Position: Chef Position Type : Full-Time Salary: $76,000 to $80,000 plus superannuation per annum Location: Ballarat Central VIC 3350 Our client La Cabra Modern Mexican is a vibrant, contemporary dining destination located in the heart of Ballarat Central. They celebrate the bold, complex flavours of Mexico through a modern culinary lens using premium local produce, traditional techniques, and creative inspiration. Their team is passionate, energetic, and committed to delivering an exceptional dining experience. As the Chef you will be responsible for preparing, cooking, and presenting high-quality dishes in accordance with La Cabra's menu standards and culinary philosophy. Working as part of a close-knit kitchen brigade, the Chef contributes to the day-to-day operations of the kitchen, maintains food safety standards, and plays an active role in maintaining the quality and consistency that defines our restaurant.This is a hands-on role suited to a qualified and experienced Chef who thrives in a fast-paced environment and has a genuine passion for Mexican or modern fusion cuisine. Key Duties and Responsibilities: Culinary Preparation & Service •Prepare, cook, and plate dishes to established recipes and presentation standards across all sections of the kitchen (e.g., grill, sauté, cold larder, garnish) •Produce consistently high-quality food in accordance with La Cabra's menus and culinary style •Assist in developing seasonal specials and menu variations under direction of the Head Chef •Ensure portion control, presentation quality, and flavour consistency at all times •Operate kitchen equipment including ovens, grills, fryers, and food processors safely and competently Kitchen Operations •Set up and prepare workstation (mise en place) at the commencement of each shift •Monitor stock levels, flag shortages, and minimise food wastage •Assist with receiving, checking, and storing food deliveries in accordance with food safety requirements •Clean and sanitise kitchen workstations, equipment, and utensils throughout and at the conclusion of each shift •Maintain an organised and efficient kitchen environment Food Safety & Compliance •Adhere strictly to food safety, hygiene, and temperature control standards in line with the Food Standards Code and applicable Victorian regulations •Comply with the restaurant's HACCP procedures and food handling policies •Complete food safety records, temperature logs, and cleaning schedules as required •Report any food safety concerns or equipment faults to the Head Chef immediately Teamwork & Communication •Work collaboratively with all kitchen and front-of-house staff to ensure smooth service delivery •Communicate effectively regarding dietary requirements, allergens, and special requests •Support and mentor junior kitchen staff and kitchen hands as required •Participate in pre-service briefings, training sessions, and kitchen meetings Requirements: Essential •Minimum trade-level qualification in Commercial Cookery (Certificate III or IV in Commercial Cookery, or equivalent overseas qualification) •Diploma of Hospitality Management •At least 12 months of relevant experience •Demonstrated experience as a Chef or Cook in a comparable food service environment •Solid knowledge of food preparation techniques, knife skills, and kitchen operations •Current Food Handler Certificate (or willingness to obtain prior to commencement) •Working knowledge of food safety and hygiene practices •Ability to work effectively under pressure during busy service periods •Physical fitness to stand for extended periods and perform manual handling tasks Desirable •Experience with Mexican, Latin American, or fusion cuisine •Exposure to high-volume or fine-casual dining environments •Familiarity with allergen management and dietary modification requirements •Food Safety Supervisor Certificate Key Competencies ·Attention to detail and pride in food quality ·Reliability, punctuality, and a strong work ethic ·Ability to follow instructions and work within established standards ·Positive, collaborative attitude and team-oriented approach ·Initiative in managing workload and maintaining kitchen standards ·Capacity to work a rotating roster including evenings, weekends, and public holidays. Working Conditions ·Hours - Minimum 38 hours per week (full-time) ·Roster - Rotating roster may include evenings, weekends, split shifts, and public holidays ·Environment - Indoor commercial kitchen exposure to heat, noise, and varying temperatures ·Remuneration - In accordance with the Restaurant Industry Award 2020 at the applicable Chef classification level, plus superannuation Please include a current resume and a brief cover letter outlining your relevant experience and availability. Only shortlisted candidates will be contacted. Applications close midnight 14 May 2026.
