Head Cook / Cook

We are currently seeking a skilled and motivated full-time Head Cook and/or Cook to join our team at two locations. This is a fantastic opportunity for someone passionate about hospitality and food to contribute to a professional kitchen environment in a dynamic venue.

Benefits

• Full-time Cook (38 hours per week)
• Mona Vale, Northern Beaches NSW
• From $77,000 - $85,000 per annum plus superannuation, in line with the industry award standards.
• Weekend, evening, and public holiday availability will be required in line with hospitality operations.

Task & responsibilities

As Cook, you will be responsible for:

• Preparing, seasoning, cooking, and presenting a wide range of dishes to a consistent high standard.
• Assisting in menu development, including suggesting new seasonal and event-based dishes.
• Monitoring and ensuring portion sizes, presentation, and food quality meet venue standards.
• Managing stock levels, ordering supplies, and ensuring cost-effective use of ingredients.
• Rotating stock and maintaining accurate inventory records 
• Supervising and mentoring junior kitchen staff, apprentices, and kitchen hands.
• Ensuring strict compliance with food safety, HACCP, and WHS requirements
• Coordinating with front-of-house staff to guarantee timely service and guest satisfaction.
• Preparing food for functions, banquets, and events hosted at the club.
• Maintaining a clean and organised kitchen, including equipment care and daily/weekly cleaning schedules.
• Assisting with rostering and contributing to a positive and efficient team environment.
• Adapting to dietary requests and special menu requirements (e.g., gluten-free, vegetarian, vegan).

Qualification & experience

To be considered for this role, you should have:

• Certificate III in Commercial Cookery or higher
• At least 12 months of relevant full-time work experience
• Demonstrated experience in a busy commercial kitchen, preferably in restaurants, cafés, or event/function venues.
• Strong knowledge of food safety and hygiene practices.
• Ability to work under pressure in a fast-paced, high-volume environment.
• Good communication, leadership, and time-management skills.
• Creativity and passion for producing high-quality food.