Regional Relief Chef - Lead Kitchens Across Communities

Opal Healthcare; Victoria; Hybrid; AUD 90,000 - 120,000; Full time

Benefits offered by this job

Scholarships up to $15,000

Secondment opportunities

Referral bonuses $5,000

Career development

Leadership pathways

Job summary

Opal HealthCare is seeking a Regional Relief Chef to deliver outstanding dining experiences across multiple care communities in regional Victoria. You will step into Head/Sous Chef duties during absences, ensuring continuity, quality and joy in every meal for residents.

This senior culinary role requires leadership, strong food safety knowledge and the ability to coach kitchen teams while maintaining budgets and stock control. Regional travel is essential.

Qualifications

• Minimum 5 years’ experience as a Head Chef.
• Supervisory or leadership experience in hospitality or aged care.
• Excellent communication, leadership and time-management skills.

Responsibilities

• Prepare nutritious, high-quality meals aligned with resident dietary needs and preferences.
• Create meaningful food experiences that enhance resident wellbeing.
• Lead kitchen and hospitality teams when covering Head Chef or Sous Chef duties.
• Maintain exceptional standards in food safety, hygiene, and WHS compliance.
• Manage stock, ordering, and kitchen budgets in line with procurement guidelines.
• Build strong connections with residents, families and team members.
• Support training, onboarding and coaching of kitchen staff.
• Contribute to seasonal menu creation and community catering events.

Skills

Leadership

Food Safety

Communication

Time management

Problem solving

Education

Food Safety Supervisor Certification

Job description

Opal HealthCare is seeking a Regional Relief Chef to deliver outstanding dining experiences across multiple care communities in regional Victoria. You will step into Head/Sous Chef duties during absences, ensuring continuity, quality and joy in every meal for residents.

This senior culinary role requires leadership, strong food safety knowledge and the ability to coach kitchen teams while maintaining budgets and stock control. Regional travel is essential.