Chef / Kitchen Coordinator

This is a leadership role for an experienced hospitality professional who can coordinate food service operations, mentor staff, and enhance efficiencies across two kitchens that now operate as one cohesive team.....

Full-time | Anglesea - Coastal Victoria | Onsite Housing Available

Transform lives through Divine Hospitality in a dynamic Christian camping environment

Baptist Camping Victoria (BCV) exists to provide Christian Camping that Inspires People for Life! Through high-quality camps and retreats, we create opportunities for people to connect with each other, with nature, and with the love and truth of Jesus Christ.

We believe that food is a ministry expression. More than just meals, our dining experiences bring people together in fellowship, providing nourishment, comfort, and hospitality. As the Chef / Kitchen Coordinator, you will lead food operations across our two Anglesea camp sites, Burnside Camp and Camp Wilkin, creating an efficient and welcoming dining experience for all.

About the Role

This is a leadership role for an experienced hospitality professional who can coordinate food service operations, mentor staff, and enhance efficiencies across two kitchens that now operate as one cohesive team. This is a hands-on role where you will be responsible for overseeing meal service while working alongside your kitchen team.

Key focus areas include:

• Hands-on leadership – actively involved in meal preparation, stock control, and food safety compliance.
• Menu planning and food service coordination – developing nutritious, appealing menus tailored to the needs of camp groups.
• Guest engagement and hospitality – building confidence with group leaders, ensuring seamless meal experiences, and managing dietary needs effectively.
• Team leadership and mentoring – rostering, training and supervising kitchen staff and volunteers to understand their role in ministry through food service.
• Operational efficiency and cost control – streamlining kitchen operations across two camp locations to improve staff resourcing, inventory, and food waste management.
• Catering systems and software – utilising booking and meal management software to enhance efficiency and planning.