We are seeking a talented, dedicated and passionate Chef to join our team at the Criterion Hotel Gundagai.

This is a full-time role that will partner with the Head Chef to develop innovative menus, deliver high-quality meals and foster teamwork. This role plays an integral part in the day-to-day kitchen operations and seamless service delivery to our guests.

Duties & Responsibilities

- Partner with Head Chef on menu planning, development, seasonal updates and specials.
- Coordinate food costing, staff costing, portion control, stock levels and supplier ordering.
- Support Head Chef in driving kitchen profitability through effective cost management and waste reduction.
- Plan and coordinate the preparation and cooking of food for the Hotel's dining operations, ensuring efficient kitchen workflow and timely food service.
- Maintain exceptional standards of food preparation, presentation and consistency.
- Ensure compliance with food safety regulations, hygiene standards and workplace health and safety requirements.
- Coordinate inspection of ingredients and deliveries for freshness, quality and suitability before use, and ensure food supplies are stored appropriately.
- Prepare, cook and oversee the preparation of a range of dishes in accordance with approved recipes, menu specifications and established quality standards.
- Monitor food quality, flavour, consistency, portion sizes and presentation throughout all stages of preparation and service.
- Maintain accurate records relating to stock usage, food wastage, deliveries and other kitchen operational requirements as directed.




- Coordinate daily food preparation activities and allocate kitchen tasks in consultation with the Head Chef and Sous Chef to ensure efficient service delivery.
- Collaborate with the Head Chef on food preparation requirements, kitchen operational issues, menu changes and service challenges
- Partner with the Head Chef in the management of the kitchen team and front-of-house staff.
- Demonstrate appropriate cooking techniques, provide guidance on food preparation procedures and support consistent cooking practices across the kitchen team.
- Recruit, train and mentor kitchen staff to maintain a skilled and motivated team.
- Work collaboratively with venue management to improve operational performance and the overall customer dining experience.
- Perform other reasonable duties relevant to the Chef position as required by the business.

Experience & Competencies

- At least 1 year experience working as a Chef in a restaurant, hotel, or commercial kitchen.
- Qualifications in Commercial Cookery or a related field.
- Excellent time management and multitasking abilities.
- Demonstrated experience managing food costs, labour budgets, stock control and kitchen profitability.
- Confidence in developing menus and delivering quality, commercially viable dishes.
- A proactive, solutions-focused attitude and a genuine passion for hospitality.
- Ability to work effectively as part of a team in a quick-paced environment.
- Passion for the hospitality industry and a desire to grow your culinary skills.

About us The Criterion Hotel Gundagai is a family-friendly and historic venue conveniently located in the heart of town providing live entertainment, value-meals and accommodation with country warmth.

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