Support the daily operations of the hotel and coordinate various departments. Ensure the smooth running of daily activities, support the team, maintain service standards and assist with operational matters as they arise. This is a hands-on management role that involves working closely with staff and assisting across different areas of the hotel when required. <h3>Benefits</h3>Enjoy being part of our family business in rural Australia. Superannuation paid in addition to agreed salary.&nbsp; <h3>Task & responsibilities</h3><ul><li>Oversee daily hotel operations, including supporting teams across bar, kitchen and housekeeping.</li><li>Coordinate housekeeping&nbsp;</li><li>Manage stock levels across all departments&nbsp;</li><li>Train and support new staff</li><li>Manage daily cash reconciliation&nbsp;</li><li>Maintain safety, compliance and cleanliness standards</li><li>Deliver exceptional guest service</li></ul> <h3>Qualification & experience</h3><ul><li>Relevant qualification (eg Diploma of Leadership)</li><li>Minimum 1 year of relevant experience (or 3 years experience if no relevant qualification)</li></ul>

Hospitality & Tourism

Annual

Come manage our busy hotel and accommodation in Dargo.

Hotel Manager

Full time

The Chef is a key member of the Catering Services Team and is responsible for planning, coordinating and overseeing the preparation, cooking and presentation of high-quality, nutritious and enjoyable meals for our residents, in accordance with their nutritional needs, dietary requirements and personal preferences. <h3>Benefits</h3><ul><li style="text-align:justify;">Competitive remuneration between $79,000 and $84,000 per annum + penalties and superannuation.&nbsp;</li><li style="text-align:justify;">Great working environment and ability to contribute to the success of the organisation.</li><li style="text-align:justify;">Strong culture of training and support.&nbsp;</li><li style="text-align:justify;">Opportunity to love what you do – every single day.&nbsp;</li></ul> <h3>Task & responsibilities</h3>Daily responsibilities of the role will include:<ul><li style="text-align:justify;">Providing respectful, supportive and person-centred service to consumers (residents), promoting dignity, choice, independence and positive dining experiences.</li><li style="text-align:justify;">Planning, preparing, cooking and presenting nutritious, high-quality meals, beverages and snacks that meet residents' nutritional needs, dietary requirements and personal preferences.</li><li style="text-align:justify;">Contributing to menu development in consultation with the Chef Supervisor, consulting dietitian and clinical staff to ensure menus meet nutritional, therapeutic and consumer requirements.</li><li style="text-align:justify;">Planning and coordinating daily kitchen operations and food production schedules to ensure meals are prepared and served safely, efficiently and on time.</li><li style="text-align:justify;">Estimating food requirements, assisting with ordering food and kitchen supplies, monitoring stock levels and minimising waste through effective stock control practices.</li><li style="text-align:justify;">Monitoring the quality of meals throughout preparation, cooking and presentation to ensure consistent standards of quality, nutrition, food safety and presentation are achieved.</li><li style="text-align:justify;">Ensuring special diets, texture-modified meals, allergies and therapeutic dietary requirements are prepared accurately and safely.</li><li style="text-align:justify;">Demonstrating cooking techniques and providing day-to-day supervision, guidance and training to Catering Assistants, coordinating workflow to ensure safe and efficient kitchen operations.</li><li style="text-align:justify;">Reinforcing and promoting compliance with food safety legislation, HACCP principles, hygiene requirements, infection prevention and the Woorayl Lodge Inc Food Safety Program.</li><li style="text-align:justify;">Maintaining kitchen cleanliness, equipment and work areas in accordance with food safety, infection prevention and workplace health and safety requirements.</li><li style="text-align:justify;">Accurately completing food safety records, temperature monitoring, cleaning schedules, stock records and other required documentation.</li><li style="text-align:justify;">Operating commercial kitchen equipment safely and reporting maintenance requirements or equipment faults promptly.</li><li style="text-align:justify;">Promoting a safe working environment by following safe manual handling practices, reporting hazards, incidents and risks, and participating in emergency procedures.</li></ul> <h3>Qualification & experience</h3>The ideal candidate for this opportunity will have:&nbsp;<ul><li style="text-align:justify;">An AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2) OR a minimum of 3 years recent and relevant experience.</li><li style="text-align:justify;">Experience in the various responsibilities listed above.&nbsp;</li><li style="text-align:justify;">Demonstrated experience working as a Chef in a commercial kitchen environment.</li><li style="text-align:justify;">Demonstrated experience planning menus in consultation with management and the consulting dietitian to meet nutritional, therapeutic and consumer requirements</li><li style="text-align:justify;">Demonstrated experience planning and coordinating kitchen operations, including food production scheduling</li><li style="text-align:justify;">Demonstrated experience estimating food requirements, ordering food and kitchen supplies, monitoring stock levels and minimising waste</li><li style="text-align:justify;">Demonstrated ability to monitor meal quality throughout preparation, cooking and presentation to ensure high standards are maintained</li><li style="text-align:justify;">Demonstrated ability to supervise, train and support Catering Assistants and coordinate workflow within a commercial kitchen</li><li style="text-align:justify;">Sound knowledge of food safety legislation, HACCP principles, allergen management, infection prevention and food safety compliance requirements</li><li style="text-align:justify;">Ability to safely operate, maintain and monitor commercial kitchen equipment</li><li style="text-align:justify;">Commitment to respecting consumer rights, dignity, choice and wellbeing</li><li style="text-align:justify;">Effective written and verbal communication skills, including the ability to liaise with residents, families, management and clinical staff</li><li style="text-align:justify;">Ability to prioritise work, solve problems and work independently while contributing positively to a team environment</li><li style="text-align:justify;">Evidence of ongoing professional development and willingness to participate in performance appraisal</li><li style="text-align:justify;">Current National Police Check (or willingness to obtain)</li><li style="text-align:justify;">Working with Children Check (or willingness to obtain, as required under Child Safe Standards)</li><li style="text-align:justify;">Evidence of annual influenza vaccination (or valid exemption)</li></ul>

Experienced Aged Care Chef required for regional facility - Leongatha, Victoria

Chef (Aged Care)

Labourlens is recruiting on behalf of SMMART PTY LTD, trading as Exchange House Food Store, is seeking a qualified and experienced Chef to join its team in a permanent full-time position (38 hours/week). Australian citizens and permanent residents will be preferred. The Chef will assist with menu planning, stock control, ordering, food and labour cost management, and the coordination of kitchen staff during daily service. The role requires close collaboration with management, kitchen employees, and front-of-house staff to ensure meals are prepared and served on time and meet the required standards for taste, portion size, presentation, and quality. The Chef will also maintain strict food safety, hygiene, storage, and workplace health and safety practices, provide guidance and training to junior staff, and respond appropriately to dietary requirements, special requests, and customer feedback. This position is important in maintaining consistent kitchen standards, reducing wastage, controlling operational costs, and delivering a positive dining experience that supports customer satisfaction and the ongoing reputation of the business. <h3>Benefits</h3><ul style="list-style-type:disc;"><li>Competitive Salary&nbsp;</li><li>Permanent Full-Time Employment: Benefit from a stable, ongoing position offering long-term job security.&nbsp;</li><li>Contemporary Workplace: Work in a modern and welcoming environment that provides a comfortable atmosphere for both employees and customers.&nbsp;</li><li>Focus on Quality: Prepare and present dishes using fresh, high-quality ingredients while contributing to a varied and appealing menu.&nbsp;</li><li>Training and Career Development: Access ongoing training, guidance, and professional development opportunities to strengthen your culinary skills and support career progression.&nbsp;</li><li>Supportive Team Environment: Join a cooperative and friendly team committed to delivering high-quality food, coffee, and customer service.&nbsp;</li><li>Structured Operational Support: Receive clear procedures, resources, and operational guidance to help maintain consistency, efficiency, and quality within the kitchen.</li></ul> <h3>Task & responsibilities</h3><ul style="list-style-type:disc;"><li style="text-align:justify;">Plan and develop menus by considering customer preferences, seasonal ingredients, preparation requirements, staffing needs, and overall food and labour costs.&nbsp;</li><li style="text-align:justify;">Estimate food requirements, monitor stock levels, and order ingredients and kitchen supplies to support smooth and efficient daily operations.&nbsp;</li><li style="text-align:justify;">Monitor food preparation, cooking, portioning, and presentation to ensure all dishes consistently meet the required quality standards.&nbsp;</li><li style="text-align:justify;">Communicate with management, kitchen staff, waiting staff, and, where required, dietitians regarding menu planning, dietary requirements, allergies, and food preparation concerns.&nbsp;</li><li style="text-align:justify;">Prepare, cook, season, and present a variety of dishes in accordance with approved recipes, menu specifications, and customer expectations.&nbsp;</li><li style="text-align:justify;">Demonstrate cooking methods, food preparation techniques, portion control, and plating standards while providing guidance and support to kitchen staff.&nbsp;</li><li style="text-align:justify;">Monitor staff rosters, workload allocation, overtime, and kitchen productivity to help control labour costs while maintaining efficient service and food quality.&nbsp;</li><li style="text-align:justify;">Implement and enforce food safety, hygiene, sanitation, and workplace health and safety procedures throughout the kitchen.&nbsp;</li><li style="text-align:justify;">Select, train, supervise, and support junior or newly appointed kitchen staff in cooking procedures, kitchen operations, and safe food-handling practices.&nbsp;</li><li style="text-align:justify;">Ensure food is correctly stored, labelled, refrigerated, frozen, and preserved to maintain freshness, prevent contamination, and minimise wastage.&nbsp;</li><li style="text-align:justify;">Coordinate kitchen activities during service periods to ensure meals are prepared accurately, efficiently, and within the required timeframes.&nbsp;</li><li style="text-align:justify;">Manage the day-to-day operation of the kitchen, including staff coordination, workflow, stock usage, equipment, cleanliness, and service standards, while addressing customer feedback and special requests to maintain a high level of customer satisfaction.</li></ul> <h3>Qualification & experience</h3><ul><li style="text-align:justify;">Certificate IV in Commercial Cookery and/or a Diploma in Hospitality, providing sound culinary knowledge and an understanding of food safety requirements.&nbsp;</li><li style="text-align:justify;">At least two to three years of practical experience in a busy commercial kitchen.&nbsp;</li><li style="text-align:justify;">Ability to follow, adapt and improve the existing menu while contributing new ideas in response to seasonal availability and changing customer preferences.&nbsp;</li><li style="text-align:justify;">Good knowledge of kitchen operations, including stock management, ingredient rotation, portion control, food cost management, hygiene standards and workplace health and safety requirements.&nbsp;</li><li style="text-align:justify;">Ability to work collaboratively within a fast-paced kitchen, lead by example and provide guidance and support to junior kitchen staff.&nbsp;</li><li style="text-align:justify;">Strong commitment to consistently preparing high-quality meals while meeting dietary requirements, presentation standards and customer expectations.&nbsp;</li><li style="text-align:justify;">Ability to remain organised, prioritise competing tasks and work efficiently under pressure during busy service periods.&nbsp;</li><li style="text-align:justify;">Positive and professional attitude, with a willingness to contribute to the overall customer experience by preparing meals that consistently meet the venue’s quality standards.</li></ul>

SMMART PTY LTD t/as Exchange House Food Store seeks a Chef for a permanent full-time role, working 38 hours per week.

Chef

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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Hospitality and Tourism jobs in Dargo

3 available jobs

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