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>

Hospitality & Tourism

Annual

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

Chef

Full time

As a key member of the Kitchen team, you will work within, and lead, the team to plan, organise, prepare, cook and present the freshest seafood dishes to our clientele.&nbsp; <h3>Benefits</h3><ul><li style="text-align:justify;">Competitive remuneration of $75,000 to $85,000 per annum + superannuation.</li><li style="text-align:justify;">Great working environment and ability to contribute to the success of the company.</li><li style="text-align:justify;">Picturesque views and a warm, friendly atmosphere.</li><li style="text-align:justify;">Opportunities to lead and mentor.</li></ul> <h3>Task & responsibilities</h3>This position will be full time and based on Bullock Island, Lakes Entrance.As a key member of the Kitchen team, you will work within, and lead, the team to plan, organise, prepare, cook and present the freshest seafood dishes to our clientele.&nbsp;Your daily responsibilities will include:<ul style="list-style-type:disc;"><li style="text-align:justify;">Planning and preparing a variety of dishes from our extensive menu.</li><li style="text-align:justify;">Menu planning in consultation with management incorporating seasonal and dietary requirements.</li><li style="text-align:justify;">Estimating food and labour costs, managing stock control and ordering supplies as required.</li><li style="text-align:justify;">Supervising the preparation, cooking and presentation of meals to ensure consistent quality.</li><li style="text-align:justify;">Monitoring the quality of dishes at all stages of preparation and presentation.</li><li style="text-align:justify;">Training, supervising and rostering kitchen staff to maintain effective operations.</li><li style="text-align:justify;">Ensuring compliance with food safety, hygiene and workplace health and safety regulations.</li><li style="text-align:justify;">Maintaining a clean and organised kitchen, including overseeing cleaning schedules.</li><li style="text-align:justify;">Developing new recipes, specials and menu items to enhance customer satisfaction.</li><li style="text-align:justify;">Minimising food waste through portion control and efficient stock rotation.</li><li style="text-align:justify;">Liaising with front of house staff to ensure smooth service during busy periods.</li></ul> <h3>Qualification & experience</h3>The ideal candidates for these opportunities will have:<ul><li style="text-align:justify;">AQF&nbsp;Associate Degree, Advanced Diploma or Diploma OR a minimum of 3 years recent and relevant experience as a Chef.</li><li style="text-align:justify;">Experience in all responsibilities listed above.&nbsp;</li></ul><ul style="list-style-type:disc;"><li style="text-align:justify;">Demonstrated strong commitment to excellence and quality.</li><li style="text-align:justify;">Well-developed communication and problem-solving skills.</li><li style="text-align:justify;">Ability to work effectively, respectfully and collegially in a team environment.</li><li style="text-align:justify;">Have a passion for working with fresh seafood and some great recipe ideas!</li></ul>

Preparing and cooking the daily catch straight off the boats, you will love working with the talented team at Off The Wharf!

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>

Come manage our busy hotel and accommodation in Dargo.

Hotel Manager

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