Free Position Description (Chef or Cook) Template

Purpose of the Free Position Description (Chef or Cook) Template

A well-structured position description is a cornerstone of effective people and safety management in any hospitality setting. This free Position Description (Chef or Cook) template provides a clear framework for defining the role, responsibilities, qualifications, and safety obligations for kitchen professionals.

Using a detailed position description helps set clear expectations from the recruitment stage, supports performance management, and demonstrates a commitment to work health and safety by formally outlining each team member's WHS duties.

By clearly documenting expectations, you can better integrate roles into your broader operational framework. Clear role definitions are essential for building effective WHS management systems that function smoothly and ensure accountability across the team.

This document serves as a foundational tool to ensure every chef or cook understands their contribution not just to the menu, but to a safe and organised workplace.

Furthermore, defining roles with this level of clarity is a fundamental practice for organisations aiming for higher standards of operational excellence. For businesses pursuing formal certification, having documented roles and responsibilities is a key requirement.

Properly structured position descriptions can support the process of achieving ISO 45001 certification by demonstrating how your organisation allocates WHS responsibilities.

How to use the Free Position Description (Chef or Cook) Template

This resource is available in both DOCX and PDF formats for your convenience. Download the template and adapt it to the unique context of your business.

It is designed as a structured starting point, aligned with Australian WHS principles, to help you create a comprehensive and relevant document for your kitchen team. A position description is not a one-size-fits-all document, and customisation is critical.

Please note: This template provides a solid foundation, but it is essential that you customise it to reflect the specific requirements, hazards, and control measures unique to your workplace. We cannot guarantee it will cover all your legal obligations as-is.

Tailor the duties, equipment lists, and reporting lines to match your kitchen's reality.

Key Sections to Customise

• Primary Purpose: Adjust the summary to reflect the specific focus of the role (e.g., fine dining, high-volume catering, café service).
• Key Responsibilities: Add or remove duties related to your specific menu, service style, and operational procedures. Include tasks like inventory management, menu development, or specific cleaning duties.
• WHS Duties: Detail responsibilities related to your kitchen's specific hazards, such as operating deep fryers, meat slicers, or combi ovens, and procedures for handling hazardous chemicals.
• Qualifications and Experience: Specify the required certifications (e.g., Certificate III in Commercial Cookery, Food Safety Supervisor certificate), licences, and years of experience.
• Physical Requirements: Be specific about the physical demands of the job, such as lifting loads of a certain weight, standing for extended periods, and working in hot environments. This is crucial for managing manual handling risks.

If you require assistance in tailoring this document or developing a suite of role-specific safety documents, our team offers specialist WHS consulting to help you meet your obligations.

When to use it

A position description for a chef or cook is a versatile document that should be used throughout the employment lifecycle. Its primary use is during the recruitment and selection process to attract suitable candidates and provide them with a clear understanding of the role.

It should also be used during employee onboarding to reinforce expectations, as a reference point for performance reviews and development discussions, and when conducting a job hazard analysis. The document is also invaluable when a role changes or when restructuring the kitchen team, ensuring clarity for all involved. Regular reviews of position descriptions can also be a key input for broader WHS compliance audits.

Who should use it

This template is designed for anyone responsible for managing staff in a commercial kitchen environment. This includes:

• Restaurant, Hotel, and Café Owners
• Human Resources (HR) Managers
• Recruitment Consultants specialising in hospitality
• Head Chefs and Kitchen Managers
• Work Health and Safety (WHS) Managers or Coordinators

This template is just one of many useful tools available in our library of free WHS resources, designed to support Australian businesses in managing safety effectively.