Mangrove Mountain Memorial Club Graduate Programs & Internships

Our recruitment process is designed to assess both skills and cultural fit, ensuring that candidates align with our values and can thrive in our environment. Here’s what applicants can expect:

1. Application Submission

• Documents Required: Candidates should submit a CV, cover letter, and any relevant certifications. Including an ID and references is recommended but not mandatory at this stage.
• Focus: Highlight experience in food preparation, cooking, and teamwork.

2. In-Person Interview

• Number of Interviews: Typically 1 or 2 rounds.
• With Whom: The club manager, and a senior team member.
• Questions: Situational and behavioural questions regarding kitchen experience, teamwork, and dealing with busy service times.
• When to expect it: within 1-2 weeks of applying

3. Reference and Background Check

• Once a preferred candidate is identified, references are contacted, and a basic background check may be conducted.

4.  Trial shift (If Applicable)

• Type: Depending on the role, a brief cooking or food prep demonstration may be requested.
• Format: In-person at our kitchen or submitted as a video demonstration.
• Focus: Practical cooking skills, time management, and hygiene standards.
• When to expect it: After attending interview and organised with manager

Selection Criteria

Successful applicants usually:

• Have prior experience in commercial kitchens, either through formal training in TAFE NSW or hands-on experience.
• Show adaptability, flexibility, and the ability to work in a dynamic environment.
• Demonstrate teamwork and communication skills, crucial for a harmonious kitchen environment.
• Have a passion for food quality and safety.

What Graduates and Early Talent Should Expect

For graduates or less experienced candidates, a willingness to learn, adaptability, and a positive attitude are highly valued. Opportunities for skill development and growth within our team are available, and we appreciate candidates who are eager to expand their culinary knowledge.

This process ensures that both experienced cooks and early-career candidates are evaluated fairly and given opportunities suited to their experience level.

Salary Range for Graduate and Early Talent Roles 

• Pay Rate/ Award: Employees will work under the Registered and Licensed Clubs Award at levels 3-5, with rates adjusted according to experience, contribution, and work ethics. With the option of a salary if successful in contribution to the club.

Other Compensation and Benefits

• Meal Discounts: Staff receive discounted meals during shifts.
• Flexible Work Hours: Negotiable work hours based on personal needs and operational requirements.
• Uniform Provided: Uniforms and safety equipment are supplied.

Career Opportunities

• Career Growth: Opportunities to progress to senior roles like Head Chef, with a clear development pathway for those showing strong leadership and commitment.
• Early Responsibility: Graduates and early talent are entrusted with key tasks early on, fostering fast skill development and confidence in a real-world kitchen environment.

Promotion Timelines

• Based on Performance and Work Ethic: High-performing individuals with strong work ethics can expect accelerated career growth. Top talent demonstrating leadership, teamwork, and consistency can be considered for promotion within 12-24 months.

This package offers a blend of competitive compensation, skill development opportunities, and a clear pathway for career advancement, making it attractive for both seasoned and emerging culinary professionals.