The Qualified Cook is responsible for delivering high-quality food services across the Mary Valley Rattler Café, onboard train services and special events.
Working within the Guest Experience team and reporting to the Operations & Marketing Manager, the Qualified Cook is responsible for maintaining exceptional food quality, ensuring compliance with food safety standards, supporting kitchen operations, and contributing to memorable visitor experiences.
The role requires a motivated and experienced cook who can work independently, support and supervise kitchen staff and volunteers when required, maintain high culinary standards, and adapt to a diverse range of tourism and event operations.
Key Duties & Responsibilities
Prepare, cook and present high-quality meals in accordance with café menus, train catering and event menus.
Maintain consistently high standards of food quality, presentation and portion control.
Assist with the development and improvement of seasonal menus, specials and event catering offerings.
Lead kitchen operations during service, ensuring efficient workflow and timely meal preparation.
Supervise and support kitchen staff and volunteers as required.
Monitor food quality, stock levels and minimise waste through effective stock rotation and inventory management.
Conduct stocktakes and assist with ordering and inventory control.
Ensure all kitchen equipment is operated safely and maintained in good working order, reporting maintenance requirements promptly.
Complete daily opening and closing kitchen procedures, including cleaning and kitchen presentation.
Ensure compliance with all Food Safety, Workplace Health & Safety and organisational policies and procedures.
Assist in planning and delivering catering for special events, charter trains and tourism experiences.




Build positive working relationships across the Guest Experience team and wider organisation.
Provide excellent customer service where required and contribute to a positive visitor experience.
Undertake other duties as directed by the Operations & Marketing Manager.
Skills, Experience & Requirements
Certificate III in Commercial Cookery (mandatory).
Previous experience as a Qualified Cook in a commercial kitchen.
Demonstrated ability to prepare and present high-quality meals in a fast-paced environment.
Strong knowledge of food safety legislation and safe food handling practices.
Current Food Safety Supervisor Certificate (or ability to obtain prior to commencement).
Excellent organisational and time management skills.
Ability to work autonomously while contributing positively to a team setting.
Strong communication and interpersonal skills.
High attention to detail and pride in food quality and presentation.
Availability to work weekends, public holidays and occasional evenings.
Current Queensland Blue Card and National Police Check (or willingness to obtain).
Experience in tourism, hospitality or event catering.
First Aid Certificate.
Experience with stock ordering and inventory management.
Knowledge of dietary requirements, allergens and special dietary catering.
Personal Attributes
The successful applicant will demonstrate:
A passion for hospitality and creating memorable guest experiences.
Initiative and the ability to solve problems under pressure.
Reliability, professionalism and accountability.
A positive attitude and willingness to support colleagues across departments.
Maintain a professional standard of personal presentation, hygiene and uniform at all times.
Flexibility to adapt to changing operational requirements.
Commitment to the Mary Valley Rattler's values ofSafety, Teamwork, Accountability and Respect.
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📌 Qualified Cook (Gympie)
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