Chefs and Cooks

Job Type: Permanent position | Full time position Job Description FULL TIME 38 HOURS PER WEEK MINIMUM 4 WEEKS ANNUAL LEAVE SALARY PLUS SUPER $75K PA - $80K PA. Harbord Hotel Operations PTY LTD known as Harbord Hotel is looking for full time Chefs and Cooks for their busy venue. The Harbord Hotel, a beloved icon in Freshwater on Sydney’s Northern Beaches, has undergone a stunning transformation under the ownership of locals Glenn Piper and Lachlan Cottee. Purchased in 2020, the venue was lovingly restored and relaunched with a design that pays tribute to both its coastal heritage and laid‑back surf culture. The multimillion‑dollar renovation, led by H&E Architects and interiors studio Akin Atelier, retained elements of the original building—such as heritage brickwork and arched doorways—while adding breezy, modern touches that reflect its beachside location. In terms of food and drink, Harbord Hotel now boasts a fresh and approachable menu that showcases quality Australian produce with a focus on seafood. Diners can enjoy everything from salt‑and‑pepper squid and prawn rolls to smoked brisket and vegetarian options like grilled halloumi. The menu reflects the venue’s relaxed yet elevated style, pairing perfectly with its extensive selection of craft beers, wines, and cocktails. With its updated interiors, renewed focus on hospitality, and deep community roots, Harbord Hotel has reasserted itself as a must‑visit destination for both locals and visitors alike. To be considered for the role you need to have a relevant industry qualification and at least 1‑2 years’ experience in a similar position. Skills & Experience Must display excellent prep, cooking and plating skills Strong emphasis on quality and consistency of dishes Demonstrate a keen interest in growing food trends and techniques Ability to contribute to menu planning, food cost estimation and food cost control Work with the management team on food preparation and seasonal menu planning Stock ordering Labour cost control and assist the owners with rostering A sound knowledge of food safety, hygiene and WHS Immaculate presentation and grooming Ability to handle large service numbers Above average customer care and service skills May need to be able to train our junior team on cooking techniques and procedures Assist with staff hiring and training Planning menus, estimating food and labour costs, and ordering food supplies Discuss customer requirements and request with the frost on house team Maintaining and controlling the hygiene and aesthetics in all areas of the food operation to a high standard Ensuring personal hygiene is maintained including uniform standards Maintaining staff punctuality Setting and monitoring directives to ensure high and consistent standards Managing, controlling and reporting all wastage, breakages, damages and loss of assets You Must Be Available nights, weekends and school holidays. Flexible Positive with a can‑do attitude Willing to join our team and be part of something great If you have a passion for creating food in the kitchen and the hospitality industry and this sounds like you, please apply. #J-18808-Ljbffr