu planning, food preparation, service delivery and compliance, ensuring quality and profitability while meeting employee expectations.

The role is full-time, Monday to Friday with 5am to 1:30pm shifts, no weekend work. You should be trade-qualified in commercial cookery and have 5+ years of kitchen operations leadership, with strong people skills and budget management.

Formación

• Trade qualification in commercial cookery.
• 5+ years managing operations/kitchens.
• Strong people leadership skills.
• Experience leading front of house and back of house staff.
• Strong interpersonal and communication skills.
• Ability to work under pressure.
• Background in beef (preferred).
• Willingness to learn about JBS products and brands.
• Ability to manage budgets effectively.

Responsabilidades

• Lead onsite catering team to deliver high quality food and beverage services.
• Oversee menu planning and food preparation, service delivery and compliance.
• Ensure profitability and customer satisfaction while maintaining safety and efficiency.

Conocimientos

People leadership

Interpersonal skills

Budget management

Front & back of house leadership

Pressure handling

Educación

Trade qualified in commercial cookery

Descripción del empleo

JBS Townsville Plant is seeking a passionate Catering Manager to lead our onsite catering team. You will oversee menu planning, food preparation, service delivery and compliance, ensuring quality and profitability while meeting employee expectations.

The role is full-time, Monday to Friday with 5am to 1:30pm shifts, no weekend work. You should be trade-qualified in commercial cookery and have 5+ years of kitchen operations leadership, with strong people skills and budget management.