MLGC Management is hiring a Full time Cook role in Stirling, SA. Apply now to be part of our team.
Requirements for this role
* Flexible hours available
* 1 year of relevant work experience required for this role
* Expected salary: $76,515 - $77,000 per year
Our valued client, MLGC Management, offers a relaxed and welcoming environment for golfers of all skill levels. The 18-hole course is open to everyone, with no membership required to play. Located in Stirling, South Australia, guests can enjoy professional coaching, practice facilities, and a fully stocked pro shop. The venue also hosts events like weddings, birthdays, and corporate gatherings, making it a community hub beyond just golf.
They are seeking a talented Cook to join their culinary team. The Cook is responsible for preparing, cooking, and presenting high-quality meals for club members, guests, and events. This role involves inspecting and storing food, following recipes and portioning standards, and ensuring all dishes meet food safety and hygiene requirements.
The annual salary for the Cook position is $76,515 to $77,000 plus superannuation.
Tasks include:
* Examine delivered foodstuffs for freshness, quality, and suitability before storage/usage, reject or set aside substandard items.
* Ensure perishable and non-perishable items are stored under correct conditions, organised for safe and efficient retrieval.
* Manage ovens, grills, stoves, and other cooking equipment; regulate and monitor cooking temperatures and times to achieve consistent results.
* Follow standard recipes or menu specifications to prepare a wide variety of dishes served by the venue, from regular meals to specials or event catering.
* Apply proper seasoning, taste and adjust seasoning/gravy/sauce levels, and ensure balanced flavours before serving.
* Portion servings appropriately, arrange food on plates, add sauces, gravies, garnishes or side items according to plating standards.
* Recognise and prepare dishes according to special dietary requirements.
* Clean cooking stations, utensils, kitchen equipment and surfaces; ensure compliance with hygiene and safe food‑handling practices.
* Work with Management/Head Chef to plan daily or event-specific menus; estimate quantity of ingredients needed to meet guest demand while minimising waste
* Keep inventory of ingredients, track usage, rotate stock (FIFO), and flag items needing reordering to ensure smooth kitchen operations.
* Work collaboratively with other kitchen staff, coordinate prep, cooking and service to deliver meals punctually and efficiently.
* For events held at the golf venue, adjust cooking schedule, menu variety, portioning, plating and service style to meet the event's demands.
Qualifications:
* Must hold an AQF Certificate III, including at least two (2) years of on‑the‑job training, or AQF Certificate IV (ANZSCO Skill Level 3)
* Should have at least one (1) year of relevant experience.
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