Chef | Karratha | 14:7

About the Opportunity

We are looking for motivated and passionate Chefs to join the team on our remote villages in Western Australia. We’ll need you to assist the kitchen team in preparing and cooking for the various meals and functions that happen at the village during your swing. This is a FIFO position departing from Perth working a 2:1 roster.

The Benefits:

• $101k + $10k Bonus (paid quarterly) + Super
• PLUS nightshift allowances
• Accommodation and meals provided (private rooms, aircon, TV, Wifi, gym, pool, etc.)
• Friendly, small and diverse team in the kitchen to welcome and support you
• Tripled company growth in the last two years, creating amazing progression opportunities
• Career advancement and further development available
• Access to discounts across hundreds of retailers with our Civeo Hive program
• Tight knit organisation that looks after one another
• Amazing work-life balance with one week off for what is important to you

The Ideal Candidate:

• Australian recognized Certificate III or IV in Commercial Cookery, or Trade Certificate (NVQ Level 4 and City & Guilds accepted)
• 3+ years post-trade or commercial cooking experience
• Experience in bulk and batch cookery for large groups
• Confident working under pressure in a diverse team of Chefs and Kitchenhands
• Focus on quality with attention to detail, presentation
• Knowledge of HACCP principles
• Enthusiastic, hands-on, reliable, and keen to grow
• WA Manual C Class Driver's License

The application & onboarding process:

• Apply NOW!
• Shortlisted candidates will be invited to complete a 5–10-minute video introduction via Radancy
• Phone discussion with Recruitment Team & culinary teams
• Complete Civeo paperwork and provide relevant documents, including a Police Clearance less than 6 months old
• Complete Pre-Employment Medical & Drug screen
• Complete all Site and Civeo inductions - online and face to face
• Issued uniforms and contract
• System and company training
• Get started!

About Us

Civeo Australia, a division of Civeo Corporation, provides workforce accommodation services globally. In Australia, Civeo has a national footprint of approximately 10,000 rooms across twelve villages in Queensland, New South Wales, and Western Australia. In addition, Civeo also operates approximately 16,500 rooms in client-owned properties in remote regions of Western Australia, South Australia and Queensland. With more than 40 years of experience, Civeo supports individuals who live and work away from home.

We're committed to fostering sustainable partnerships and inclusive opportunities in all the communities we operate in. By actively engaging with Traditional Owners and First Nations Businesses, we're not just operating accommodation villages, we're nurturing relationships that honour the rich cultural heritage of the land.

We're safe, welcoming, and proud to encourage Aboriginal & Torres Strait Islander people to join us.

Stay Well. Work Well.

Responsibilities

8 to 10 key responsibilities

• Prepare, present, store, and oversee the preparation, cooking and presentation of food.
• Direct, coach and provide leadership to all the 1st Cook(s), 2nd Cook(s), and Common Cooks of the kitchen, directly ensuring the training and development of staff, providing input for performance development, and disciplinary action.
• Ensure consistent food preparation and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
• Maintain product consistency by regularly conducting inspections of portions, and the appearance of food items.
• Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness.
• Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with health and safety regulations.
• Order and maintain inventory of food products for the preparation and operation of an efficiently run kitchen based on budgeting needs
• Bring forth ideas to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests' satisfaction.
• Ensure daily menu specials are cost effective and are of high standards in quality and presentation.
• Create, develop, and recommend recipes and menus.
• Ensure food is stored in appropriate containers and labelled; minimizing waste and maximizing quality.
• Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.
• Complete and submit to the Management of any maintenance requests for service and repair of kitchen equipment.
• Perform other related duties as required.

Qualifications

Skills, Education & Experience required of this role

• Chef's should have some technical qualification obtained through apprenticeship training or related post-secondary education. Food Safety certification is required
• 4+ year's food service experience as a 1st Cook preferably in a remote site environment
• Advanced Food Safety certification, WHMIS and First Aid certification preferred
• A valid, class 5 or higher driver’s license is required, as well as a clean driver’s abstract.
• Basic financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling.
• Demonstrated knowledge of foodservice and catering trends, quality, production, sanitation, food cost controls, preparation and presentation required.
• Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required.
• Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision.
• Highly flexible, with solid communication and interpersonal skills that allow one to work effectively in a diverse working environment.
• Ability to effectively aid in the management of labour productivity.
• Strong work ethic, positive team attitude and ability to take constructive feedback.
• Self-motivated, with a positive attitude and a consistent display of professionalism.
• Excellent communication skills
• Effective decision making, problem solving and leadership skills.
• Innovative, detail oriented, and quality conscious.
• Highly effective teamwork skills.
• Attention to detail in all areas of work.

Working Conditions

working conditions, travel, specialized tools, equipment or key relationships

• Available to work on a rotational schedule, in a remote environment.
• Interacts with customers, employees, management
• Manual dexterity required.
• Overtime as required.
• Travel may be required
• Ability to lift 50 lbs required