Posted:
16/10/2024
Closing Date:
30/10/2024
Salary:
$37.91 - $37.91
Job Type:
Permanent - Full Time
Location:
Mackay
Job Category:
Cook
Life at Vinnies
At Vinnies, we are what we do. We believe in making a difference. We are one of Queensland’s most-loved charitable organisations and are committed to leading with our values and mission at heart. We work together to build a legacy that we can be proud of, supporting those in need within our communities. Our companions are why our journey started, striving to shape a more just and compassionate society. Our employees, members and volunteers are the reason our journey continues, and why we will succeed.
What we can offer you
* Work with a purpose – not your average organisation and not your average role!
* Competitive hourly rate and excellent employment benefits under our Employee Agreement
* Salary packaging arrangements – helping you save on tax
* Access to our Employee Assistance Program – our employees are our most valuable asset
* A welcoming and inclusive environment where you’ll always feel part of a team
Job Description
The Role
As Chief Cook you will be responsible for overseeing the development, preparation and delivery of nutritionally balanced meals that cater for diverse client requirements within the Service or Facility. As the senior culinary team member, you will be responsible for ensuring compliance with all food safety standards, legislative requirements and adherence to SVDP polices and procedures. A key outcome of this role is ensuring commercial kitchen operations function efficiently and effectively.
Key responsibilities:
* Oversee the development, preparation and delivery of meals within the Service or facility.
* Prepare and oversee the creation of nutritionally balanced meal plans which support diverse client needs.
* In consultation with line management, ensure culinary operations adhere to budget guidelines.
* Prepare and cook food items consistent with daily menus and requirements of senior management.
* Review meal plans on a regular basis, including gather and utilising client feedback in the preparation of meal plans.
* Order food commodities, maintain stock reserves and undertake stock rotation as required.
* Ensure efficient allocation of financial resources when sourcing food commodities.
* Ensure food and supplies are stored and maintained in accordance with food safety standards and SVdP policies and procedures.
* Supervise and provide guidance to direct reports and junior culinary staff if applicable.
* Maintain all food safety records and documentation to comply with legislation and auditing requirements.
* Ensure food is served and prepared in accordance with food safety standards and SVdP policies and procedures.
* Maintain cleanliness of all food preparation and storage areas, equipment, machinery and utensils ensuring items are safe to use.
* Report any safety or maintenance issues to senior staff where required.
* Assist line management to ensure food service activities and provision are in accordance with commercial kitchen licencing.
* Facilitate and/or oversee workshops and training for residents in culinary skills, meal preparation, nutrition and meal planning (if applicable).
* Ensure all appropriate hygiene and food distribution policies and practices are undertaken in accordance with relevant legislation.
* Provide support to senior team members as requested to ensure the efficient and safe delivery of meals to program clients.
* Support a culture of safety, operational excellence and continuous improvement throughout the operations, with demonstrated year on year improvements in all areas.
* Undertake other duties, which are assigned from time to time by your Manager.
* Comply with all WHS duties and responsibilities in accordance with the document WHS Directive: WHS Roles and Responsibilities (up to and including “Supervisors / Managers”) and the WHS Act 2011.
* In all duties, comply with the behavioural expectations set out in the St Vincent de Paul Society Queensland Code of Conduct, and our policies and procedures.
Desired Skills and Experience
Qualifications and experience:
* Minimum Certificate III in Commercial Cookery.
* Current Food Safety Supervisor certification.
* Demonstrated experiencing as a senior member of a culinary team with responsibility for overseeing complex cooking operations.
* Previous experience in the creation and development of nutritionally balanced meal plans which cater for a diverse range of requirements.
* Understanding of and ability to oversee end-to-end operations in accordance with hygiene and professional food safety standards.
* Knowledge of and ability to work within relevant food safety guidelines, legislative requirements and organisational policies and procedures.
* Understanding of and commitment to the philosophy of the St Vincent de Paul Society Queensland and an ability to work in accordance with policies and procedures to promote the values and mission of the Society.
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