Cook Full Time NEW

Position: Cook

Position Type: Full-Time

Salary: $78,500 to $80,500 plus superannuation per annum

Location: Box Hill VIC 3128

Our client Nelson Coffee & Food is a specialty cafe and restaurant operating in Box Hill, Victoria. They pride themselves on delivering high-quality food and beverages in a welcoming, design-led environment. Their menu features contemporary breakfast and brunch dishes, specialty coffee, fresh sandwiches, and inventive plates that blend traditional and modern culinary techniques from chilli scrambled eggs and truffle mushroom toast to okonomiyaki eggs benedict.

They serve a diverse clientele including local residents, office workers, and visitors to the Box Hill precinct. Their commitment to quality ingredients, considered menu design, and consistent, attentive service has established them as a popular dining destination in the area.

The Cook is responsible for the day-to-day preparation, cooking and presentation of food to the cafe’s recipes, portion standards and presentation specifications. Working as part of the kitchen brigade, the Cook ensures every dish that leaves the pass is consistent in taste, quality and appearance, prepared efficiently and safely during high-volume service.

The Cook contributes to smooth kitchen operations through diligent mise en place, sound food-handling practice, and effective coordination with other kitchen and front-of-house staff. While the role is hands-on and production-focused, the Cook also supports daily specials and provides practical input on recipes and ingredients under the direction of the Head Chef.

Key Duties and Responsibilities:

Food Preparation and Cooking 

• Prepare, cook and present breakfast, brunch and lunch menu items to the cafe’s recipes, quality and presentation standards
• Carry out mise en place – washing, peeling, cutting, portioning and pre-cooking ingredients ahead of service
• Regulate the temperatures of grills, ovens, fryers, cooktops and other cooking equipment, and monitor cooking times for correct results and food safety
• Prepare specialty sauces, dressings and components including hollandaise, chimichurri, chipotle mayo and truffle mascarpone
• Season, portion, plate and garnish dishes consistently, maintaining accuracy in portion sizes and presentation
• Examine foodstuffs and ingredients to ensure they meet quality and freshness standards before use
• Prepare food to meet special dietary requirements, including gluten-free and vegan options, and manage allergen requests correctly

Kitchen Operations and Service 

• Work the line efficiently during peak service, coordinating multiple orders simultaneously to meet ticket times
• Operate and maintain kitchen equipment safely and according to manufacturer instructions
• Communicate with front-of-house staff on order timing, modifications and special requests
• Support and guide junior kitchen staff, trainees and apprentices in food preparation tasks
• Maintain organisation and cleanliness of work stations throughout service
• Complete opening, changeover and closing procedures as rostered

Stock Control, Ordering and Storage 

• Monitor stock levels of ingredients and assist in preparing supply orders
• Receive and check deliveries for quality, quantity and accuracy
• Rotate stock using FIFO (First In, First Out) principles and maintain par levels
• Store food correctly according to temperature and cross-contamination requirements
• Minimise food waste through accurate portioning and careful stock handling

Food Safety and Hygiene Compliance 

• Maintain strict adherence to the Food Standards Code and the Food Act 1984 (Vic)
• Follow HACCP-based procedures, conducting and recording regular temperature checks
• Ensure correct food storage, handling and preparation practices at all times
• Prevent cross-contamination between raw and cooked foods and manage allergens correctly
• Clean and sanitise work areas, equipment and utensils regularly, and maintain personal hygiene standards
• Report and document any food safety incidents or concerns

Menu Support and Daily Specials 

• Assist the Head Chef in preparing daily specials and seasonal variations of menu items
• Provide practical input on recipes, ingredients and presentation based on service experience
• Help trial and refine new dishes for potential menu inclusion
• Support consistency of recipes and standards as menu items are introduced or changed

Workplace Health and Safety 

• Follow all workplace health and safety policies and procedures
• Wear appropriate personal protective equipment (PPE) and use safe knife and hot-equipment practices

Requirements:

Essential – Qualifications and Training

• Certificate III and Certificate IV in Commercial Cookery
• Current Food Safety / food handling certification
• Sound working knowledge of HACCP principles and food safety practices

Essential – Skills and Experience

• A minimum of 12 months of prior relevant experience as a Cook
• Demonstrated experience as a Cook in a busy cafe, restaurant or hospitality kitchen
• Proven ability to prepare and cook a diverse range of breakfast, brunch and lunch dishes to recipe and standard
• Strong knowledge of cooking methods including grilling, frying, poaching, sautéing and baking
• Excellent knife skills and food preparation techniques
• Ability to work efficiently and calmly under pressure during peak service
• Strong organisational and time-management skills, with reliable attention to consistency and portion control
• Experience with stock rotation, storage and ordering procedures

Desirable

• Experience with contemporary cafe-style and Asian-influenced cuisine
• Barista or front-of-house familiarity to support a small-team environment
• Current Food Safety Supervisor certificate

Physical Requirements and Work Environment

Physical Requirements

• Ability to stand and work on your feet for extended periods
• Ability to lift and carry items up to 20kg
• Manual dexterity for knife work and food preparation
• Tolerance to heat, steam and temperature variation in a kitchen environment
• Ability to work at pace under time pressure

Work Environment

• Commercial kitchen environment with standard kitchen hazards (hot equipment, sharp objects, cleaning chemicals)
• Work during busy service periods with multiple concurrent orders
• Indoor work with air conditioning and ventilation
• Team-based environment requiring collaboration and clear communication

Hours and Roster

• 38 hours per week averaged over a roster cycle
• Rosters vary and may include early-morning starts (from 6:00 AM)
• Weekend work required (the cafe operates across the week)
• Occasional public holiday work, with applicable penalty rates
• Some flexibility required to cover staff absences when needed

This position is covered by the Restaurant Industry Award 2020. The employee will receive all entitlements under the Award and the National Employment Standards, including:

• Minimum wage rates and penalty rates as specified in the Award
• Annual leave, personal/carer’s leave and long service leave
• Public holiday entitlements
• Superannuation contributions at the statutory rate
• Notice periods for termination of employment
• All other conditions specified in the Award and the Fair Work Act 2009