About

Salary information: $65,000 – $80,000 per annum (exclusive of super)

About Us

Located in North Mackay right next to the beautiful Gooseponds, we’re more than just a bowls club. With a Bistro, Café, Bar, 65 gaming machines, and two great function rooms, Goosies has become the venue of choice in the area. We pride ourselves on fantastic customer service, a supportive team culture, and quality food experiences for our members and guests.

About the Role

North Mackay Bowls Club T/a Gooseponds Sport and Recreation Club (Goosies) is seeking an experienced and passionate Chef to join our kitchen team. Reporting to the Head Chef, you will play a key role in preparing, cooking, and presenting high-quality dishes across our Bistro, Café, and function catering. You will ensure food safety and hygiene standards are met, assist in menu innovation, and help maintain a smooth and efficient kitchen operation.

Key Responsibilities

- Prepare, cook, and present meals to established standards and recipes.
- Assist the Head Chef in day-to-day kitchen operations, including menu planning and development.
- Provide guidance, direction, and training to apprentice chefs, kitchen hands, and other staff.
- Ensure all food products are handled, stored, and cooked according to food safety and hygiene standards.
- Monitor food quality, consistency, and presentation across all services.
- Maintain a clean, safe, and well-organised kitchen environment.
- Ensure correct use of kitchen equipment and compliance with workplace health and safety standards.
- Oversee stock control, purchasing, receiving, and storage as required.
- Respond to customer and staff feedback in a professional and respectful manner.
- Uphold teamwork, respect, and professionalism in the kitchen at all times.

Qualifications & Experience:

To be successful in this role, you will need to demonstrate:

- Relevant qualifications, holding at least a Certificate IV in Commercial Cookery or at least three years of relevant work experience as a Chef.
- A minimum of one year of relevant experience in a commercial kitchen, preferably in bistro and function catering, within the last five years.
- Proven ability to manage food preparation and cooking across a variety of cuisines.
- Strong understanding of food safety, hygiene, and stock control practices.
- Ability to supervise and train junior kitchen staff.
- Creativity in menu design and presentation, with superior plating and attention to detail.
- Flexibility to work weekends, evenings, and public holidays as required.
- Strong communication and teamwork skills, with the ability to work efficiently under pressure.