_{24th February, 2026}

Position Description - Cook
Employer: Glory 25 Pty Ltd (t/a Boronia Goodfellas)
Work Location: 20 Boronia Road, Brisbane Airport QLD 4008
Position Title: Cook
Nominated Occupation (for nomination alignment): Cook (ANZSCO 351411)
Department: Kitchen / Back of House
Reports to: Head Chef / Kitchen Manager
Employment Type: Full-time (38 hours per week) (or Part-time with agreed hours, if applicable)
Roster: Rotating roster across weekdays/weekends/public holidays; early starts and/or late finishes depending on airport trading peaks
Remuneration: Market salary rate (to be set in line with award/enterprise arrangement and sponsorship requirements)
Business Overview (Venue Context)
Boronia Goodfellas is a high-volume food venue operating at Brisbane Airport, servicing dine-in and takeaway customers with time-critical service requirements aligned to flight schedules. The kitchen operates as a full commercial kitchen where menu items are prepared and cooked on-site from raw ingredients (not a franchise-style "central kitchen reheat" model). The venue requires trade-level cookery skills to deliver consistent quality across a diverse menu and high service peaks.
Position Purpose
The Cook is responsible for end-to-end food preparation and cooking in a fast-paced commercial kitchen environment. This includes preparing mise en place, cooking across multiple methods and sections, maintaining food safety and hygiene standards, ensuring consistent portioning and presentation, and contributing to smooth kitchen operations during high-volume airport service periods.
Key Duties and Responsibilities 1) Full Preparation ("From Scratch") and Mise en Place

• Prepare daily mise en place to service requirements, including washing, trimming, portioning and preparing raw ingredients (vegetables, fruit, eggs, grains, proteins).
• Produce core kitchen components from scratch including (where relevant to venue operations):
  • stocks, sauces, soups, dressings, marinades
  • batters, crumb mixes, rubs, reductions
  • basic baking/pastry items and dessert components (as required by the menu)
• Follow recipe specifications, prep sheets and production plans to meet forecast volume and service standards.

2) Cooking Operations (Multi‑Section, Multi‑Method)

• Cook and assemble menu items using a variety of methods (as required): grilling, pan-frying, deep frying, baking/roasting, poaching, steaming, sautéing.
• Operate effectively across kitchen stations (e.g., breakfast/brunch, grill/hot section, prep, plating/pass) depending on roster and service needs.
• Maintain consistency in timing, temperature control, portioning and presentation during peak service, coordinating output to meet customer demand and service time targets.

3) Quality Control, Consistency and Standards

• Conduct quality checks on incoming ingredients and prepared items (freshness, storage integrity, rotation).
• Maintain consistent plating and portion control to protect customer experience and cost control.
• Identify and report product or equipment issues to the Head Chef/Kitchen Manager promptly.

4) Food Safety, Hygiene and Compliance

• Maintain strict compliance with food safety and hygiene requirements, including:
  • safe food handling and allergen control
  • correct storage, labelling, temperature logs and cleaning schedules
  • prevention of cross-contamination
• Keep the kitchen clean and service-ready, including benches, floors, cool rooms, freezers, grills, fryers and prep equipment.
• Follow WHS practices for knives, hot surfaces, chemical handling, and manual handling.

5) Stock Control and Kitchen Operations Support

• Assist with stock rotation (FIFO), waste reduction, and maintaining par levels.
• Assist with ordering preparation and stocktake activities as directed.
• Receive deliveries, verify items against orders, and store correctly to maintain quality and compliance.

6) Teamwork and Communication

• Communicate clearly with FOH and kitchen team to maintain service flow, especially during airport peak periods.
• Support and guide kitchen hands / junior staff in prep, cleaning, and basic tasks to ensure smooth operations.
• Contribute to continuous improvement of kitchen procedures, prep systems and service execution.

Key Performance Indicators (KPIs)

• Consistent delivery of menu items to recipe and presentation standards
• Service speed and accuracy during peak periods
• Food safety compliance and hygiene audit readiness
• Wastage minimisation and portion control
• Reliability, attendance, roster flexibility, teamwork contribution

Required Skills, Qualifications and Experience
Essential

• Demonstrated ability to work as a Cook in a commercial kitchen environment with high service demands.
• Strong practical capability in prep planning, multi-method cookery, and high-volume service execution.
• Sound understanding of food safety, hygiene, and allergen management.
• Ability to work efficiently under pressure and meet time-critical service targets.

Qualifications

• Certificate III in Commercial Cookery (or equivalent) - essential/preferred.
• Certificate IV in Kitchen Management - desirable (where applicable).

Other

• Ability to work a rotating roster including weekends/public holidays.
• Food Safety Supervisor certification - desirable (if required for your venue setup / state requirements).

Tools / Equipment Used (Typical)

• Commercial ovens (including combi/rapid cook where applicable), grills, fryers, hot plates
• Refrigeration/cool room/freezer systems
• Food processors, mixers, blenders, slicers
• Thermometers, scales, labelling systems, temperature logs
• Standard commercial kitchen knives and prep tools

Working Conditions

• Fast-paced, high-volume environment with peak demand linked to airport passenger flows and flight schedules.
• Standing for long periods, repetitive movements, manual handling, hot and cold environment exposure.
  
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