Employer
Econo Lodge Gateway Tamworth has its in house restaurant in South Tamworth that serves up up-to-date Australian cuisine and is looking for an experienced Chef to join their team.
Position
This is for a full time role with an annual salary set at $77,000 plus superannuation, and will be based in South Tamworth in NSW.
Responsibilities
- Plan and execute a diverse à la carte menu including premium proteins like Atlantic salmon, Scotch fillet, pork ribs, barramundi, and house‑made rissoles, ensuring each dish is cooked to order and aligned with seasonal ingredient availability.
- Prepare all sauces, reductions, marinades, and accompaniments in‑house from raw ingredients, including mushroom gravy, creamy garlic sauce, lemon butter, and béarnaise, eliminating reliance on pre‑prepared components.
- Oversee the preparation and cooking of pasta and rice‑based dishes such as prawn & scallop linguine and jasmine rice with garlic prawns, ensuring timing, texture, and seasoning are precise.
- Plate dishes with consistency and finesse, ensuring visual appeal for signature items such as the crispy‑skin Atlantic salmon served on Niçoise salad with lemon béarnaise.
- Direct the preparation of sides including garlic buttered chat potatoes, lemon butter vegetables, creamy mash, and house‑made coleslaw, emphasizing freshness and balanced presentation.
- Manage procurement by sourcing meats, seafood, and produce from local suppliers and ensuring only premium‑quality ingredients are used in all menu categories.
- Ensure all food safety, storage, and hygiene protocols are followed to HACCP standards, including temperature control for proteins, allergen separation, and clean workstation practices.
- Collaborate with management to create daily specials and kids' meal options that align with the main menu ethos and maintain customer satisfaction across demographics.
- Lead, train, and supervise kitchen staff across stations, ensuring proper mise en place, prep levels, and time‑efficient service during peak hours.
- Monitor food stock, implement portion control, and manage kitchen waste to ensure optimal cost‑efficiency without compromising on taste or presentation.
- Prepare food with knowledge of nutrition values of commodities and the effects of cooking on nutritional value of food.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Recruit and hire staff, including cooks and other kitchen workers.
- Supervise and coordinate activities of kitchen staff engaged in food preparation.
Requirements
- Certificate IV in commercial cookery or Diploma in Hospitality Management or other equivalent relevant qualification.
- Minimum 2 years of relevant experience as a Chef in a commercial kitchen.
- Must know how and have at least 2 years of experience in menu planning and new dish planning.
- At least 2 years experience in dietary and nutritional planning.
- At least 2 years experience preparing pasta and pasta sauces from scratch.
- Must have at least 2 years of commercial experience in operating grill.
- Passion for great food and presentation.
- Understanding of, and commitment to, food safety.
- Experience in kitchen operations and in managing a team.
- Experience in training kitchen staff.
- Ability to work well under pressure.
- Goods ordering and menu costing.
- Stock control and wastage minimization.
Seniority level
Mid‑Senior level
Employment type
Full‑time
Job function
Management and Manufacturing
Industries
Human Resources Services
#J-18808-Ljbffr