Chef | Karratha | 14:7

About the Opportunity

You will be joining a supportive kitchen team to deliver an exceptional food and dining experience for our residents and guests (300 people) in one of our Remote Villages in Karratha WA. Permanent full-time positions are available on a 14:7 roster with a 10.5 hour day (two weeks living on site and one week at home for what matters most).

FIFO available from Perth, or DIDO locally.

About the Benefits

• Salary of $100,000 + 12% Superannuation (paid on all rostered hours) + annual incentive bonus
• Return Flights (from Perth)
• Food (catering for all preferences / allergies / intolerances)
• Accommodation (linen, aircon, bar fridge, TV, en-suite bathroom)
• On-site Facilities (such gyms, hubs, and pools - varies by Village)
• Employee benefits including retailer discounts, reward programs and access to confidential counselling services for you and your family

About You

• ESSENTIAL Certificate III Commercial Cookery (evidence required)
• Unlimited working rights within Australia (sponsorship NOT available at this time)
• Experience in bulk/batch cooking (FIFO experience NOT required)
• Passion and commitment to Safety
• Ability to pass a pre-employment medical (including alcohol and drug screening)
• Excited to work on 14:7 roster (2 weeks on, one week off)
• Current Driver's License

What's next?

• Apply now and be ready to complete a video and / or phone interview
• Securely upload relevant pre-employment documents including your Cert III Commercial Cookery, ID etc
• Consent to background checking including references and National Police Clearance
• Attend pre-employment medical assessment (to ensure we can keep you safe, we will book this at a location close to you)
• Fly to site, and curate your new career and lifestyle with Civeo!

About Us

Civeo Australia, a division of Civeo Corporation, provides workforce accommodation services globally. In Australia, Civeo has a national footprint of approximately 10,000 rooms across twelve villages in Queensland, New South Wales, and Western Australia. In addition, Civeo also operates approximately 16,500 rooms in client-owned properties in remote regions of Western Australia, South Australia and Queensland.

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.

Hear from Chef Robert.

"I love the daily variety that comes with working at Civeo. They say each day is different, and here at Civeo it certainly is. I get to move around to all areas of the kitchen and that allows me to keep my skills well honed.

I enjoy the mix of staff you get from working in a village. We have people from many areas of the globe working here at Civeo. This really adds to the variety in your day."

Stay Well. Work Well.

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.

Qualifications

Skills,Education & Experience required of this role

• Chef's should have some technicalqualification obtained through apprenticeship training or relatedpost-secondary education. Food Safety certification is required
• 4+ year's food service experienceas a 1st Cook preferably in a remote site environment
• Advanced Food Safetycertification, WHMIS and First Aid certification preferred
• A valid, class 5 or higherdriver's license is required, as well as a clean driver's abstract.
• Basic financialmanagement skills e.g., ability to understand and manage operating budgets,forecasting and scheduling.
• Demonstratedknowledge of foodservice and catering trends, quality, production, sanitation,food cost controls, preparation and presentation required.
• Knowledgeof methods and procedures for serving food, principles of sanitation, andprinciples of safe food handling required.
• Superiortime management skills, multitasking skills, and the ability to prioritizetasks with minimal supervision.
• Highlyflexible, with solid communication and interpersonal skills that allow one towork effectively in a diverse working environment.
• Abilityto effectively aid in the management of labour productivity.
• Strongwork ethic, positive team attitude and ability to take constructive feedback.
• Self-motivated,with a positive attitude and a consistent display of professionalism.
• Excellentcommunication skills
• Effectivedecision making, problem solving and leadership skills.
• Innovative,detail oriented, and quality conscious.
• Highlyeffective teamwork skills.
• Attentionto detail in all areas of work.

WorkingConditions

working conditions, travel, specialized tools,equipment or key relationships

• Available to work on a rotationalschedule, in a remote environment.
• Interacts with customers, employees,management
• Manual dexterity required.
• Overtime as required.
• Travel may be required
• Ability to lift 50 lbs required

Responsibilities

8 to 10key responsibilities

• Prepare, present, store, and oversee thepreparation, cooking and presentation of food.
• Direct, coach and provide leadership to allthe 1st Cook(s), 2nd Cook(s), and Common Cooks of the kitchen, directly ensuring the training and development of staff,providing input for performance development, and disciplinary action.
• Ensure consistent food preparation and thehighest calibre of food presentation, taking advantage of all opportunities toimprove upon both.
• Maintain product consistency by regularlyconducting inspections of portions, and the appearance of food items.
• Ensure cleanliness and hygiene is maintainedin the various kitchen areas including refrigerators and storerooms and thatfood products are rotated to ensure high standards of freshness.
• Ensure refrigerators and storerooms are organizedand maintained in the various kitchen areas on a daily basis and that all foodproducts are stored in accordance with health and safety regulations.
• Order and maintain inventory of food productsfor the preparation and operation of an efficiently run kitchen based onbudgeting needs
• Bring forth ideas to increase food revenue,decrease kitchen expenses and maximize departmental productivity withoutcompromising our guests' satisfaction.
• Ensure daily menu specials are cost effectiveand are of high standards in quality and presentation.
• Create, develop, and recommend recipes andmenus.
• Ensure food is stored in appropriatecontainers and labelled; minimizing waste and maximizing quality.
• Strive to uphold a safe working environmentand be Health and Safety conscious and actively involved in maintaining andimproving a safe work environment.
• Complete and submit to the Management of anymaintenance requests for service and repair of kitchen equipment.
• Perform other related duties as required.