Head Chef - Acton

Cater Care; Canberra; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

Relish Discounts across 650+ retailers

Training, career development

Ownership of kitchen

Vibrant education/community setting

Job summary

Burgmann College in Canberra seeks a Head Chef to lead a high-volume kitchen across dining, functions and community events. You’ll shape menus, manage procurement, production and kitchen performance while directing a team of sous and junior chefs.

Bring a trade qualification, food-safety certifications and extensive experience in large-scale catering. You’ll thrive in a busy education environment and own the kitchen operations day-to-day.

Qualifications

• Trade qualification in Commercial Cookery required.
• Food Safety Supervisor certification required.
• RSA certification preferred.
• Proven experience as Head Chef or Senior Sous Chef in high-volume catering.
• Experience in menu planning, bulk cooking and delivering consistent food quality at scale.
• Strong knowledge of HACCP, food safety, WHS and hygiene requirements.
• Excellent organisational and communication skills.
• Ability to manage competing priorities in a fast-paced kitchen.

Responsibilities

• Lead a four-week rotating menu designed for a diverse dining community.
• Oversee large-scale institutional catering, college functions and dinners.
• Manage day-to-day kitchen operations and service.
• Develop menus, procurement and monitor commercial performance.
• Forecast production and control portions; manage resources efficiently.
• Maintain food quality, presentation and service standards.
• Lead, mentor, train and roster the kitchen team; stay hands-on during peak times.
• Ensure compliance with ACT Food Safety Standards, HACCP and WHS policies.

Skills

Leadership

Menu planning

Bulk cooking

Food safety

HACCP

WHS compliance

Communication

Prioritisation

WWVP check

Education

Trade Qualification in Commercial Cookery

Certificate IV or equivalent

Job description

Introduction:

HEAD CHEF | BURGMANN COLLEGE

Lead a high-volume kitchen across dining, functions and community events

Consistent 40-hour roster | Monday, Thursday & Friday:

9:00am–5:30pm | Saturday & Sunday: 11:30am–8:00pm

Shape a four-week rotating menu and diverse dining experience

Make your mark with Cater Care

Are you an experienced chef looking for a role where you can lead from the front and genuinely own the kitchen?

At Burgmann College, you’ll have the opportunity to put your stamp on a high-volume operation serving a diverse education and community environment. You’ll balance the creative side of menu development with the commercial realities of procurement, production and kitchen performance — while leading a team that looks to you for direction.

Description:

What you’ll lead

• A four-week rotating menu designed for a diverse dining community.
• Large-scale institutional catering.
• College functions and formal dinners.
• Weekly Monday community dinners.
• Day-to-day kitchen operations and service.
• Menu development, procurement and commercial performance.
• Production forecasting, portion control and responsible resource management.
• Food quality, presentation and service standards.
• A team of sous chefs, commis chefs and kitchen hands.

You’ll lead, mentor, train and roster your team, while remaining hands‑on across preparation, bulk cooking, service and general kitchen operations when required.

You’ll also maintain strict compliance with ACT Food Safety Standards, HACCP protocols, WHS requirements and College hygiene policies.

Skills and Experiences:

What you’ll bring

• Trade Qualification in Commercial Cookery, Certificate IV or equivalent.
• Food Safety Supervisor certification and RSA.
• Proven experience as a Head Chef or Senior Sous Chef in a high-volume catering environment.
• Experience in menu planning, bulk cooking and delivering consistent food quality at scale.
• Strong knowledge of HACCP, food safety, WHS and hygiene requirements.
• Strong organisational and communication skills.
• The ability to manage competing priorities in a fast-paced kitchen.
• Valid ACT Working with Vulnerable People Check (WWVP), or willingness to obtain one.

Why this opportunity?

40-hour roster across five days:

Monday, Thursday and Friday 9:00am–5:30am, Saturday and Sunday 11:30am–8:00am.

Take responsibility for menu development, kitchen operations, procurement and commercial performance.

• Relish Discounts across 650+ retailers, restaurants, travel providers and everyday essentials.
• Training, career development and progression opportunities.
• Access Cater Care’s resources, backing and career opportunities while retaining meaningful ownership of your kitchen.
• Lead a high-volume kitchen in a vibrant education and community environment.

About Cater Care

Cater Care is a leading Australian‑owned contract catering provider with 25 years of experience across Aged Care, Education, Retail and Remote Services.

Our success is built on Care, Pride and Community. We’re committed to developing our people, creating meaningful career opportunities and fostering an inclusive workplace where everyone can thrive.

We strongly encourage applications from First Nations peoples and people from diverse backgrounds.

Ready to take the reins?

Bring your culinary leadership, commercial mindset and passion to Burgmann College and Cater Care.

Job Ref# - 5746