Chef

Mygration Pty Ltd; Port Broughton; On-site; AUD 80,000 - 85,000; Full time

Job summary

Mygration Pty Ltd in Port Broughton, SA, seeks a talented Chef to join the leadership team at its heritage destination. You will lead a section of the kitchen, craft menus reflecting seasonal produce, and mentor the team to deliver homestyle meals with warmth and hospitality.

This full-time role requires strong cost awareness, inventory control, and food safety compliance, with immediate start. Salary range is $79,500–$85,000 plus super, depending on skills and experience.

Qualifications

• Proven experience in a Chef de Partie or similar supervisory role in a high-volume kitchen.
• Seasonal, produce-driven cooking with storytelling through menus.
• Strong leadership and communication to train and motivate a diverse kitchen team.
• Knowledge of food safety practices and compliance requirements.

Responsibilities

• Lead menu development, costing, and kitchen management to balance quality and costs.
• Oversee quality control from mise en place to dish presentation and guest experience.
• Mentor and train kitchen staff and apprentices; enforce hygiene and safety standards.

Skills

Leadership

Menu development

Kitchen management

Food costing

Inventory management

Mentorship

Food safety

Education

Food Safety Supervisor certificate

Job description

Location: Port Broughton, SA, 5522 Full-Time: Immediate start Reports to: Aged Care Facility Manager Job Title: Chef Salary range: $79,500 - $85,000 - depending on skills level and work experience + superannuation. Job Closure date: 30 days

About our client:

Our client, a cherished heritage destination that offers a unique window into Australian history and artisanal culture, is seeking a talented and creative Chef to join their leadership team. More than just a venue, it is a vibrant community hub where history comes to life through authentic experiences, from watching blacksmiths and potters at work to enjoying classic, heartwarming meals. This role is a chance to lead a section of the kitchen in a place that values quality, tradition, and genuine guest connection.

About the Role:

Stepping into this Chef role means becoming a custodian of a beloved culinary tradition. You will be responsible for crafting and executing menus that complement the rustic, authentic charm of the village, delighting visitors from across the country and around the world. This is a leadership position where your culinary vision, mentorship, and commitment to excellence will be crucial in maintaining the high standards of a kitchen known for its homestyle cooking and warm hospitality. You will play a key part in creating the memorable dining experiences that complete a guest's day at this iconic location.

Key Duties & Responsibilities:

• Menu Development & Kitchen Management:
  • Take a leading role in planning, developing, and costing out creative menus that reflect the seasonal bounty and the rustic, artisanal ethos of the establishment.
  • Proactively estimate food requirements, manage inventory levels, and place precise orders with suppliers to ensure consistent quality while controlling costs and minimizing waste.
  • Analyze food and labour costs to contribute to the kitchen's financial efficiency, suggesting menu adjustments where necessary to meet budgetary goals.
• Quality Control & Culinary Leadership:
  • Maintain an unwavering commitment to quality by meticulously monitoring dishes at every stage, from initial preparation and mise en place to final presentation and plate-up.
  • Prepare and cook a variety of dishes with a focus on technique, flavour, and consistency, ensuring every meal served is of the highest standard.
  • Proactively discuss food preparation issues, guest feedback, and menu performance with the Management team and fellow kitchen staff to foster a culture of continuous improvement.
• Training, Mentorship & Compliance:
  • Act as a mentor and leader within the kitchen brigade, actively demonstrating advanced cooking techniques and advising team members on standardized procedures and recipes.
  • Take responsibility for upholding the highest standards of cleanliness and safety, rigorously explaining and enforcing all hygiene and Occupational Health & Safety regulations.
  • Participate in the selection and training of new kitchen staff and apprentices, helping to build a skilled, cohesive, and positive team.

The Ideal Candidate Will Possess:

• Proven experience in a Chef de Partie or similar supervisory role within a high-volume, quality-focused kitchen.
• A genuine passion for seasonal, produce-driven cooking with the creativity to develop menus that tell a story and connect with guests.
• Exceptional leadership and communication skills, with a natural ability to train, mentor, and motivate a diverse kitchen team.
• A comprehensive understanding of kitchen operations, including food costing, inventory management, and labour control.
• An unwavering commitment to food safety, holding a current Food Safety Supervisor certificate and leading by example in hygiene practices.
• The ability to work collaboratively with Managers and front-of-house staff to ensure a seamless and exceptional guest experience.
• Resilience, a strong work ethic, and the capacity to thrive in the dynamic environment of a premier tourist destination.