We are seeking an experienced Chef Manager for an Aged Care facility in the Southern Highlands - Moss Vale area.  The Role: Monday - Friday 8:30am - 5pm $70,000 - $75,000 super loading if applicable 90 Bed facility You will work with your team to ensure residents’ dietary needs are met with varied and nutritious food.You will be responsible for: Dual responsibilities in food preparation/presentation and site management Overall cost management Stock ordering, rotation and stocktaking  Adherence to food hygiene and safety practices  Team management, development and leadership  Assisting the broader team as required About You: Experience as a Chef in Aged Care Australian citizen OR resident with valid work rights Qualification in Commercial Cookery or equivalent  Food Safety Supervisor Certificate  Previous experience in operating kitchens and/or site management  Strong communication skills  The successful candidate must have a current flu vaccine and be covid vaccinated. You will also be required to undertake a National Criminal History Check and NDIS Worker…

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A dynamic, exciting career opportunity is available for a proactive and highly motivated full-time Chef to lead the team at the Post Office Cafe, Moss Vale. In your capacity as Chef, you will cook high quality food and work to enhance the customers dining experience.

We offer a supportive workplace with great pay, hours, and conditions for the right candidates

What you’ll need

Chef Responsibilities

Ensure smooth running of the kitchen by coordinating activities with other staff
Ensure that cooking, meal preparation and presentation (including special dietary requirements) meet client needs and are performed in accordance with quality assurance standards for accreditation and hygiene and cleanliness standards;
Lead the culinary team in developing and executing a diverse and enticing menu that enhance the customers dining experience.
Infuse creativity and flair into traditional dishes, showcasing your culinary expertise and keeping our menu fresh and exciting
Manage and inspire a talented kitchen brigade, fostering a collaborative and positive work environment.
Oversee day-to-day kitchen operations, ensuring high standards of food quality, presentation, and consistency.
Implement rigorous quality control measures to maintain the highest standards of food safety, hygiene, taste and check freshness of food and discard out-of-date items
Conduct regular menu tastings and evaluations to identify areas for improvement and refinement., experiment with recipes and suggest new ingredients
Work closely with the management team to control food costs, optimize kitchen efficiency, and contribute to the overall profitability of the establishment while monitoring food stock and place orders
Source high-quality ingredients while maintaining cost-effective practices.
Train, mentor, and develop kitchen staff to enhance their skills and create a cohesive and skilled team and
Stay updated on industry trends and share knowledge with the team

Chef Requirements and skills

Past experience as a working chef (3 years).
Advanced knowledge of the culinary arts.
Perfectionism in sanitation and quality control.
Portfolio of creative, unique dishes.
Expert multitasking ability.
Great leadership and interpersonal skills.
Ability to run stocktaking and place orders for resupply.
Exemplary work ethic in a high-pressure environment and
Passion and pride for delighting people with food.
Career progression to help you realise your potential. As our business grows so do the opportunities for our people & so do the opportunities for our people

Expected Start Date: 15/04/2024

Job Type: Full-time

Salary: $75,000.00 per year

Benefits:

Free food
Day range:

Every weekend
Monday to Friday
Weekend availability
Physical setting:

Café
Shift:

8 hour shift
Education:

Diploma (Preferred)
Experience:

Kitchen: 5 years (Required)
Work Authorisation:

Australia (Preferred)
Ability to Commute:

MOSS VALE, NSW 2577 (Required)
Ability to Relocate:

MOSS VALE, NSW 2577: Relocate before starting work (Required)
Work Location: In person

Expected Start Date: 30/03/2024

The Role:
Responsible for kitchen functions including food orders, preparation, and maintenance of quality standards; sanitation and cleanliness; preparation, plate presentation, portion and cost control. Meeting and striving to exceed the key performance indicators set out and maintaining a culture of excellence in all areas of the operation.
Reports to : Owners & Vineyard Manager/Head Chef
Job brief
Craigie Knowe Vineyard is located on the East Coast of Tasmania. We produce award winning wines, and we are innovative with our Cellar door. We have a full commercial kitchen only 2 years old. We have now added a permanent 12x15m Marquee.
As a qualified Chef, you will assist to create a lunch menu for 5 days per week Thursday through to Monday. Along with Patisserie items to be sold in the cellar door. We do offer degustation dinners each month along with Weddings and events.
Responsibilities
Kitchen
• Ensuring the production and presentation of all meal including patisserie are of a high-quality items
• Creating new recipes and experimenting with flavors
• Decorating and presenting meal, pastries and baked goods in a tasteful and beautiful way
• Prepare all dishes for quality, presentation and portion control Be capable in all aspects of the kitchen operation.
• Prepare and execute dishes and menus with colleagues.
• Be passionate about fresh seasonal produce.
• Ensure there is an adequate amount of supplies and prep for service
• Be able to work in a fast-paced kitchen independently and consistently, clean and tidy
• Demonstrate strong work ethics and a 'can do' attitude to work with the team and maintain good and respectful relationships.
• Have pride in your presentation and an eye for detail to replicate plating techniques.
• Enforce strict health and hygiene standards.
• Support safe work habits and a safe working environment at all times
• Help to maintain a climate of smooth and friendly cooperation.

Requirements and skills
• At least holds 3 to 4 years related experience and skill
• Must understand English
• Proven experience as Chef ideally with Pastry and cuisine
• Ability to work in a kitchen environment
• Ability to monitoring progress in the kitchen
• Outstanding communication skills
• Up-to-date with culinary trends and optimized kitchen processes
• Relevant qualification in hospitality



Salary
An annualised wage arrangement of $70K

As the appointed Chef your role is to deliver menu items to standard recipes, ensuring a high standard of quality Tasmanian produce is offered, giving good value for money.

Responsibilities include assisting with ordering and stock control and managing the reduction of waste and supporting the Head Chef in the successful operation of our venue.
Daily operations
• Preparing menu items to specific recipes and maintain a high standard of quality in product served.
• Optimize the cooking process with attention to efficiency and quality.
• Ensure all preparation is completed on time and any menu item shortages or specials are communicated to staff.
• Complete daily cleaning and maintenance schedules to ensure those standards be monitored and maintained consistently.
• Ensure end of day jobs completed to a high standard, all back of house areas cleaned, checked and that the venue is in excellent order for the next day’s service.
• Ensure any nutrition requirements are adequately catered for.
• Liaise on shift with staff to resolve problems and ensure great service.
• Maintain the presentation of the food product and current specials and displays.
Customer Service
• Ensure high quality of product to keep customer complaints to a minimum.
• Deliver superior service and maximize customer satisfaction.

• Follow food safety principles at all times.
• Appropriate attitude to work, using time management efficiently and constructively.

Lake St Clair Lodge (www.lakestclairlodge.com.au) is a small resort located in the heart of the Tasmanian Wilderness World Heritage Area. Offering 42 cabins, restaurant, cafe, bar and water ferry service on Australia's deepest lake. We offer a fully organic menu in our restaurant and cafe utilising fresh seasonal produce.

Co-located is Lake St Clair Tourist Park which offers 28 hostel berths, 10 powered sites and 25 unpowered sites.

**The Position**

We are seeking an enthusiastic and optimistic individual to join our kitchen team.

As a Pastry Chef, you will play an integral part of the kitchen team in the day to day operations of the kitchen. Being a seasonal business, the team is small during downturn but increases during season. We will be pivotal in designing the bread, pastry and desert menu's, kitchen planning, purchasing etc.

In addition to this you will be required to:
- lead through example as it relates to safe food handling, kitchen hygiene and cleanliness;
- Assist in planning, budgeting, cost and stock control;
- Adhere to company and regulatory food safety standards
As this is a small seasonal resort property, assisting in other areas from time to time may be required.

To succeed you will have
- Completed your apprenticeship or relevant certificates in cooking.
- Prior experience working as a pastry chef for at least 5 years.
- Have experience working in a restaurant (preferably fine dining).
- Good knowledge of kitchen operations, safe food handling and OHS
- experience in kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods
- preparing pastry fillings
- monitoring oven temperatures and product appearance to determine baking times
- coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls and pastry products
- glazing buns and pastries, and decorating cakes with cream and icing
- operating machines which roll and mould dough
- emptying, cleaning and greasing baking trays, tins and other cooking equipment
- Have good personal hygiene
- Hands on management style
- Be trustworthy, honest and ethical.
- It is essential that you have had experience in both fine dining and cafe environments
- Have a bias towards wellness, the natural environment and healthy, wholesome food
- You must have experienced a busy, fast paced environment and be able to work well under pressure
- Excellent communication skills
- Team player
- Able to take constructive criticism
- Be motivated to doing what it takes to complete the job successfully
- Hold a current National Police Check
- English (to a level that would support a visa (if required))

We are seeking someone with a desire to take on the role for the long term who is willing to work as part of the team to grow our customer base, and food quality as we move towards providing an international world class product.

Language skills and previous experience in working with organic produce to maximise nutritional value will be well regarded. Regional Visa Sponsorship may be possible for the right candidate if English language skills are adequate and you are in possession of a valid 'Skills Assessment' from VetAssess.

Benefits

Award Salary
Discounted lodgings located 5kms from site
Discounted purchases (food and beverage) are also available to staff
Meals whilst working
Live and work inside a world heritage area
Immediate start available
Other

Lake St Clair Lodge is located in central Tasmania, approximately 2 hours from Hobart. Located on the shores of Australias deepest lake inside the Tasmanian Wilderness World Heritage Area, the property has a long history and is an ideal stop for day travellers to/from the west coast, as well as weekend or overnight escapes for couples and families.

Due to our location, this role would not be suitable for anyone with school aged children. Having your own car would also be an asset to your enjoyment and living within this globally significant area.

• Alongside our Head Chef, help lead a diverse team to create an outstanding dining experience for our guests delivering consistent, high-quality food and an exceptional dining experience.
• Have a genuine passion for what you do, keeping up to date with new food trends, and actively contributing to menu development.
• Be a calming influence in the midst of a high pressured, fast paced environment, with the ability to sustain and drive positive team morale creating a culture that people want to be part of.
• Be a progressive, creative professional who remains pragmatic and focused in an ever changing and challenging environment.
• Have a flexible approach to adapting to guest requests.
• Effective leadership skills including the ability to train and mentor your team. 
• Capability to manage & monitor financial budgets and food & labour costs.
• Ability to maintain high and consistent food standards at all times while following HACCP procedures. 
• Foster positive relationships with other key managers, department heads and suppliers to meet business needs.
• Be flexible and rotate to work across breakfast, lunch and dinner to ensure service standards expected are being achieved.

Franquette Crêperie located in Bowral in the heart of the Southern Highlands, is seeking a talented and creative Head Chef to lead our kitchen and elevate our authentic French crêpe experience.

About Us:

Franquette Creperie opened in October 2023 and has fast become a local favourite and tourist destination. We trade for breakfast lunch and dinner 7 days, serving authentic French galettes and crêpes, are fully licensed and offer BYO.

Responsibilities:

Craft and execute a vast and authentic menu featuring a variety of sweet crepes and savoury galettes.
Lead a dynamic kitchen team, fostering a positive and collaborative culinary environment.
Ensure high standards of food quality, presentation and consistency.
Manage inventory, control costs and contribute to menu development.
Ensure the highest levels of hygiene and food safety

Requirements:

Proven experience as a Head Chef or Sous Chef in a similar setting.
Expertise in French cuisine and proficiency in crêpe-making techniques.
Strong leadership and organisational skills.
Passion for customer service and creating memorable dining experiences.

What We Offer:

Competitive salary of $75,000 - $87,000 + superannuation.
Opportunities for professional development and growth.
A supportive and friendly working environment.
The chance to make your mark on new and busy venture.
How to Apply:

Please submit your resume and a cover letter detailing your experience and vision for our kitchen to [email protected]. Please note applications without a covering letter will not be considered.