Chef (All Levels)

Huntingdale Golf Club is seeking experienced and motivated Chefs across all levels including Sous Chef, Chef de Partie, Demi Chef, and Commis Chef to join our permanent, full-time kitchen team.

Successful candidates will be responsible for preparing and presenting menu items to an exceptional standard, contributing to the smooth operation of a busy and high-profile kitchen environment, and upholding the Club’s reputation for culinary excellence. Role placement and classification level will be determined based on individual experience and operational requirements.

Benefits

• Competitive salary aligned with experience and classification ($75,000 – $90,000 + Superannuation)
• Permanent, full-time employment with a stable, respected institution
• A professional and supportive kitchen environment with clear career progression pathways
• Opportunity to contribute to prestigious events, member functions, and championship golf tournaments
• On-site parking and access to Club facilities
• Ongoing training and professional development opportunities

Task & responsibilities

• Prepare and cook menu items in accordance with established recipes, Club standards, and dietary requirements
• Manage and oversee designated kitchen sections during preparation and service periods
• Maintain consistency in food quality, portion control, and presentation across all service types including à la carte dining, member events, corporate functions, and tournament hospitality
• Ensure full compliance with food safety, hygiene, and HACCP standards at all times
• Assist with stock monitoring, ordering, and cost control procedures
• Minimise wastage and contribute to efficient, sustainable kitchen operations
• Supervise, mentor, and support junior kitchen staff as applicable to role level
• Maintain a clean, safe, and well-organised kitchen environment
• Collaborate effectively with front-of-house management and event staff to deliver seamless service
• Contribute to seasonal menu development and special event planning as directed by senior kitchen leadership

Qualification & experience

• Certificate III or IV in Commercial Cookery, or equivalent trade qualification and experience
• Minimum 1–2 years’ experience in a commercial kitchen environment (requirement varies by classification level)
• Demonstrated knowledge of food preparation techniques, kitchen operations, and section management
• Sound understanding of Australian food safety legislation, HACCP, and hygiene compliance requirements
• Experience in a fine dining, private members’ club, hotel, or high-volume events kitchen is highly regarded
• Ability to perform calmly and efficiently in a fast-paced, service-oriented environment
• Strong communication, organisational, and teamwork skills
• Flexibility to work evenings, weekends, and public holidays in line with the Club’s operational schedule