We are seeking a CHEF/COOK to work in a part time (32 hours/fortnight) capacity based at KANIVA.
RENUMERATION:
Health and Allied Services, Managers and Administrative Workers (Victorian Public Sector) (Single Interest Employers) Enterprise Agreement 2025-2027.
Cook Grade 2 - IN16 and Cook Grade 3 - IN17.
ABOUT THE ROLE:
The Cook/Chef helps prepare the patient, resident, staff and external client meals. As well as helping prepare meals for committee meetings and other functions.
Ensure the kitchen, supplies and equipment are maintained in a safe and sanitary condition in accordance with the Food Act 1984.
There is a rotating roster over a 7-day period, including weekends and public holidays.
KEY SELECTION CRITERIA:
Essential:
Effective communication and organisational skills.
Appropriate training in cooking either by experience, apprenticeship or commercial cooking programs.
Ability to communicate effectively with other staff, patients, residents/consumers, management, external stakeholders and community.
Demonstrate ability to work without active supervision.
Demonstrate knowledge of computer applications including Word, Excel and Outlook.
Desirable:
Previous experience working in Hospitality / Health Industry.
Knowledge of Food Act 1984 and Victorian Food Safety Standards.
Training in the principles of food safety and infection control.
Food Safety Supervisory Certification in Health or willing to obtain one.
Qualified Chef, Certificate 111 In Commercial Cookery or equivalent field.
Demonstrate knowledge to supervise staff.
PRE-REQUISITES:
NDIS Worker Screening Clearance.
Working with Children Check.
Fully vaccinated (including influenza) as per current Department of Health Directives.
Australian Driver’s License
KEY RESPONSBILITIES:
Ensure dry and perishable goods are stored correctly, and work areas are maintained in a clean and sanitary manner in accordance with Health Regulations/Victorian Food Safety Standards and Food Act 1984 and principles of Infection Control.
Checking and signing for received goods, in accordance with regulations.
Check and sign invoices daily.
Act as Chef/Cook in Charge when required.
Undertake all daily administration, roster relief and food safety duties applicable to this role.
Coordinate and supervise the Hospitality and Environmental Services in the absence of the Chef in Charge.
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 of three manager/supervisor referees.
A cover letter outlining your suitability for the role.
Response to the Key Selection Criteria found above, using recent examples of your experiences.