Food Preparation & Cooking - Landing Point Cobblebank

Landing Point Cobblebank; Melbourne; Sur place; AUD 72 000 - 88 000; Plein temps

Résumé du poste

Landing Point Cobblebank, Cobblebank VIC, is seeking a full-time Chef to lead its kitchen. Reporting to the Restaurant Manager, you will supervise a six-person team and be responsible for menu planning, menu costing, and coordinating production across pizza, pasta and grill.

You will monitor quality, manage stock and costs, and uphold hygiene standards. Evening/weekend availability is required for a busy, modern venue known for Italian-inspired cuisine.

Qualifications

• Diploma level qualification in Hospitality or related cookery field.
• Strong Italian cooking skills including wood-fired pizza, pasta and grill.
• Experience leading a kitchen team and training staff; ability to communicate with FOH and management.
• Flexible roster including evenings and weekends is required.

Responsabilités

• Plan and develop menus and specials for wood-fired pizza, pasta and grill.
• Coordinate daily production across kitchen sections and ensure timely service.
• Prepare and cook to recipes, portions and presentation standards.
• Monitor dish quality from prep to plating and correct shortfalls.
• Train kitchen staff in recipes, techniques and safe practices.
• Supervise a kitchen team of six and maintain a cooperative work environment.
• Estimate food requirements, order supplies, manage stock and reduce wastage.
• Enforce hygiene and allergen management and food safety procedures.
• Discuss menu and kitchen improvements with manager and staff.

Connaissances

Italian-style cooking

Wood-fired pizza

Pasta cooking

Menu planning and costing

Stock ordering and rotation

Food safety and allergen management

Leadership and training

Communication with front-of-house

Flexible roster (evenings/weekends)

Formation

Diploma in Hospitality (or equivalent)

Description du poste

Position: Chef

Type: Permanent, full-time (38 hours per week)

Employer: Landing Point Cobblebank

Location: Cobblebank VIC 3338

Salary: $80,000 per annum plus superannuation

About the Business

Landing Point Cobblebank is the Cobblebank venue of Landing Point, a restaurant brand serving authentic Italian-inspired cuisine built around wood-fired pizza, pasta, steak and burgers. Trading since September 2024 at 9 Hollingsworth Drive, in one of Melbourne’s fastest-growing western communities, the restaurant brings the Landing Point menu and its relaxed, welcoming style of hospitality to the Cobblebank area. With a team of 12 working under the direction of its owner and manager, the business is built on fresh ingredients, consistent quality on every plate and a supportive kitchen culture in which staff are trained, trusted and encouraged to develop their skills as the venue grows.

About the Position

Landing Point Cobblebank is offering a full-time position of Chef to take charge of its kitchen at Cobblebank. Reporting to the Restaurant Manager and supervising a kitchen team of six, the Chef is responsible for everything that leaves the pass: planning and costing the menu, organising daily production across the pizza, pasta and grill sections, cooking alongside the team during service, and holding every dish to the standard of quality and presentation that Landing Point’s customers expect. The role is central to the restaurant’s reputation and to the development of its kitchen staff, and it suits a chef who combines strong Italian-style cooking with the discipline to run a busy, young venue consistently, service after service. The position is permanent and full-time, 38 hours per week, with availability required across evening and weekend services.

Key Responsibilities

• Plan and develop menus and specials for the restaurant’s wood-fired pizza, pasta, steak and burger offering, in consultation with the Restaurant Manager and owner.
• Plan and organise the preparation and cooking of food across all sections of the kitchen, allocating tasks, setting production schedules and coordinating service so that dishes are produced to time and to standard.
• Prepare and cook food to the restaurant’s recipes, portion sizes and presentation standards, working the pizza, pasta and grill sections as service demands.
• Monitor the quality of dishes at all stages, from the receipt and storage of ingredients through preparation, cooking and plating, and correct any shortfall before food reaches the customer.
• Train kitchen staff in recipes, cooking techniques, portioning, plating and safe work practices, demonstrating techniques and advising on cooking procedures.
• Supervise and coordinate the kitchen team of six, directing the daily workflow and maintaining a professional, cooperative working environment.
• Estimate food requirements, order supplies, check deliveries and manage stock levels and rotation to minimise wastage and control food costs.
• Explain and enforce hygiene and food safety requirements in the kitchen, including safe food handling, storage, temperature control, allergen management and cleaning routines.
• Discuss food preparation, menu and quality matters with the Restaurant Manager and kitchen staff and contribute to the ongoing improvement of the menu and kitchen operation.

Requirements

• Australian citizens and permanent residents are encouraged to apply.
• A Diploma in Hospitality, or a hospitality or commercial cookery qualification at Diploma level or above.
• At least one year of experience as a Chef in a commercial restaurant kitchen.
• Strong technical skills in Italian-style cooking, including wood-fired pizza, pasta and grill cookery, together with sound knowledge of menu planning and costing, stock ordering and rotation, and food safety and allergen management.
• Proven ability to lead and train a kitchen team, communicate clearly with front-of-house staff and management, solve problems calmly under service pressure, and work a flexible roster that includes evenings and weekends.