Club Kitchen Chef: Menu Planning, Leadership, Service

Work Initiatives; Cairns Regional; On-site; AUD 55,000 - 75,000; Full time

Job summary

Trinity Beach Sports Club is seeking a qualified chef to lead a key part of our kitchen operation in Cairns. You will work with the Head Chef to prepare the kitchen for service and cook a diverse range of meals for the restaurant and functions.

You will plan menus, manage costs, mentor junior staff, and ensure quality across deliveries, prep, cooking and plating in a fast-paced club environment. Weekend and evening availability is essential.

Qualifications

• Associate Degree, Advanced Diploma, or Diploma (or 3 years of relevant work experience as a substitute).
• Weekend and evening availability essential.

Responsibilities

• Plan menus and food preparation with the Head Chef, taking food and labour costs into account, and order kitchen supplies and equipment as needed.
• Consult with the Head Chef, management and front-of-house staff on menu changes, dietary needs and food preparation.
• Check incoming deliveries and ingredients on hand for freshness and quality before use.
• Prepare and store food correctly, maintaining stock rotation, correct temperatures and quality control at all times.
• Show less experienced kitchen staff proper cooking methods and offer guidance on technique.
• Cook and season a diverse range of dishes to the club's standards.
• Check dishes during preparation and before service for taste, texture, portion size and presentation.
• Plate meals and finish with sauces, gravies and garnishes to spec.
• Cater for dietary requirements such as allergies and intolerances.
• Follow and promote safe food handling, hygiene and WHS practices in the kitchen at all times.

Education

Associate Degree/Advanced Diploma/Diploma

Job description

Trinity Beach Sports Club is seeking a qualified chef to lead a key part of our kitchen operation in Cairns. You will work with the Head Chef to prepare the kitchen for service and cook a diverse range of meals for the restaurant and functions.

You will plan menus, manage costs, mentor junior staff, and ensure quality across deliveries, prep, cooking and plating in a fast-paced club environment. Weekend and evening availability is essential.