Overview
Chefs manage catering, food safety, hygiene, inventory & reordering. Senior Chef leads menu planning and completes kitchen reporting.
Chef & Senior Chef
Chef Jordan Smith in the kitchen, preparing for a Christmas feast.
Chef
The annual base salary when in Australia starts from
$86,147 per annum
.
Base salary + additional allowances when in Antarctica starts from
$156,684 per annum
.
A generous employer superannuation contribution of up to 15.4% will be paid in addition to salary and allowances.
You will accrue recreation leave at the equivalent of 20 days per annum pro rata. Please note that recreation leave is not available in Antarctica but will be paid out on return to Australia.
As a Chef with the Australian Antarctic Division (AAD), you will be responsible for station cooking and catering, food safety and kitchen hygiene, control of all foodstuffs and consumables, and for contributing to re-ordering of foodstuffs and consumables for the succeeding expedition. Additionally, the Chef assigned to Casey station will be required to be available to relieve the Wilkins Aerodrome Chef at times throughout the flying season. Duties whilst at Wilkins Aerodrome are outlined in the job description.
Chefs can be employed in either summer or winter jobs; shorter winter opportunities may also arise. Chefs are employed at all three Antarctic stations as well as Macquarie Island.
Senior Chef
The annual base salary when in Australia starts from
$92,705 per annum
.
Base salary + additional allowances when in Antarctica starts from
$163,242 per annum
.
A generous employer superannuation contribution of up to 15.4% will be paid in addition to salary and allowances.
You will accrue recreation leave at the equivalent of 20 days per annum pro rata. Please note that recreation leave is not available in Antarctica but will be paid out on return to Australia.
The Senior Chef is selected from the pool of successful Chefs and will take on a senior role.
As a Senior Chef, you will be responsible for station cooking and catering, food safety and kitchen hygiene, control of all foodstuffs and consumables, and for contributing to re-ordering of foodstuffs and consumables for the succeeding expedition. The Senior Chef will be required to partake in the Station Leadership group, attending regular meetings as the representative of the Catering Services section. The Senior Chef provides direction and mentorship where there is more than a single Chef on station, driving menu planning and completing regular reporting.
What we are looking for
Essential
To apply for these roles, you must have the skills and licences listed below:
Qualifications/licences
Provide copy with your application:
Cooking qualification - completed indentured apprenticeship in commercial cookery (or equivalent)
Driver's licence – current, unrestricted "C" class (manual) Australian driver's licence
Citizenship – in accordance with the PS Act ****, Australian Public Service employees are required to be Australian citizens. Persons who are not Australian citizens will generally only be considered where there are no suitable Australian applicants, with next considerations being Australian residents with work rights and New Zealand citizens.
Obtain prior to job commencement
Valid Passport – The expiry date of the passport (and any relevant visa) must be at least 6 months beyond the planned end date of your intended stay in the Antarctic or sub-Antarctic.
Provide First Aid (HLTAID011) must be valid for at least 18 months beyond the date of commencement
Provide Basic Emergency Life Support (HLTAID010) must be valid for at least 18 months beyond the date of commencement
Provide CPR (HLTAID009) must be valid for at least 6 months beyond the date of commencement
Knowledge and experience
Hands-on experience at least 5 years' post apprenticeship
Demonstrated leadership experience in a kitchen environment
Desirable
These are not essential to the role however, to be suitable you will need to have at least some of these. We encourage you to apply even if you do not fit 100% of the requirements.
Recent hands-on experience
Within the last 5 years
Catering for a range of dietary requirements; vegetarian/vegan, intolerances etc.
Bread making
Patisserie/cakes/desserts
Buffet/banquet/special function/larder
Bain-marie service
Ethnic/regional/theme cooking
Fine dining
A sound nutrition and dietary understanding
Experience in Microsoft Excel, Outlook and Word
Control of large volumes of food stocks
Menu planning and compilation
Supervision and training of skilled, semi-skilled and unskilled personnel in the kitchen
Creating a convivial social and working environment
Field/camp/remote area catering
Contact
For general enquiries, please email the Hays Expeditioner Recruitment Team at
For job specific (technical or trade related) enquiries, or to discuss the role in more detail, please contact Catering Team at
Applications will not be accepted via email.
How to apply
Read about the essential information for all applicants and life as an expeditioner. This is an overview of the recruitment and selection process.
Review the job description. This describes the job and specifies essential qualifications and experience. It also tells you what documents you need to attach to your application.
Have your documents ready to attach (e.g., licences, qualifications and current CV/résumé). You must include these to be considered for the job.
When you have completed steps 1 to 3 above, click Apply Now to start your application. Applications will not be accepted via email.
More information
Essential information for all applicants including recruitment timeline
Life as an expeditioner
Job Description - Chef & Senior Chef PDF ***** kB
Applications close Sunday 16 November, 11:30 PM AEDT.
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