Sous Chef
Location: Hervey Bay, Burpengary, Rainbow Beach and Sunshine Coast Queensland.
Employment Type: Full Time
Salary: AUD 85,000 – 90,000
Locations for Venues:
- Hervey Bay RSL & SMC Inc – 4655
- The Clubhouse Hervey Bay – 4655
- Salt Café – 4655
- Craignish Country Club Hotel – 4655
- Burpengary Community Club – 4505
- Rainbow Beach Sports Club – 4581
- Little Parliament Café – 4581
- Palmwood Bowls Club – 4555
HERVEY BAY RSL & SERVICES MEMORIAL CLUB INC has vacancy opening for Cooks and Chef de partes. We are looking for experienced and qualified candidates.
The Hervey Bay RSL is one of the biggest entertainment venues on the Fraser Coast and is much loved by the 40,000 plus financial members. Our other venues include The Clubhouse Hervey Bay, Salt Cafe, Burpengary Community Club, The Hervey Bay Motel, Mini Golf Hervey Bay and the Comfort Inn Motel.
Major Responsibilities and Tasks:
- To assist the Head Chef, ensure the efficient and profitable operations of the Catering Department with particular emphasis on exceptional customer service.
- To ensure the level and quality of meals provided is of the highest quality and quantity to serve customers on a daily basis.
- Input into menu design including photo cards, recipe cards, costings, implementation, and training of staff in regard to menu dishes.
- To follow the size, style, and presentation of food items, as required by the Head Chef.
- To maintain effective and efficient operations of the kitchen in the absence of the Head Chef.
- Assist in implementation and operations of HAACP and Food Safety Plan.
- To prepare, cook and serve general and specialised meals for patrons according to menu guidelines, recipes, and direction from the Head Chef.
- To ensure meals are served to the wait staff at a satisfactory temperature that would allow presentation to the customer at the correct temperature.
- To maintain hygiene to HACCP guidelines, health and safety, cleanliness, and all environmental standards in the Catering Department.
- As directed by the Head Chef assist with economical staff rostering in line with customer service benchmarks and budgetary requirements.
- Conduct staff training and meetings as requested by the Head Chef.
- To assist and train apprentices and to supervise kitchen hands under direction from the Head Chef.
- Be aware of the process and procedures in a staff handbook and ensure compliance.
- Monitor and record rostered staff on their work performance and punctuality; report any discrepancies in the appropriate diaries.
- Organise replacement staff when necessary.
- Ensure that supplies and deliveries are ordered in a timely manner.
- Ensure that supplies and deliveries are received and accounted for.
- To maintain kitchen equipment and utensils according to the Club’s standards and procedures.
- To liaise with wait staff regarding meal completion and instructions on its service, presentation, portion control and complaints/compliments.
- Identify and resolve conflict situations.
- Ensure staff provides fast, efficient, and courteous customer service.
- Delegate duties to staff fairly and evenly.
- Daily Supervision of kitchen staff and activities as directed by the Head Chef.
- Strive towards a common goal of providing quality customer service and provide leadership to foster the Club’s objectives.
- Motivate staff to feel they are part of a team and reinforce their importance in that team.
- Assist staff in all work areas when they become busy. Relieve staff in all work areas as required.
- To assist with stock management and wastage of products and stock take as required.
- To communicate effectively with all staff within the Club.
- To assist with the development of food cost controls.
- Assist with the implementation and planning of menu changes.
- Ensuring that each job allocation is carried out safely according to the Club’s safe work practices.
- Storing all materials and equipment in a safe manner.
- Identifying any workplace hazards and reporting them to management.
- Using any personal protective equipment supplied by management to carry out duties safely.
- Assist with the implementation of the Food Safety Plan.
- Any other duties as directed by management that are reasonable and lawful.
Relevant Qualifications:
- Diploma Level Qualification or Certificate IV in Hospitality or Tourism from a recognised institution preferred. Equal work experience of 05 Years as a Senior Chef to substitute for the formal qualifications listed above.
Relevant Experiences:
- Minimum of 5 years of experience as a Senior Chef in similar capacity.
Relevant Skills:
- Excellent communication skills.
- Proven experience in the operation of a professional kitchen operation in a Club environment.
Food Safety Supervisor qualifications.
Knowledge of HACCP procedures.
- Good organisation skills, strong ability to follow systems, reliable, punctual work under pressure.
- Excellent supervisory skills.
- Experience in managing staff.
- Proven track record of being competent in the kitchen and in the Head Chef's absence.
- A positive attitude and strong work ethics.
- Attention to details and problem-solving skills.
- Understanding of the budgets.
- Sound knowledge of stock management procedures.
- Willingness to take initiative and make decisions.
- Ability to multi-task.
Ability to work flexible hours.
Customer service focus.
- Extensive knowledge of general and specialised food preparation techniques and procedures.
- Sound knowledge of the latest cooking trends and techniques.
- Good knowledge of policies and procedures in workplace.
- Experience in similar role.
