The Chef in Charge is responsible for the running of the kitchen and cleaning in the Hospitality and Environmental Services Department across Rainbow.
They provide assistance and guidance to other team members of the Department and manage all aspects of menu planning, food preparation, serving, supply and storage of food and maintaining Cleaning Standards for Quality and Safety.
KEY SELECTION CRITERIA
Essential:
Have effective communication and organisational skills.
Appropriate training in cooking either by experience, apprenticeship or commercial cooking programs.
The ability to communicate effectively with other staff, patients, residents/consumers, management, external stakeholders and community.
Demonstrate the ability to work without active supervision.
Demonstrate knowledge of computer applications including Word, Excel and Outlook.
PRE-REQUISITES:
NDIS Worker Screening Clearance.
Working with Children Check.
Fully vaccinated (including influenza) as per current Department of Health Directives.
KEY RESPONSBILITIES
Supervise the Hospitality and Environmental Services staff in all Catering and Environmental areas.
Actively promote and facilitate a positive and safe working environment with all departments.
Ensure dry and perishable goods are stored correctly, and work areas are maintained in a clean and sanitary manner in accordance with Health Regulations and the Food Act 1984.
Perform administrative duties including rosters and pay global assistance, processing daily invoices, liaise with suppliers, review daily duty lists, menu cards, dietary guidelines and meal statistics.
Maintain quality systems and reporting to ensure ongoing Food Safety and Environmental Accreditation.
HOW TO APPLY: If you wish to apply and be considered for this role, please submit the following information in one document:
Your resume, including a comprehensive employment history, the qualifications you hold and the contact details for at least three referees.
A cover letter outlining your suitability for the role.
Response to the Key Selection Criteria found above, using recent examples of your experiences.