Chef/Cook/Waiter Supervisor/Cafe or Restaurant Supervisor/Barista/Bar Attendant

We are seeking experienced hospitality professionals to join our team, a well-established hospitality business located in Cairns QLD 4870. We are looking for passionate and skilled professionals to contribute to our cafe and restaurant operations, delivering high-quality food, beverages and excellent customer experiences in a fast-paced environment.

We offer stable full-time employment opportunities within a supportive and dynamic team environment.

In addition to the Chef role, we are also considering experienced candidates for the following positions:

• Cook

• Waiter Supervisor

• Cafe/Restaurant Supervisor

• Barista

• Bar Attendant

Located in Cairns QLD 4870

Benefits

• Competitive salary package ($72,000–$82,000 per annum, role-dependent)
• Full-time permanent employment (38 hours per week)
• Diverse work environment spanning retail management, hospitality, and food production
• Comprehensive on-the-job training and career development opportunities

Task & responsibilities

Chef (ANZSCO 351311)

• Plan, prepare, and cook a variety of café and restaurant meals in accordance with menu requirements, recipes, and quality standards
• Assist in developing and updating menus, including seasonal dishes, specials, and food presentations suitable for café and restaurant operations
• Monitor food preparation and presentation to ensure consistency, portion control, freshness, and high-quality customer service standards
• Coordinate with kitchen staff and front-of-house team members to ensure smooth and efficient daily service operations
• Maintain appropriate stock levels through ordering, stock rotation, storage, and inventory management using FIFO procedures
• Prepare ingredients and meals efficiently during busy service periods while maintaining cleanliness and organisation in the kitchen
• Demonstrate cooking techniques and provide guidance, support, and training to cooks and junior kitchen staff as required
• Ensure compliance with food safety regulations, HACCP requirements, workplace health and safety standards, and hygiene procedures
• Monitor kitchen equipment and work areas to ensure safe operation, cleanliness, and maintenance of kitchen facilities
• Minimise food waste and contribute to cost-effective kitchen operations while maintaining food quality standards
• Assist in receiving deliveries, checking product quality, and properly storing food supplies and ingredients
• Freeze, preserve, and store food items appropriately in line with food safety and operational requirements

Cook (ANZSCO 351411)

• Prepare and cook a variety of café and restaurant meals in accordance with established recipes, menu requirements, and quality standards
• Examine food ingredients and supplies to ensure freshness, quality, and compliance with food safety standards
• Regulate temperatures of ovens, grills, fryers, and other kitchen equipment to ensure proper cooking and food preparation
• Season, portion, and present food items appropriately, including adding sauces, gravies, and garnishes where required
• Maintain a clean and organised workstation, including benches, equipment, and utensils, throughout the service period
• Assist with inventory control, stock rotation, and the ordering of food supplies as directed by the head chef
• Support kitchen operations during busy service periods and assist in accommodating dietary requests and special meal preparations

Waiter Supervisor (ANZSCO 431511)

• Report to management and assist with rostering, supervising, and training junior food and beverage attendants
• Manage front-of-house operations, take reservations, and greet and seat guests in a professional and welcoming manner
• Handle end-of-shift reconciliations, banking, and cash till management in accordance with venue procedures
• Manage stock-takes, oversee table service standards, and ensure consistent customer experience throughout service
• Liaise with kitchen staff to coordinate timely and accurate delivery of food and beverages to guests
• Address customer feedback and complaints professionally and escalate issues to management where required

Café/Restaurant Supervisor

• Supervise, train, and coordinate food and beverage staff; resolve performance issues in a timely and professional manner
• Monitor rosters, present stock and displays, and maintain stock control to support efficient venue operations
• Communicate with customers and resolve requests and complaints professionally to maintain high service standards
• Ensure clean work areas and consistent service standards are maintained throughout all areas of the venue
• If applicable: Hold keys for gaming areas and manage gaming machine operation and minor repairs as required

Barista (ANZSCO 431112)

• Prepare, serve, and sell a variety of coffee beverages including lattes, cappuccinos, flat whites, and other espresso-based drinks
• Select and grind coffee beans to appropriate specifications and operate espresso machines to deliver consistent quality
• Steam and froth milk to the correct temperature and texture for a range of coffee beverages
• Clean and maintain the coffee-making area, espresso machine, grinders, and related equipment in line with food safety standards
• Collect payment for sales, operate cash registers, and process transactions accurately
• Promote menu items, services, and specials to customers to enhance the overall café experience
• Replenish coffee supplies, syrups, and consumables and advise management of stock requirements
• Sell light snacks and assist in food service as required during busy periods
• Maintain cleanliness and hygiene of the bar and service area in accordance with workplace health and safety standards

Bar Attendant (ANZSCO 431111)

• Prepare, mix, serve, and sell cocktails, mixed drinks, bottled, canned, and other alcoholic and non-alcoholic beverages to patrons
• Prepare and serve a variety of coffee beverages including lattes, cappuccinos, and other espresso-based beverages where required
• Wash glassware and arrange bottles and glasses in accordance with venue presentation standards
• Tap kegs and attach supply lines to ensure continuous and efficient beverage service
• Replenish drink dispensers, shelves, and refrigerators to maintain adequate stock levels throughout service
• Collect payment for sales and operate cash registers accurately in accordance with venue procedures
• Clean and maintain the bar service area, coffee-making area, and equipment to ensure hygiene and compliance with food safety standards
• Promote services, products, and specials to customers to support venue sales and customer satisfaction
• Comply with Responsible Service of Alcohol (RSA) requirements and venue policies at all times

Qualification & experience

Chef (ANZSCO 351311)

• AQF Associate Degree, Advanced Diploma, or Diploma (ANZSCO Skill Level 2)
• Minimum of 12 months of relevant full-time experience, or equivalent part-time experience
• Demonstrated experience working in high-standard catering and premium food service environments
• Proven ability in preparing and delivering vegan, organic, vegetarian, and high-quality à-la-carte menu items
• Strong understanding of food safety and hygiene regulations in line with workplace standards
• Ability to work effectively in a fast-paced kitchen or hospitality environment
• Excellent teamwork and communication skills
• Demonstrated commitment to long-term employment and role stability

Cook (ANZSCO 351411)

• AQF Certificate III (including at least two years of on-the-job training) or AQF Certificate IV
• Demonstrated experience in commercial cooking or kitchen operations
• Knowledge of HACCP, food safety procedures, and kitchen hygiene standards
• Ability to follow recipes and prepare meals to consistent quality standards
• Strong attention to detail and ability to manage multiple tasks during busy service periods
• Effective communication and teamwork skills within a kitchen environment

Waiter Supervisor (ANZSCO 431511)

• Demonstrated experience in food and beverage service within a café, restaurant, or hospitality venue
• Proven ability to supervise, coordinate, and support a team of service staff
• Strong customer service and interpersonal communication skills
• Basic leadership, task delegation, and conflict resolution skills
• Experience with cash handling, till reconciliation, and end-of-shift procedures
• Responsible Service of Alcohol (RSA) certificate (or willingness to obtain)

Café/Restaurant Supervisor

• Relevant experience in café or restaurant operations management
• Ability to manage multiple staff members and oversee service efficiency across all areas
• Experience in staff training, development, and performance management
• Sound understanding of WHS, hygiene, and food safety standards
• Strong organisational and time management skills
• Demonstrated ability to maintain consistent service standards under pressure

Barista (ANZSCO 431112)

• AQF Certificate II or III, or at least one year of relevant experience in a barista or coffee service role (ANZSCO Skill Level 4)
• Demonstrated knowledge of coffee beans, roast profiles, and espresso-based brewing methods
• Proven ability to operate, calibrate, and maintain espresso machines and grinders
• Experience in milk steaming, frothing, and latte art presentation
• Understanding of food safety, hygiene standards, and cleanliness requirements in a café environment
• Strong customer service skills with the ability to engage positively with patrons in a busy café setting
• Ability to manage cash transactions and point-of-sale systems accurately
• Commitment to consistent quality and efficiency during peak service periods

Bar Attendant (ANZSCO 431111)

• AQF Certificate II or III, or at least one year of relevant experience in a bar or beverage service role (ANZSCO Skill Level 4)
• Demonstrated experience in preparing and serving alcoholic and non-alcoholic beverages in a licensed venue
• Current Responsible Service of Alcohol (RSA) certificate, or willingness to obtain prior to commencement
• Knowledge of beverage products, mixing techniques, and bar service procedures
• Experience with keg tapping, bar equipment operation, and stock replenishment
• Ability to operate cash registers and point-of-sale systems accurately
• Strong communication and customer service skills with the ability to work effectively in a team environment
• Understanding of hygiene, cleanliness, and food safety standards in a bar and beverage service setting