Cook

Position: Cook

Type: Full time — 38 hours per week

Employer: Melbourne Cruisers Pty Ltd trading as Melbourne River Cruises

Location: Melbourne VIC 3000

Salary: $80,000 per annum, exclusive of superannuation

About the Business

Melbourne River Cruises has operated on the Yarra River since 2000 and has grown into one of the city's most recognisable river experiences, carrying locals and visitors alike on sightseeing voyages, Williamstown ferry services, seasonal and themed sailings, school excursions and private charters, alongside full-service brunch, lunch and dinner cruises aboard its dining vessels. Departing from the heart of the city, the company now employs a team of forty-eight people who take pride in showcasing Melbourne's history and charm from the water, and its standing rests on consistent food and beverage quality, warm and professional guest service, and a genuine commitment to operating sustainably. It is a close-knit and safety-conscious workplace in which every crew member — on deck, in the galley and ashore — contributes to an experience that guests remember and recommend.

About the Position

This is a newly created full-time Cook position within the galley team, reporting to the Head Chef, established to support the continued growth of the company's dining cruise operation. Working in a compact vessel galley to fixed departure and service times, the Cook prepares and cooks the full menu range across brunch, lunch, dinner and charter sailings for groups of up to 165 guests, holds taste and presentation consistent from one service to the next, and upholds the food safety, storage and hygiene standards on which the company's reputation and its operating obligations depend.

Key Responsibilities

Prepare and cook a wide range of food items in accordance with menu specifications and the company's quality standards.

Contribute to menu planning and assist in the development of new dishes.

Carry out food preparation and ensure consistency in taste and presentation across every service.

Maintain high standards of food hygiene, safety and sanitation in compliance with all relevant regulations.

Monitor and maintain stock levels and assist with ordering and inventory management.

Ensure the correct storage, rotation and handling of all food products.

Coordinate with kitchen staff so that kitchen operations run efficiently and service is delivered on time.

Train and assist junior kitchen staff as required.

Maintain a clean, organised and well-presented work environment.

Requirements

Australian citizens and permanent residents are encouraged to apply.

Certificate IV or higher qualification in a related field.

A minimum of two years' experience in a comparable cooking role.

Sound working knowledge of food safety, hygiene and sanitation requirements, including temperature control, safe storage, allergen management, stock rotation and cleaning and sanitation routines.

Practical competence in working to menu specifications and portion control, conducting stock counts, and maintaining ordering and inventory records.

Clear communication and strong teamwork skills, with the ability to guide, train and support junior kitchen staff.

Sound judgement under service pressure, close attention to detail and presentation, a strong guest-service focus, and availability to work a rotating roster that includes evenings, weekends and public holidays.

How to Apply

Applicants must submit their resume, including a valid email address, through this online portal. Only shortlisted candidates will be contacted.