Prep Chef (Full-Time)

About the role

YOMG Mordialloc is looking for a full-time Prep Chef. As Prep Manager you will oversee the venue's food preparation, production and inventory operations, lead the Prep Team and keep the kitchen ready for each service period. The roster is Tuesday to Saturday, 9:00 am to 5:00 pm, with no evening shifts.

Key responsibilities

• Manage daily food preparation and production, preparing ingredients, sauces and menu items according to recipes, specifications and production schedules.
• Lead, supervise, coach and develop Prep Team Members, allocate tasks and help with labour planning.
• Ensure compliance with food safety, hygiene, workplace health and safety and company policies.
• Manage stock ordering, deliveries, storage and FIFO rotation; run stocktakes, monitor variances and control waste and food costs.
• Maintain prep areas, cool rooms, freezers, storage and equipment to YOMG standards, and complete production records, temperature logs and inventory reports.
• Liaise with Multi-Site and State Managers on production planning and inventory needs, support new-product launches and investigate delivery and stock issues.

Required profile

• Certificate III in Commercial Cookery or a higher relevant qualification.
• At least 38 hours per week availability.
• Commercial kitchen experience and previous leadership or supervisory experience.
• Strong inventory management, stock control and organisational skills.
• Good understanding of food safety, hygiene and workplace safety requirements.
• Team player with excellent communication skills, strong references and a genuine passion for hospitality.

What we offer

• Consistent daytime roster, Tuesday to Saturday, 9:00 am to 5:00 pm, no evening shifts.
• Free meals while working.
• Opportunities for professional development and career progression.
• A supportive, energetic and people-focused workplace.