Cook

Job Type: Permanent position | Full time position

Job Description

Position: Cook Type: Full-time Employer: Crest Birubi Beach

Location: Anna Bay NSW 2316 Salary: $78,000 – $82,000 p/a

About the Business

Crest Birubi Beach is a fully licensed beachfront café and restaurant located within the Birubi Point Surf Life Saving Club at Anna Bay, on the Port Stephens coast of New South Wales. Set where the surf meets the Stockton sand dunes, the venue offers uninterrupted ocean views from every table, with surfers, dolphins and the annual whale migration passing by as guests dine.

The restaurant operates as a full sit-down venue serving breakfast and lunch seven days a week, built around seasonal menus that showcase fresh local produce, from classic breakfast dishes and specialty coffee through to fresh fish specials, shared platters and a curated list of boutique wines. Beyond its daily trade, Crest Birubi Beach is a sought-after venue for beachside weddings and private functions, and its rewards program reflects a loyal following among locals and returning visitors alike. The business prides itself on warm, relaxed hospitality, genuine respect for the coastal setting it calls home, and a close-knit team culture in which every member of the kitchen and floor contributes to a consistent, high-quality guest experience.

About the Position

Crest Birubi Beach is seeking a skilled and dependable full-time Cook to join its kitchen team. Working closely with the kitchen leadership, the Cook is responsible for preparing and cooking dishes across the breakfast and lunch menus to the venue's recipes and presentation standards, maintaining a clean and food-safe kitchen, and monitoring stock so that every service is fully provisioned.

In a high-volume beachfront venue that caters for daily trade as well as weddings and functions, the Cook plays a central role in delivering the consistent quality and fresh, seasonal food on which the restaurant's reputation is built.

Key Responsibilities

• Prepare ingredients for service, including washing, peeling, chopping and portioning produce, meat and seafood to specification.
• Cook menu items using grills, ovens, stovetops and other commercial kitchen equipment, following the venue's recipes to ensure consistent flavour and quality.
• Plate and present dishes to the venue's presentation standards before they leave the pass.
• Complete daily mise en place for breakfast and lunch service and manage the changeover between the two menus.
• Prepare dishes for weddings, private functions and group bookings in line with agreed menus and timings.
• Maintain a clean, organised and hygienic kitchen, including work surfaces, equipment and storage areas, in accordance with the venue's food safety program.
• Monitor and record food temperatures, ensuring hot foods are held hot and cold foods are held cold, and that all food is stored, labelled and rotated correctly to prevent contamination.
• Check stock levels in the cool room, freezer and dry store, identify items running low and place or assist with orders so that ingredients are available for service.
• Minimise waste through correct storage, portion control and the effective use of seasonal produce.
• Accommodate dietary requirements and allergen requests accurately and communicate clearly with front-of-house staff throughout service.
• Comply with workplace health and safety requirements and contribute to a safe, respectful team environment.
• Reliability and flexibility to work a rotating roster that includes early mornings, weekends and public holidays.

Requirements

• Australian citizens and permanent residents are encouraged to apply.
• Certificate IV in Kitchen Management.
• A minimum of one year of relevant experience as a Cook in Australia.
• Sound technical cooking skills across grill, oven and stovetop cookery, with the ability to follow recipes accurately and deliver consistent results in a high-volume breakfast and lunch service.
• Strong knowledge of food safety and hygiene practices, including temperature control, safe storage and allergen management.
• Good plating and presentation skills, with close attention to detail.
• Working knowledge of stock control, including checking inventory and ordering ingredients.
• Ability to work efficiently and calmly under pressure, prioritise tasks and manage time during busy periods.
• Strong communication and teamwork skills, with a positive attitude and willingness to support colleagues across the kitchen and front of house.

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