Chef

CHEF – FULL TIME

Stanley Hotel | Stanley, Tasmania

The Stanley Hotel is seeking an experienced and qualified Chef to join our kitchen team in Stanley on Tasmania’s north-west coast.

This is a full-time position working within our full-service hotel bistro, preparing and cooking food across lunch and dinner service.

About the Role

Working as part of our kitchen team, you will be responsible for the preparation, cooking and presentation of high-quality food while contributing to the smooth and efficient operation of the kitchen.

Key Responsibilities

• Prepare, cook and present food to a consistently high standard.
• Plan and organise food preparation and cooking for service.
• Contribute to menu planning, seasonal specials, development of new dishes and flavour concepts
• Manage mise-en-place in readiness for service and independently operate a kitchen section during service.
• Monitor the quality and presentation of dishes throughout preparation and service.
• Assist with ordering, stock control, storage, temperature monitoring and wastage reduction.
• Maintain high standards of food safety, hygiene and workplace safety.
• Ensure food is stored, prepared and handled in accordance with applicable food safety requirements, complying with Food Safety, FSANZ and WHS requirements.
• Coordinate with kitchen and front-of-house staff to ensure efficient and timely service.
• Demonstrate cooking techniques and provide guidance to junior kitchen staff.
• Train and support junior members of the kitchen team.
• Maintain a clean, organised and efficient kitchen environment.
• Follow the Stanley Hotel's recipes and work procedures
• Contribute positively to teamwork, communication and the overall operation of the Stanley Hotel.
• Follow Stanley Hotel's values; including honesty, integrity, respect and customer excellence.

Skills & Experience

To be considered for this position, you will have:

• Certificate III in Commercial Cookery or equivalent qualification.
• A minimum of five years' relevant experience in a commercial kitchen.
• Strong food preparation, cooking and presentation skills.
• Demonstrated ability to independently manage a kitchen section.
• Experience contributing to menu planning and development.
• Knowledge of stock control, food storage, food safety and wastage management.
• Strong communication, organisation and time-management skills.
• The ability to work effectively with both kitchen and front-of-house teams.
• The ability to train and guide junior kitchen staff.
• Availability to work evenings, weekends and public holidays as required.

Performance Standards

• Produces food to a consistently high standard of quality.
• Maintains and follows all food safety, hygiene and workplace safety requirements.
• Works effectively as part of the kitchen and broader Stanley Hotel team.
• Communicates clearly and professionally with kitchen and front-of-house staff.
• Works efficiently during preparation and service.
• Embraces and demonstrates the Stanley Hotel’s values of honesty, integrity, respect and customer excellence.

Pay: $80,000.00 per year

Work Location: In person