Company Description
With properties in some of Australia’s most iconic locations, NRMA Parks & Resorts provide accommodation that suits every budget, style, and occasion – from campsites to luxury resorts. We connect holidaymakers with over 50 incredible destinations to create unforgettable holiday experiences. Part of the trusted NRMA Group, a member-owned brand, our passionate team works together to make holiday magic happen—it’s not just our job, it’s in our nature.
Freycinet Lodge is an eco-lodge that sits within the world famous Freycinet National Park – a stone’s throw from the renowned Wineglass Bay on the picturesque East Coast of Tasmania. The Lodge consists of 70 rooms and a main lodge, thoughtfully constructed around a beautiful waterfront below The Hazards mountain range. Located approximately 2.5 hours from Hobart or Launceston, Freycinet Lodge neighbours the popular holiday town of Coles Bay.

Job Description

• With your experience, create an impact on our guests in this hands-on and detail orientated role
• Ensure our guests have a great dining experience and make holiday memories
• Staff accommodation available

KNOW YOU BELONG:

At NRMA Parks and Resorts we’re for inclusion, diversity, and representing the members, guests, customers, and communities we serve. That’s why we welcome applications from First Nations Australians, people with disability, those from diverse cultural backgrounds, people of all genders, members of the LGBTQI+ community, and anyone else who wants to be part of our team.
Are you nodding your head as you read this? Apply now, we cannot wait to hear from you or visit our careers site to find out more!
As part of our recruitment process, all employees at NRMA Parks and Resorts are subject to mandatory pre-employment checks

Freycinet Lodge is known for its local produce and fresh seafood. You may work in a variety of our dining venues, from The Bay Restaurant offering an elevated dining experience to Richardson’s Bistro providing family friendly casual dining. You’ll treat our guests and customers as individuals, offering tailored options and solutions with a resilient and can-do attitude. On a daily basis you will:

• Assist the Head Chef: Support the Head Chef in daily kitchen operations, including food preparation and cooking.
• Supervise Kitchen Team: Oversee and train kitchen staff, ensuring they adhere to food safety and sanitation standards.
• Menu planning: Collaborate with the Head Chef to plan menus and create daily specials, considering seasonal ingredients and customer preferences.
• Inventory management: Monitor inventory levels, order supplies, and maintain accurate records to ensure the kitchen runs smoothly.
• Quality control: Ensure that all dishes are prepared to the highest standards of quality and presentation before serving.
• Cost management: Help manage kitchen costs and minimise waste through efficient food preparation and inventory control.
• Time and attendance: Manage team rosters in line with budgets and the Hospitality Award (HIGA).