The Client BassCare is a community-focused aged care and support services provider committed to delivering high-quality residential and lifestyle services. BassCare is seeking an experienced Head Chef to support its food services operations by delivering nutritious, compliant, and high-quality meals tailored to resident needs, dietary requirements, and care standards. The Role This is for a full time role with an annual salary of $80,00 - $85,000 plus superannuation. The role is based in Canterbury in VIC. Responsibilities Plan, prepare, and execute daily menus aligned with aged care nutrition guidelines, resident preferences, and therapeutic dietary requirements including texture-modified, low-allergen, diabetic, and culturally specific meals. Prepare all meals from raw and fresh ingredients where possible, including soups, sauces, gravies, purees, and baked items, ensuring consistency, flavour balance, and portion control. Ensure strict adherence to food safety standards, including HACCP principles, temperature monitoring, allergen management, and correct food storage and labelling procedures. Coordinate kitchen operations to ensure timely service across breakfast, lunch, dinner, and special events, maintaining efficiency during peak service periods. Collaborate with care staff, dietitians, and management to review menus, accommodate individual resident needs, and continuously improve meal quality and satisfaction. Supervise, train, and support kitchen and catering staff, ensuring correct food handling practices, preparation standards, and compliance with organisational policies. Manage ordering, receiving, and storage of food supplies, monitoring stock levels to minimise waste while maintaining availability of required ingredients. Maintain accurate kitchen records including cleaning schedules, temperature logs, and food safety documentation in line with audit and accreditation requirements. Ensure kitchen facilities, equipment, and work areas are maintained in a clean, safe, and operational condition at all times. Support special catering requirements for events, celebrations, and family functions while maintaining consistency with resident dietary needs. Requirements Certificate IV in Commercial Cookery, Diploma of Hospitality Management, or equivalent qualification. Minimum of 2 years' experience as a Chef in a commercial kitchen environment, preferably within aged care, healthcare, or high-volume catering. Minimum of 2 years' experience in planning and preparing nutritionally balanced menus tailored to diverse dietary and medical requirements. Minimum of 2 years' experience coordinating kitchen operations, workflow efficiency, and service timing. Minimum of 2 years' experience supervising, training, and supporting kitchen Strong working knowledge of HACCP, food safety legislation, and workplace health and safety standards. Proven ability to manage procurement, stock control, cost management, and waste reduction within budget constraints. Highly developed organisational and time-management skills with the ability to prioritise multiple tasks under pressure. Strong communication and interpersonal skills, with the ability to collaborate effectively with care teams and management. Demonstrated commitment to quality, consistency, hygiene, and resident-centred service delivery.
