Grove Estate Wines is seeking a practical, organised and reliable person to take day-to-day ownership of our food preparation, kitchen readiness and catering delivery in Young, NSW.

This is a permanent full-time, hands-on hospitality role. You do not need to be a qualified chef. Our food program is intentionally simple, high-quality and achievable, built around established recipes and straightforward food suited to a winery, cellar door and events environment. This may include pizza and dough, simple pasta and oven-baked dishes, salads, grazing plates, desserts, canapes and other approved food.

The role reports to the Senior Cellar Door Operations Manager and works closely with the cellar door, events and management teams. You may also guide casual, part-time or event-based employees assisting with food preparation and service.

ABOUT THE ROLE

You will be responsible for helping ensure Grove Estate's food operation is safe, organised, prepared and ready for regular cellar door trade, weddings, private functions and events.

A substantial part of your working week will be spent personally preparing, cooking and presenting food, completing event preparation, cleaning, organising and resetting the kitchen. Alongside this, you will manage practical preparation schedules, stock and routine ordering, food-safety records, basic administration and communication with the wider team.

The role is not intended to be a fine-dining chef or complex restaurant-management position. We want someone who can reliably deliver a focused food offering, keep the kitchen organised and food-safe, and contribute sensible ideas as our food program develops.

KEY RESPONSIBILITIES

- Review upcoming bookings, expected walk-ins, group bookings, weddings, events and dietary requirements and plan food needs accordingly.
- Coordinate and personally complete the bulk of weekly food preparation for regular trade and events.
- Prepare Grove Estate's food offering to established recipes and methods, including pizza and dough, simple pasta or oven-baked dishes, salads, grazing plates, antipasto, desserts, breads, snacks and other approved items.
- Prepare mise en place, batch quantities and portions consistently and minimise unnecessary waste.
- Set up, operate and pack down kitchen stations and ovens for regular trade, functions and events.
- Cook, finish, portion and present food consistently during service.
- Prepare straightforward canapes and event food, including advance preparation, refrigeration or freezing, reheating, finishing and plating where appropriate.
- Maintain event prep lists and coordinate kitchen timing with front-of-house.
- Follow and uphold food-handling, hygiene, cleaning, sanitising and allergen-control requirements.
- Maintain safe storage, labelling, stock rotation, cooking,



cooling, reheating and holding practices.
- Complete required temperature checks, cleaning records and other food-safety records.
- Keep the kitchen clean, organised, safe and ready for service or inspection, including personally completing routine cleaning and pack-down.
- Maintain oversight of ingredients, kitchen consumables, packaging and catering stock.
- Check stock levels, maintain grocery/stock lists and place or prepare routine orders with approved suppliers.
- Complete reasonable local grocery runs or supplier collections where required.
- Monitor waste, spoilage, portioning and obvious food-cost changes.
- Maintain simple purchasing, stock, recipe, preparation and Cost of Goods information where required.
- Use booking systems, email, shared drives, spreadsheets, supplier portals and task-management tools as part of ordinary work.
- Give clear practical instructions to employees allocated to assist with catering and show them approved preparation, cleaning, storage and food-safety procedures.
- Work closely with the Senior Cellar Door Operations Manager so bookings, food preparation, events, staffing and customer commitments remain aligned.
- Communicate menu availability, dietary concerns, preparation status and service timing clearly to front-of-house staff.
- Assist with reasonable front-of-house, event setup, food running, clearing or customer-support tasks during quieter kitchen periods where catering responsibilities remain covered.
- Contribute practical ideas for current food offerings, wine dinners, seasonal menus and other approved food-led experiences while keeping the operation simple, repeatable and commercially practical.

WHO WE ARE LOOKING FOR

We are looking for a practical food person who enjoys hands-on work, organisation and taking responsibility for making sure things are ready.

Previous experience in a commercial kitchen, pizzeria, cafe, catering, food preparation, events or a comparable food environment is highly regarded, but it is not essential. Candidates with strong transferable skills and a willingness to learn are encouraged to apply.

You do not need to be a qualified chef. What matters most is that you can follow recipes and food-safety procedures, prepare food consistently, keep yourself organised, use ordinary workplace technology and work independently once trained.

You will ideally be:

- Practical, calm,



reliable and organised.
- Comfortable following established recipes and preparation systems.
- Proud of cleanliness, food safety and service readiness.
- Able to plan ahead while responding sensibly to changing bookings and events.
- Comfortable giving practical instructions to casual or less-experienced support staff.
- Cost-conscious and mindful of waste, portioning and stock.
- Attentive to allergens, hygiene, temperature control, labelling and record accuracy.
- Comfortable using booking systems, email, shared drives, spreadsheets and supplier websites.
- Team-oriented and willing to assist with wider hospitality tasks when appropriate.
- Open to new food ideas while understanding that the core operation should remain simple and achievable.

REQUIREMENTS

- Appropriate food-safety and hygiene skills and knowledge, or willingness to complete required food-handler training before undertaking relevant duties.
- Current NSW Food Safety Supervisor certification, or willingness and ability to obtain it promptly after commencement, ordinarily within 30 days.
- Current NSW RSA competency, or ability to obtain it before undertaking alcohol-service duties.
- Legal right to work in Australia.
- Current driver licence and ability to undertake reasonable local supplier collections or approved business travel.
- Ability and willingness to work full-time at Grove Estate in Young, NSW.

Formal cookery or hospitality qualifications are welcomed but are not required.

HOURS AND EMPLOYMENT

This is a permanent full-time position averaging 38 ordinary hours per week. The roster may be concentrated across four or five working days and is expected to commonly include Thursday to Sunday, weekends, evenings, public holidays, weddings and events. Additional hours may be required and will be treated in accordance with the applicable Award and employment contract.

Grove Estate presently expects the Hospitality Industry (General) Award 2020 to apply, with the role designed around Cook Grade 1 - Level 2 or, where the employee has the appropriate training and performs corresponding duties, Cook Grade 2 - Level 3. Final classification will be confirmed at engagement.

Remuneration will be no less than the applicable Award minimum and will include applicable penalty rates, allowances and superannuation. Overtime will be paid at the applicable Award rate or, where separately agreed in writing with the employee in accordance with the Award, taken as time off instead of payment for overtime (TOIL).

A six-month probation period applies, with structured performance reviews.

To apply, please submit your resume and a short cover letter introducing yourself and explaining why you think you would suit the role.

📌 CATERING OPERATIONS COORDINATOR (Orana)
🏢 GROVE ESTATE WINES
📍 Orana