Responsibilities
Menu Development & Planning
Develop and maintain menus across retirement villages and healthcare centres
Plan seasonal menu rotations and menu improvements
Develop specialised menus in collaboration with Dietitians
Design menus that meet resident preferences, nutritional requirements, and operational capabilities
Support the development of themed, festive, and special event menus
Review menu performance and recommend enhancements
Recipe Development & Standardisation
Develop, test, and standardise recipes across all facilities
Create and maintain recipe specifications and production methods
Ensure consistency of recipes across multiple sites
Maintain recipe manuals and recipe databases
Review and approve recipe modifications and substitutions
Nutrition & Dietary Support
Work closely with Dietitians to support therapeutic and specialised diets
Ensure menus align with nutritional and healthcare requirements
Support the development of texture-modified and specialised menu offerings
Monitor compliance with approved dietary standards
Menu Implementation & Training
Coordinate implementation of menu changes across facilities
Train kitchen teams on new recipes and menu standards
Develop recipe cards, production guides, and menu implementation tools
Provide support during menu rollouts and updates
Assist operational teams with menu-related queries and challenges
Continuous Improvement
Monitor resident and patient feedback relating to menus
Analyse menu performance and dining trends
Identify opportunities to improve variety, nutrition, quality, and resident satisfaction
Research industry trends and best practices within healthcare and retirement catering
Administration & Reporting
Maintain accurate menu and recipe records
Ensure version control of menus and recipes
Produce reports relating to menu development initiatives
Ensure timeous submission of required documentation
Support adherence to food service SOPs and standards
Requirements
Qualifications
Professional Chef Qualification from a recognised institution (e.g. Capsicum Culinary Studio, Silwood School of Cookery, Private Hotel School, or similar recognised institution)
Qualification in Culinary Arts, Food Service Management, Nutrition, or related field advantageous
Experience
Proven experience in menu planning and recipe development
Experience within healthcare, retirement, hospitality, or large-scale catering environments
Experience standardising menus and recipes across multiple sites
Experience training and supporting kitchen teams
Strong understanding of dietary requirements and food service operations
Experience collaborating with Dietitians and operational teams
Skills & Attributes
Strong culinary creativity balanced with operational practicality
Excellent planning and organisational skills
Strong attention to detail and consistency
Excellent communication and stakeholder engagement skills
Ability to influence and train teams
Highly organised and systems-oriented
Strong commitment to quality and resident satisfaction
Specific Requirements
Clear health record
Clear criminal record
Clear credit record
Own reliable transport
Two written references from most recent employer
Ability to work across multiple sites when required