The Local Eatery is hiring a Full time Chef role in Kyneton, VIC. Apply now to be part of our team.
Requirements for this role:
* Flexible hours available
* 2-3 years of relevant work experience required for this role
* Expected salary: $76,515 - $77,000 per year
Our client, The Local Eatery, is a hospitality venue located in Kyneton, Victoria, offering a relaxed dining experience with a focus on fresh, locally sourced ingredients. The business provides a diverse menu covering breakfast, lunch, and dinner service, catering to dine-in and takeaway customers. With an emphasis on quality food, seasonal produce and community engagement, The Local Eatery maintains a welcoming atmosphere and consistent service standards.
The Local Eatery is currently seeking a qualified and experienced Chef to join their kitchen team and contribute to the continued delivery of high-quality food and service. The successful candidate will play a key role in supporting daily kitchen operations, ensuring efficient workflow, maintaining consistency in food quality and presentation, and assisting in cost control and stock management, while working collaboratively within a fast-paced hospitality environment.
The annual salary for this position is $76,515 to $77,000.
Duties include:
* Plan and design menu offerings (breakfast, lunch, dinner) and seasonal/local produce, ensuring variety, quality and profitability in line with customer expectations.
* Estimate ingredient quantities and food costs for menu items, monitor food costs and balance portion control to meet budgetary and waste‑management objectives.
* Order, receive, and manage food supplies from vendors and local producers, ensuring stock levels are maintained, and inventory rotation (FIFO) is followed.
* Prepare and cook food to the required standard for all menu items, applying appropriate culinary techniques and presentation expectations.
* Monitor quality of dishes throughout preparation and plating to uphold food standards in taste, appearance, temperature, and consistency.
Train and supervise kitchen staff and trainees, delegate tasks in the kitchen, and demonstrate proper cooking techniques to less experienced team members.
* Ensure compliance with food safety, hygiene and workplace health standards, including safe food handling, cleanliness of kitchen and equipment and sanitation procedures.
* Coordinate kitchen activities during service periods, including timing of dish preparation and order sequencing to support efficient service.
* Communicate with Front‑of‑House (FOH) staff and management regarding menu changes, special dietary requests (e.g., allergies) and customer feedback to ensure service quality.
* Develop and refine recipes to maintain consistency and incorporate customer preferences, seasonal availability and cost targets.
* Implement portion control systems and monitor waste reduction practices to support food cost control and sustainable operations.
* Contribute to kitchen budgeting and labour planning, providing input on staffing needs and cost‑effective use of resources during roster planning.
Qualifications:
* Must have a minimum of three (3) years of experience in the relevant field.
* Should hold a Certificate IV in Commercial Cookery.