Chef

About us

The Lighthouse Restaurant is an award-winning venue perched on Cleveland Point, overlooking Moreton Bay and the surrounding islands. This role is all about using local products to produce tasty dishes.

About the Role

We are seeking a full time chef to join our kitchen team with a can-do attitude, a focus on safety, and a passion for great food and service.

Position: Chef

Salary: $79,500 - $85,000 a year - Full-time

Location: 237 Shore Street North, Cleveland, QLD 4163

Requirement for the Role:

• Certificate IV in Commercial Cookery or equivalent, as your role will include guiding, supervising and training our apprentice.
• Team leadership skills and self-motivation
• 1-year minimum Experience
• Attention to detail and personal/ professional pride
• Experience in a busy cafe/restaurant environment
• Ability to work alone and as a team.
• Ability to direct a small kitchen team, including juniors, in a respectful and professional manner
• Knowledge of current Food safety standards and the ability to follow strict hygiene procedures.
• Be able to stand for long periods of time and be able to meet the physically demanding requirements of a kitchen role.
• 7-day availability with the ability to workday/night, weekends & public holidays
• An awesome attitude, be outgoing, vibrant, energetic, love working as part of a team, strive for customer satisfaction, want to learn, be honest, reliable and above all have a positive attitude!

Position Description CHEF

a) Daily preparation of all ingredients, quality control and rotation.

b) Clean, cut and marinate meat, fish and chicken.

c) Ensuring stock is rotated, checked and stored correctly.

d) Using different methods of cooking such as frying, steaming, boiling, and roasting.

e) Regulate temperatures of ovens and other cooking equipment.

f) Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff.

g) Effective communication with management and other staff members.

h) Maintaining occupational health and safety procedures.

i) Clean and maintain the work area and kitchen equipment.

j) Continuous practice of safety and hygiene in the workplace.

k) Examine food to ensure quality and presentation.

l) Planning menus, estimating food and labour costs, and ordering food supplies.

m) Monitoring and cooking a variety of dishes using different cooking methods.

n) Ordering and receiving stock.

o) Training staff by demonstrating techniques and advising on cooking procedures