ABOUT STANLEY COLLEGE

Stanley College is a leading independent provider of Higher Education and Vocational Education and Training, delivering industry‑aligned, career‑focused education across campuses in Perth and Adelaide. We are committed to developing job‑ready graduates and fostering an inclusive, supportive workplace where our people can thrive.

ABOUT THE ROLE

This is a full-time position. The successful candidate will be primarily based at West Perth Campus, reporting to the Faculty Manager – Hospitality and Cookery. In this role, you will oversee the coordination and effective operation of the College’s training kitchens, ensuring facilities are well maintained, compliant with regulatory and health department standards, and aligned with current hospitality industry practices. The position also plays a key role in coordinating activities between training kitchens and the commercial restaurant operations, working closely with the Operations/Restaurant Manager to integrate students into real‑world service environments. Through structured collaboration and operational oversight, you will help create safe, practical, and high quality learning experiences that support students’ skill development and industry readiness while contributing to the College’s broader educational objectives.

KEY RESPONSIBILITIES:

Training Kitchen Operations and Compliance

• Ensure all training kitchens and storage areas including cool room and dry storage areas are maintained to a standard consistent with current hospitality industry practices and expectations.
• Oversee compliance with all relevant Health Department, food safety, and workplace health and safety requirements.
• Implement and monitor cleaning, sanitation, and maintenance schedules for kitchens, equipment, and food preparation areas.
• Coordinate and prepare for internal audits, external audits, and health inspections, addressing any corrective actions in a timely manner.
• Ensure kitchen facilities, equipment, and resources are fit for purpose and support delivery of accredited training and assessment.
• Conduct training and assessment as required.

Food Safety and Risk Management

• Ensure food safety programs and procedures are implemented and consistently followed across all training kitchens.
• Monitor compliance with food handling, storage, allergen management, and temperature control requirements.
• Identify and manage operational risks related to kitchen safety, hygiene, and equipment use.
• Provide guidance and support to trainers, assessors, and students on safe kitchen practices.

Student Integration & Industry Engagement

• Liaise closely with the Operations/Restaurant Manager to coordinate student participation in restaurant and kitchen operations.
• Ensure student involvement aligns with learning outcomes, operational needs, and safety requirements.
• Support the development of industry-ready students by promoting professional standards, workplace behaviours, and operational efficiency.
• Act as a key point of contact between the Faculty and Restaurant to ensure clear communication and collaboration.

Staff Support & Coordination

• Work collaboratively with trainers, assessors, and support staff to ensure smooth day-to-day kitchen operations.
• Provide operational advice and support to teaching staff regarding kitchen use, scheduling, and compliance matters.
• Assist with induction and ongoing guidance for staff and students in relation to kitchen operations and safety requirements.

Resource & Asset Management

• Oversee inventory control, ordering, and appropriate use of kitchen equipment, consumables, and supplies.
• Monitor equipment condition and coordinate repairs, servicing, and replacements as required.
• Allocate and monitor the distribution of student uniforms and knife kits for kitchen operations
• Contribute to budgeting and cost control related to kitchen operations and resources.

Event Support

• Oversee the planning and assist with the setup of internal events including Graduations
• Liaise with key stakeholders to ensure menu planning and costing meets customer and College expectations.

WHAT WE ARE LOOKING FOR

Qualifications and experience

• Experience working within a Registered Training Organisation (RTO) or training environment.
• Certificate IV in Training and Assessment.
• Relevant Industry qualifications
• Food Safety Supervisor certification (or willingness to obtain).
• Strong knowledge of food safety standards, health department regulations, and workplace health and safety (WHS) requirements.
• Demonstrated experience in commercial kitchen operations, hospitality management, or a similar operational role.
• Experience maintaining commercial kitchens to industry-standard and audit-ready conditions.
• Proven ability to coordinate operational activities, ideally within a training or education environment.
• Strong communication and stakeholder engagement skills, with the ability to work collaboratively across teaching and operational teams.

Personal Attributes

• Strong interpersonal and communication skills, with the ability to build effective relationships with internal and external stakeholders
• Highly organised, proactive, and adaptable, with a commitment to continuous improvement
• Strong organisational skills with the ability to coordinate multiple operational tasks effectively.
• High attention to detail and commitment to maintaining compliance and quality standards.
• Collaborative and team-oriented approach, with the ability to work effectively with trainers, students, and operational staff.
• Proactive problem-solving skills and the ability to use sound judgement in day-to-day operations.
• Professional, reliable, and committed to supporting a positive learning and working environment.

WHAT WE CAN OFFER YOU

At Stanley College, you’ll be part of a people‑first organisation where your contribution genuinely matters. We offer a welcoming, inclusive, and collaborative workplace that supports professional growth while making a meaningful difference in students’ lives.

You’ll work alongside passionate, diverse colleagues in an environment that champions wellbeing, flexibility where possible, and recognition for your efforts. Most importantly, you’ll have the satisfaction of knowing your work directly contributes to delivering career‑ready education and positive outcomes for students from all backgrounds.

Employee benefits

• Work in modern and centrally located campuses
• Flexible working arrangements, where operationally possible
• Employment Hero Perk Box access
• Staff discounts at CU29
• 24/7 access to a confidential Employee Assistance Program (EAP)

EQUAL OPPORTUNITY STATEMENT

At Stanley College, we recognise that our people are our greatest asset. Inclusion is good for our team, our students, and the wider community. We are committed to treating all applicants and employees fairly and equitably, regardless of gender, gender identity or expression, marital or civil partnership status, race, colour, national or ethnic origin, social or economic background, disability, religious belief, sexual orientation, or age.

We strive to provide equality of opportunity and an inclusive experience for everyone who works at Stanley College.

If this role aligns with your skills and aspirations, we’d love to hear from you. Please submit your CV and a cover letter containing your experience and suitability for this role.

Please note: Successful candidates will be required to undergo a National Police Records Check prior to commencing employment.

• Ensure all training kitchens and storage areas including cool room and dry storage areas are maintained to a standard consistent with current hospitality industry practices and expectations.
• Oversee compliance with all relevant Health Department, food safety, and workplace health and safety requirements.
• Implement and monitor cleaning, sanitation, and maintenance schedules for kitchens, equipment, and food preparation areas.
• Coordinate and prepare for internal audits, external audits, and health inspections, addressing any corrective actions in a timely manner.
• Ensure kitchen facilities, equipment, and resources are fit for purpose and support delivery of accredited training and assessment.
• Conduct training and assessment as required.
• Ensure food safety programs and procedures are implemented and consistently followed across all training kitchens.
• Monitor compliance with food handling, storage, allergen management, and temperature control requirements.
• Identify and manage operational risks related to kitchen safety, hygiene, and equipment use.
• Provide guidance and support to trainers, assessors, and students on safe kitchen practices.
• Liaise closely with the Operations/Restaurant Manager to coordinate student participation in restaurant and kitchen operations.
• Ensure student involvement aligns with learning outcomes, operational needs, and safety requirements.
• Support the development of industry-ready students by promoting professional standards, workplace behaviours, and operational efficiency.
• Act as a key point of contact between the Faculty and Restaurant to ensure clear communication and collaboration.
• Work collaboratively with trainers, assessors, and support staff to ensure smooth day-to-day kitchen operations.
• Provide operational advice and support to teaching staff regarding kitchen use, scheduling, and compliance matters.
• Assist with induction and ongoing guidance for staff and students in relation to kitchen operations and safety requirements.
• Oversee inventory control, ordering, and appropriate use of kitchen equipment, consumables, and supplies.
• Monitor equipment condition and coordinate repairs, servicing, and replacements as required.
• Allocate and monitor the distribution of student uniforms and knife kits for kitchen operations
• Contribute to budgeting and cost control related to kitchen operations and resources.
• Oversee the planning and assist with the setup of internal events including Graduations
• Liaise with key stakeholders to ensure menu planning and costing meets customer and College expectations.

• Strong knowledge of food safety standards, health department regulations, and workplace health and safety (WHS) requirements.
• Demonstrated experience in commercial kitchen operations, hospitality management, or a similar operational role.
• Experience maintaining commercial kitchens to industry-standard and audit-ready conditions.
• Proven ability to coordinate operational activities, ideally within a training or education environment.
• Strong communication and stakeholder engagement skills, with the ability to work collaboratively across teaching and operational teams.
• Strong interpersonal and communication skills, with the ability to build effective relationships with internal and external stakeholders
• Highly organised, proactive, and adaptable, with a commitment to continuous improvement
• Strong organisational skills with the ability to coordinate multiple operational tasks effectively.
• High attention to detail and commitment to maintaining compliance and quality standards.
• Collaborative and team-oriented approach, with the ability to work effectively with trainers, students, and operational staff.
• Proactive problem-solving skills and the ability to use sound judgement in day-to-day operations.

• Experience working within a Registered Training Organisation (RTO) or training environment.
• Certificate IV in Training and Assessment.
• Relevant Industry qualifications
• Food Safety Supervisor certification (or willingness to obtain).