Chef/Cook

CRACE GOURMET PTY LTD, trading as Crace District, is seeking qualified and experienced candidates for two full-time positions — Chef and Cook — at our award-winning eatery in Crace, ACT.

Both roles offer a salary of AUD $76,600 to AUD $81,600 per annum, plus superannuation, commensurate with qualifications and experience. Successful candidates will work in a professional, high-volume commercial kitchen delivering a menu that spans quality pub favourites, finer dining options, and a curated wine selection.

These are hands-on kitchen roles requiring demonstrated culinary trade experience, a commitment to food quality and safety, and the ability to perform consistently in a fast-paced, high-volume environment.

Benefits

• Annual salary of AUD $76,600 – $81,600 per annum, commensurate with qualifications and experience 
• Superannuation contributions in accordance with statutory requirements 
• Annual leave and other leave entitlements per the National Employment Standards 
• Full-time, permanent employment with job stability 
• Dynamic and supportive kitchen team environment 
• Career growth and professional development opportunities 
• Work in a well-regarded, award-winning hospitality venue 
• Convenient Crace location within the ACT

Task & responsibilities

Chef:

• Plan, develop, and execute menu items in collaboration with the Operations Manager and Head Chef
• Oversee the preparation, cooking, and presentation of dishes to consistent quality standards
• Manage day-to-day kitchen operations including workflow, section oversight, and service coordination
• Monitor food stock levels, coordinate with suppliers, and manage wastage
• Ensure compliance with food safety, hygiene, and sanitation standards at all times
• Train, supervise, and mentor kitchen staff and junior cooks
• Maintain accurate records of recipes, portion specifications, and food cost controls
• Uphold all workplace health and safety requirements within the kitchen

Cook:

• Prepare and cook dishes in accordance with established recipes and plating specifications
• Assist in the preparation of mise en place prior to service periods
• Operate commercial-grade kitchen equipment safely and competently
• Assist the Chef in maintaining food quality and presentation standards during service
• Follow all food safety and sanitation procedures
• Maintain cleanliness and organisation of designated kitchen sections
• Assist with stock rotation, labelling, and temperature monitoring
• Support the broader kitchen team during high-volume service periods

Qualification & experience

Chef:

• Certificate IV in Commercial Cookery or equivalent recognised qualification, minimum — Diploma preferred
• Minimum 1 year of demonstrated post-qualification experience as a Chef in a commercial kitchen environment
• Experience in a high-volume or upmarket restaurant setting highly regarded
• Demonstrated ability to lead or supervise a kitchen section or team
• Sound knowledge of diverse cooking methods, cuisine styles, and menu development
• Strong understanding of HACCP and food safety compliance requirements
• Ability to perform consistently under pressure during peak service
• Strong communication, leadership, and organisational skills

Cook:

• Certificate III in Commercial Cookery or equivalent recognised qualification
• Minimum 1 year of demonstrated experience as a Cook in a commercial kitchen
• Competent in the safe operation of commercial-grade kitchen equipment
• Working knowledge of food safety and hygiene standards
• Ability to follow recipes and plating specifications accurately
• Proven capacity to work effectively as part of a team in a high-pressure environment
• Reliable, professional work ethic with attention to detail