EMPLOYMENT

The Client Econo Lodge Gateway Tamworth has its in house restaurant in South Tamworth that serves up modern Australian cuisine and is looking for an experienced Chef to join their team. The Role 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. Duties will include: 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 bérnaise, 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 bérnaise. 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. Preparing 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 meet 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 year of relevant experience as a Chef in a commercial kitchen Must know how and have at least 2 year of experience in menu planning and new dish planning At least 2 year experience in dietary and nutritional planning At least 2 year experience preparing pasta and pasta sauces from scratch Must have at least 2 year 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