The Chef is responsible for leading the preparation and presentation of high-quality contemporary Australian cuisine within a premium dine-in hospitality environment. The role focuses on delivering sophisticated, freshly prepared meals using locally sourced ingredients, developing seasonal menu offerings, and maintaining elevated culinary standards that contribute to The Coolum Social’s reputation for innovative brunch and all-day dining experiences.

Benefits

Salary: AU$75,000 to AU$85,000 plus superannuation.

Task & responsibilities

• Planning and developing seasonal contemporary Australian menus featuring complex brunch and lunch dishes, premium proteins, specialty sauces, fresh seafood, house-made condiments, and locally sourced produce.
• Designing and preparing sophisticated à la carte meals including wagyu cheeseburgers, steak sandwiches with house chimichurri, beer battered fish tacos, karaage rice bowls, gourmet salads, breakfast burritos, banana pancake stacks, and specialty plated brunch dishes.
• Preparing and presenting individually plated meals with strong attention to flavour balance, texture, garnish, and modern café-style presentation standards.
• Applying advanced cooking techniques including marination, batter preparation, grilling, frying, poaching, sauce preparation, reduction techniques, emulsification, seasoning balancing, and fresh ingredient preparation.
• Creating and refining house-made components including sambal-based egg dishes, spiced hollandaise, tomato relishes, chimichurri, coconut cream preparations, sesame dressings, mango mayonnaise, passionfruit curd, and specialty garnishes.
• Monitoring all stages of food preparation and service to ensure consistency, premium presentation quality, and efficient kitchen coordination during high-volume dine-in service periods.
• Managing kitchen workflow for à la carte service rather than batch production cooking, ensuring meals are prepared fresh to order according to customer requirements and dietary modifications.
• Selecting, inspecting and maintaining premium ingredient quality standards, including fresh seafood, wagyu beef, organic eggs, seasonal produce, specialty dairy products, herbs and imported ingredients.
• Collaborating with management to create innovative menu items and rotating seasonal specials aligned with current hospitality and culinary trends.
• Supervising kitchen staff and coordinating food preparation activities to maintain operational efficiency and high culinary standards.
• Training junior kitchen staff in food preparation methods, plating techniques, hygiene standards, portion control, and safe food handling procedures.
• Monitoring food costs, stock rotation and inventory management to minimise waste while maintaining premium ingredient standards.
• Ensuring strict compliance with food safety legislation, sanitation standards, allergen management procedures and workplace health and safety requirements.
• Overseeing the cleaning and maintenance of kitchen equipment, food preparation areas and storage facilities to maintain a professional commercial kitchen environment.

Qualification & experience

• Relevant qualification equivalent to an Australian Certificate IV in Commercial Cookery and/or Diploma of Hospitality Management, or at least 2 years of relevant industry experience.
• Demonstrated experience working in a high-quality hospitality venue preparing contemporary Australian à la carte cuisine.
• Strong knowledge of advanced food preparation techniques, flavour profiling, sauce preparation, premium ingredient handling, and modern food presentation.
• Proven ability to prepare complex plated dishes using fresh ingredients and made-to-order cooking methods.
• Experience managing fast-paced commercial kitchen operations with a strong focus on quality and consistency.
• Sound understanding of stock control, food costing, kitchen workflow coordination, and supplier management.
• Strong knowledge of food safety regulations, allergen management, sanitation procedures and workplace health and safety requirements.
• Ability to supervise, train and mentor junior kitchen staff within a professional kitchen environment.
• Strong organisational, communication and time management skills with the ability to work effectively under pressure.
• Passion for culinary innovation, premium hospitality experiences, and delivering high-quality contemporary dining service.