Head Chef - Aged Care | Lead Kitchen Team, 5 Weeks Leave

Good Shepherd Lodge Ltd.; Mackay Regional; Sur place; AUD 90 000 - 120 000; Plein temps

Résumé du poste

Good Shepherd Lodge Ltd. is seeking an experienced Head Chef to lead our kitchen team in Mackay, Australia. You will design rotating menus that meet residents’ nutritional needs, oversee daily kitchen operations, and mentor staff to deliver high-quality meals.

Key focus areas include dietary accommodations, HACCP compliance, inventory control, and cross-functional collaboration with dietitians and caregivers to tailor menus to individual residents’ preferences.

Qualifications

• Proven experience as Head Chef or in a leadership role in aged care, healthcare, or institutional catering.
• Strong knowledge of dietary requirements for aged care residents, including texture modification and allergen management.
• Familiarity with HACCP and food safety compliance.

Responsabilités

• Design and deliver a rotating menu meeting nutritional and dietary needs of residents, including texture-modified, allergen-free, and culturally appropriate meals.
• Oversee day-to-day kitchen operations and ensure compliance with food safety regulations.
• Mentor and manage kitchen staff to foster a positive and efficient environment.
• Maintain inventory and oversee ordering to minimize waste and keep kitchens stocked.
• Collaborate with dietitians, caregivers, and residents to adapt menus to individual needs.
• Ensure high presentation and taste standards across all meals.
• Manage the kitchen budget effectively.

Connaissances

Leadership

Menu planning

Kitchen management

Food safety HACCP

Staff mentoring

Dietary requirements

Communication

Formation

Certificate III/IV in Commercial Cookery

Description du poste

Good Shepherd Lodge Ltd. is seeking an experienced Head Chef to lead our kitchen team in Mackay, Australia. You will design rotating menus that meet residents’ nutritional needs, oversee daily kitchen operations, and mentor staff to deliver high-quality meals.

Key focus areas include dietary accommodations, HACCP compliance, inventory control, and cross-functional collaboration with dietitians and caregivers to tailor menus to individual residents’ preferences.