Job description
Agency Department of Health Work unit Gove District Hospital, Food Services
Job title Food Services Manager / Head Chef Designation Technical 4
Job type Full time Duration Fixed for 6 months
Salary $92,326 - $101,170 Location Nhulunbuy
Position number **** RTF ****** Closing 30/07/2026
Contact officer Celia Maiho on ************ or ******
About the agency /
Apply online ?
rtfId=******
APPLICATIONS MUST INCLUDE A ONE-PAGE SUMMARY ABOUT YOU, A DETAILED RESUME AND COPIES OF YOUR TERTIARY
QUALIFICATIONS.
Information for applicants – inclusion and diversity and Special Measures recruitment plans
The NTPS values diversity.
The NTPS encourages people from all diversity groups to apply for vacancies and accommodates people with
disability by making reasonable workplace adjustments.
If you require an adjustment for the recruitment process or job, please discuss this
with the contact officer.
For more information about applying for this position and the merit process, go to the OCPE website.
Aboriginal applicants will be granted priority consideration for this vacancy.
For more information on Special Measures plans, go to the OCPE
website.
Primary objective
Management of Food Services Department to ensure the safe, efficient and cost-effective delivery of high-quality nutrition services for patients,
staff of Gove District Hospital.
Lead workforce, financial, procurement, food safety, quality assurance and continuous improvement activities
Key duties and responsibilities
1. Lead daily Food Services operations to ensure safe, nutritious and culturally appropriate meals are prepared, produced and delivered on time
in line with clinical, therapeutic and patient service requirements.
2. Work collaboratively with Dietitians, Nursing staff and multidisciplinary teams to develop, implement and review menus that meet therapeutic,
nutritional, allergy,



texture-modified and culturally appropriate dietary requirements in accordance with approved standards.
3. Provide effective leadership, supervision and performance management of Food Services employees through workforce planning, recruitment,
coaching, training, mentoring and performance development to foster a safe, capable and high-performing team.
4. Lead compliance with all food safety legislation, HACCP principles, Cook-Chill systems, infection prevention requirements and Work Health
and Safety legislation to ensure safe food production and minimise organisational risk.
5. Lead quality assurance activities, including food safety audits, bacterial monitoring, compliance reporting, menu reviews and continuous
improvement initiatives, to improve patient outcomes and service performance.
6. Manage departmental budgets, purchasing, inventory, stock rotation, food production costs and resource utilisation to achieve efficient and
sustainable service delivery within approved financial delegations.
7. Plan and coordinate food production systems, kitchen workflows and staffing arrangements to meet fluctuating hospital activity, emergency
demand and service priorities within a remote healthcare environment.
8. Follow defined service quality standards, work health and safety policies and procedures relating to the work being undertaken to ensure high
quality, safe services and workplaces.
9. Foster a positive workplace culture through exemplary leadership practices and role modelling behaviour.




Selection criteria
Essential
1. Recognised trade qualification in Commercial Cookery, Hospitality or equivalent qualification together with demonstrated experience
managing a commercial or institutional food service operation
2. Demonstrated experience leading food production services within a large commercial, healthcare or institutional kitchen, including
workforce leadership, rostering and operational management.
3. Demonstrated knowledge of therapeutic diets, texture-modified meals, food allergies, nutrition standards and culturally appropriate
meal services within a healthcare workplace.
4. Demonstrated knowledge and practical application of HACCP principles, Cook-Chill systems, food safety legislation, infection
prevention and Work Health and Safety requirements, while maintaining service quality, compliance and patient safety.
5. Demonstrated ability to lead, motivate and develop multidisciplinary teams while fostering a positive workplace culture and managing
performance, change and workforce capability.
6. Highly developed communication and interpersonal skills with the ability to build productive relationships across multidisciplinary
teams, suppliers, contractors and external stakeholders.
7. Recognised trade qualification in Commercial Cookery
8. Certificate of Food Safety Supervisor
Further information
Positions may be subject to pre-employment checks such as immunisation requirements, working with children clearance notice and criminal
history checks.
A criminal history will not exclude an applicant from this position unless it is a relevant criminal history.
For immunisation
requirements - Category A (direct contact with blood or body substances) or Category B (indirect contact with blood or body substances), check
with contact person for requirements.

📌 Food Services Manager / Head Chef (Katherine)
🏢 Northern Territory Government
📍 Katherine