Part-Time Aged Care Facility Cook: Fresh Menus

BaptistCare NSW & ACT; Sydney; On-site; AUD 42,000 - 45,000; Part time

Benefits offered by this job

Discounted gym memberships

Novated car leasing

Study assistance up to $3000 per year

LinkedIn Learning access

Job summary

BaptistCare NSW & ACT is seeking a part-time Facility Cook to deliver nutritious meals for residents at the Minnamurra Centre in Drummoyne. You will follow the BaptistCare menu and dietary information system, ensuring sustenance, enjoyment, and community connection through well-presented meals.

You will support the catering operation and, in the Chef Manager’s absence, maintain food production, service standards and compliance.

Qualifications

• Experience leading and coordinating kitchen staff.
• Ability to present food attractively and appetisingly.
• Sound knowledge of economic food management, ordering and stocktaking.
• Experience in commercial cooking for large numbers.
• Ability to work effectively unsupervised.
• Effective communication skills (oral and written).
• Desire to work with the elderly within our shared values.
• Certificate III in Commercial Cookery/ Hospitality or relevant trade qualifications.

Responsibilities

• Deliver the nutritional requirements for residents following the BaptistCare menu and dietary information system.
• Support the catering operation and team.
• In the Chef Manager's absence, ensure food production, service standards and compliance are maintained.

Skills

Leading kitchen staff

Food presentation

Stock management

Large-scale cooking

Independent worker

Communication skills

Elderly care alignment

Education

Certificate III in Commercial Cookery/ Hospitality

Job description

BaptistCare NSW & ACT is seeking a part-time Facility Cook to deliver nutritious meals for residents at the Minnamurra Centre in Drummoyne. You will follow the BaptistCare menu and dietary information system, ensuring sustenance, enjoyment, and community connection through well-presented meals.

You will support the catering operation and, in the Chef Manager’s absence, maintain food production, service standards and compliance.