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Business: Railway Hotel - Condobolin
Location: 46 Molong Street, Condobolin NSW 2877
Employment Type: Full-time
Salary: $78,000 - $82000 per annum plus superannuation

1. About the Business

Condobolin Railway Hotel & Motel is a well-established regional hospitality venue servicing both the local community and travellers moving through Central West New South Wales. The business operates as a combined hotel, motel, and bistro, offering accommodation, bar service, and a full kitchen operation that runs consistently across lunch and dinner periods.

At the centre of the venue is the bistro, which delivers a dependable and familiar dining experience built around classic Australian pub cuisine. The menu reflects what customers expect from a strong regional hotel, with a focus on generous portions, straightforward flavours, and reliable service. Core offerings include grilled steaks, schnitzels, seafood, burgers, salads, and traditional main meals, all prepared in a fast-moving but structured kitchen environment.

The business relies on consistency and efficiency. Customers return because they know the standard will be maintained, and the kitchen plays a direct role in delivering that experience every day.

The Kitchen at a Glance

The kitchen operates as a classic Australian Diner/pub-style bistro delivering consistent, high-volume Breakfast, lunch and dinner service. The menu is built around well-established favourites including grilled steaks, schnitzel variations, seafood, burgers, and hearty main meals, all prepared with a focus on reliability, portion consistency, and timely service.

Core items such as 400gm rump and scotch fillet steaks, chicken parmigiana, Texan and Mexican schnitzels, beer battered flathead, barramundi, calamari, and house burgers form the backbone of daily culinary offerings.

The kitchen environment is practical, structured, and team-driven, where coordination and consistency define performance.

2. The Role

The Chef is responsible for leading the kitchen during service while remaining fully hands-on in food preparation and execution. The role requires strong control over service flow, the ability to guide team members, and the discipline to maintain standards across a diverse, high-turnover menu.

This position suits someone who is confident running a busy service,



can move across sections when needed, and understands how to keep a kitchen operating smoothly without unnecessary complexity.

3. Key Responsibilities

3.1 Kitchen Leadership and Team Coordination

- Lead the kitchen team during service, setting the pace and maintaining structure
- Provide clear direction to kitchen hands and junior staff across all sections
- Step into any station as required to support service continuity
- Maintain a steady and controlled environment during peak period

3.2 Service Execution and Workflow Management

- Coordinate preparation and service of multiple orders simultaneously
- Ensure meals are delivered in a timely and organised manner
- Maintain robust communication with front-of-house staff
- Manage high-demand menu items such as schnitzels, burgers, and steaks without delays

3.3 Cooking and Food Preparation

- Prepare and cook a full range of menu items including:

i. Grill section – rump, scotch fillet, T-bone steaks and surf & turf variations
ii. Schnitzel section – parmigiana, Texan, Mexican, and Aussie styles
iii. Seafood section – barramundi, flathead, calamari, and salmon dishes
iv. Hot line items – lamb cutlets, pork chops, chicken kiev, and bolognaise
v. Burgers and sandwiches – steak sandwich, southern fried chicken burger, schnitzel burger

- Maintain consistency in portioning, flavour, and presentation across all dishes

3.4 Food Quality and Standards

- Monitor all dishes leaving the pass to ensure consistency and quality
- Make real-time adjustments during service where required
- Ensure all meals meet the venue’s expected standard every tim

3.5 Stock Control and Inventory Management

- Assist with ordering, receiving, and inspecting stock deliveries
- Maintain proper storage, rotation, and labelling of ingredients
- Monitor stock usage and minimise wastage
- Ensure key ingredients are always prepared and available for service





3.6 Food Safety and Compliance

- Maintain high standards of hygiene, cleanliness, and food safety
- Ensure compliance with all relevant food safety and workplace requirements
- Keep all work areas clean, organised, and ready for servic

3.7 Menu Awareness and Contribution

- Understand menu performance and customer preferences
- Suggest practical improvements or specials suited to the kitchen’s workflow
- Support consistency across all menu offerings

3.8 Kitchen Maintenance

- Ensure all equipment is used correctly and maintained
- Take responsibility for cleaning and closing procedures
- Maintain a well-organised and service-ready kitchen environment

4. Skills and Attributes

- Strong all-round cooking ability across multiple kitchen sections
- Ability to lead a team confidently during high-volume service
- Good understanding of timing, workflow, and kitchen coordination
- Practical and solution-focused approach during service
- Reliable, consistent, and able to perform under pressure
- Clear and effective communicator

5. Qualifications and Experience

i. Diploma of Hospitality Management or Higher relevant hospitality qualification (minimum requirement)
ii. Significant experience (2-3 years+) in a commercial kitchen as a Chef/Head Chef will be regarded
iii. Experience in a Hotel or high-volume service environment is highly regarded
iv. Sound knowledge of WHS food safety and kitchen operations
v. Demonstrated ability to manage service pressure and support/supervise a team

6. Working Environment

This is a fast-paced, hands-on kitchen where teamwork and consistency are essential. Service periods can be busy, and the ability to stay organised while maintaining quality is critical to success in the role.

7. Role Importance

The kitchen plays a central role in the overall success of the venue. Consistent food quality and efficient service are key to maintaining customer satisfaction and repeat business.

This role ensures that the kitchen performs reliably every day, supporting both the team and the broader operation of the Condobolin Railway Hotel.

Preference will be given to Australian Citizens and Permanent Residents.

Job Types: Full-time, Permanent

Pay: $78,000.00 – $82,000.00 per year

Work Location: In person

Apply on Kit Job: kitjobau.com/job/3pquag

📌 Chef (Condobolin)
🏢 Railway Hotel
📍 Condobolin