Be part of a purpose-driven organisation creating meaningful travel and leisure experiences, useful home products and services, better outcomes for drivers, and a cleaner energy future. 

At RACV Cape Schanck Resort, in the Mornington Peninsula with nearby walks, wineries, and unspoilt beaches, enjoy the best of tourism and have room to grow in a changing industry that's yours to shape. Join our supportive leisure team whose job it is to help people live their best lives — whether they’re on holiday, visiting an attraction or treating loved ones to a special experience. 

A day in the life 

Reporting into our Executive Chef you’ll assist in managing the overall operation of the restaurant.

You’ll ensure departmental budgets are achieved and be a confident communicator that can lead by example. You will also have the opportunity to help build a growing team.

You’ll set the standards by displaying a real passion and enthusiasm for hospitality and service to deliver an exceptional food experience to our guests and members.  

We’re offering… 

• A highly competitive salary with company benefits package
• Discounts on RACV products & services, including our portfolio of 8 resorts
• 50% off Car, Home, Boat, Trailer, Caravan Insurance plus more!
• Free parking and Uniform Provided
• Free Roadside assistance
• Free Linkedin Learning
• The opportunity to grow and develop your career with a great organisation
• Workplace flexibility & whole-life balance
• A pivotal role within a diverse values driven organisation that truly cares about its people and members.

Ready to reach your full potential? Join our team, where the work is meaningful and making a difference matters.

We’re looking for… 

• Previous experience in a similar role is essential
• A keen eye for detail, passion for emerging trends and the ability to update menus in an agile manner.
• A values driven individual who celebrates diversity and inclusion while building a positive, friendly and professional culture.
• Hands-on leadership skills with ability to train and inspire a team.
• The ability to manage operations across multiple outlets.
• Knowledge of budgeting and accounting procedures including planning, forecasting and cost controlling.
• A passion for cuisine with a strong focus on presentation and locally sourced produce.
• The flexibility to work across a weekends and peak holiday periods.