The Group

Proudly part of the Hornblower Group, Journey Beyond is a national business focused on bringing Australia’s most unique and iconic experiences to life. Our aim is to take guests beyond, to ignite their imagination and to transform the amazing into the breath-taking.

Our suite of iconic tourism brands stretches across Australia’s beautiful coastline and deep into the heart of our continent’s rich landscape. We own and operate Journey Beyond Rail Expeditions (The Ghan, Indian Pacific, Great Southern and The Overland), Rottnest Express, Cruise Whitsundays, Darwin Harbour Cruises, Sal Salis Ningaloo Reef, Outback Spirit, Melbourne Skydeck, Eureka 89, Journey Beyond Cruise Sydney and Horizontal Falls Seaplane Adventures.

About the role

Multiple opportunities exist for experienced and passionate Chefs to join the Journey Beyond Rail Expeditionson-train team, commencing in February 2024. You would be responsible for the high quality preparation and presentation of the fine dining menu on board our trains.

Reporting to the Chef De Partie on train in a permanent role, some of your responsibilities will include:

• Preparation of unique menu, ensuring high quality and guest satisfaction;
• Maintaining levels of stock and inventory;
• Hygiene, cleanliness and general safety of all staff working in food preparation areas; and
• Compliance with HACCP

About you

To be successful in this role you are passionate and proud of the food and service you deliver and are willing to go above and beyond for our guests.

Successful candidates must have:

• Certificate III in Commercial Cookery and minimum 3 years industry experience in fast paced culinary environment
• Current Senior First Aid certificate (or willingness to obtain).
• This position is physically demanding and will require you to work on your feet for long periods of time and in confined spaces.
• Be required to work away from home for up to 7 days at a time, working a one-week on, one week-off roster cycle. A unique lifestyle and opportunity for any chef!!
• Have professionalism, immaculate personal presentation in line with our company culture and enjoy engaging with our guests

What we offer

As well as a competitive hourly rate: 

• Generous discounts on Journey Beyond travel and experiences & up to 40% discount on Journey Beyond merchandise
• Employee referral policy payments
• Study Assistance opportunities
• Exclusive private health partnership with MediBank
• Access to leading Employee Assistance Program (EAP) providers

This is your opportunity to be part of a business with a passionate about quality food experience delivered with exceptional guest service.

If you are interested in this role, click 'apply now' to forward an up-to-date copy of your CV. Your Rail Journey starts here!

About the business

Cruise Sydney provides a luxuriously unique way for guests to experience the beautiful Sydney Harbour. Our exclusive 78ft luxury cruiser ‘The Spirit of Migloo’ boasts uninterrupted 360-degree views while guests enjoying an amazing culinary experience including regionally sourced food and prestigious wines. Departing from Darling Harbour, Cruise Sydney provides lunch and dinner cruises as well as private charter events.

Cruise Sydney is part of Journey Beyond, a national tourism business focused on bringing Australia’s unique and iconic experiences to life.

About the role

As a casual relief Chef, you will support our kitchen team with end-to-end kitchen operations for our lunch cruises, dinner cruises and private charters, which seat up to 80 guests on a set menu.

Working independently and often unsupervised, you will be hands-on in preparing and cooking all dishes, ensuring the highest standard and quality of food production for our guests, and that the kitchen meets all regulations including hygiene and food safety guidelines.

A standard working day may be up to 12 hours between 8:30am – 11:00pm, across any of the seven days in the calendar week, including weekends and public holidays. Shifts commence and finish each day at Jones Bay Wharf in Pyrmont.

You can read more about Cruise Sydney and get a detailed understanding of the menu on our website - https://www.journeybeyondcruises.com/cruises/

Pay rates are in accordance with the Hospitality Award, including evening and weekend penalty rates.

About You

The ideal candidate will be passionate and proud of the food and service that you deliver and be willing to go above and beyond for our guests, motivated to create ongoing memorable and unique guest experiences.

• Minimum 2-3 years’ experience in a similar Chef role (experience on cruises or in high-end restaurants will be highly regarded)

• Commercial Cookery Certificate preferred
• Availability to work minimum 15-20 hours per week, with evening and weekend availability highly advantageous
• Must enjoy working independently, autonomously and unsupervised
• Leadership skills with the ability to coach and mentor Kitchen Hand
• Demonstrated experience producing high-quality food
• Strong communication skills with the ability to control and direct food preparation process
• Exceptional attention to detail to ensure all dishes are up to standard
• Entitlement to work in Australia - if you are on a visa, this must have no restrictions for at least 6 months
• Must not be affected by sea sickness

Are you ready to join us? Your journey begins here!

As an employee of Journey Beyond, you will enjoy generous travel discounts across our 13 brands nationwide, health insurance discounts, employee referral bonuses and much more!

Do you thrive in the kitchen?  We are hiring for multiple chef roles to share their creative flair with our kitchen team. 

We currently have positions available for Demi Chef, Chef de Partie, and Head Chef - Across a range of Australian regional locations outside of Sydney, Melbourne, & Brisbane.

As our next Demi Chef, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency. 
• Maintain strong product knowledge of menu items and seasonal ingredients
• Ensures adequate support, leadership and training is provided to kitchen Team Members of a lower level.
• Facilitate open communication with Management to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times. 
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties, including cleaning of equipment and preparing service

As our next Chef de Partie, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.  •    Oversees training, growth and development of kitchen Team Members of a lower level, ensuring consistent leadership is demonstrated in the kitchen during service periods.
• Oversee prep of food items during non-service periods – ensure that prep is stocked to appropriate levels and that service areas are set up for efficiency. 
• Keep up to date with industry changes by actively networking with industry peers and venues
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards
• Ensure all food items are rotated to provide continually fresh produce - keep cool rooms and dry stores clean and tidy at all times. 
• Ensures supplies and resources are maintained to within par levels
• Ensures completion of daily mise-en-place lists
• Oversees ordering and stock control 
• Minimise wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times
• Undertaking of kitchen duties when required, including cleaning of equipment and preparing service areas

As our next Head Chef, you will:

• Ensure high quality and presentation of food provided to Guests, according to Property standard and within a reasonable timeframe of service.  •    Responsible for achieving set profit targets for the outlet.
• Demonstrates superior product knowledge of menu items and seasonal ingredients and ensures this knowledge is filtered down to the wider kitchen team. 
• Keep up to date with industry changes by actively networking with industry peers and venues.
• Foster and promote a harmonious working environment within the kitchen and wider outlet team, encouraging open communication during service periods.
• Facilitate open communication within the kitchen team to ensure understanding of cuisine standards.
• Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets.
• Implement daily/weekly specials 
• Banquet menu design to achieve a quality, easily marketed product that is cost effective.
• Assist in achieving set targets on cost of food.
• Monthly accurate stock takes of all consumables.
• Ensures supplies and resources are maintained to within par levels – overseeing ordering and stock control where necessary. 
• Ensures completion of daily mise-en-place lists. 
• Minimises wastage at all times, whilst also ensuring other kitchen Team Members are trained on efficient cooking techniques to minimise wastage.
• Maintain equipment - ensure all care is taken to prolong equipment life by keeping clean and handling with care at all times.