• Looking for a new challenge in 2020?
  • Free on-site parking, Parramatta location!
  • Award winning Rosehill Gardens Racecourse

Your ticket to a winning career

Australian Turf Club operates Sydney’s four racecourses; Royal Randwick, Warwick Farm, Rosehill Gardens and Canterbury Park. We provide world-class Thoroughbred racing all year round with Autumn and Spring Carnivals being our pinnacle showcase times for fashion, social and racing. When we aren’t racing we are a renowned award winning culinary, events and entertainment venue.

At Australian Turf Club ‘The Heart of Sydney Racing’ we believe our people are at the heart of everything we do. We are seeking candidates who are true team players, customer focused and thrive on meeting challenges. In return you will be rewarded with a unique, diverse and exciting employment experience.

The Kitchen

This full-time position will be based at the multiple award winning Rosehill Gardens Racecourse which has undergone a multi-million dollar redevelopment, has state of the art kitchens on each of the levels with the premium trackside restaurants hosting up to 300 people each, a function centre hosting up to 2000 people cocktail and sit down style; hosting some of the most prestigious events in the Sydney scene.

The Kitchen team of Chefs is led by our Executive Chef Gerry Maher, who has worked his culinary magic at numerous major events such as The Golden Slipper, Tour de France, and Sydney Olympics, just to name a few.

About the role

You will be responsible for all preparation, cooking and presentation of various foods on race days and functions held at Rosehill Garden Racecourse and Canterbury Park Racecourse.

This includes supervising and directing the kitchen brigade culinary activities ensuring consistent quality, presentation and portion control whilst also assisting the Executive Chef to develop menu concepts and recipes. Rostering to a budget in line with company and function/race day needs.

Candidates for this exciting and challenging role will need to meet the following criteria:

  • Demonstrable experience working as a qualified Sous Chef within a large, high end high kitchen producing 5 star quality work.
  • Strong oral communication and interpersonal skills to effectively delegate duties to staff and facilitate teamwork;
  • Effective written communication skills are required for preparation of menus, reports and correspondence;
  • Ability to prioritise tasks, develop plans and meet deadlines;
  • Considerable knowledge of current food preparation and food service management, methods and techniques;
  • Chef accredited with professional catering qualifications;
  • Interpretation and application of legislation relevant to food and beverage services such as HACCP, Manual Handling and WHS.
  • Effective supervisory skills and the capacity to facilitate teamwork whilst providing on the job training;
  • Sound conflict resolution skills;

This is a unique role in a commercial kitchen environment where no two days or menus are the same.

If you have a flair and passion for food and the drive and motivation to go the extra mile apply now!

Applications close 27 January 2020, 5pm





Type: Permanent

Category: Hospitality / Tourism

Reference ID: MN000043

Date Posted: 01/08/2020