Chef
- Take charge of the kitchen and supervise a team of six.
- Plan and develop menus for wood-fired pizza, pasta, steak, and burgers.
- Ensure quality and presentation standards are met for all dishes.
Position: Chef
Type: Permanent, full-time (38 hours per week)
Employer: Landing Point Cobblebank
Location: Cobblebank VIC 3338
Salary: $80,000 per annum plus superannuation
About the Business
Landing Point Cobblebank is the Cobblebank venue of Landing Point, a restaurant brand serving authentic Italian-inspired cuisine built around wood-fired pizza, pasta, steak and burgers. Trading since September 2024 at 9 Hollingsworth Drive, in one of Melbourne’s fastest-growing western communities, the restaurant brings the Landing Point menu and its relaxed, welcoming style of hospitality to the Cobblebank area. With a team of 12 working under the direction of its owner and manager, the business is built on fresh ingredients, consistent quality on every plate and a supportive kitchen culture in which staff are trained, trusted and encouraged to develop their skills as the venue grows.
About the Position
Landing Point Cobblebank is offering a full-time position of Chef to take charge of its kitchen at Cobblebank. Reporting to the Restaurant Manager and supervising a kitchen team of six, the Chef is responsible for everything that leaves the pass: planning and costing the menu, organising daily production across the pizza, pasta and grill sections, cooking alongside the team during service, and holding every dish to the standard of quality and presentation that Landing Point’s customers expect. The role is central to the restaurant’s reputation and to the development of its kitchen staff, and it suits a chef who combines strong Italian-style cooking with the discipline to run a busy, young venue consistently, service after service. The position is permanent and full-time, 38 hours per week, with availability required across evening and weekend services.
Key Responsibilities
- Plan and develop menus and specials for the restaurant’s wood-fired pizza, pasta, steak and burger offering, in consultation with the Restaurant Manager and owner.
- Plan and organise the preparation and cooking of food across all sections of the kitchen, allocating tasks, setting production schedules and coordinating service so that dishes are produced to time and to standard.
- Prepare and cook food to the restaurant’s recipes, portion sizes and presentation standards, working the pizza, pasta and grill sections as service demands.
- Monitor the quality of dishes at all stages, from the receipt and storage of ingredients through preparation, cooking and plating, and correct any shortfall before food reaches the customer.
- Train kitchen staff in recipes, cooking techniques, portioning, plating and safe work practices, demonstrating techniques and advising on cooking procedures.
- Supervise and coordinate the kitchen team of six, directing the daily workflow and maintaining a professional, cooperative working environment.
- Estimate food requirements, order supplies, check deliveries and manage stock levels and rotation to minimise wastage and control food costs.
- Explain and enforce hygiene and food safety requirements in the kitchen, including safe food handling, storage, temperature control, allergen management and cleaning routines.
- Discuss food preparation, menu and quality matters with the Restaurant Manager and kitchen staff and contribute to the ongoing improvement of the menu and kitchen operation.
Requirements
- Australian citizens and permanent residents are encouraged to apply.
- A Diploma in Hospitality, or a hospitality or commercial cookery qualification at Diploma level or above.
- At least one year of experience as a Chef in a commercial restaurant kitchen.
- Strong technical skills in Italian-style cooking, including wood-fired pizza, pasta and grill cookery, together with sound knowledge of menu planning and costing, stock ordering and rotation, and food safety and allergen management.
- Proven ability to lead and train a kitchen team, communicate clearly with front-of-house staff and management, solve problems calmly under service pressure, and work a flexible roster that includes evenings and weekends.
How to Apply
Applicants must submit their resume, including a valid email address, through this online portal. Only shortlisted candidates will be contacted.
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