Bateau Bay Hotel is seeking both an Experienced Chef and an Experienced Cook to join our fast-paced Central Coast NSW kitchen teams. We offer excellent working conditions, supportive management and motivated colleagues. 1. Chef Key Responsibilities: Lead and supervise all kitchen operations in conjunction with Head Chef Plan and develop menus, daily specials and chef’s features Ensure quality control and consistency of every dish leaving the pass Manage stock levels, ordering and vendor relationships Mentor, train and roster kitchen staff, including cooks and kitchen hands Uphold food safety and hygiene standards (HACCP, Food Safety Programs) Skills & Experience Requirements: Qualification in Commercial Cookery preferred Experience as a qualified Chef in a busy restaurant or hotel kitchen Demonstrated menu-planning and costing abilities Strong leadership, communication and team-building skills Thorough knowledge of seafood preparation and steak cookery 2. Cook Key Responsibilities: Prepare and cook menu items as directed by the Head Chef and Chefs Stock and set up cooking stations with all necessary supplies Chop, portion and prepare ingredients (vegetables, meats, sauces) Collaborate with FOH team to ensure timely service and quality presentation Assist in monitoring portion control and waste management Support training of kitchen hands and junior kitchen staff Skills & Experience Requirements: Qualification in Commercial Cookery preferred Experience in a fast-paced kitchen environment Solid knife skills and familiarity with standard cooking techniques Ability to follow recipes, maintain consistency and work under pressure Good communication and willingness to learn Remuneration & Benefits Salary Range: $73,150 – $90,000 per annum (depending on role and experience) Flexible full-time and casual arrangements Supportive management and career-development opportunities Offered role will be dependent on previous experience. Positions available at Bateau Bay Hotel, Terrigal Hotel and Kincumber Hotel.
