Monk and Ag Services is seeking a reliable, high-volume Cook to manage meal preparation and kitchen operations for our regional operations based in Cobrico, VIC. In this full-time role, you will be responsible for preparing, cooking, and serving wholesome, high-calorie meals to 150–200 agricultural field workers on rotating farm rosters.

This role requires a dedicated cook capable of executing large-scale batch cooking, maintaining strict food hygiene standards, and managing kitchen stock for a large agricultural workforce.

Key Responsibilities & Duties

Food Preparation & Bulk Cooking

- High-Volume Meal Execution: Prepare, cook, and batch-produce nutritious, high-calorie meals (including hot breakfasts, packed field lunches, and dinner services) tailored to 150–200 farm workers across rotating shift schedules.
- Recipe Standardisation: Follow, scale, and adjust established recipes and portion sizes to ensure consistent taste, quality, and dietary sufficiency for physical workers.
- Special Dietary Requirements: Prepare alternative meal options to accommodate worker food allergies, intolerances, and specific cultural or dietary needs.

Kitchen Operations & Inventory Handling

- Stock & Supply Management: Assist with estimating food requirements, monitoring stock levels,



inspecting deliveries, and storing goods under strict temperature controls (cold-chain management).
- Portion Control & Waste Reduction: Ensure correct portion allocation for bulk field deliveries and take active steps to minimize food waste during batch production.
- Equipment Handling: Safe operation, maintenance, and cleaning of commercial-scale cooking equipment (ovens, steam kettles, deep fryers, and tilt skillets).
- Food Safety Compliance: Adhere strictly to Food Safety Programs (HACCP), personal hygiene standards, and temperature logging procedures.
- Sanitation & Cleaning: Maintain clean, sanitary work surfaces, food handling areas, and equipment in full compliance with local health regulations and WHS guidelines.

Position Requirements & Qualifications

- Education: Certificate III or IV in Commercial Cookery (AQF Level 3/4) or equivalent formal qualification.
- Experience: Minimum 2 years of full-time, relevant work experience in commercial food preparation, institutional catering, or high-volume kitchens.
- Skills: Strong understanding of bulk food safety, stamina for fast-paced continuous service, and solid team communication skills.

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📌 Cook (Cobrico)
🏢 Monk and Son
📍 Cobrico