Cook

About the Role

Join our team working on vital infrastructure in one of Australia's most unique and technically challenging environments. We are seeking experienced Cooks responsible for preparing food and beverages in a cafeteria-style setting as well as for onsite functions. The role involves preparing between 400 and 600 meals daily, strictly adhering to Australian food safety and hygiene regulations.

Key Responsibilities

• Follow instructions from Head Chef and Sous Chef to manage daily operations in the dining facility.
• Operate kitchen and serving equipment efficiently.
• Handle roles including larder, stove, and grill cooking, delivering high-quality, nutritious meals catering to both USA and Australian tastes.
• Utilize batch cooking methods to maintain a steady supply of fresh food throughout service periods.
• Maintain exceptional customer service standards in food preparation and presentation.
• Manage resources and food stock economically by employing first-in, first-out (FIFO) practices.
• Ensure the dining area complies with all Australian Food and Health standards regarding cleanliness.
• Report faulty equipment or maintenance issues promptly to the helpdesk.
• Promote and uphold health and safety compliances on site and within the workplace.
• Perform other reasonable duties as assigned.

Candidate Profile

• Possession of a Supervision Certificate in Australian Food Health and Sanitation Standards.
• Familiarity with Micros Fidelio and Opera Hotel Management Systems.
• Knowledgeable in cash handling processes.
• Experience with SAP software.
• Graduated from a Certified Cook trade school or hospitality-related discipline.

Preferred Qualifications

• Certificate IV or Management Certificate in Business (Frontline Management), Catering, Hospitality, or Training and Assessment.
• Advanced certification in Australian Food Health and Sanitation Standards.
• Undergraduate degree preferred.

Licences and Certifications

• Valid driver's license.
• Food Handling Hygiene certification.

Experience Requirements

Minimum 3 to 5 years’ cooking experience within the hospitality sector.

Physical and Mental Demands

Ability to independently lift items up to 10 kilograms.

Security Clearance

Applicants must obtain and maintain a Top-Secret Positive Vetting (TSPV) Department of Defence Security Clearance (Australia) or TS/SCI clearance with polygraph (United States).

Workplace Eligibility and Language

• Minimum age requirement: 18 years.
• Fluent in reading, writing, and speaking English.

Environmental, Health and Safety Responsibilities

• Understand and comply fully with all site environmental, health and safety policies.
• Conduct work tasks safely and report unsafe conditions immediately.
• Adhere continuously to procedures outlined in the EHS Handbook.
• Have the authority and responsibility to stop work if it poses any safety or environmental hazards.

Quality Assurance

All employees must support the company’s commitment to delivering quality services that meet or exceed customer expectations. Understand and comply with the company's Quality Program and customer contracts.

Compliance with Procedures

Employees must thoroughly understand and apply all relevant operational, safety, quality, and environmental procedures and policies related to their role.