Head Chef/Catering Manager

13 hours ago

Bonnyrigg Heights, New South Wales, Australia Indochinese Aged Care Services Full time $60,000 - $90,000 per year

Job description

IACS has an exciting opportunity for an experienced aged care Catering Manager / Head Chef to join and lead our kitchen team in our aged care residence located in Bonnyrigg.

The Catering Manager oversees the planning, preparation, and delivery of nutritious, safe, and appealing meals to residents in line with the Aged Care Quality Standards (Standard 6 – Food and Nutrition). The role ensures compliance with food safety regulations, promotes resident choice and cultural preferences, and leads the catering team to deliver high-quality dining experiences.

Key Responsibilities

1. Food Service Management

  • Plan, coordinate, and supervise daily meal production and service for residents, staff, and visitors.
  • Develop menus in consultation with dietitians, speech pathologists, and residents to meet individual dietary needs and preferences.
  • Ensure menus are seasonally appropriate and align with nutrition and hydration guidelines for older adults.
  • Maintain consistency, portion control, and quality across all meals and snacks.

2. Compliance and Food Safety

  • Ensure full compliance with the Food Act 2003 (NSW), Food Standards Code, and aged care food safety programs.
  • Oversee regular cleaning, temperature monitoring, and pest control within the kitchen and storage areas.
  • Conduct and document routine audits and inspections in accordance with HACCP principles.
  • Maintain accurate food safety records, including delivery logs, fridge/freezer temperatures, and sanitation checklists.

3. Staff Leadership and Development

  • Supervise kitchen and dining staff, including cooks, kitchen hands, and food service assistants.
  • Coordinate rosters, training, and performance appraisals for catering team members.
  • Ensure all staff are trained in infection control, manual handling, and safe food handling practices.
  • Foster a positive, respectful, and safety-conscious team culture.

4. Resident Engagement and Satisfaction

  • Engage with residents and families to obtain feedback on meals and dining experiences.
  • Support residents' dignity and independence by offering flexible meal choices and culturally appropriate options.
  • Participate in resident meetings and continuous improvement programs to enhance dining services.

5. Procurement and Budget Control

  • Manage catering budgets, supplier contracts, and stock control to ensure cost efficiency and minimal wastage.
  • Source high-quality ingredients from approved suppliers in line with food safety standards.
  • Monitor expenditure against budgets and provide reports to management as required.

6. Continuous Improvement

  • Identify areas for improvement in menu design, kitchen efficiency, and service delivery.
  • Implement and monitor corrective actions following feedback or audit results.
  • Support organisational quality initiatives and contribute to accreditation processes.

Selection Criteria

Essential:

  • Certificate IV in Commercial Cookery or equivalent.
  • Food Safety Supervisor Certification.
  • Proven experience in catering management within aged care, healthcare, or hospitality settings.
  • Knowledge of Aged Care Quality Standards, particularly Standard 6 (Food and Nutrition).
  • Strong leadership, communication, and time-management skills.
  • Understanding of dietary requirements, including texture-modified and allergen-free diets.

Desirable:

  • Diploma in Hospitality Management or related qualification.
  • Experience working with multicultural and aged populations.
  • Knowledge of budgeting and cost-control systems in a not-for-profit setting.

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