Total 658 F&B / Tourism / Hospitality job vacancies in Green Dot California Central Office, Los Angeles, CA

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression. 
The role of a Food Service Assistant in an Aged Care facility is busy as it is rewarding.
You will be required to,

provide high customer service to residents when serving meals.
assist with basic food preparation.
set up for meal service and clean down afterwards etc.

Part-time position available, and shifts are offered throughout all 7 days to suit your availability from 6:30am to 8:00pm
Prior hospitality experience is highly valued but not mandatory. A certificate in food safety is recommended. Additionally, you may be required to hold a National Police Check or a NDIS Worker
... Click here to view more detail / apply for Food Service Assistant

The Trustee for the Harts Family Trust, require a Chef at their establishment in Bowenfels/Lithgow.

Job description

Qualifications & experience Required

Trade certificate in cookery or higher, other suitable culinary qualifications or training
2 years post qualification/training experience in a commercial kitchen environment
Demonstrable Kitchen Supervisor/Section Experience

Your skills

Superior Man Management/Supervision skills
Superior time management skills
Superior customer service skills
Communication skills
Ability to work in a fast-paced environment
Advanced understanding of Food Safety standards, OH&S, and best practice models for Kitchen Operations
Menu design & cost budgeting

Duties & Responsibilities:

Supervision of Kitchen Environment and Staff
Ensure food safety is adhered to
Menu design & cost budgeting, including seasonal, functions, weekly & daily specials
Stock take, ordering & receiving goods
Reporting to Senior Chef/Management
Cooking a variety of food stuff and menu items in an productive and economical way
Ensuring presentation, portion control and quality of food is of the highest standard;
Providing superior customer service
Liaise with Managers on Functions or Special requirements;
Ensure to the Maintenance of kitchen equipment and tools;
Constantly update knowledge and skills to keep abreast of industry trends;
Training and supervising apprentices, trainees and other kitchen staff;
Ensure kitchen is following health, safety and security procedures
Annual Remuneration

$70,000-$75,000 + Super
Job Type: Full-time

About Us:
Flavours Catering + Events is a dynamic and innovative catering company that delivers exceptional culinary experiences for corporate events, private gatherings, weddings, and more. Our team is passionate about creating memorable, high-quality food for our clients, and we’re looking for a talented Sous Chef to join us in this journey.

About the Role:
We’re seeking an experienced and motivated Sous Chef to work closely with our Head Chef, helping to lead our kitchen team and supporting the smooth execution of both in-house and offsite operations. In this role, you will:
• Oversee and guide the kitchen brigade, allowing the Head Chef to focus on strategic responsibilities like menu design, supplier management, and costings.
• Take charge of leading our team at prestigious offsite events, including iconic Sydney venues like Luna Park and private homes for exclusive dinner parties and events.
• Ensure exceptional culinary execution for diverse clientele, delivering standout dishes tailored to high-profile occasions.
If you’re passionate about food, possess strong leadership skills, and are ready to take the next step in your career, we’d love to hear from you.

Key Responsibilities:
Leadership & Team Support:
• Supervise Chef de Partie, commis chefs, cooks, and apprentices, fostering a positive and productive work environment.
• Delegate tasks, provide training, and ensure operational efficiency during both in-house and offsite events.
• Lead the kitchen team at high-profile venues and private residences, ensuring flawless execution and client satisfaction.
Culinary Excellence:
• Oversee food preparation and cooking to maintain the highest standards of quality, consistency, and presentation.
• Collaborate with the Head Chef to develop creative menus, seasonal dishes, and event-specific offerings.
• Ensure smooth execution of menus for prestigious events and private dinner parties.
Kitchen Operations:
• Manage daily kitchen operations, including inventory control, food safety, and compliance with HACCP and WHS regulations.
• Enforce standard operating procedures (SOPs) and uphold hygiene standards in all kitchen environments.
• Assist in stock management and supplier communications to maintain efficiency.
• Lead the kitchen team at high-profile venues and private residences, ensuring flawless execution and client satisfaction.

Key Requirements:
• Proven experience as a Chef de Partie or Sous Chef in a high-volume catering or function centre environment.
• Strong culinary skills with a keen eye for detail, quality, and creativity.
• Leadership experience with the ability to train, supervise, and motivate a team.
• Proficiency in food safety standards, kitchen sanitation practices, and WHS compliance.
• Certificate IV in Commercial Cookery (or higher) from a recognised culinary institution and at least 2 years of relevant work experience
• Ability to work a flexible schedule, including weekends, public holidays, and evenings as required.

Why Join Us?
• Career Growth: This role offers an excellent opportunity for professional development and to step up in a leadership capacity.
• Supportive Environment: Be part of a team where your skills and ideas are valued, and where we strive to create an inclusive, collaborative workspace.
• Variety and Creativity: Work in a vibrant environment with diverse clients and exciting events, providing opportunities to showcase your creativity and culinary expertise.

How to Apply:
If you’re ready to bring your culinary skills and leadership abilities to our team, please submit your resume and cover letter outlining your experience and why you’d be a great fit for the role.

Join Flavours Catering + Events and make your mark in a team dedicated to culinary excellence!

The incumbent performs tasks with several steps or a sequence of tasks that requires attention to work operations. The incumbent follows set procedures in accomplishing repetitive assignments and follows an established sequence of work. Performs any combination of the following:

• Set up buffet/food lines, steam tables, dinning room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter and beverages.
• May serve food by placing portions of food on customer's plates. Brews coffee according to the number of servings required. Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portion into standard serving sizes. Portions other food items (e.g., gelatins, juices and desserts) into standard serving sizes using the proper utensils and containers. Makes sandwiches using prepared ingredients.
• Break down and cleaning assigned area when the meal is finished and return food to the main kitchen.
• Sets up and operates a mechanical dishwasher, including the continuous conveyor belt-feeding dishwasher. Removes inspection doors, strainer pans, screens and spray arms for preventive maintenance and cleaning.
• Scrapes, soaks, scour and scrubs the heavier cooking utensils such as mixing bowls and pots, which because of their large size and weight are awkward to handle.
• Performs heavy-duty cleaning tasks in food service areas, such as cleaning ceilings and transoms; exhaust hoods; spaces under and behind kitchen equipment, including moving the equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage rooms.
• May unload food from delivery trucks. Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area.
• Assist in taking inventory at required intervals.
• Adhere to all safety and sanitation requirements.
• Performs other related duties.

Starting at $18.92 Per Hour (NA 3)

Performs duties which include, but are not limited to, the following: roasts, broils, bakes, fries, boils, steams and stews meats, fish and poultry.

Prepares soups, stocks, broths, gravies, sauces and puddings without the use of packaged mixes.

Adjusts standardized recipes for number of servings, performs yield testing; prepares cold food platters such as ham, salmon and roast beef platters, and salads and hors d'oeuvres; mixes and prepares cold sauces, meat glazes, molded aspics and salad dressings, and carves vegetables and fruits as garnishes for food platters and dishes.

Prepares entire meals which require coordinating the cooking of several items with different cooking times and characteristics.

Plans the cooking process to produce complete meals on time and at the proper temperature.

Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12614191

Starting at $19.71 Per Hour (NA 6)

ABOUT DELICATESSEN KITCHEN & BAR
Lurking beneath the floorboards at the back of our bistro is our new, and possibly Adelaide's boutique bar. Delicatessen will surely give the customers an excuse to sneak out of the office a few minutes early to score a seat at the booth or bar. Alternatively, book this little gem for any event from long table dining to cheeky drinks for birthdays, bucks or hens parties, and corporate events.
In keeping with delicatessen fundamentals, our philosophy down stairs is to serve high quality liquor that we know and love, prepare it simply, ‘perfect the classics’ with a little tweak here and there to occupy the barkeep.

RESPONSIBILITIES OF CHEF:
• Develop and update menu items, including seasonal dishes and dietary options.
• Prepare and cook dishes to high standards, ensuring quality and consistency.
• Lead, train, and supervise kitchen staff to ensure smooth operations.
• Manage stock levels, order supplies, and minimize waste.
• Monitor food costs, manage portion sizes, and reduce waste.
• Ensure compliance with food safety standards and maintain a clean kitchen environment.
• Address customer feedback and dietary requests, ensuring satisfaction.
• Coordinate with front-of-house staff to ensure smooth service.
• Maintain a safe and compliant kitchen workspace.
• Mentor staff, improve skills, and maintain high culinary standards.


QUALIFICATION AND SKILLS REQUIRED ARE
• At least 2.5 years of experience, ideally more, in a comparable industry
• A Diploma in Hospitality Management or equivalent qualification in a relevant field
• Strong time management skills
• Exceptional communication abilities
• Demonstrated leadership and management experience
• Australian full work rights

SALARY RANGE:
$65,000-$85,000 AUD per Annum plus Superannuation

Our client, Missing Spoon is a vibrant and dynamic restaurant located in the heart of Gordon, New South Wales. They are currently seeking a skilled Chef to join their team, contributing to their mission of culinary excellence. Known for its innovative approach to modern Australian cuisine, Missing Spoon prides itself on offering a diverse menu crafted with the freshest, locally sourced ingredients. Their restaurant provides a warm, welcoming atmosphere where guests can enjoy both casual dining and more refined culinary experiences, making it a popular destination for locals and visitors alike. This role offers an exciting opportunity to work with a talented team, creating memorable dining experiences in a supportive and professional environment.

The annual salary is $75,000.

Responsibilities include:

• Planning and designing menus, estimating food and labour costs, and managing the ordering of food supplies.

• Monitoring the quality of dishes throughout all stages of preparation, cooking, and presentation.

• Collaborating with Managers, Dietitians, and kitchen and wait staff to address food preparation concerns and ensure smooth operations.

• Demonstrating cooking techniques and guidance on best practices and procedures.

• Preparing and cooking a variety of dishes to meet the high standards of Missing Spoon.

• Ensuring compliance with all hygiene and food safety regulations, and enforcing these standards within the kitchen.

• Selecting and training new kitchen staff.

• Overseeing food preservation methods, including freezing and storage where appropriate.

• Managing kitchen inventory and ensuring equipment is properly maintained and in good working condition.

• Developing and testing new recipes to enhance the menu and keep it current with seasonal ingredients.

• Maintaining open communication with front-of-house staff to ensure seamless service and timely delivery of meals to guests.

Qualifications:

• Must hold a Diploma in Hospitality Management.

• Should have at least three (3) years of relevant work experience in Japanese cuisine.

BACCHUS BAR

Restaurant Manager
Henley Beach, Adelaide

Fulltime
Salary $70,000 per annum

Located at Henley Beach, Bacchus Bar offers a vibrant and exciting alternative to the city nightlife scene. The venue’s sunset sessions overlooking the ocean are particularly popular.

Full-service restaurant providing delicious food, handcrafted cocktails, and a selection of local beers and wines.

About the Role

Plan, direct and operate the restaurant through staffing, training, and supervision of employees. Key tasks include:

• organise and control restaurant functions
• take reservations, greet customers, and take food and drink orders
• assess and review customer satisfaction and preferences
• undertake staff appraisal and counselling as required
• coordinate with Kitchen Manager regarding restaurant and function menus
• receive and account for supplies and deliveries
• maintain restaurant cost control systems
• assist with the training of staff
• follow correct hygienic food handling practices
• implement the restaurant’s regular cleaning and waste disposal practices
• implement and monitor work health and safety standards

Qualifications and Skills

• AQF Diploma or at least 3 years relevant hospitality experience
• sound knowledge and experience with workplace hygiene, work health and safety, security, and responsible servicing of alcohol
• minimum 3 years relevant experience as a managing supervisor
• demonstrated knowledge of restaurant operations and customer servicing practices
• proven ability to operate restaurant management software

Only complete applications will be considered.

Full Time Role Thursday to Monday
Competitive Salary
Friendly & supportive team environment

Contemporary Catering is a family owned and run business providing specialist catering services into Aged Care facilities of the highest standard since . We are looking for a full time chef to work accross our aged care facilities in Kangaroo Flat & Eaglehawk. 
We operate in over 40 locations throughout Victoria employing over 700 staff. We offer Opportunities for career development and progression.
About the role

Production and delivery of high-quality meals
Oversee and support resident dining experience
Support Chef Manager to lead & manage kitchen team, ensuring a smooth operation.
Manage compliance related to food safety, WHS and quality.
Stock control and ordering
Food cost management
Communicate with facility management, residents and families

What you will bring :
... Click here to view more detail / apply for Chef ? Aged Care

Posted: 22/10/


21/11/

Job Type: Permanent - Full Time

Location: Adelaide

Job Category: Customer Service,Food & Beverage,Food Safety,Kitchen,Trade Qualified - Chef



Permanent Full time position available
Work for a market leader with a work/life balance, talented & friendly team
Opportunities for training to progress your career


Job Description

The Role:
Cater Care Australia seeks to appoint a Permanent Full time Chef Manager with leadership experience at our Urban sector site in Northgate.
Organising day-to-day operations; this is the ideal role for someone who wants to provide a fantastic meal experience to our residents and values a well-run kitchen.  
Roster:
9.30AM - 6.00PM
What This Role Involves:

Dual responsibilities in food preparation / presentation and site management


... Click here to view more detail / apply for Chef Manager ? Urban Sector

At Ampol, Were Powered by People! At Ampol, were fuelled by our people and driven by our commitment to making life easier for our customers. As one of Australias largest convenience retailers, we pride ourselves on delivering exceptional servicewhether its a quick fuel stop, a brief visit, or a takeaway meal. With a friendly smile, a wave, or a warm hello, we ensure our customers get what they need efficiently and with a positive experience. Were excited to invite applications for the position of Kitchen Team Member at our Ampol xxxxxxxx store. Prior kitchen experience is highly valued. Our Kitchen Team Members are the heart of our food service operation, passionate about delivering high-quality meals that keep customers coming back. Youll prepare fresh food on-site and work collaboratively in a dynamic, fast-paced environment. What Were Looking For:

Experience: Previous kitchen experience is highly

... Click here to view more detail / apply for Kitchen Team Member ? Gilgandra

• Performs a full range of simple cooking tasks by preparing and cooking items requiring little or no processing such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
• Prepares all forms of hot cereals; broils meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; and makes cold sandwich fillings.
• Prepares convenience items such as frozen hash browns, fish fillets, and chicken nuggets.
• May prepare and bake pizza.
• Prepares foods by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, and breading.
• Weighs, measures, and dispenses foods in accordance with portion controls.
• Mixes ingredients according to precisely written recipes.
• Sets up and replenishes salad bar.
• Covers, dates, and stores leftovers according to established procedures.
• Cleans and maintains equipment and work areas.
• Maintains accurate food inventories and rotates stock items to prevent spoilage.
• Performs other related duties as required.

Starting at $23.14 Per Hour (NA 4)

• Takes customer orders and prepares order form; collects money and operates cash register; gives customer order form stub; transmits order to cook; receives order from cook.
• Sets up steam tables, dining room tables, and side service stands with hot or cold food items including meats, vegetables, salads, bread, butter and beverages.
• Breaks down and cleans area when meals are complete.
• Sets up dining area for service by cleaning tables and chairs, cleaning counters, stocking drinks, and stocking utensils for breakfast and lunch.
• Sets and operates dishwasher and electric slicer, performs preventive maintenance and cleaning.
• Scrapes, soaks, scours, and scrubs bowls, pots, and pans.
• Also performs heavy duty cleaning tasks such as ceilings, grill, exhaust hood, under and behind kitchen equipment, washes floors and walls, walk-in refrigerators and freezers, and sanitizes garbage cans.
• May unload food from delivery trucks.
• Collects and transfers trash from work area to disposal area.
• Prepares vegetables and fruits for cooking and serving by washing, peeling, slicking, and dicing.
• Cuts and shreds lettuce, slices/dices tomatoes, onions, and other vegetables.
• Prepares cold sandwiches and salads using prepared ingredients.
• Fills and stocks dressings and sauces.
• Stocks and restocks beverages, coffee, lids, napkins, cups, straws, and utensils, maintaining a clean and sanitized area.
• Performs other duties as assigned.
• Incumbent is responsible for independently completing work as scheduled after initial oral or written instructions when changes or new assignments are made.
• Supervisor periodically checks to see that work is done on time and according to instructions.
• Must be skilled in doing tasks with several steps and must use judgement in sequencing tasks.
• Knowledge of sanitation standards for handling and serving food, and cleaning equipment and work area.
• Frequently lifts or move objects weighing up to 40 pounds.
• Continuous standing, walking, frequent stooping, reaching, pushing, pulling, and bending.
• May be required to work on ladders and use powered cleaning equipment.
• Uncomfortably high temperature and humidity are created by steam and heat from cooking and dishwashing.
• Area is usually noisy and there is a danger of slipping on wet floors where food or beverage has been dropped.
• Exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezer units.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12612722

Starting at $17.47 Per Hour (NA 2)

Name: ARVEER PTY LTD t/a Paysanne Café
Position: Chef
ABN: 95 680 282 311
Address: 112 High street, Woodend, VIC
Type: Full Time (38 hours per week)
Salary: 73,000 -74,000 AUD plus superannuation
About Us
Payssane Café is a highly regarded café located at 112 High street Woodend, Melbourne. Renowned for its welcoming atmosphere and delectable offerings, it has become a Favorite spot among locals and visitors alike. The café operates from 8:30 am till 3:00 PM, Wednesday through Sunday. Patrons commend Paysanne Café for its exceptional lunch options, with popular choices including Pot Pie, Bruschetta and sauted cauliflower. The establishment prides itself on delivering both quality food and excellent service, contributing to its consistent 5-star ratings from satisfied customers.
Duties and Responsibilities:
• Prepare and cook a variety of meals and dishes according to the café's menu.
• Supervise kitchen staff to ensure efficient food preparation and presentation.
• Plan menus and create seasonal specials based on customer preferences and ingredient availability.
• Monitor and maintain the quality, taste, and presentation of dishes to meet high standards.
• Ensure compliance with food safety and hygiene standards, including proper food handling and storage.
• Manage inventory of kitchen supplies and order ingredients as needed.
• Control portion sizes and food wastage to optimize costs and profitability.
• Maintain cleanliness and organization of kitchen equipment and work areas.
• Assist in training new kitchen staff and develop their skills in cooking techniques.
• Collaborate with front-of-house staff to ensure timely and accurate food delivery to customers
Skills Required
• Proficient in cooking techniques and food preparation, with at least 2 years of experience.
• Ability to design innovative dishes and seasonal menu items based on customer preferences.
• Efficiently handle multiple tasks in a fast-paced kitchen environment.
• Ensure food is prepared and presented to high standards, maintaining consistency.
• Knowledgeable in safe food handling, hygiene practices, and workplace safety regulations.
• Work collaboratively with kitchen and service staff to ensure smooth operations.
• Hold a Certificate III in Commercial Cookery or equivalent, with at least 2 years of relevant experience.
• Able to adjust to menu changes and ingredient availability while delivering customer satisfaction.

POSITION: Chef
TYPE: Full-time
EMPLOYER: 3350 Coffee Bar
LOCATION: Ballarat Central, VIC 3350
SALARY: $73,150 P/A
ABOUT US:
3350 Coffee Bar is a vibrant and popular cafe located in the heart of Ballarat Central, known for its quality food and exceptional customer service. We pride ourselves on delivering fresh, seasonal, and creative dishes to our guests, complemented by a welcoming and relaxed atmosphere.
POSITION OVERVIEW:
We are seeking an experienced Chef to join our dynamic team. The ideal candidate will have a passion for food, creativity in the kitchen, and a commitment to maintaining high standards of quality and presentation. You will be responsible for preparing a wide range of dishes, managing the kitchen operations, and contributing to menu planning and development.
KEY RESPONSIBILITIES:
Prepare, cook, and present high-quality dishes in accordance with menu standards.
Maintain a clean and organized kitchen, ensuring compliance with food safety and hygiene regulations.
Assist in menu planning, including developing new recipes and seasonal specials.
Monitor stock levels, place orders, and oversee inventory management.
Train, guide, and support kitchen staff, ensuring efficient kitchen operations.
Handle food preparation for special dietary requirements and ensure customer satisfaction.
Maintain consistent portion sizes and quality control.
Collaborate with management to ensure smooth service during peak hours.
REQUIREMENTS:
Australian citizens and permanent residents are encouraged to apply.
Certificate III and Certificate IV in Commercial Cookery (Hospitality)
Minimum of 1 year of experience as a Chef in a similar setting.
Skills and Attributes:
Strong culinary skills and knowledge of food preparation techniques.
Ability to work efficiently under pressure in a fast-paced environment.
Excellent communication and teamwork skills.
Attention to detail and a commitment to delivering high-quality dishes.
Ability to adapt to customer feedback and dietary preferences.
HOW TO APPLY
Please apply with your resume via the online portal
Only shortlisted candidates will be contacted