Job Brief:

Lulu’s Restaurant (operated by The Trustee For The Lodge Jamberoo Management Trust – ABN 91 120 605847)

The Lodge Jamberoo  - Kiama, Wollongong, Illawarra & South Coast NSW Chefs/Cooks  

Full time 

Salary Range: 77,000 - 82,000 + Super

The Lodge Jamberoo host one of the newest, most fun, retro-cool wedding venues on the South Coast, along with the Lulus Restaurant, a euro inspired, a bit of a french flare, but south coast through and through. We are looking for an experienced Commis Chef to Work with Senior Chef de Partie, Chef De Partie Chefs, Demi Chefs to organise all operational aspects of the Kitchen and related outlets. Ensure to be following procedures according to stipulated departmental and organisational policies. Maintain strict hygiene and safety procedures. Be responsible for the section in Senior Chef de partie, Chef de Partie, Demi Chef. Deliver an exceptional guest experience through the delivery of outstanding dishes.

Responsibilities:

Key responsibilities & duties include but are not limited to:

1. Menu Planning, Cost Control & Inventory Management

• Need to seek suitable alternative to high cost items to ensure price, value, perception and profitability.

• Properly follow and maintain The Lodge guidelines and standards in the menu range.

• Participate actively in recycling and energy saving (cost control energy).

2. Quality Assurance & Presentation Standards

• Taste food product daily, prior the service, to judge the quality and over all consistency and inform for any shortage.

• Maintain quality goals by following up, eye for details, follow reports and guest comments, mystery shoppers.

• Continually work with ambassadors and co-ordinate operation and achieve consistency in quality of food, production, presentation in all outlets.

• Consistently strives to be innovative on presentation and utilize a variety of materials including creative display buffet, breaks, and themes.

3. Operational Communication & Team Liaison

• Liaise with food runner to ensure correct food knowledge on display.

• Liaise with supervisor 2 hours before events commence to assure correct flow of service demands.

• Report any problems to Executive Chef or Head Chef.

• Liaise with stewarding daily to ensure desired equipment requirement for plate up, buffet, and cocktails.

4. Culinary Technique & Kitchen Operations

• Demonstrate a variety of culinary technique and use these in the development.

• Work with Senior Chef de Partie, Chef De Partie Chefs, and Demi Chefs to organise all operational aspects of the Kitchen.

• Prepare and cook dishes to a high technical standard, ensuring consistency in flavor and texture.

• Cater to specific guest dietary requirements and allergies, modifying dishes where necessary while maintaining quality.

5. Food Preparation & Service Delivery

• Deliver an exceptional guest experience through the delivery of outstanding dishes.

• Assist organization of special events which affect the section.

6. Hygiene, Safety & Regulatory Compliance

• Ensure to comply that HACCP systems are implemented within all sections in the kitchen.

• Maintain strict hygiene and safety procedures.

• Ensure high standard of hygiene, grooming and sanitation in all sections.

• Ensure proper food storage, labelling, rotation, handling technique to minimized food cross contaminations.

• Consistently comply with public health department standard.

7. Team Contribution & Support

• Contribute and maintain a positive working environment.

• Jump in to help as needed in roster issues, breaks or sick team members.

• Actively ask and listen to others' opinions.

8. Food Storage & Preservation Protocols

• Ensure proper food storage, labelling, and rotation.

Skills Required:

About you:

Here are 5-7 key attributes and qualifications to look for in a candidate to satisfy the brief for this Chef role:

1. Proven Culinary Versatility & Technique:

   The candidate must demonstrate proficiency across a wide range of cooking methods and the ability to execute dishes to a high technical standard. They should have specific experience catering to complex dietary requirements (allergies, vegan, gluten-free) without compromising on flavor or presentation. Qualifications in commercial cookery is required and also at least 1-2 years work experience. 

2. Commercial Awareness & Cost Control:

   Look for a candidate who understands the "business" side of the kitchen. They should be able to give examples of how they have minimized food waste, managed portion control, or suggested alternative ingredients to maintain profitability while keeping quality high.

3. Rigorous Quality Assurance:

   The ideal candidate is obsessed with consistency. They should describe a routine of tasting food at every stage of preparation and have a keen eye for detail in plating and presentation, ensuring every dish meets the venue’s specific standards before it leaves the pass.

4. Operational Communication Skills:

   This role requires constant liaison with Front of House, management, and other chefs. The candidate needs to be an articulate communicator who can clearly explain menu items to waitstaff and coordinate timing with the team during high-pressure service periods.

5. Comprehensive HACCP & Safety Knowledge:

   Beyond just knowing the rules, the candidate must demonstrate a proactive approach to hygiene. They should be well-versed in temperature logging, cross-contamination prevention, and proper food storage/labeling protocols to meet public health standards.

6. Adaptability & Pressure Management:

   Given the references to "events" and "roster issues" in the job description, the candidate must be resilient. Look for someone who stays calm during peak service times and can pivot quickly to cover different sections or handle unexpected large operational demands.

7. Experience in Event & Volume Catering:

   Since the role involves buffets and special events, the candidate should have experience managing the flow of large-scale service. They should be comfortable setting up creative displays and maintaining food quality over the duration of an event, not just for a la carte service.

If you're ready to drive innovation, and thrive in a fast-paced environment, apply now !!!