_{06th August, 2026}

The Carrington Hotel is a heritage-listed luxury hotel in the heart of Katoomba NSW 2750, renowned for its timeless elegance, historic Victorian architecture, premium dining, boutique accommodation, and exceptional hospitality. Featuring award-winning restaurants, bars, and versatile event spaces, The Carrington offers guests a unique blend of classic charm and modern comfort, making it a premier destination for dining, weddings, conferences, and leisure stays.
  
The Carrington Hotel is now looking for an experienced Chef to join their team.
  
The right candidate will be responsible for:

• Assist in planning and developing seasonal menus in collaboration with the Head Chef and management, ensuring quality, creativity, and profitability.
• Prepare and cook a diverse range of à la carte, banquet, and function dishes to the hotel's high culinary standards.
• Prepare and portion fresh ingredients, including meats, seafood, poultry, vegetables, and sauces, ensuring consistency and quality.
• Operate across multiple kitchen sections, including larder, grill, hot line, pastry, and banqueting, to support efficient service.
• Train and mentor junior chefs and kitchen hands on food preparation, cooking techniques, plating, and food safety procedures.
• Delegate daily tasks and support the supervision of kitchen staff to maintain productivity and service excellence.
• Monitor stock levels and assist with ordering, receiving, and storing food supplies to minimise waste and maintain availability.
• Coordinate closely with front-of-house and event teams to ensure seamless delivery of restaurant and function service.
• Maintain stock rotation and inventory control using FIFO (First In, First Out) principles to maximise freshness and reduce waste.
• Support the kitchen brigade during high-volume restaurant, conference, and event service periods.
• Manage the kitchen pass to ensure all dishes are prepared, checked, and served promptly to the required standard.
• Store, thaw, and handle food safely in accordance with food safety legislation and hotel procedures.
• Inspect food quality, cooking temperatures, presentation, portion sizes, and seasoning to ensure consistency and guest satisfaction.
• Maintain a clean, organised, and fully compliant kitchen environment in accordance with WHS, HACCP, and food hygiene standards.

About you:

• At least 1 year of experience as a Chef;
• Strong knowledge of contemporary Australian cuisine, classic hotel dining, banqueting, and function catering.
• Proven ability to work efficiently in a fast-paced, high-volume hotel kitchen while maintaining exceptional quality and consistency.
• Reliable, punctual, and committed to delivering outstanding guest dining experiences and high service standards.
• Excellent teamwork and communication skills, with the ability to collaborate effectively with chefs, kitchen staff, front-of-house, and events teams.
• Sound knowledge of food safety, hygiene, HACCP, and WHS requirements, ensuring full compliance with industry standards.
• Skilled in large-scale food preparation, presentation, stock rotation, inventory management, and waste minimisation.
• Ability to multitask, prioritise competing demands, and perform effectively under pressure during à la carte, conference, and banquet service.
• Strong attention to detail with a commitment to maintaining consistency, presentation, and quality across all menu offerings.
• Passion for using fresh, high-quality ingredients to create consistently excellent café-style dishes.  

Job Type: Full-time, Permanent;
Salary: $79,000 - $85,000;

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