Horsham Sports and Community Club is located at Horsham VIC, an industry recognised as a leader in providing hospitality services, consistently receiving major awards through associated organisations.
We are looking for an enthusiastic and self-motivated, experienced full-time Commis Chef for immediate start to join our team and work in our busy Club. Required to work 38+ hours per week on a 5-day roster with shifts varying between 7:30am & 10pm 7 days a week. Salary Range $75,000 - $85,000 per annum plus superannuation.
Commis Chef Duty & Responsibilities are:
- Prepare, cook and serve food in accordance with menus ensuring a high level of quality and presentation is achieved at all times according to agreed standards
- Create and develop menu concepts that strengthens our business ambitions
- Engage and inspire the kitchen team to consistently deliver exceptional customer experience
- Oversee the appropriate receiving storage and rotation of food and stores
- Abide by the Food Safety Act, Occupational Health & Safety Act, Discrimination Act and the Crimes Act.
- Maintaining HACCP procedures and practises ensuring compliance with the Club's Food Safety Plan
- Foster sound relationships with front of house staff and kitchen staff
- Maintain kitchen equipment and plant in good condition arranging for repairs where required
- Any other duties as required by the HSCC Manager or Assistant Manager
Skills and Experience Required:
- Knowledge of cooking methods, kitchen equipment, and best practices.
- Teamwork-oriented
- You have a strong understanding of food allergies and catering for special diets
- You are teachable, friendly, enthusiastic and have a ‘can do’ attitude.
- Excellent communication skills both written and verbal.
- You have a genuine passion for hospitality and a commitment to customer service.
Position Description:
Position Title: Commis Chef
Status: Full Time
Key Objectives: The Commi Chef is a key role with responsibility to support the Head Chef and Sous Chef to achieve the desired outcomes of the HSCC
Direct Reports: Apprentices, Casual Kitchen personnel
Position Requirements & Conditions:
- Full-time appointment
- The days to be worked will be agreed with and approved by the Manager
- 7 day a week operation with out of hours work
- Salary package to be negotiated
- Annual Performance Reviews
- Current driver’s licence required
- Certificate IV in Commercial Cookery (Apprenticeship SIT40516) OR Diploma of Hospitality Management (with a Cookery Stream SIT50422)
Responsibilities
- Provide ideas and options of all food menus
- Set up and stock stations with all necessary supplies
- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
- Cook menu items in cooperation with the rest of the kitchen staff
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Answer, report and follow executive or sous chef’s instructions
- Clean up station and take care of leftover food in accordance with Club policy
- Stock inventory appropriately
- Comply with and enforce nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with co-workers and customers
- Train subordinate kitchen staff as required to meet the objectives of the HSCC
- Foster sound relationships with front of house staff and kitchen staff
- Abide by the Liquor Licensing, Occupational Health & Safety Act, Discrimination Act, Gaming
- Commission Acts, Food Safety Act and the Crimes Act.
- Report all equipment breakdowns or failures to management.
- Attendance at all department meetings
- Any other duties as required by the Head Chef or HSCC Management
Human Resources:
- Oversee the work of subordinates and correct where performance where standards are not met
- Provide regular feedback to the Head Chef and Sous Chef on kitchen staff
- Encourage staff moral at a level essential for a Club of this type
- Comply with and enforce all aspects of OH&S compliance
- Comply with and ensure all work procedures are followed to meet all expected outcomes
- Assist in the induction of all casual staff
Leadership:
- Lead by example in all aspects of Club operations
- Provide direction and support to all sub-ordinate kitchen staff
- Assist the Head Chef and Sous Chef with the organising and implemententation of food service
- Ensure daily food preparation lists are coordinated for effective production
- Support a culture of information sharing and culinary leadership amongst all staff
- Foster a climate of cooperation and respect between co-workers
- Provide ideas and feedback to the Head Chef to achieve continuous improvements.
- Ensure patron satisfaction with regards the food being served
Administration:
- Assist with the management of the Club’s food service operations to ensure agreed margins are maintained
- Maintain the appropriate and updated desk top operational and audit procedures and manuals
OH&S:
- Comply with and enforce staff follow a safe workplace policy in accordance with company guidelines
- Ensure all staff are using kitchen equipment as per the required guidelines
- Report all hazards to the Head Chef or HSCC Management and proactively monitor the workplace for potential hazards
Personal specification:
- Calm manner and copes well under pressure
- Sound work ethic
- A flexible and adaptable work approach
- Show professionalism and a commitment to HSCC at all times
- Corporate presentation at all times
- Able to maintain a team environment
- Excellent organisation skills
- Quick thinking
- Excellent communication skills
Competencies:
- Experience working in a successful kitchen operation
- Planning and Organisation
- Able to efficiently and independently work alone to accomplish a goal
- Strong organisational focus
Ability to prioritise
Able to effectively engage subordinates to achieve desired outcomes
Excellent verbal and written communication skills
Present and conduct yourself professionally whilst on duty ensuring customer satisfaction
Accomplishes tasks efficiently following HSCC policy and procedure
Able to remain effective when faced with changing tasks, responsibilities or people
Able to effectively allocate responsibilities to the appropriate resource
Only short-listed candidates will be contacted
Job Type: Full-time
Pay: $75,000.00 – $85,000.00 per year
Work Location: In person
