Executive Chef | Karratha | 14:7

Join our community and elevate your career as a Leader. Work in one of our villages on a permanent basis and find the lifestyle that works for you. Creating environments and supporting the well-being of our guests and staff is what we do. Come and see how we bring our motto to life - Stay Well, Work Well with Civeo!

About the Opportunity

As an experienced Executive Chef, you will be leading our kitchen teams by example to deliver an exceptional food and dining experience for our residents and guests in our remote Village in Karratha WA.

Experienced in managing kitchen operations in a high-volume, fast paced environment - you will take pride in leading your team; managing rostering, ordering and budgeting, and ensuring a high level of HACCP and Food Safety standards.

This is a permanent full-time position on a 14:7 roster with a 10 hour day.

About the Benefits

• Salary starting at $112,115 + 12% Superannuation
• $10k annual incentive bonus (paid quarterly)
• Return flights from Perth
• 10 hour work day
• Two weeks on, one week off
• All food provided while on site (catering for all preferences / allergies / intolerances)
• Accommodation provided (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 preferred but not essential)
• Experience Supervising / Managing a team of Chefs & Kitchen Attendants
• Experience in rostering, ordering, and budgeting
• Ability to pass a pre-employment medical (including alcohol and drug screening)
• 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 relevant certifications and licences
• 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)
• Start 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.

Stay Well. Work Well.

Head Chef Jess " I love seeing people grow into their roles and exceed the expectations they have for themselves. Getting to see the buffet presented at the end of every day and getting the freedom to do garnishes and making it look really nice. A lot of people have the misconception about the food here, that it's just putting it in a tray and serving it, but I think that you have the ability to make it look like you would on a plate. It's really a great environment to work to be able to do that."

Qualifications

Skills, Education & Experiencerequired of this role

• Inter-provincial Red Seal Cook designation isrequired.
• Certified Chef de Cuisine (CCC) designation orCulinary Arts Diploma would be an asset.
• 3-6 years of experience with a successful historyor supervising and building an effective team.
• Class 5 Operator's License, with a 5-year drivingrecord satisfactory to Civeo' s safe Vehicle Use policy.
• Standard First Aid is required.
• Food Safety certification valid in the provinceof Alberta for the duration of your employment is mandatory.
• Experience in managing a unionized work force.
• Proficient with Microsoft Office programs.
• Exceptional leadership and management skills.
• Passion for providing excellence in customerservice.
• Strong interpersonal and communication skills.
• Strong analytical and problem-solving skills.
• Strong business acumen, including budgeting andinventory skills.
• Ability to deal with unexpected situations,remain calm, and ensure that kitchen operations run smoothly.

WorkingConditions

workingconditions, travel, specialized tools, equipment or key relationships

• Manual dexterity required to use desktopcomputer and peripherals
• Overtime as required
• Lifting or moving up to 50lbs may be required
• Travel may be required

Competency Requirements

Working with People

Shows respect for the views andcontributions of other team members; shows empathy; listens, supports and caresfor others; consults others and shares information and expertise with them;builds team spirit and reconciles conflict; adapts to the team and fits inwell.

Persuading and Influencing

Gains clear agreement andcommitment from others by persuading, convincing and negotiating; makeseffective use of political processes to influence and persuade others; promotesideas on behalf of oneself or others; makes a strong personal impact on others;takes care to manage one's impression on others.

Applying Expertise and Technology

Applies specialist and detailedtechnical expertise; uses technology to achieve work objectives; develops jobknowledge and expertise (theoretical and practical) through continualprofessional development; demonstrates an understanding of differentorganizational departments and functions.

Analyzing

Analyses numerical data and allother sources of information, to break them into component parts, patterns andrelationships; probes for further information or greater understanding of aproblem; makes rational judgements from the available information and analysis;demonstrates an understanding of how one issue may be a part of a much largersystem.

Planning and Organizing

Sets clearly defined objectives;plans activities and projects well in advance and takes account of possiblechanging circumstances; identifies and organizes resources needed to accomplishtasks; manages time effectively; monitors performance against deadlines andmilestones.

Adapting and Responding to Change

Adapts to changing circumstances;tolerates ambiguity; accepts new ideas and change initiatives; adaptsinterpersonal style to suit different people or situations; shows an interestin new experiences.

Responsibilities

8 to 10 key responsibilities

• Oversee anddirect the team of all kitchen staff in their daily activities.
• Build and inspirea high performing, motivated and engaged team.
• Create a positiveoverall guest experience by ensuring food quality is exceptional.
• Respond tocustomer issues/complaints in a timely and professional manner.
• Operate anefficient and profitable kitchen.
• Mange kitchenscheduling, menu planning and forecasting.
• Manage all corporatereporting for purchasing and payroll.
• Purchaseconsumables on a monthly basis.
• Establishperformance standards and expectations.
• Manageperformance reviews and development plans.
• Ensure compliancewith corporate standards and procedures.
• Promote andensure staff adhere to workplace safety and health regulations and standards.
• Collaborate withthe Lodge manager to lead and develop a safety culture