Chef

seek.com.au; Scenic Rim Regional; On-site; AUD 60,000 - 85,000; Full time

Benefits offered by this job

Two venues

Progression opportunities

Live in regional hinterland

Job summary

Cedarmill Pty Ltd ATF the Canungra Hotel Unit Trust seeks experienced Chefs to join its kitchen teams across the Canungra Hotel and Historic St Bernards Hotel. You will plan menus, lead a section and deliver high-quality dishes in a fast-paced pub and function environment.

Ideal candidates have trade-level Commercial Cookery qualifications or 3+ years’ experience, strong food-safety knowledge, and the ability to manage cost and stock while mentoring junior staff.

Qualifications

• Trade-level qualification in Commercial Cookery or 3+ years’ relevant full-time experience
• Minimum 2 years’ post-qualification Chef experience in a hotel/pub/restaurant/venue
• Ability to run a section or lead a small kitchen team
• Strong knowledge of food safety and HACCP; Food Safety Supervisor cert highly regarded

Responsibilities

• Plan and develop menus, specials and function menus with Head Chef and management
• Prepare, season and cook a wide range of dishes to high standard, including pub classics, à la carte and catering
• Oversee kitchen during service, direct staff and coordinate orders across sections
• Manage food ordering, stock control, portion control and waste to meet cost targets
• Ensure food safety, hygiene and workplace safety standards under Queensland requirements
• Train, supervise and mentor apprentices and junior staff
• Maintain kitchen equipment and report maintenance needs
• Contribute to planning and execution of weddings, functions and events for hundreds of guests

Skills

Food safety HACCP knowledge

Food Safety Supervisor certificate

Leadership/team leadership

Menu development / costing

Communication skills

Work under pressure

Roster flexibility

Education

Commercial Cookery Certificate III/IV (or equivalent)

Job description

Cedarmill Pty Ltd ATF the Canungra Hotel Unit Trust operates two of the Scenic Rim’s best-known hospitality venues: the Canungra Hotel, a busy country pub at the gateway to Lamington National Park, and the Historic St Bernards Hotel at Mount Tamborine, a landmark venue with sweeping views and a strong reputation for food, functions and weddings. Between them, the venues serve locals, day-trippers and a steady stream of tourists year round, with high-volume weekend trade and regular large functions.

We are seeking experienced, qualified Chefs to join our kitchen teams. Multiple positions are available across both venues.

About the role

As a Chef you will be responsible for the day-to-day preparation and delivery of high-quality food in a fast-paced pub and function environment. Duties include:

• Planning and developing menus, specials and function menus in consultation with the Head Chef and management
• Preparing, seasoning and cooking a wide range of dishes to a consistently high standard, including modern Australian pub classics, à la carte, bistro and function catering
• Overseeing the kitchen during service, directing kitchen staff and coordinating orders across sections
• Managing food ordering, stock control, portion control and wastage to meet food cost targets
• Ensuring all food safety, hygiene and workplace health and safety standards are met and maintained under Queensland food safety requirements
• Training, supervising and mentoring apprentices and junior kitchen staff
• Maintaining kitchen equipment and reporting maintenance needs
• Contributing to the planning and execution of weddings, functions and events of up to several hundred guests

Skills and experience required

• A trade-level qualification in Commercial Cookery (Certificate III or IV, or an equivalent overseas qualification), or at least three years’ relevant full-time experience in lieu of a formal qualification
• A minimum of two years’ post-qualification experience working as a Chef in a commercial kitchen, preferably in a hotel, pub, restaurant or function venue
• Demonstrated ability to run a section or a service independently and to lead a small kitchen team
• Strong knowledge of food safety and HACCP principles; a current Food Safety Supervisor certificate (or willingness to obtain one) is highly regarded
• Experience with menu development, costing and stock management
• Ability to work a rotating roster including evenings, weekends and public holidays
• Reliable transport, as both venues are in regional hinterland locations
• Good communication skills and the ability to work calmly under pressure

What we offer

• A permanent, full-time role with a stable, locally owned hospitality group
• The chance to work across two distinctive venues with very different menus and clientele
• A supportive management team and genuine opportunities for progression
• Work and live in one of South East Queensland’s most scenic regions, within an hour of Brisbane and the Gold Coast