Chef / Cook - Kaniva

_{11th November, 2026}

We are seeking a CHEF/COOK to work in a part time (32 hours/fortnight) capacity based at KANIVA.

RENUMERATION:

• Health and Allied Services, Managers and Administrative Workers (Victorian Public Sector) (Single Interest Employers) Enterprise Agreement 2025-2027.
• Classification - IN16 - Cook/Grade 2 and IN17 - Cook/Grade 3.

ABOUT THE ROLE:

• The Cook/Chef helps prepare the patient, resident, staff and external client meals. As well as helping prepare meals for committee meetings and other functions.
• Ensure the kitchen, supplies and equipment are maintained in a safe and sanitary condition in accordance with the Food Act 1984.
• There is a rotating roster over a 7-day period, including weekends and public holidays.

KEY SELECTION CRITERIA:

Essential:

• Effective communication and organisational skills.
• Appropriate training in cooking either by experience, apprenticeship or commercial cooking programs.
• Ability to communicate effectively with other staff, patients, residents/consumers, management, external stakeholders and community.
• Demonstrate ability to work without active supervision.
• Demonstrate knowledge of computer applications including Word, Excel and Outlook.

Desirable: 

• Previous experience working in Hospitality / Health Industry.
• Knowledge of Food Act 1984 and Victorian Food Safety Standards.
• Training in the principles of food safety and infection control.
• Food Safety Supervisory Certification in Health or willing to obtain one.
• Qualified Chef, Certificate 111 In Commercial Cookery or equivalent field.
• Demonstrate knowledge to supervise staff.

PRE-REQUISITES:

• NDIS Worker Screening Clearance.
• Working with Children Check.
• Fully vaccinated (including influenza) as per current Department of Health Directives.
• Australian Driver’s Licence.

KEY RESPONSBILITIES:

• Ensure dry and perishable goods are stored correctly, and work areas are maintained in a clean and sanitary manner in accordance with Health Regulations/Victorian Food Safety Standards and Food Act 1984 and principles of Infection Control.
• Checking and signing for received goods, in accordance with regulations.
• Check and sign invoices daily.
• Act as Chef/Cook in Charge when required.
• Undertake all daily administration, roster relief and food safety duties applicable to this role.
• Coordinate and supervise the Hospitality and Environmental Services in the absence of the Chef in Charge.

HOW TO APPLY:
If you wish to apply and be considered for this role, please submit the following information in one document:

• Your resume, including a comprehensive employment history, the qualifications you hold and the contact details of three manager/supervisor referees.
• A cover letter outlining your suitability for the role.
• Response to the Key Selection Criteria found above, using recent examples of your experiences. 

APPLICATIONS CLOSE 27 NOVEMBER 2026