Chef
- Plan and prepare contemporary Australian menus with European influences.
- Prepare and present high-quality dishes using premium local produce.
- Supervise kitchen staff and maintain hygiene and food safety standards.
About us
Nestled beneath the iconic North Geelong smokestack within Federal Mills, 1915 is a venue that stands apart from anything else in the region.
Steeped in local history, new life has been given to a century-old boiler house that once powered the entire Mills. As you step inside you’ll feel the pulse of the past merging with the vibrant energy of the present to create the ultimate backdrop for celebrations of any size and scale.
We are just as perfect for intimate dinners & long table lunches, as we are for weddings and cocktail events for 500 guests across our multiple exciting spaces. We would be honoured to host you at 1915.
Qualifications & experience
● Certificate IV in Commercial cookery.
● At least 1 year of relevant work experience
Tasks & responsibilities
- Plan and prepare menus that incorporate contemporary Australian culinary trends with European influences, ensuring seasonal variation and creativity through rotating small plates, specials, and “Trust the Chef” tasting menus.
- Prepare, cook, and present dishes to high standards of taste and visual appeal, including shareable plates such as whipped ricotta with mortadella, Filipino-style roasted chicken, and crispy potato pave.
- Utilise the venue’s signature parrilla grill and other cooking methods to deliver dishes with depth, texture, and smoky flavour while maintaining consistency and quality across all items.
- Select, source, and handle premium produce from the Geelong region, enhancing freshness, supporting local suppliers, and reflecting the restaurant’s commitment to regional food culture.
- Ensure food quality, portion control, and presentation are maintained to meet the restaurant’s elevated standards and sophisticated dining atmosphere.
- Coordinate kitchen operations by liaising with servers and bartenders to ensure the timely service of dishes for various dining styles, including casual lunches, intimate dinners, and late-night cocktails.
- Monitor and maintain hygiene, food safety, and kitchen organisation, adhering to industry standards while managing service in a high-capacity venue (up to ~150 guests).
- Supervise and train kitchen staff in food preparation, cooking methods, portioning, and presentation techniques to ensure consistency across service.
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