Cook - Fryer Section (Entry Level to Qualified Chef)

Meantime; Central Coast; On-site; AUD 30,000 - 47,000; Full time

Job summary

Meantime The Entrance is a gluten-free licensed restaurant seeking a cook for the fryer section. This entry level role includes on-the-job training and advancement to a qualified chef for the right candidate.

We offer evening and weekend shifts; you will follow strict gluten-free protocols, keep your station clean and stocked, and support other sections as needed during service.

Qualifications

• Entry level to qualified chef pathway with on-the-job training.
• Must follow gluten-free protocols exactly; no shortcuts.
• Availability for evenings and weekends.
• Willingness to learn cross-contamination and allergen procedures.

Responsibilities

• Running the fryer section through service.
• Prep, portioning and mise en place.
• Following gluten free protocols exactly.
• Keeping your section clean, stocked and food safe.
• Backing up other sections when service demands it.

Skills

Kitchen experience

Reliability

Attitude

Willingness to learn

Evening/weekend shifts availability

Education

Certificate III in Commercial Cookery or equivalent

Job description

Cook - Fryer Section (Entry Level to Qualified Chef)

Meantime The Entrance is a 100% gluten free licensed restaurant on The Entrance Road, a minute from the water. Everything that leaves our kitchen is safe for coeliac guests, which makes our kitchen a bit different to most.

We are after a cook for our fryer section. This is an entry level position and we are happy to train the right person. If you are a qualified chef after consistent shifts, we want to hear from you as well, and we will classify and pay you accordingly. This is an immediate start, with at least 15 hours a week available every week and more as the season picks up.

WHAT YOU WILL BE DOING

• Running the fryer section through service
• Prep, portioning and mise en place
• Following our gluten free protocols exactly. No exceptions and no shortcuts
• Keeping your section clean, stocked and food safe
• Backing up other sections when service demands it

WHAT WE ARE AFTER

• Some kitchen experience is ideal, but reliability and attitude matter more
• Willingness to learn our cross contamination and allergen procedures properly
• Available for evening and weekend shifts
• Qualified chefs: Certificate III in Commercial Cookery or equivalent, with the experience behind it

WHAT WE OFFER

• At least 15 hours a week, every week
• Restaurant Industry Award 2020, Level 2 for entry level through to Level 5 for an experienced qualified chef
• Penalty rates and casual loading applied correctly through our award managed payroll
• A kitchen where what you do genuinely matters to the people eating it