Executive Chef - Aged Care & High-Volume Dining

Ironbrij Pty Ltd; Murray Bridge; On-site; AUD 80,000 - 85,000; Full time

Job summary

RSL Care SA in Murray Bridge requires a Chef to lead and deliver quality catering for residents, clients and the public in a high-volume, full-service kitchen. You will oversee preparation, cooking, presentation and food safety in accordance with HACCP standards and organisational policies.

The role demands a minimum 3–5 years of chef experience in commercial settings, a Food Safety Supervisor certification, and leadership skills to supervise staff and volunteers while maintaining exceptional

Qualifications

• Minimum 3–5 years as a Chef in a commercial/full-service restaurant environment.
• Experience in high-volume kitchen operations.
• Strong understanding of food safety standards (HACCP).
• Ability to lead and develop relationships with stakeholders.
• Ability to work across aged care catering and restaurant service delivery.

Responsibilities

• Provide quality catering to residents, clients and the public in a high-volume kitchen.
• Ensure food safety standards, HACCP and safe food handling practices.
• Plan, prepare and program diverse seasonal menus for residential aged care, home care and restaurant customers.
• Support daily operations of the public restaurant while maintaining quality and service.
• Liaise with clinical and care teams to enhance residents' wellbeing through catering.
• Lead and supervise catering staff and volunteers, maintaining staff morale.

Skills

Leadership

Food safety

Meal planning

Communication

Prioritisation

Staff training

Interpersonal skills

Flexibility

Resident-focused service

Education

Cert III in Commercial Cookery

Cert IV in Leadership and Management

Job description

RSL Care SA in Murray Bridge requires a Chef to lead and deliver quality catering for residents, clients and the public in a high-volume, full-service kitchen. You will oversee preparation, cooking, presentation and food safety in accordance with HACCP standards and organisational policies.

The role demands a minimum 3–5 years of chef experience in commercial settings, a Food Safety Supervisor certification, and leadership skills to supervise staff and volunteers while maintaining exceptional