Executive Chef | Boggabri | 5:2

Job Description About The Opportunity We have an exciting opportunity for experienced Qualified Executive Chef to join our Catering team at out Boggabri Village located in the Gunnedah Basin approximately six hours northwest from Sydney. This role is responsible for managing all kitchen operations including the production and presentation of all meal services, ensuring HSQE and ISO Quality Assurance Certifications are maintained, employee development and management, menu development, rostering, auditing, budgeting, and reporting. Full-time positions consist of on-going rotating rosters (5:2). About You To be successful, you will have: Demonstrated relevant work experience A minimum Certificate III Commercial Cookery qualification (or equivalent) and be able to provide a copy of your certification and competencies obtained in qualification. Experience in high volume, fast paced kitchens Experience maintaining ISO Quality Assurance Certification Competence in batch cooking across all service offerings Capability to work well under pressure Demonstrated experience working successfully in a team Advanced budgetary analytical skills Ability to train staff Flexibility to work, day and/or night shifts if required for your role The ability to pass a pre-employment medical including alcohol and drug screening A National Police Clearance or be willing to obtain What Civeo Can Offer You Rostered Shifts of 10.5 hours including 30 min unpaid break Annual Staff Retention Incentive Bonus paid Quarterly *Conditions Apply. BYO Work Mate Referral Incentive Program *Conditions Apply. Access to Civeo’s Employee Platform - The Civeo Hive - “Home of reward, recognition, wellness and exclusive staff discounts across hundreds of retailers”. Food and accommodation provided at our Villages (for those not living locally to the Village). Access to on-site recreational facilities including Gyms. Access to wellbeing and employee programs including Employee Assistance Program (EAP). Exciting learning and development opportunities including internal training and development courses, and nationally recognised qualifications. About Us Civeo Australia, a division of Civeo Corporation, provides workforce accommodation services globally. In Australia, we own 9,000 permanent rooms across QLD, NSW, and WA, and operate more than 20,000 rooms in client-owned properties in remote regions of WA and SA. Our services include accommodation, food services, housekeeping, and property maintenance. With over 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. Responsibilities Primary Duties and Responsibilities People To direct and supervise the work of the kitchen team, motivating the team to provide a timely, well presented, appropriately garnished, standard food product.To ensure staff hold appropriate qualifications and certificates to perform the work within their nominated locationTo be clear about annual personal and company objectives and to take part in regular appraisal processes to assess performance and provide feedback to management.To develop meaningful objectives and KPIs for all direct reports, ensuring these fit with overall Civeo objectives and to cascade these throughout the whole team in a consistent meaningful manner.To measure individual and team performance against these objectives, establishing development needs and succession plans, and regularly providing feedback to the team on the achievement of overall Kitchen and Civeo objectives.To hold formal weekly meetings with the Kitchen team, briefing them on kitchen, Village, Operations, and company matters.In conjunction with HR, to develop a core training needs matrix for each direct report, including structured training programs for apprentices, graduates, interns and other staff recruited to the team.To undertake and provide to more junior staff, technical and other training as required, and to attend periodic team and individual meetings as required.To deal with all first-stage disciplinary matters promptly, fairly, and in line with Civeo procedures and policies.To promote a safety culture amongst staff by providing information, training, instruction and supervision in managing workplace risks.To ensure all kitchen and front of house staff have good product knowledge and can advise guests of dish composition.To ensure the effective use and monitoring of annual leave, days in lieu and other employee entitlements.To assist in the selection of team members and to build a happy motivated team, keeping staff turnover to a minimum.To ensure all team members are presented in clean, pressed, well maintained and appropriate uniforms at all times, conforming to Civeo policy guidelines. To ensure that all team members conduct themselves in an appropriate and safe manner. Customers To ensure that satisfactory stock levels are maintained and available to customers at all times, continuously seeking improvements in product lines and product quality.To ensure that all Kitchen staff provide a high level of customer satisfaction, measured against a constantly improving customer satisfaction target.To liaise closely with the Customer Experience Manager regarding the implementation of new menus and value-added opportunities.To ensure a professional and service-based hospitality culture is maintained by the kitchen team with a focus on service quality.To achieve guest survey results that are equal to or exceed customer satisfaction targets for any given period.To ensure any issues, concerns or problems that are raised by guests are actioned in a professional and solution-based manner.Facilitate and maintain a safe environment for our customers. Process To ensure all health, safety, quality and environmental standards and legislation are strictly met, ensuring a safe environment for employees, customers, contractors and visitors, and promptly reporting any issues, potential issues or near miss events.To maintain all agreed health, safety, quality and environmental accreditations, including but not limited to ISO 45001, ISO 9001, ISO 22000, ISO 14001 and HACCP.To coordinate and oversee production and presentation of meal services, carrying out cooking duties where necessary, and utilizing computer systems for standard menus, costing and production planning.To ensure the correct ordering, receipt, storage, issue and rotation of stock.To follow and deliver Civeo standard cyclical menus and to promote the use of suitable seasonal, regional, & quality produce that reflects Civeo’s food standards.To ensure kitchen, stores and associated areas are presented in a neat & tidy manner at all times fit for public inspection.To actively participate in continuous improvement and innovation, driving best practice in the kitchen and contributing to ideas. Using lean thinking and other business efficiency techniques, to seek continuous improvements in operational processes, delivering a cost-neutral improvement to customers or a financial benefit to Civeo.To take part in project meetings to improve the food and beverage service.To maintain effective communication with other Village departments and village management. Finance To achieve set targets in all relevant budgets, in particular kitchen labour, food and consumables budgets, ensuring all waste is noted and taking swift action where budgets are not being met.To ensure all client charges for additional services or extended opening hours are passed on to Village management for invoicing. To ensure efficient and productive use of labour in the Kitchen by utilising a weekly costed roster & sales forecast.To ensure effective use and monitoring of annual leave, days in lieu and other employee entitlements.To ensure adequate physical control and security of all stocks and stock areas.To provide the Village Manager with a weekly report, highlighting over- and under-performance and actions to restore EBITDA.To maintain the Kitchen’s stock control system, including creating purchase orders, and providing information for invoicing. To assist in ensuring cost effective and efficient purchasing of food and other stock items, ensuring sufficient stocks at all time while reducing waste.To carry out stock takes on at least a weekly basis, ensuring that appropriate stock levels and product lines are held, and that out of date stock is removed and disposed of in line with financial procedures.To coordinate random and planned audits of Kitchen areas.To review end of month end reporting for the Operations division, including but not limited to “budget against actual” reporting and to prepare monthly commentary detailing revenue and cost variances for the Village Manager.Liaising with the Village Manager, to prepare annual EBIT and Capital Expenditure budgets for the Kitchen, in conjunction with the Corporate budget timetable.To ensure all financial policies, procedures and processes are strictly implemented and adhered to, ensuring the highest standards of ethics and financial propriety, taking immediate action if any non-compliance is discovered. Other Any other required duties appropriate to the scope, nature and seniority of the role. Qualifications Knowledge, Skills and Experience Professional Qualifications Certificate III in Commercial Cookery, or higher.International qualifications must be recognised by an Australian Trade College. Manual C Class Drivers Licence Experience At least five years chef experience and or relevant industry experience in a similar positionExperience supervising and managing of a team.Experience in Workplace Health and Safety requirements for the hospitality industry, including ISO and HACCP. Skills Knowledge of workplace safety systems and compliance, including responsibilities to self, other persons and property, including the safe operation of plant and equipment and manual handling.An extensive knowledge of Cooking in bulk catering in various cuisines. A working knowledge of ordering, storing, preparing and delivering food.Basic computer skills especially Microsoft office suite.Budgetary analytical skills.Good knowledge of relevant chemicals, their storage and application.Sound knowledge of how to create service schedules on a daily, weekly and monthly basis. Competency Behaviours Working with People Meets all team deadlines and responsibilities.Listens to others and values opinions.Helps team leader to meet goals.Welcomes newcomers and promotes a team atmosphere.Seeks win-win relationships. Delivering Results and Meeting Customer Expectations Builds customer confidence.Is committed to increasing customer satisfaction.Sets achievable customer expectations, assumes responsibility for solving customer problems, and ensures commitments to customers are met.Solicits opinions and ideas from customers.Responds to internal customers. Adhering to Principles and Values Deals with others in a straightforward and honest manner, gaining trust. Does what he or she says and is accountable for actions.Maintains confidentiality.Supports company values.Conveys good news and bad.Maintains the standards of ethical behaviour.Treats people with respect and dignity.Demonstrates genuine caring for people.Lives Civeo values. Deciding and Initiating Action Tackles problems and takes independent action. Seeks out new responsibilities and acts on opportunities. Generates new ideas. Practices self-development. Coping with Pressures and Setbacks Meets commitments, works independently, and accepts accountability. Handles change, sets personal standards, and stays focused under pressure.Meets attendance and punctuality requirements.Steps up when asked. Planning and Organising Plans workload to ensure timely completion of tasks.Assists staff with time management when appropriate.Good attendance/starts work on time.Can recognize priorities and reorganize work tasks accordingly.Uses available organizing tools to plan work.Anticipates possible slow points in planning timelines.Maintains an organized workspace that permits rearranging of work files.Proposes timeline and benchmarks for new work assignments and modifies as needed. Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the position. High level of physical fitness, health and strength.Lift, push, pull and carry up to approximately 20kgs.Stand and walk for extended periods of time.The ability to bend, stretch, twist, or reach with your body, arms, and legs.Squat, crouch and sit. Reach above shoulder level, chest to shoulder level, below chest level and behind body.Twist, turn and tilt neck.Good hand eye coordination.Tolerate exposure to dust and cleaning chemicals.Tolerate working in hot and cold temperatures. Push a trolley.Use a step ladder.Unimpaired vision (including with the aid of prescription eye glasses).Unimpaired hearing (including with the use of a hearing aid).Manual dexterity, strength and steadiness – the ability to move hands and fingers to grasp, manipulate and assemble objects.Stamina – The ability to exert yourself physically over long periods.Trunk strength - The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without fatiguing.Tolerate any required personal protective equipment (PPE) such as gloves, or other PPE deemed necessary. About Us Civeo Australia, a division of Civeo Corporation, provides workforce accommodation services globally. In Australia, we own 9,000 permanent rooms across QLD, NSW, and WA, and operate more than 20,000 rooms in client-owned properties in remote regions of WA and SA. Our services include accommodation, food services, housekeeping, and property maintenance. With over 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.