Nar Nar Goon Hotel has been at the heart of Nar Nar Goon’s history since 1883. Founded by Michael O’Brien, a key figure in the town’s early development, our hotel has served as a gathering place for locals and travelers for over a century. With deep roots in the community, it remains a beloved symbol of the town’s rich heritage.
Our Offering
At the Nar Nar Goon Hotel, we offer more than just a meal. We offer an experience filled with great food, community spirit, and entertainment for everyone to enjoy.
Responsibilities:
Create and design seasonal menus that reflect local ingredients and culinary trends, catering to the tastes of guests while considering dietary restrictions.
Oversee the preparation and cooking of dishes, ensuring high standards of quality, presentation, and taste are consistently maintained.
Supervise kitchen staff, provide training, and ensure team collaboration to maintain efficiency and a positive work environment.
Manage inventory levels, order supplies, and control food costs to maintain budget targets while minimizing waste.
Ensure that all food safety regulations and hygiene standards are strictly followed, maintaining a clean and safe kitchen environment.
Applicants must
Hold a relevant Chef qualification
Are a qualified Food Safety Supervisor
Have experience in a commercial kitchen environment
Have experience in menu planning
Qualified to undertake internal Audits
Have worked with specialised diets, including supplements and texture modified foods (NDDSI)
Have knowledge and experience in OHS compliance within a food services setting
Have full Australian working rights
Job Type: Full-time
Salary: $65,000.00 – $85,000.00 plus superannuation per year
Summary of role requirements:
Flexible hours available
2-3 years of relevant work experience required for this role
Working rights required for this role
Our Offering
At the Nar Nar Goon Hotel, we offer more than just a meal. We offer an experience filled with great food, community spirit, and entertainment for everyone to enjoy.
Responsibilities:
Create and design seasonal menus that reflect local ingredients and culinary trends, catering to the tastes of guests while considering dietary restrictions.
Oversee the preparation and cooking of dishes, ensuring high standards of quality, presentation, and taste are consistently maintained.
Supervise kitchen staff, provide training, and ensure team collaboration to maintain efficiency and a positive work environment.
Manage inventory levels, order supplies, and control food costs to maintain budget targets while minimizing waste.
Ensure that all food safety regulations and hygiene standards are strictly followed, maintaining a clean and safe kitchen environment.
Applicants must
Hold a relevant Chef qualification
Are a qualified Food Safety Supervisor
Have experience in a commercial kitchen environment
Have experience in menu planning
Qualified to undertake internal Audits
Have worked with specialised diets, including supplements and texture modified foods (NDDSI)
Have knowledge and experience in OHS compliance within a food services setting
Have full Australian working rights
Job Type: Full-time
Salary: $65,000.00 – $85,000.00 plus superannuation per year
Summary of role requirements:
Flexible hours available
2-3 years of relevant work experience required for this role
Working rights required for this role
