Club Chef: High-Volume Kitchen Lead & Menu Innovator

Bomaderry Bowling Club; Bomaderry; On-site; AUD 75,000 - 86,000; Full time

Job summary

Bomaderry Bowling Club is seeking an experienced and motivated Chef to join our kitchen team on a full-time basis. This is an excellent opportunity to work in a busy club environment and be part of a supportive kitchen team.

You will prepare and cook meals to a high standard, maintain food safety, and collaborate with front-of-house staff. A minimum of two years’ experience and culinary qualifications are preferred, with a rotating roster including evenings and weekends.

Qualifications

• Minimum 2 years' experience as a Chef.
• Relevant culinary qualifications or equivalent industry experience.
• Experience in a busy kitchen, club or hospitality environment.
• Strong knowledge of food preparation and food safety requirements.
• Ability to work effectively under pressure and as part of a team.
• Flexible to rotate roster including evenings, weekends and public holidays.

Responsibilities

• Preparing and cooking meals to a consistently high standard.
• Ensuring food is prepared and presented in accordance with club standards.
• Working efficiently during busy service periods.
• Maintaining high standards of food safety, hygiene and cleanliness.
• Working collaboratively with the kitchen and front-of-house teams.
• Assisting with food preparation, stock control and kitchen organisation.
• Contributing ideas to improve and develop menu offerings.
• Ensuring kitchen areas and equipment are maintained to a high standard.

Skills

Teamwork

Communication

Work under pressure

Quality food passion

Education

Culinary qualifications

Job description

Bomaderry Bowling Club is seeking an experienced and motivated Chef to join our kitchen team on a full-time basis. This is an excellent opportunity to work in a busy club environment and be part of a supportive kitchen team.

You will prepare and cook meals to a high standard, maintain food safety, and collaborate with front-of-house staff. A minimum of two years’ experience and culinary qualifications are preferred, with a rotating roster including evenings and weekends.