Cook/ Chef/ Restaurant Manager

An established business based in Moama, NSW, is seeking a Cook, Chef, and Restaurant Manager to join its growing team on a full-time basis. The positions are being supported by My Australian Career (MYAC) on behalf of the sponsor..

My Australian Career is your trusted partner in unlocking exciting career opportunities in Australia.

Cook Position Overview 

The Cook is responsible for preparing and cooking menu items, maintaining kitchen operations, and ensuring food quality and safety standards are met. The role supports efficient kitchen performance and works closely with kitchen and front-of-house staff to ensure timely and consistent service.

Chef Position Overview

The Chef is responsible for overseeing kitchen operations, preparing and presenting menu items, and ensuring consistent food quality, safety, and hygiene standards. The role includes supervising kitchen staff, managing food preparation and workflow, assisting with menu development, and maintaining efficient kitchen operations to support timely and high-quality service.

Restaurant Manager Position Overview 

The Restaurant Manager is responsible for overseeing the daily operations of the establishment, ensuring high standards of customer service, food quality, and compliance with health and safety regulations. The role involves managing staff, coordinating front-of-house and kitchen operations, monitoring financial performance, and maintaining efficient business operations in line with company standards.

Benefits

• Competitive salary and opportunities for performance-based bonuses. 
• Career development and growth opportunities. 
• Access to health and wellness benefits. 
• Employee discounts on meals and company products/services (if applicable). 
• Flexible working hours and a supportive work environment. Paid time off and sick leave. 
• Work in a collaborative and dynamic team. 
• Opportunity to demonstrate your management/culinary skills

Task & responsibilities

Cook

• Prepare and cook menu items in accordance with established recipes and standards
• Assist in basic menu preparation tasks as directed by the Chef or management
• Monitor food preparation and cooking processes to ensure consistency in quality, taste, and presentation
• Ensure all food is prepared and served in compliance with food safety and hygiene regulations
• Maintain proper storage, handling, and rotation of food stock (FIFO principles)
• Ensure kitchen cleanliness, hygiene, and safe work practices at all times
• Assist with basic stock rotation and reporting of shortages or discrepancies
• Work efficiently during high-volume service periods, including weekends and public holidays
• Collaborate with kitchen staff to ensure timely and smooth service delivery
• Support waste minimisation and adherence to portion control guidelines
• Maintain a clean, organised, and safe kitchen environment

Chef

• Oversee kitchen operations and lead preparation and presentation of all menu items
• Develop and refine seasonal menus in consultation with management
• Supervise and coordinate kitchen staff to ensure efficient service delivery
• Maintain consistency in food quality, portion control, and presentation standards
• Ensure compliance with food safety, hygiene, and workplace safety standards
• Plan and manage kitchen workflow during peak and off-peak service periods
• Oversee stock control, ordering requirements, and supplier coordination
• Monitor and manage food costs and support budget control measures
• Ensure proper storage, rotation, and management of all kitchen inventory (FIFO principles)
• Train and mentor kitchen staff to maintain performance and service standards
• Coordinate with front-of-house management to ensure smooth service delivery
• Lead kitchen operations during busy trading periods, including weekends and public holidays
• Maintain kitchen equipment, cleanliness, and operational readiness
• Minimise food wastage and improve kitchen efficiency

Restaurant Manager 

• Oversee daily restaurant operations and ensure smooth coordination between front-of-house and kitchen teams
• Manage staffing, rosters, recruitment, training, and performance of restaurant employees
• Ensure high standards of customer service and guest satisfaction
• Manage financial performance including budgets, revenue, wages, and cost control
• Ensure compliance with food safety, workplace health and safety, and licensing regulations
• Handle customer feedback, complaints, and service recovery professionally
• Oversee stock control, ordering systems, and supplier relationships
• Implement and maintain operational procedures and service standards
• Supervise service during peak trading periods, including weekends and seasonal demand
• Collaborate with kitchen leadership to ensure efficient food and beverage service delivery
• Drive continuous improvement in operational efficiency and customer experience

Qualification & experience

Cook

• Relevant qualification in Commercial Cookery (e.g. Certificate III in Commercial Cookery or equivalent)
• Minimum of 2 years’ experience as a Cook in a commercial kitchen environment
• Strong understanding of food safety, hygiene standards, and HACCP principles
• Experience preparing and cooking a variety of menu items in a fast-paced environment
• Ability to follow recipes and maintain consistency in quality and presentation
• Experience working effectively in a team during high-volume service periods
• Basic understanding of stock handling and FIFO procedures
• Physically capable of working in a busy kitchen environment under pressure

Chef

• Relevant qualification in Commercial Cookery (e.g. Certificate IV in Commercial Cookery or equivalent)
• Minimum of 2 years’ experience as a Chef in a commercial kitchen environment
• Proven experience in leading kitchen teams in a restaurant or hospitality venue
• Strong ability to design and execute seasonal menus using fresh, local produce
• Strong knowledge of food safety, hygiene standards, and HACCP compliance
• Experience supervising and training kitchen staff in a fast-paced environment
• Ability to maintain consistency in food quality, presentation, and portion control
• Strong understanding of stock control, supplier coordination, and kitchen workflow management
• Experience managing high-volume service periods including weekends and peak trade

Restaurant Manager

• Relevant qualification in Hospitality Management or related field (preferred)
• Minimum of 3–5 years’ experience as a Restaurant Manager or similar role
• Strong leadership and staff management experience in a hospitality environment
• Experience managing budgets, wage costs, and overall restaurant financial performance
• Strong understanding of customer service principles and complaint resolution
• Knowledge of food safety, WHS, and hospitality compliance requirements
• Experience coordinating front-of-house and kitchen operations in a fast-paced venue
• Strong organisational and communication skills
• Ability to work under pressure during peak trading periods, including weekends and holidays