Description About the Opportunity You will be joining a supportive kitchen team to deliver an exceptional food and dining experience for our residents and guests (300 people) in one of our Remote Villages in Karratha WA. Permanent full-time positions are available on a 14:7 roster with a 10.5 hour day (two weeks living on site and one week at home for what matters most). FIFO available from Perth, or DIDO locally. About the Benefits Salary of $100,000 12% Superannuation (paid on all rostered hours) annual incentive bonus Return Flights (from Perth) Food (catering for all preferences / allergies / intolerances) Accommodation (linen, aircon, bar fridge, TV, en-suite bathroom) On-site Facilities (such gyms, hubs, and pools – varies by Village) Employee benefits including retailer discounts, reward programs and access to confidential counselling services for you and your family About You ESSENTIAL Certificate III Commercial Cookery (evidence required) Unlimited working rights within Australia (sponsorship NOT available at this time) Experience in bulk/batch cooking (FIFO experience NOT required) Passion and commitment to Safety Ability to pass a pre-employment medical (including alcohol and drug screening) Excited to work on 14:7 roster (2 weeks on, one week off) Current Driver's License What’s next? Apply now and be ready to complete a video and / or phone interview Securely upload relevant pre-employment documents including your Cert III Commercial Cookery, ID etc Consent to background checking including references and National Police Clearance Attend pre-employment medical assessment (to ensure we can keep you safe , we will book this at a location close to you) Fly to site, and curate your new career and lifestyle with Civeo! About Us Civeo Australia, a division of Civeo Corporation, provides workforce accommodation services globally. In Australia, Civeo has a national footprint of approximately 10,000 rooms across twelve villages in Queensland, New South Wales, and Western Australia. In addition, Civeo also operates approximately 16,500 rooms in client-owned properties in remote regions of Western Australia, South Australia and Queensland. We're committed to fostering sustainable partnerships and inclusive opportunities in all the communities we operate in. By actively engaging with Traditional Owners and First Nations Businesses, we're not just operating accommodation villages, we're nurturing relationships that honour the rich cultural heritage of the land. We're safe, welcoming, and proud to encourage Aboriginal & Torres Strait Islander people to join us. Hear from Chef Robert. “I love the daily variety that comes with working at Civeo. They say each day is different, and here at Civeo it certainly is. I get to move around to all areas of the kitchen and that allows me to keep my skills well honed. I enjoy the mix of staff you get from working in a village. We have people from many areas of the globe working here at Civeo. This really adds to the variety in your day.” Stay Well. Work Well. Responsibilities Responsibilities 8 to 10 key responsibilities Prepare, present, store, and oversee the preparation, cooking and presentation of food. Direct, coach and provide leadership to all the 1st Cook(s), 2nd Cook(s), and Common Cooks of the kitchen , directly ensuring the training and development of staff, providing input for performance development, and disciplinary action. Ensure consistent food preparation and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both. Maintain product consistency by regularly conducting inspections of portions, and the appearance of food items. Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness. Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with health and safety regulations. Order and maintain inventory of food products for the preparation and operation of an efficiently run kitchen based on budgeting needs Bring forth ideas to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests' satisfaction. Ensure daily menu specials are cost effective and are of high standards in quality and presentation. Create, develop, and recommend recipes and menus. Ensure food is stored in appropriate containers and labelled; minimizing waste and maximizing quality. Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Complete and submit to the Management of any maintenance requests for service and repair of kitchen equipment. Perform other related duties as required. Qualifications Qualifications Skills, Education & Experience required of this role Chef's should have some technical qualification obtained through apprenticeship training or related post-secondary education. Food Safety certification is required 4 year's food service experience as a 1st Cook preferably in a remote site environment Advanced Food Safety certification, WHMIS and First Aid certification preferred A valid, class 5 or higher driver’s license is required, as well as a clean driver’s abstract. Basic financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling. Demonstrated knowledge of foodservice and catering trends, quality, production, sanitation, food cost controls, preparation and presentation required. Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required. Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision. Highly flexible, with solid communication and interpersonal skills that allow one to work effectively in a diverse working environment. Ability to effectively aid in the management of labour productivity. Strong work ethic, positive team attitude and ability to take constructive feedback. Self-motivated, with a positive attitude and a consistent display of professionalism. Excellent communication skills Effective decision making, problem solving and leadership skills. Innovative, detail oriented, and quality conscious. Highly effective teamwork skills. Attention to detail in all areas of work. Working Conditions working conditions, travel, specialized tools, equipment or key relationships Available to work on a rotational schedule, in a remote environment. Interacts with customers, employees, management Manual dexterity required. Overtime as required. Travel may be required Ability to lift 50 lbs required
