Our client, GREAT NORTHERN HOTEL (NSW) PTY LTD, trading as West Kempsey Hotel, is an established and beloved hospitality venue located in the heart of the Mid North Coast region in West Kempsey, New South Wales. Renowned for its warm country hospitality, family-friendly atmosphere, and classic pub culture, the venue operates a high-volume bistro, public bar, outdoor dining spaces, and function facilities. The kitchen prides itself on delivering a vibrant, hearty menu featuring quality chargrilled steaks, classic pub favourites, fresh regional seafood, seasonal specials, and modern Australian bistro offerings prepared with fresh, locally sourced ingredients. To support sustained growth and maintain high culinary standards, the business is seeking dedicated, qualified, and passionate full-time Chefs to join their kitchen brigade in West Kempsey, NSW. Reporting to the Head Chef and venue management, successful candidates will play a pivotal role in managing daily kitchen operations, executing fast-paced lunch and dinner services, maintaining food quality and consistency, and supervising junior kitchen personnel. This role requires practical culinary craftsmanship, strong leadership skills, and the ability to thrive under pressure in a bustling regional hotel environment. These are permanent, full time positions offering a competitive salary within the range of $75,000 to $85,000 AUD per annum, plus superannuation, benchmarked against market rates and commensurate with the candidate's skills, qualifications, and demonstrated operational capability. SCOPE OF THE ROLE:
- Facilitating the smooth operation of daily kitchen workflows in accordance with company standards, licensing requirements, and venue service expectations.
- Overseeing the preparation, cooking, and presentation of all culinary offerings,



ensuring every dish across bistro menus, blackboard specials, and event catering is executed to consistently exceptional standards.
- Executing menu items consistently to standard, ensuring precise portion control, high-quality plating, and timely ticket execution during peak service rushes.
- Accurately forecasting food consumption, conducting monthly stocktakes/inventories, and managing the ordering and stock control of food supplies to ensure uninterrupted kitchen operations and cost-effective resource utilisation.
- Managing kitchen expenses and waste reduction, implementing disciplined stock rotation (FIFO) and high-yield butchery and prep methods to minimise food costs.
- Analysing recipes and advising on menu pricing based on ingredient costs, portion sizes, labour, and overhead expenses to maintain healthy kitchen margins.
- Determining daily production schedules, mise en place requirements, and staff allocations necessary to guarantee prompt and efficient food service during lunch, dinner, and function trade.
- Preparing and cooking dishes in strict compliance with quality guidelines, maintaining efficient time management, proper hot/cold holding, and stringent hygiene protocols throughout the pass.
- Inspecting food supplies, cool rooms, dry stores, and kitchen equipment regularly to verify conformance to established freshness, cleanliness, and maintenance standards.




- Upholding venue presentation benchmarks and operational efficiency, actively driving kitchen productivity and guest satisfaction across all services.
- Demonstrating innovative cooking techniques and the use of modern kitchen equipment, sharing best practices with kitchen staff while staying informed of contemporary culinary trends.
- Liaising continuously with front-of-house staff to streamline meal delivery, manage special dietary requests, and ensure seamless coordination between the kitchen and dining floor.
- Enforcing strict compliance with food safety, sanitation, and Work Health and Safety (WHS) regulations, ensuring all food handling and hygiene practices comply with mandatory HACCP guidelines. TO BE CONSIDERED FOR THIS ROLE, YOU SHOULD:
- Hold a Certificate III and Certificate IV in Commercial Cookery from an Australian registered training organisation (or equivalent recognized trade qualification).
- Have at least 2 to 3 years of relevant professional work experience as a Chef within a high-volume pub bistro, hotel, or contemporary Australian restaurant.
- Demonstrated competency in managing busy kitchen stations, chargrills, pan sections, fryers, and high-volume meal preparation.
- Sound working knowledge of food hygiene regulations, HACCP food safety plans, and Occupational Health and Safety (WHS) standards.
- Strong leadership, communication, and organizational skills with a proven track record of effective teamwork and junior staff mentoring.
- Full availability to work across a rotating roster, including mornings, evenings, weekends, public holidays, and split shifts as required by trade demands.
- Willingness to relocate to West Kempsey / the Mid North Coast region of NSW if currently based interstate or in another ci

📌 Chefs [GREAT NORTHERN HOTEL (NSW) PTY LTD, trading as West Kempsey Hotel] (Sydney)
🏢 Koala Solutions
📍 Sydney