FIFO Catering Managers WA at Civeo Career Site

Osborne Park, Western Australia, Australia -

Full Time

Start Date

Immediate

Expiry Date

23 Aug, 26

Salary

135000.0

Posted On

25 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Catering Management, Team Leadership, Menu Planning, Budget Management, P&L Performance, Food Safety Compliance, HACCP, WHS Standards, Stakeholder Management, Bulk Catering, Microsoft Excel, Cost Control

Industry

Facilities Services

Description

The Role Civeo Australia are looking for highly experienced FIFO Catering Managers (with a minimum Certificate III in Commercial Cookery or Chef Trade Certificate) to join our WA Operations on a full-time basis to assist in providing first-class service to our Camps based throughout our WA network. These roles are FIFO and working an 8:6 roster flying from Perth airport. This is a fast paced, hands on leadership role where you will oversee all onsite catering operations while ensuring exceptional service standards, team performance, and compliance in a high volume setting. What's in it for you? * Competitive salary package $100k – $135k per annum (variable on experience & village size/scope) * 8:6 Roster FIFO from Perth * Even fortnightly pays + Super * Access to discounts across hundreds of retailers with our Civeo Hive employee program * Accommodation, food are supplied onsite with access to facilities such as gyms, pools etc. * Opportunity to gain wide exposure to multiple operations across our various sites * Tripled company growth in the last 2 years, creating amazing progression opportunities * Ongoing training and development to advance your career * Fantastic company culture Key Responsibilities * Manage all catering operations onsite, ensuring quality and efficiency * Lead and develop teams (often 20–30 staff) in a remote environment * Oversee menu planning, food production, and service delivery * Manage budgets, food costs, labour costs, and P&L performance * Setting objectives/KPIs and driving team performance * Ensure strict compliance with food safety, HACCP, and WHS standards * Build strong relationships with clients and stakeholders onsite * Drive continuous improvement initiatives across operations About You * Certificate III/IV in Commercial Cookery or Chef Trade certificate (NVQ/City & Guilds accepted) * Proven experience in FIFO, bulk catering, or remote hospitality environments * Strong leadership experience in a management role * Solid understanding of P&L, budgeting, and cost control * Experience with HACCP and food safety systems * Ability to perform in high-pressure, high-volume environments * Strong communication and stakeholder management skills * Proficient with Microsoft Office software including Excel (JDE/Triniteq desirable) * You must have a valid drivers’ licence (Class C). What’s Next If this sounds like you, please click “Apply Now” or alternatively, please apply through our website www.civeo.com [http://www.civeo.com/]. Successful applicants will be invited to complete a video interview with us. Aboriginal & Torres Strait Islander applicants are strongly encouraged to apply. About Us Civeo Australia, a division of Civeo Corporation, provides workforce accommodation services globally. In Australia, we own 9,000 permanent rooms across QLD, NSW, and WA, and operate more than 20,000 rooms in client-owned properties in remote regions of WA and SA. Our services include accommodation, food services, housekeeping, and property maintenance. With over 40 years of experience, Civeo supports individuals who live and work away from home. We're committed to fostering sustainable partnerships and inclusive opportunities in all the communities we operate in. By actively engaging with Traditional Owners and First Nations Businesses, we're not just operating accommodation villages, we're nurturing relationships that honour the rich cultural heritage of the land. We're safe, welcoming, and proud to encourage Aboriginal & Torres Strait Islander people to join us.

Responsibilities

Oversee all onsite catering operations, ensuring high service standards and compliance in a high-volume remote setting. Lead and develop teams of 20-30 staff while managing budgets, food costs, and P&L performance.