Cook

The Lounge Paradise Point is a waterfront bar and restaurant on The Esplanade at Paradise Point, at the northern end of the Gold Coast. The venue sits directly on the foreshore in one of the coast's best known dining strips and is well established with a loyal local following, drawing families, couples, residents, tourists and social groups across both lunch and evening trade. Everything is prepared in house, with a menu built on fresh produce that runs from oysters, prawns, whole fish and share-style seafood platters through to premium steaks and grills, pastas, burgers, salads, share plates, children's meals and desserts, supported by a strong cocktail and beverage list that gives the venue its relaxed lounge atmosphere. A team of around fourteen across the kitchen and floor works closely together to keep service moving. A full-time Cook position is now available in the kitchen, and it will suit someone who is confident on a section, consistent under pressure and takes pride in every plate that leaves the pass.

Cook | The Lounge Paradise Point | Paradise Point, QLD

Key Responsibilities

• Complete the daily mise en place across the kitchen's sections, including portioning proteins, cleaning and filleting seafood, cutting vegetables and making the stocks, sauces, dressings and marinades that our dishes are built on, so each section is fully stocked before doors open.

• Cook to order on the grill, fryer, pasta and cold larder sections through lunch and dinner service, keeping pace with the volume a busy waterfront venue draws on weekends, public holidays and live music nights.

• Bring the chargrill, ovens, cooktops and fryers up to the correct heat ahead of service and adjust them throughout the shift so steaks, seafood and share plates cook evenly and leave the kitchen at the right temperature.

• Taste and season dishes as they cook, adjusting sauces, marinades, dressings and stocks at each stage so the flavour of every plate matches the standard set by the Head Chef.

• Portion meat, seafood and accompaniments to our set serving sizes, plate them to the agreed presentation, and finish each dish with the correct sauce, dressing, garnish or side before it goes to the pass.

• Check seafood, meat, produce and dry goods as deliveries arrive, assessing freshness, colour, smell, texture, packaging and use-by dates, and set aside anything that falls short of our standard for the Head Chef to raise with the supplier.

• Put deliveries and prepared items away promptly into the coolroom, freezer and refrigerated units at their correct holding temperatures, covered, labelled and dated, and hold hot items in temperature-controlled equipment until they are served.

• Prepare meals for guests with gluten free, dairy free, vegetarian, vegan and allergy related requirements, using separate boards, utensils and fryer space where needed and confirming each request with the floor team before cooking.

• Cook our seafood offering with care and accurate timing, from oysters and prawns through to whole fish and the share-style seafood platters the restaurant is known for.

• Grill steaks and other premium cuts to the doneness each guest has asked for, resting, carving and plating them so they reach the table exactly as ordered.

• Work to our standard recipes and weigh and measure ingredients accurately so signature dishes, sauces and share plates taste the same every time they are ordered.

• Prepare the rest of the a la carte range, including pastas, burgers, salads, chicken and lamb dishes, children's meals, and the plating and accompaniments for desserts.

• Time and call dishes with the rest of the kitchen so every plate for a table leaves the pass together during lunch, dinner, function bookings and weekend trade.

• Cook in larger volumes for set menus, group bookings and weekly specials such as steak nights, hotpot specials and oyster promotions, working to the numbers confirmed for each service.

• Assist the Head Chef with menu planning by suggesting dishes and specials that suit the season and the style of the venue, and help estimate the quantities of seafood, meat and produce needed for upcoming services.

• Show apprentices, junior cooks and kitchen hands how the work on each section is done, covering knife skills, standard recipes, plating and clean-down routines, and work alongside them until they are confident.

• Rotate stock on a first in, first out basis, watch use-by dates to keep wastage down, and let the Head Chef know when items on your section are running low so they can be ordered.

• Keep your section, equipment and the coolrooms clean and organised throughout the shift, complete the kitchen's food safety and temperature records, and follow hygiene and workplace health and safety requirements at all times.

• Liaise with the floor team on specials, dietary requests, table timing and customer feedback so the kitchen and front of house stay in step through service.

Qualifications and Experience

• At least one year of relevant experience working as a Cook in a restaurant, bar-restaurant, hotel or similar commercial kitchen.

• An AQF Certificate III in commercial cookery including at least two years of on-the-job training, or an AQF Certificate IV in a related field.

Hours and Salary

• Hours: 38 hours per week - Full-time

• Salary: $75,000 to $85,000 plus superannuation per annum

Personal Attributes

• Reliable and punctual, and comfortable working a rotating seven-day roster that includes evenings, weekends and public holidays.

• Clean, organised and mindful of food safety at every step.

• A cooperative team member who supports the rest of the kitchen and the floor.

• Keen to keep learning new dishes, techniques and sections.

How to Apply

If you enjoy cooking fresh seafood and quality produce in a busy waterfront kitchen, we would like to hear from you. Please send your resume together with a short cover letter setting out your cooking experience and your availability.