Sous Chef and Chef de Parties Location: 11-13 Torquay Road, PIALBA, Hervey Bay, QLD, 4655 Employment Type: Full Time 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. The club provides a variety of wonderful facilities for its members, visitors and guests. Including restaurant, cafe, 5 separate bars, child fun centre, function and meeting rooms for the general public, auditorium, bottle shop, snooker room, courtesy bus, 280 gaming machines, Keno & TAB. The Hervey Bay RSL has vacancy opening for Sous Chef and Chef de partes. We are looking for experienced and qualified candidates. Position: Sous Chef Salary: AUD 80,000 – 90,000 Responsibilities and Main Duties : 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. Qualifications and Experience: Certificate IV in Commercial Cookery (qualified chef). Proven experience as a qualified chef for 5 years (Senior Level) 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. Ability to multi-task. Sound knowledge of the latest cooking trends and techniques. Experience in similar role. Position: Chef de Parties Salary: AUD 78,000 – 80,000 Major Responsibilities and Tasks : Responsible for ensuring strict stock control measures are observed. Responsible for ensuring effective communication and teamwork within the kitchen. Responsible for ensuring a high standard of customer service. Responsible for operating all kitchen equipment in a safe manner. Responsible for preparing orders by using required equipment. Responsible for ensuring a high level of hygiene in the kitchen. Responsible for supervision and training of apprentices when required. To ensure the level and quality of meals provided is of the highest quality and quantity to serve customers on a daily basis. To follow the size, style and presentation of food items, as required by the Executive Chef. To maintain effective and efficient operations of the kitchen in the absence of the Executive 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 Executive 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. To assist and train apprentices and to supervise kitchen hands under direction from the Executive Chef. 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. To assist with stock management and wastage of products and stocktake 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. Any other duties which are reasonable and lawful as requested by Management. Qualifications and Experience: Certificate IV in Commercial Cookery (qualified chef}. Proven experience as a qualified chef for 5 years. TAFE — Covid 19 — Dining In - certificate Proven experience supervising apprentices. Food Hygiene certificate. Leadership and Time Management skills Excellent communication and organizational skills High level of communication and interpersonal skills, including demonstrated high level ability to liaise effectively with customers and supervise and train staff
