Chef

159 Mann St, Gosford, NSW, 2250

Work Type: Full-time, Permanent

About the company

Railway Hotel Gosford is a restaurant that blends Australian history with contemporary flair, offering a welcoming venue where the old meets new. Situated in the heart of Gosford, the hotel honour the legacy of traditional railway hotels, once the center of community life. Its thoughtfully restored design brings together historic charm and modern aesthetics, creating a venue that feels both familiar and fresh. Guests can enjoy a warm, nostalgic ambience while experiencing modern hospitality, perfect for both casual visits and special occasions.

The Railway Hotel takes pride in its paddock-to-plate philosophy, sourcing fresh, local produce and high-quality meats to craft a versatile, seasonal menu. With a focus on sustainability and local partnerships, the restaurant delivers dishes that reflect the region’s rich agricultural heritage. Whether for a hearty meal, a relaxed drink with friends, or a special celebration, the Railway Hotel offers a unique blend of past and present, creating memorable experiences for its patrons.

About the Position

The Railway Hotel Gosford is seeking a full-time Chef to join their dedicated team. The ideal candidate will have a passion for working with fresh, local ingredients and creating high-quality dishes that reflect the restaurant’s commitment to both innovation and tradition. As part of a close-knit culinary team, the Chef will play a key role in delivering exceptional dining experiences, maintaining the hotel’s blend of historic charm and modern dining. If you have a strong background in culinary arts and are excited to contribute to a dynamic kitchen, we’d love to hear from you.

The chef will directly report to the Head Chef and some duties and responsibilities are not limited to :

·         Implementing effective inventory management strategies to minimize waste, optimize storage, and reduce costs.

·         Mentoring and guiding kitchen staff to foster a culture of culinary excellence and skill development.

·         Ensuring impeccable dish quality through rigorous quality control measures and prompt issue resolution.

·         Overseeing staff recruitment, selection, and training to build a high-performing team.

·         Developing and maintaining strong relationships with suppliers to guarantee timely delivery of fresh produce and minimize stockouts.

·         Upholding stringent food safety and hygiene protocols to safeguard public health and ensure regulatory compliance.

·         Preparing and presenting exquisite dishes that delight customers and reflect the establishment's gastronomic identity.

·         Conducting thorough cost analyses to ensure financial sustainability while maintaining exceptional culinary standards.

·         Collaborating seamlessly with the Head Chef, Managers, and kitchen staff to facilitate efficient operations and drive continuous improvement.

·         Assisting with menu development to showcase seasonal ingredients, cater to diverse dietary preferences, and optimize profitability.

Qualifications, educations and skills required

Qualifications, education requirements

A minimum of 3 years of relevant experience.

Essential Skills

·         Must have proven relevant experience of three-plus years.

·         Will have relevant qualifications or a significant level of relevant experience.

·         Have excellent teamwork and strong communication skills (both written and verbal).

·         Have a passion for cooking, and leadership and am a strong team player.

·         Be a self-starter and highly motivated.

·         Be able to multitask within a high-pressure environment