Chef (Full Time)

PARK TERRACE MOTEL PTY LTD T/A Coonalpyn Hotel

Location : Coonalpyn, SA 5265

Salary: $80,000 - $85,000 per annum + Superannuation

Employment Type: Full-Time (38 hours per week)

About Us

Coonalpyn Hotel is a well-established country hotel located in the heart of South Australia. Offering accommodation, bar facilities, dining services, takeaway meals, functions, and a popular restaurant, we pride ourselves on delivering quality food and exceptional customer service to both locals and travelers.

Our menu features a wide range of classic Australian pub favorites, including premium steaks, schnitzels, seafood dishes, burgers, salads, mixed grills, specialty menu items, and wood-fired pizzas. We are seeking an experienced and passionate Chef to join our team and contribute to the continued success of our food operations.

Key Responsibilities

• Plan, develop, and regularly review menus to align with customer preferences, seasonal availability, business objectives, and the hotel's pub-style offerings.
• Calculate and control food and labor costs, ensuring kitchen operations remain within budget while maintaining profitability and service standards.
• Prepare, cook, and present a diverse range of menu items with consistency, accuracy, and high attention to quality, flavor, and presentation.
• Monitor all stages of food preparation and service to ensure dishes meet established quality standards, including plating, garnishing, portion control, and visual appeal.
• Oversee the cooking process to ensure all meals comply with dietary requirements, allergy considerations, and special customer requests.
• Coordinate food production and service to ensure orders are prepared accurately and delivered efficiently within required service timeframes.
• Manage daily kitchen operations independently, making informed decisions to maintain productivity and resolve operational issues promptly and effectively.
• Supervise, mentor, and train kitchen staff to ensure high performance, continuous development, and adherence to workplace standards.
• Prepare and manage staff rosters to achieve operational efficiency while controlling labour costs and meeting business requirements.
• Foster a positive, professional, and motivated team environment capable of performing effectively during busy service periods.
• Monitor kitchen performance indicators, including meal volumes, food costs, labour costs, wastage, and productivity, and prepare reports as required by management.
• Implement strategies to improve operational efficiency, minimize waste, and maximize profitability.
• Maintain strict compliance with food safety regulations, hygiene standards, safe food handling practices, and workplace health and safety procedures.
• Conduct regular checks of kitchen cleanliness, equipment maintenance, and food storage practices to ensure compliance with regulatory requirements.
• Manage inventory and stock control processes, including monitoring stock levels, completing stock takes and stock sheets, rotating stock, and ordering supplies as required.
• Liaise effectively with suppliers to ensure the timely procurement of quality ingredients and kitchen supplies.
• Collaborate closely with front-of-house staff and management to ensure smooth communication, efficient service delivery, and an exceptional customer dining experience.
• Demonstrate strong problem-solving abilities and sound judgement when responding to service issues, staffing challenges, customer feedback, or operational concerns.

Skills and Experience Required

• Certificate IV in Commercial Cookery or equivalent, with 2–3 years’ experience as a Chef.
• Proven experience working in a dynamic, high-performing kitchen environment.
• Sound knowledge of Food Safety legislation and compliance requirements.
• Excellent organizational skills with the ability to work independently and collaboratively within a team.
• Strong ability to multitask and work efficiently under pressure.
• A genuine passion for the hospitality industry.

What We Offer

• Competitive salary package of $80,000 - $85,000 plus superannuation.
• Full-time permanent position (38 hours per week).
• Supportive and friendly regional hospitality environment.
• Opportunity to contribute to menu development and business growth.
• Career progression opportunities within a growing hospitality business.

If you are a motivated and experienced Chef looking to join a respected country hotel with a strong reputation for quality food and service, we encourage you to apply.