The Chef is a key member of the Catering Services Team and is responsible for planning, coordinating and overseeing the preparation, cooking and presentation of high-quality, nutritious and enjoyable meals for our residents, in accordance with their nutritional needs, dietary requirements and personal preferences.

Benefits

• Competitive remuneration between $79,000 and $84,000 per annum + penalties and superannuation. 
• Great working environment and ability to contribute to the success of the organisation.
• Strong culture of training and support. 
• Opportunity to love what you do – every single day. 

Task & responsibilities

Daily responsibilities of the role will include:

• Providing respectful, supportive and person-centred service to consumers (residents), promoting dignity, choice, independence and positive dining experiences.
• Planning, preparing, cooking and presenting nutritious, high-quality meals, beverages and snacks that meet residents' nutritional needs, dietary requirements and personal preferences.
• Contributing to menu development in consultation with the Chef Supervisor, consulting dietitian and clinical staff to ensure menus meet nutritional, therapeutic and consumer requirements.
• Planning and coordinating daily kitchen operations and food production schedules to ensure meals are prepared and served safely, efficiently and on time.
• Estimating food requirements, assisting with ordering food and kitchen supplies, monitoring stock levels and minimising waste through effective stock control practices.
• Monitoring the quality of meals throughout preparation, cooking and presentation to ensure consistent standards of quality, nutrition, food safety and presentation are achieved.
• Ensuring special diets, texture-modified meals, allergies and therapeutic dietary requirements are prepared accurately and safely.
• Demonstrating cooking techniques and providing day-to-day supervision, guidance and training to Catering Assistants, coordinating workflow to ensure safe and efficient kitchen operations.
• Reinforcing and promoting compliance with food safety legislation, HACCP principles, hygiene requirements, infection prevention and the Woorayl Lodge Inc Food Safety Program.
• Maintaining kitchen cleanliness, equipment and work areas in accordance with food safety, infection prevention and workplace health and safety requirements.
• Accurately completing food safety records, temperature monitoring, cleaning schedules, stock records and other required documentation.
• Operating commercial kitchen equipment safely and reporting maintenance requirements or equipment faults promptly.
• Promoting a safe working environment by following safe manual handling practices, reporting hazards, incidents and risks, and participating in emergency procedures.

Qualification & experience

The ideal candidate for this opportunity will have: 

• An AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2) OR a minimum of 3 years recent and relevant experience.
• Experience in the various responsibilities listed above. 
• Demonstrated experience working as a Chef in a commercial kitchen environment.
• Demonstrated experience planning menus in consultation with management and the consulting dietitian to meet nutritional, therapeutic and consumer requirements
• Demonstrated experience planning and coordinating kitchen operations, including food production scheduling
• Demonstrated experience estimating food requirements, ordering food and kitchen supplies, monitoring stock levels and minimising waste
• Demonstrated ability to monitor meal quality throughout preparation, cooking and presentation to ensure high standards are maintained
• Demonstrated ability to supervise, train and support Catering Assistants and coordinate workflow within a commercial kitchen
• Sound knowledge of food safety legislation, HACCP principles, allergen management, infection prevention and food safety compliance requirements
• Ability to safely operate, maintain and monitor commercial kitchen equipment
• Commitment to respecting consumer rights, dignity, choice and wellbeing
• Effective written and verbal communication skills, including the ability to liaise with residents, families, management and clinical staff
• Ability to prioritise work, solve problems and work independently while contributing positively to a team environment
• Evidence of ongoing professional development and willingness to participate in performance appraisal
• Current National Police Check (or willingness to obtain)
• Working with Children Check (or willingness to obtain, as required under Child Safe Standards)
• Evidence of annual influenza vaccination (or valid exemption)