Cook
- Prepare and cook a range of dishes including pub classics and Modern Australian meals.
- Maintain food safety and hygiene standards while supporting junior kitchen staff.
- Assist with menu planning and catering for functions and events.
Position: Cook
Type: Full time (38 hours per week)
Employer: York Hospitality Pty Ltd trading as Imperial Homestead
Location: York WA 6302
Salary: $80,000 per annum plus superannuation
About the Business
Imperial Homestead is a historic pub, restaurant and accommodation venue on Avon Terrace in York, Western Australia’s oldest inland town. Built in 1886 to serve travellers on the newly extended railway and fully restored, the venue combines heritage character with modern comfort, offering a bistro and dining room, balcony and downstairs bars, a courtyard function space for up to 150 guests, and newly renovated courtyard accommodation. Its kitchen serves lunch and dinner six days a week, with a menu of reimagined pub classics alongside Modern Australian cuisine and seasonal menus that showcase produce from the Avon region. The business hosts locals, visitors to York and the Avon Valley, overnight guests, and private functions ranging from birthdays and work parties to family reunions and weddings. Imperial Homestead is built on friendly, personalised service, fresh ingredients and creating memorable experiences for every guest, and its team works in a close, supportive environment where pride in the food and the venue’s heritage are shared values.
About the Position
The Cook is a key member of the Imperial Homestead kitchen, responsible for preparing and cooking the venue’s pub classics, Modern Australian dishes and seasonal specials to a consistent standard across lunch and dinner services from Tuesday to Sunday. The role covers à la carte service in the bistro and dining room, popular weekend services such as the Sunday roast, and catering for functions and events held in the courtyard and bars. The Cook will work under the direction of senior kitchen staff, help keep the kitchen organised, stocked and compliant with food safety requirements, and support junior kitchen staff, ensuring that every plate reflects the quality and hospitality on which the venue’s reputation rests.
Key Responsibilities
- Prepare, season and cook a range of dishes, including pub classics, Modern Australian meals, roasts and seasonal specials, according to standard recipes and presentation standards
- Carry out mise en place before each service, including butchering and portioning proteins, preparing vegetables, and making stocks, sauces, dressings and garnishes
- Operate and regulate the temperature of ovens, grills, fryers, stoves and other cooking equipment, ensuring food is cooked correctly and safely
- Examine food and ingredients to ensure quality, freshness and correct portion sizes before and during service
- Portion, plate and garnish meals for the bistro, dining room and functions, maintaining consistency and timing during busy services
- Prepare and cook food in larger quantities for functions and events, including set menus and buffet or share-style catering
- Assist with planning menus and seasonal specials, and with estimating food requirements and costs for regular services and functions
- Monitor stock levels, assist with ordering, receive deliveries and check them against orders for quantity, quality and temperature
- Store food in temperature-controlled facilities, apply correct labelling and stock rotation, and minimise waste
- Cater for dietary requirements and allergen requests accurately, preventing cross-contamination
- Maintain food safety and hygiene standards, completing temperature logs, cleaning schedules and other records in line with the Food Safety Program and WA food safety legislation
- Clean and sanitise preparation areas, equipment and utensils, and keep the kitchen safe and organised in line with work health and safety requirements
- Guide and assist kitchen hands and junior kitchen staff, demonstrating correct preparation techniques and kitchen procedures
Requirements
- Australian citizens and permanent residents are encouraged to apply.
- Certificate III in Commercial Cookery, Certificate IV in Kitchen Management or Diploma of Kitchen Management.
- Minimum of 1 year of relevant experience as a Cook in a commercial kitchen.
- Sound knowledge of cooking methods, food preparation techniques and commercial kitchen equipment.
- Working knowledge of food safety, HACCP principles, allergen management and temperature control requirements.
- Ability to follow standard recipes and maintain consistent portion control, presentation and timing.
- Experience with stock rotation, receiving deliveries and assisting with ordering and waste control.
- Ability to work efficiently under pressure during busy à la carte and function services.
- Strong teamwork and communication skills, with the ability to guide junior kitchen staff.
- Reliable, well organised and committed to high standards of cleanliness and hygiene.
- Availability to work a rotating roster including weekends, evenings and public holidays.
How to Apply
Applicants must submit their resume, including a valid email address, through this online portal. Only shortlisted candidates will be contacted.
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