We are seeking a Venue Manager to join our team on a full time basis.&nbsp;Duties and Responsibilities:<ul><li>Oversee daily bakery and front of house operations to ensure smooth workflow efficiency, and consistent product quality</li><li>Collaborate with bakers and kitchen staff on product planning, seasonal offerings. and production schedules based on customer demands</li><li>Plan and coordinate special orders, pop ups, markets or promotional events, ensuring high standards of execution and customer satisfaction</li><li>Manage procurement, liaise with suppliers, set product pricing and monitor costs to maintain quality within budget&nbsp;</li><li>Maintain accurate records of inventory, sales, and financial transactions to support effective business operations and reporting</li><li>Ensure compliance with all food safety, health and hygiene regulations, maintaining a clean, safe and well presented working environment</li><li>Engage with customers to gather feedback, resolve concerns and continuously improve service and product offerings</li><li>Recruit, train, supervise and support bakery and front of house staff, fostering positive, efficient and customer focused team culture</li><li>Oversee customer service operations including order management, customer interactions, and support during peak service period</li><li>Directly manage the cafe and front of house team, and oversee the kitchen team in conjunction with the Head Chef, supporting staff to implement processes effectively</li><li>Establish process documentation and performance management systems to maintain consistent service standards across all areas</li><li>Conduct team briefings, check-ins and training sessions to ensure staff are prepared for daily service and operational requirements</li><li>Monitor staffing levels and coordinate shift coverage to meet operational needs, resolving service bottlenecks and ensuring readiness across all areas</li><li>Oversee retail presentation, stock levels and online order fulfilment to support café operations and customer experience</li><li>Identify and implement process improvements, track customer experience and operational performance, and contribute insights to strategic planning</li></ul>Qualification and Experience Required<ul><li>At least 3 years relevant experience&nbsp;</li><li>Relevant qualification are highly regarded, but not essential</li></ul>Skills Required<ul><li>Proven experience managing a cafe or hospitality venue</li><li>Strong leadership, staff training and rostering skills</li><li>Excellent customer service and communication skills</li><li>Experience coordinating events, markets or special orders</li><li>Budgeting, cost control and stock management skills</li></ul>&nbsp;

Hospitality & Tourism

Annual

Take the lead at an acclaimed artisan sourdough café and shape the customer experience, just minutes from the beaches of Jervis Bay.

Venue Manager

Full time

A full-time, experienced chef position is available at Saffron and Spice Indian Restaurant and Bar which is located in Nowra, NSW. The job applicant must have a minimum of 1 year of full time work experience, along with the right qualifications and suitable candidate will receive an award-winning salary package of $80,000–$90,000 (depending on experience).&nbsp;&nbsp; <h3>Benefits</h3>CHEF_HIGH SALARY Pay: $80,000.00 – $90,000.00 per year and if required sponsorship options available too for the deserving candidate if required. <h3>Task & responsibilities</h3>1. Recipe and Menu Knowledge&nbsp;- Maintain comprehensive knowledge of all recipes, cooking standards, portion sizes, and presentation styles for dishes produced in the kitchen.&nbsp;2. Menu Creation&nbsp;- Assist in the development of new menus, taking into consideration food and labor costs to ensure profitability.&nbsp;3. Food Preparation Oversight&nbsp;- Collaborate with management and kitchen staff to discuss food preparation challenges and monitor the preparation and presentation of dishes to maintain quality.&nbsp;&nbsp;&nbsp;4. Production Management&nbsp;- Work alongside management to establish daily and weekly production levels, ensuring the kitchen operates efficiently.&nbsp;5. Stock Management&nbsp;- Maintain appropriate stock levels according to business needs and understand the implications of these levels on food costs.&nbsp;6. Health and Safety Compliance&nbsp;- Implement and ensure adherence to food hygiene standards and health and safety regulations to promote a safe kitchen environment.&nbsp;7. Quality Control&nbsp;- Regularly check the freshness and quality of ingredients to ensure high standards in food preparation.&nbsp;8. Supervision and Training&nbsp;- Supervise and provide training to junior kitchen staff, ensuring they understand their roles and responsibilities.&nbsp;9. Customer Complaint Management&nbsp;- Efficiently address any food complaints from customers, working towards resolution and maintaining customer satisfaction.&nbsp;10. Organizational Skills&nbsp;- Demonstrate strong organizational skills in daily operations within the kitchen.&nbsp;11. Food Preparation&nbsp;- Prepare meat, sauces, and desserts as required, ensuring all items meet the kitchen's high standards. <h3>Qualification & experience</h3>Cert IV in Commercial Cookery and Diploma of Hospitality Management or Bachelors of Hospitality Management

CHEF_HIGH SALARY Pay: $80,000.00 – $90,000.00 per year

CHEF

The Garden Berry is a vibrant café, restaurant and bar in Berry, NSW, serving breakfast and lunch seven days a week with a strong focus on fresh, local and seasonal produce.&nbsp;We are seeking an experienced Chef (full-time) to join our kitchen team. The role involves preparing and cooking high-quality dishes, maintaining food safety and presentation standards, assisting with menu preparation, managing stock and ingredients, and supporting the efficient day-to-day operation of the kitchen. <h3>Benefits</h3><ul><li>Competitive Salary: Attractive remuneration package, including performance bonuses.</li><li>Career Growth: Opportunities for professional development and career advancement.</li><li>Supportive Work Environment: Collaborative and inclusive culture.</li><li>Work-Life Balance: Flexible working arrangements.</li><li>&nbsp;Employee Benefits: Comprehensive health benefits and regular team-building activities.</li></ul> <h3>Task & responsibilities</h3>Tasks and responsibilities of a full-time Chef include but are not limited to:<ul><li>Preparing, cooking and presenting breakfast, lunch and other menu items to a consistently high standard.</li><li>Planning and preparing food in accordance with established recipes, portion sizes and presentation requirements.</li><li>Monitoring food quality at all stages of preparation and service to ensure consistency and customer satisfaction.</li><li>Assisting with menu development and seasonal menu changes, including the use of fresh and locally sourced ingredients.</li><li>Managing food preparation, mise en place and kitchen workflow during busy service periods.</li><li>Monitoring stock levels, ordering ingredients and supplies, and assisting with stock rotation to minimise waste.</li><li>Ensuring correct storage, handling and labelling of food in accordance with food safety requirements.</li><li>Maintaining cleanliness and hygiene across food preparation areas, cooking equipment and kitchen facilities.</li><li>Supervising and guiding kitchen staff where required and assisting with the training of junior team members.</li><li>Coordinating with front-of-house staff to ensure timely and accurate preparation of customer orders.</li><li>Ensuring compliance with workplace health and safety, food hygiene and sanitation standards.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate III in Commercial Cookery and Certificate IV in Kitchen Management (Mandatory)</li><li>Diploma of Hospitality Management (Preferred)</li><li>Minimum 1 year experience as a Full-time Chef or equivalent</li><li>Strong Communication Skills</li><li>Strong Organisational and Multitasking skills&nbsp;</li></ul>

THE GARDEN BERRY (TGB) is seeking an experienced Chef on a full-time basis to join our busy cafe/restaurant and bar located in Berry, NSW

SANDS BISTRO is seeking experienced Head Chef and Sous Chef applicants to join our kitchen team in Huskisson, Jervis Bay NSW.The successful applicants will be responsible for leading and supporting daily kitchen operations, menu planning, food preparation and service, maintaining high standards of food quality and presentation, and ensuring compliance with food safety and hygiene requirements.Applicants should have relevant commercial cookery or hospitality qualifications, strong leadership skills and proven experience working in a fast-paced and quality-driven kitchen environment. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career advancement</li><li>Supportive work environment</li><li>Training and development opportunities</li><li>Work-life balance</li></ul> <h3>Task & responsibilities</h3><ul><li>Plan and develop menus in consultation with management, taking into account customer demand, seasonal availability and business requirements.</li><li>Estimate food requirements, food costs and labour requirements to support efficient kitchen operations.</li><li>Order food supplies and monitor stock levels to ensure sufficient ingredients are available for daily service.</li><li>Oversee and participate in the preparation and cooking of dishes according to menu and business standards.</li><li>Monitor the quality of dishes at all stages of preparation, cooking and presentation.</li><li>Ensure portioning, plating and presentation are consistent with established restaurant standards.</li><li>Discuss food preparation and service issues with management, kitchen staff and front-of-house staff to ensure efficient service.</li><li>Demonstrate cooking techniques and provide guidance to chefs and cooks on food preparation and cooking procedures.</li><li>Supervise daily kitchen operations and allocate duties to chefs, cooks and other kitchen staff.</li><li>Train, guide and support junior chefs, cooks and kitchen staff where required.</li><li>Monitor ingredient quality, freshness and storage and maintain appropriate stock rotation procedures.</li><li>Assist with controlling food costs, portion control and minimising food wastage.</li><li>Ensure food is prepared and served efficiently during busy service periods.</li><li>Explain, implement and enforce food hygiene, food safety and kitchen cleanliness requirements.</li><li>Ensure kitchen equipment and work areas are maintained in a clean, safe and operational condition.</li><li>Work with management to maintain and improve menu quality, kitchen efficiency and overall food service standards.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Kitchen Management or Commercial Cookery, or Diploma of Hospitality Management or a related discipline, is required.</li><li>Minimum 1 year of proven experience in a fast-paced and quality-driven kitchen environment.</li><li>Passionate about cooking and delivering high-quality food.</li><li>Punctual, reliable and hard-working.</li><li>Strong leadership and teamwork skills.</li><li>Ability to multi-task and work well under pressure during busy service periods.</li><li>Excellent communication, organisational and time management skills.</li><li>Team player with a positive attitude and a strong commitment to teamwork.</li></ul>

Join Sands Bistro in Huskisson as a full-time Head Chef or Sous Chef in a quality-driven kitchen team.

Head Chef / Sous Chef

SANDS BISTRO is seeking an experienced Chef de Partie to join our kitchen team in Huskisson, Jervis Bay NSW.The successful applicant will be responsible for preparing, cooking and presenting high-quality dishes, managing an allocated kitchen section, supporting daily kitchen operations and maintaining consistent standards of food quality, presentation, hygiene and safety. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career advancement</li><li>Supportive work environment</li><li>Training and development opportunities</li><li>Work-life balance</li></ul><h3>&nbsp;</h3> <h3>Task & responsibilities</h3><ul><li>Assist with planning menus and determining food requirements.</li><li>Prepare and cook food according to menu and business standards.</li><li>Monitor the quality of dishes throughout preparation, cooking and presentation.</li><li>Manage an allocated section of the kitchen during preparation and service.</li><li>Discuss food preparation and service requirements with senior chefs, kitchen staff and front-of-house staff.</li><li>Demonstrate cooking techniques and provide guidance on food preparation procedures.</li><li>Maintain consistent portioning, plating and presentation standards.</li><li>Assist with ordering food supplies and monitoring stock levels.</li><li>Ensure ingredients and food products are stored appropriately.</li><li>Maintain high standards of food safety, hygiene and kitchen cleanliness.</li><li>Follow and enforce food hygiene and safety procedures within the kitchen.</li><li>Assist with training and supporting junior kitchen staff where required.</li><li>Ensure dishes are prepared efficiently and served on time during busy service periods.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Kitchen Management or higher, or a related discipline, is required.</li><li>Minimum 1 year of proven experience in a fast-paced and quality-driven kitchen environment.</li><li>Passionate about cooking and delivering high-quality food.</li><li>Punctual, reliable and hard-working.</li><li>Enthusiastic and willing to learn.</li><li>Ability to multi-task and work well under pressure during busy service periods.</li><li>Excellent communication, organisational and time management skills.</li><li>Team player with a positive attitude and a strong commitment to teamwork.</li></ul>

Join Sands Bistro in Huskisson as a full-time Chef de Partie in a professional and supportive kitchen team.

Chef de Partie

SANDS BISTRO is seeking an experienced Cook to join our kitchen team in Huskisson, Jervis Bay NSW.The successful applicant will be responsible for preparing and cooking quality meals, supporting daily kitchen operations, maintaining consistent food standards, and ensuring high levels of food safety, hygiene and cleanliness. <h3>Benefits</h3><ul><li>Competitive salary</li><li>Opportunities for career advancement</li><li>Supportive work environment</li><li>Training and development opportunities</li><li>Work-life balance</li></ul> <h3>Task & responsibilities</h3><ul><li>Inspect food and ingredients to ensure quality and freshness.</li><li>Prepare and cook food according to menu requirements and established recipes.</li><li>Season food during preparation and cooking.</li><li>Regulate and monitor the temperature of ovens, grills and other cooking equipment.</li><li>Portion meals and arrange food on plates with sauces, gravies and garnishes.</li><li>Ensure dishes are prepared consistently and presented to a high standard.</li><li>Store food correctly in temperature-controlled facilities.</li><li>Prepare meals to meet special dietary requirements where required.</li><li>Assist with menu planning and estimating food requirements.</li><li>Monitor stock levels and assist with receiving and storing food supplies.</li><li>Maintain a clean, organised and hygienic kitchen environment.</li><li>Follow food safety, hygiene and workplace health and safety procedures.</li><li>Work closely with chefs and other kitchen staff during preparation and service.</li><li>Assist with training junior kitchen staff or apprentices where required.</li></ul> <h3>Qualification & experience</h3><ul><li>Certificate IV in Kitchen Management, Commercial Cookery or a related discipline is required.</li><li>Alternatively, Certificate III in Commercial Cookery or a related discipline plus at least 2 years of relevant experience will be considered.</li><li>Passionate about cooking and delivering high-quality food.</li><li>Punctual, reliable and hard-working.</li><li>Enthusiastic and willing to learn.</li><li>Ability to multi-task and work well under pressure during busy service periods.</li><li>Excellent communication, organisational and time management skills.</li><li>Team player with a positive attitude and strong commitment to teamwork.</li></ul>

Join Sands Bistro in Huskisson as a full-time Cook in a professional and supportive kitchen team.

Cook

We are seeking a skilled Baker (sourdough bread and pastry) to join our dedicated team in Huskisson.Duties and Responsibilities:<ul><li>Inspect ovens, mixers and work areas at the start of each shift so the bakery is safe, hygienic and ready for production</li><li>Assess incoming flours, grains, butter and produce for freshness and quality, and scale ingredients to recipe for each day's bake</li><li>Feed and manage the bakery's wild yeast starter and plan overnight and long-ferment schedules so doughs are ready on time</li><li>Mix, divide, pre-shape and hand-shape sourdough for loaves, baguettes, bagels and weekend pizza bases</li><li>Produce specialty breads, incorporate unique and challenging ingredients, adjusting hydration and fermentation to suit each recipe</li><li>Score loaves, watch crust colour and oven spring, and adjust temperatures and bake times to achieve consistent results</li><li>Run the daily bake schedule, including boiling bagels, rotating trays through the deck oven, and cooling products in time for opening</li><li>Top and finish products before display, such as seeding and cheese-topping bagels and glazing buns and doughnuts</li><li>Use the dough mixer, sheeter and divider safely and set them correctly for different doughs</li><li>Wash and prepare tins, trays and proofing baskets, and keep the production area clean between batches</li></ul>Qualification and Experience requiredCertificate III or IV with 2 year relevant experience OR 3 years in substitute to the qualificationSkills Required<ul><li>Experience with artisan sourdough bread</li><li>Strong dough-handling and shaping skills</li><li>Pastry or lamination experience (desirable)</li><li>Knowledge of food safety and hygiene standards</li><li>Consistency and attention to detail across every batch</li><li>Time management to meet daily opening deadlines</li></ul>

Work with a passionate owner-baker crafting wild-culture sourdough croissants, danishes and breads from scratch daily, all in beautiful Jervis Bay.

Baker

We are seeking a dedicated and skilled Store Manager to oversee the daily operations at Subway store. This full-time role demands an active and practical leader with extensive experience in managing stores. The chosen candidate will be accountable for enhancing store performance, inspiring and guiding the team, and ensuring excellent customer service in a lively, fast-moving setting. <h3>Benefits</h3><ul><li>Attractive salary package with rewards linked to performance</li><li>Opportunities for career progression and leadership development</li><li>Employee discounts and exclusive in-store perks</li><li>On-site allowances available where applicable</li><li>Flexible working hours and paid leave benefits</li><li>Continuous training and opportunities for professional development</li><li>A welcoming, inclusive, and collaborative team environment</li></ul> <h3>Task & responsibilities</h3><ul><li>Oversee the determination of the product range, monitor stock levels, and ensure service standards are met to maintain operational efficiency.</li><li>Develop and execute strategies for purchasing, marketing, and pricing to optimize product offerings and drive profitability.</li><li>Design and implement promotional and advertising strategies to increase visibility and awareness of the business's products and services.</li><li>Lead sales efforts by offering products to customers, providing expert advice on usage, and ensuring customer satisfaction.</li><li>Keep accurate records of inventory levels, financial transactions, and other critical operational data for effective management.</li><li>Develop and manage the budget for the establishment, ensuring financial targets are met and costs are controlled.</li><li>Handle the recruitment, training, supervision, and development of staff, ensuring a well-trained team to support operational needs.</li><li>Ensure the establishment adheres to occupational health and safety regulations, maintaining a safe working environment for both staff and customers.</li></ul> <h3>Qualification & experience</h3><ul><li>Proven background in store or retail management, or senior leadership roles within retail operations.</li><li>In-depth understanding of convenience store operations and retail sales strategies.</li><li>Excellent communication, team leadership, and customer service capabilities.</li><li>Skilled in inventory control, logistics, and financial reporting.</li><li>Familiarity with health and safety regulations and compliance requirements.</li><li>Strong problem-solving skills with keen attention to detail.</li><li>Ability to perform and adapt effectively in a fast-moving, dynamic retail setting.</li><li>Relevant qualifications in Retail, Hospitality, or Business Management are preferred.</li></ul>

We are seeking a dedicated and skilled Store Manager to oversee the daily operations at Subway Store.

Store Manager

We are seeking a skilled, experienced Cook to prepare high-quality Mexican-inspired dishes according to our restaurant’s recipes and standards. The successful candidate will be responsible for food preparation, maintaining food quality and presentation, managing stock and ensuring compliance with food safety and hygiene regulations. Applicants must have relevant commercial cooking qualifications or equivalent experience, strong teamwork skills and the ability to work efficiently in a busy restaurant environment. <h3>Benefits</h3><ul><li>Competitive salary package plus superannuation.</li><li>Full-time, stable employment (38 hours per week).</li><li>Opportunities for career development and professional growth.</li><li>Supportive, friendly and multicultural working environment.</li><li>Opportunity to develop skills in authentic Mexican cuisine.</li><li>Hands-on experience in a busy and established restaurant.</li><li>Ongoing training and skills development.</li><li>Employee meal benefits during shifts, subject to company policy.</li><li>Annual leave, personal leave and other entitlements in accordance with Australian employment laws.</li><li>Opportunity for long-term employment and career progression.</li><li>Regional lifestyle with an excellent work-life balance in Dubbo, NSW.</li></ul> <h3>Task & responsibilities</h3><ul><li>Prepare, season and cook a variety of Mexican-inspired dishes, including tacos, burritos, quesadillas, enchiladas and other menu items.</li><li>Examine food ingredients to ensure freshness, quality and suitability for preparation.</li><li>Prepare ingredients by washing, cutting, marinating, seasoning and portioning food.</li><li>Operate grills, ovens, stovetops and other commercial kitchen equipment.</li><li>Monitor cooking temperatures and times to ensure food is cooked correctly and safely.</li><li>Prepare sauces, marinades, fillings and accompaniments according to established recipes.</li><li>Ensure meals are prepared and presented consistently in accordance with restaurant standards.</li><li>Monitor food portions and minimise wastage during food preparation.</li><li>Assist with planning food preparation requirements based on daily restaurant demand.</li><li>Monitor stock levels and assist with ordering and receiving kitchen supplies.</li><li>Store food ingredients correctly in accordance with food safety regulations.</li><li>Maintain cleanliness and hygiene in all food preparation and cooking areas.</li><li>Ensure compliance with Australian food safety standards and workplace health and safety procedures.</li><li>Coordinate with kitchen staff to ensure timely preparation of meals during busy service periods.</li><li>Accommodate customer dietary requirements and food allergies where appropriate.</li><li>Assist with training and guiding junior kitchen staff in food preparation and cooking procedures.</li></ul> <h3>Qualification & experience</h3><ul><li>AQF Certificate III or IV in Commercial Cookery, or equivalent relevant qualifications and experience.</li><li>Relevant experience working as a Cook in a commercial restaurant kitchen.</li><li>Experience preparing Mexican cuisine or similar restaurant-style dishes will be highly regarded.</li><li>Knowledge of commercial cooking techniques, food preparation and kitchen operations.</li><li>Understanding of Australian food safety and hygiene standards.</li><li>Ability to work efficiently in a busy restaurant environment.</li><li>Good communication, teamwork and time-management skills.</li><li>Ability to work flexible shifts, including weekends and public holidays.</li></ul>

MIIA MEXICO at 209 Brisbane St, Dubbo NSW 2830. specialises in Mexican cuisine, particularly slow-cooked meats, tortillas, tacos, beef, and salsas.

About the roleSoul Origin Eastgardens Westfield is seeking an organised, service-focused Store Manager to lead a busy customer service, barista and kitchen-based team in the daily operation of our fresh food and coffee outlet at Westfield Eastgardens.Reporting to the Franchise Partner, you will be responsible for day-to-day business performance and ensure that the store delivers the highest level of customer service, product consistency, and food safety; maintains Soul Origin brand standards; and keeps the team organised through peak trading periods.Benefits<ul><li>Attractive salary plus superannuation.</li><li>Opportunities for professional growth and skill development.</li><li>Collaborative and vibrant work environment.</li></ul>&nbsp;Tasks &amp; Responsibilities<ul><li>Planning, organising and overseeing the daily operations of the store to achieve sales targets, operational efficiency and business performance objectives.</li><li>Managing and supervising front-of-house, barista and kitchen staff, ensuring effective teamwork, productivity and consistent customer service standards.</li><li>Managing staff recruitment, onboarding, training, rostering, performance monitoring and timesheet approvals.</li><li>Monitoring product ranges, stock levels and inventory turnover, and coordinating purchasing and supplier orders to ensure product availability and minimise wastage.</li><li>Monitoring operating expenses, labour costs and stock expenditure, and assisting with store budgeting and cost control.</li><li>Implementing product pricing, promotional activities and local marketing initiatives in accordance with Soul Origin's brand guidelines and franchise policies.</li><li>Maintaining accurate records of inventory, sales transactions, operational expenses and other relevant business activities.</li><li>Ensuring compliance with workplace health and safety requirements, food safety regulations, hygiene standards and company operating procedures.</li><li>Maintaining high standards of product presentation, quality and customer service, and resolving customer enquiries, complaints and service issues professionally and promptly.</li><li>Analysing sales results, monitoring key performance indicators and preparing regular operational and financial performance reports for the Franchise Partner.</li></ul>&nbsp;Qualification &amp; Experience<ul><li>Minimum one year's experience in the relevant industry.</li><li>Hold a Diploma or above qualification in the business field, hospitality management graduates are highly preferred.</li><li>Commercial cookery training and experience in a fresh food, café or quick-service setting are advantageous.</li><li>Excellent communication skills.</li><li>Strong understanding of customer service principles.</li><li>Knowledge of safe food handling, stock rotation and presentation standards.</li><li>Proven ability to confidently lead a small team.</li><li>Ability to multitask and work under pressure in a fast-paced environment.</li><li>Ability to work a rotating roster including weekdays, weekends, public holidays and late-night trade.</li><li>Appropriate Australian work rights for the role.</li></ul>

Which of the following statements best describes your right to work in Australia?

Do you have any experience in managing or supervising a hospitality, food retail or customer service team?

Do you hold a hospitality management, commercial cookery or related qualification?

Do you have any experience in staff training, rostering and performance management?

Do you have any experience in food safety procedures and fresh food stock control?

Have you been responsible for ordering stock and coordinating suppliers?

Do you have any experience in monitoring sales, budgets or operating costs?

Are you available for rostered early starts, weekends and public holidays, and when could you start?

A full-time management role with attractive salary plus superannuation and to be part of the award-winning Soul Origin brand.

Retail Manager

Bar & Beverage Staff

Chefs/Cooks

Front Office & Guest Services

Gaming

Housekeeping

Kitchen & Sandwich Hands

Management

Other

Waiting Staff

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