Chefs [Redmond Hotels Pty Ltd, trading as The Coast Hotel]

Koala Solutions; Coffs Harbour; Presencial; AUD 75.000 - 85.000; Tempo integral

Benefícios oferecidos por esta vaga

Superannuation

Resumo da vaga

The Coast Hotel in Coffs Harbour is seeking experienced, motivated full-time Chefs to join the culinary team. You will lead daily kitchen shifts, manage prep stations, and oversee the delivery of high-volume, high-quality contemporary Australian bistro fare.

Reporting to the Head Chef, you will forecast production, control food costs, supervise staff, and maintain strict food safety and WHS standards across all kitchen operations. Salary ranges from AU$75,000 to AU$85,000 plus superannuation.

Qualificações

• Hold a Certificate III and Certificate IV in Commercial Cookery from an Australian registered training organisation (or equivalent recognized trade qualification).
• Have at least 2 to 3 years of relevant professional work experience as a Chef in a high-volume hotel bistro, busy pub, or contemporary Australian venue.

Responsabilidades

• Lead the kitchen team on shift to ensure smooth operation across all stations.
• Oversee preparation, cooking and presentation of dishes for daily menus, seasonals and functions.
• Forecast food consumption and conduct monthly inventory audits; manage ordering and stock control.
• Training and mentoring junior kitchen staff to maintain standards and efficiency.
• Ensure HACCP compliance, food safety plans and WHS regulations are followed.

Conhecimentos

Team leadership

Communication

Time management

High-volume service

Formação

Certificate III in Commercial Cookery

Certificate IV in Commercial Cookery

Descrição da vaga

Chefs [Redmond Hotels Pty Ltd, trading as The Coast Hotel]

Job Type: Permanent position | Full time position

Job Description

Our client, Redmond Hotels Pty Ltd, trading as The Coast Hotel, is a premier dining, social, and entertainment destination located in the heart of Coffs Harbour at 2 Moonee Street, Coffs Harbour NSW 2450. Widely recognized as one of the Mid North Coast's leading hospitality venues, The Coast Hotel delivers a dynamic food and beverage experience featuring vibrant bistro spaces, outdoor courtyard dining, private event areas, and a bustling night-time atmosphere.

The kitchen prides itself on delivering high-quality contemporary Australian bistro fare, showcasing fresh regional seafood, char-grilled steaks, seasonal menus, and popular weekday specials tailored to high-volume trade. To sustain operational growth and elevate their culinary reputation, Redmond Hotels Pty Ltd is actively seeking experienced, motivated, and skilled full-time Chefs to join the culinary team at The Coast Hotel.

Reporting to the Head Chef and venue management, successful candidates will play a key role in leading daily kitchen shifts, managing prep stations, executing high-volume service periods, and maintaining strict quality control. This role is ideal for dedicated culinary professionals who excel in fast-paced, customer-driven environments and are committed to food quality, consistency, and innovation. These are permanent, full-time positions offering a competitive salary within the range of $75,000 to $85,000 AUD per annum, plus superannuation, with remuneration negotiable based on the candidate’s skills, qualifications, and demonstrated operational experience.

SCOPE OF THE ROLE:

• Leading the kitchen team on shift to facilitate the smooth, efficient operation of all kitchen stations in accordance with company standards and hotel service benchmarks.
• Overseeing the preparation, cooking, and presentation of all culinary offerings, ensuring every dish across daily bistro menus, seasonal specials, and function platters is executed to consistently exceptional standards.
• Executing menu items consistently to standard, ensuring precise portion control, high-quality plating, and timely ticket delivery during fast-paced weekday shifts and high-volume weekend trade.
• Collaborating closely with the Head Chef to uphold consistent service delivery, refine daily specials, and maintain high standards across all kitchen sections.
• Accurately forecasting food consumption, conducting monthly inventory audits, and managing the ordering and stock control of fresh coastal produce, meats, and dry goods to ensure uninterrupted operations.
• Aiding in the oversight of food expenses and waste management, enforcing proper stock rotation (FIFO) and high-yield prep practices to optimize kitchen margins.
• Analysing recipes and assisting with menu pricing calculations based on ingredient costs, portion size, labour, and overhead expenses to meet target gross profit margins.
• Determining production schedules, daily prep lists, and staffing requirements necessary to ensure the timely delivery of lunch, dinner, and function services.
• Supervising cooks, Commis Chefs, and kitchen hands, assisting the Head Chef with high-level preparation and stepping onto line stations as needed during service rushes.
• Inspecting incoming food supplies, commercial kitchen equipment, cool rooms, and workstations to ensure strict conformance to established quality and cleanliness standards.
• Training and mentoring junior kitchen personnel to uphold venue standards, refine cooking techniques, and maintain operational efficiency under pressure.
• Regularly demonstrating innovative cooking techniques and modern commercial kitchen equipment usage, sharing best practices with staff while keeping informed of contemporary culinary trends.
• Liaising continuously with front-of-house staff to streamline meal delivery, manage special dietary requirements, and ensure seamless coordination between kitchen and floor operations.
• Overseeing and enforcing strict compliance with food safety plans, HACCP guidelines, sanitation protocols, and Occupational Health and Safety (WHS) regulations across all hotel kitchen operations.

TO BE CONSIDERED FOR THIS ROLE, YOU SHOULD:

• Hold a Certificate III and Certificate IV in Commercial Cookery from an Australian registered training organisation (or equivalent recognized trade qualification).
• Have at least 2 to 3 years of relevant professional work experience as a Chef in a high-volume hotel bistro, busy pub, or contemporary Australian venue.
• Demonstrated expertise in managing high-volume service shifts, line cooking, grill stations, and fresh prep workflows.
• Sound working knowledge of

Work Health and Safety (WHS) principles, food safety management systems, and HACCP compliance.

• Proven team leadership, communication, and time-management capabilities with the ability to perform under high ticket volume.
• Full availability to work across a rotating roster, including evenings, weekends, public holidays, and split shifts as required by venue operating hours.
• Willingness to relocate to Coffs Harbour / Mid North Coast region of NSW if currently based interstate or in another city.
• Must hold valid Australian work rights at the time of application.

WHAT YOU'LL GET IN RETURN:

• A competitive full-time salary package of $75,000–$85,000 AUD per annum, plus superannuation, negotiable based on experience and capability.
• Work with a dedicated, supportive, and professional culinary team at an iconic Coffs Harbour hotel.
• Genuine career progression and professional development opportunities within a respected regional hospitality group.
• Enjoy an enviable coastal lifestyle working in one of regional

New South Wales' premier coastal destinations—Coffs Harbour.

Australian citizens and permanent residents are strongly encouraged to apply and will be given priority in accordance with labour market testing requirements and the objective of supporting the domestic workforce. Only successful applicants will be contacted. Redmond Hotels Pty Ltd, trading as The Coast Hotel, is committed to an Australian-first employment strategy and a recruitment process that is fair, transparent, and strictly merit-based. Applications are assessed solely on skills, qualifications, experience, and role suitability, without regard to personal background. Only where genuine recruitment efforts confirm that no suitably qualified or experienced local candidates are available will individuals with valid work rights, or those eligible for employer sponsorship, be considered, strictly in line with the Migration Act 1958, Migration Regulations 1994, and current Department of Home Affairs policy.

Employer sponsorship is approached as a measure of last resort, reflecting our commitment to workforce integrity, regulatory compliance, and the long-term development of local talent.