Head Chef

Job Overview

Civeo is searching for a skilled Head Chef to oversee all culinary activities at Nebo Village, a bustling remote location supported by diverse on-site teams. This senior leadership position demands a blend of operational excellence, commercial acumen, team leadership, and a strong dedication to safety and quality standards. The position is full-time on a 14:7 roster.

Key Responsibilities

• Lead all kitchen operations, ensuring smooth production and presentation of meals in a high-volume setting.
• Ensure safety compliance and uphold ISO Quality Assurance certifications through consistent process adherence and team discipline.
• Mentor, train, and develop the culinary staff, fostering a high-performance culture with clear accountability and effective rostering.
• Manage budgeting, audits, reporting, and cost control with an analytical mindset aimed at ongoing improvements.
• Develop menus and oversee batch cooking processes to guarantee quality, presentation, and operational efficiency.

About the Company

Civeo Australia operates workforce accommodation services with a network of approximately 10,000 rooms across twelve villages in Queensland, New South Wales, and Western Australia, including additional remote client sites. The company is dedicated to building sustainable partnerships and promoting inclusive opportunities, welcoming applications from First Nations people.

Benefits & Perks

• Annual salary of $111,000 plus superannuation.
• Fly-in fly-out (FIFO) from Brisbane or drive-in drive-out (DIDO) with an annual $17,000 bonus for local residents in lieu of flights.
• Permanent 14:7 work roster.
• Provided food and accommodation at the villages for non-local workers.
• Access to The Civeo Hive, offering rewards, recognition, wellness programs, and staff discounts.
• Village amenities include ensuite accommodation, swimming pools, gyms, and sports fields.

Candidate Profile and Requirements

• Holds Certificate III in Commercial Cookery or equivalent with verifiable credentials.
• Proven track record in managing high-volume, fast-paced kitchen environments.
• Experience in maintaining ISO Quality Assurance standards and certifications.
• Expertise in batch cooking for diverse service offerings.
• Strong budgeting and analytical capabilities.
• Successful history of training, mentoring, and developing teams.
• Willingness to work day or night shifts as required.
• Ability to pass pre-employment medical examination and background checks.