Huntingdale Golf Club is seeking experienced and motivated Chefs across all levels including Sous Chef, Chef de Partie, Demi Chef, and Commis Chef to join our permanent, full-time kitchen team.

Successful candidates will be responsible for preparing and presenting menu items to an exceptional standard, contributing to the smooth operation of a busy and high-profile kitchen environment, and upholding the Club’s reputation for culinary excellence. Role placement and classification level will be determined based on individual experience and operational requirements.

Benefits

• Competitive salary aligned with experience and classification ($75,000 – $90,000 + Superannuation)
• Permanent, full-time employment with a stable, respected institution
• A professional and supportive kitchen environment with clear career progression pathways
• Opportunity to contribute to prestigious events, member functions, and championship golf tournaments
• On-site parking and access to Club facilities
• Ongoing training and professional development opportunities

Task & responsibilities

• Prepare and cook menu items in accordance with established recipes, Club standards, and dietary requirements
• Manage and oversee designated kitchen sections during preparation and service periods
• Maintain consistency in food quality, portion control, and presentation across all service types including à la carte dining, member events, corporate functions, and tournament hospitality
• Ensure full compliance with food safety, hygiene, and HACCP standards at all times
• Assist with stock monitoring, ordering, and cost control procedures
• Minimise wastage and contribute to efficient, sustainable kitchen operations
• Supervise, mentor, and support junior kitchen staff as applicable to role level
• Maintain a clean, safe, and well-organised kitchen environment
• Collaborate effectively with front-of-house management and event staff to deliver seamless service
• Contribute to seasonal menu development and special event planning as directed by senior kitchen leadership

Qualification & experience

• Certificate III or IV in Commercial Cookery, or equivalent trade qualification and experience
• Minimum 1–2 years’ experience in a commercial kitchen environment (requirement varies by classification level)
• Demonstrated knowledge of food preparation techniques, kitchen operations, and section management
• Sound understanding of Australian food safety legislation, HACCP, and hygiene compliance requirements
• Experience in a fine dining, private members’ club, hotel, or high-volume events kitchen is highly regarded
• Ability to perform calmly and efficiently in a fast-paced, service-oriented environment
• Strong communication, organisational, and teamwork skills
• Flexibility to work evenings, weekends, and public holidays in line with the Club’s operational schedule