Cook

ORGANISATIONAL CONTEXT:

The Congregation of the Sisters of Saint Joseph of the Sacred Heart (SOSJ) has ministered in the areas of faith formation, education and spiritual direction since its foundations in 1866. It established the Spirituality Ministry of the Sisters of Saint Joseph (the “Spirituality Ministry”) in 1977 as a company limited by guarantee and its mission statement is:

In the spirit of Saint Mary MacKillop, the Spirituality Ministry of the Sisters of Saint Joseph serves groups and individuals seeking a place that nourishes “spirit” offering spiritual refreshment, renewal, quiet, beauty, peace, relaxation.

The SOSJ has committed to a “whole of ministry” framework, which offers new and exciting possibilities. The “whole of ministry” approach will breathe new life into our spirituality and heritage centers and ensure the Josephite ministry in faith formation and spirituality will continue to evolve to meet the changing needs of those we serve.

We value, respect and are committed to the safety of all people. We have a zero tolerance for adult and child abuse or mistreatment. All employees have a responsibility to commit to a culture of safeguarding. This includes completing safeguarding induction training and possibly ongoing safeguarding training.

BASIC ROLE PURPOSE:

The experienced Cook holds a key position in crafting menus, preparing food, supervising catering and kitchen staff as well as ensuring adherence to food safety and inspection control standards. To supervise the running of the kitchen, making certain that the preparation and presentation of food complies with the required standards. To create jams and relishes for retail in our local shop and collaborate closely with the team, suppliers, and guests alike. The cook/chef works closely with the Centre Host on new event opportunities to increase the catering footprint at the centre.

KEY ROLE ACCOUNTABILITIES:

In carrying out the role, the Chef/Cook is required to meet the following key accountabilities:

1.0 Ethos and Mission

• Uphold, through word and deed, the ethos and mission of the Congregation of the Sisters of Saint Joseph

• Ensure work activities are in accordance with the ethos and mission of the Sisters of Saint Joseph

• Demonstrate a commitment to a deepening understanding of the spirit of the Congregation of the Sisters of Saint Joseph

• Actively support the Sisters of Saint Joseph and their Mission.

• Establish and maintain harmonious working relationships with colleagues and the Sisters of the Congregation.

• Lead and promote a climate of hospitality and welcome.

2.0 Position Responsibilities

The duties and responsibilities of the Cook/Chef include but are not limited to:

2.1 Kitchen Operation

·         Oversee all kitchen operations

·         Work in collaboration with other Chef/Cooks to ensure continuity of quality and service, and to develop menus

·         Prepare and cook all food

·         Ensuring that all food is of excellent quality and served in a timely manner.

·         Assist in planning the menu, keeping in mind budget, availability of seasonal ingredients and customer requirements

·         Ensure meals are produced on time, and sufficient quantities are available for the various areas

·         Plan, prepare and cook a variety of meals for groups including various dietary requirements

·         Assist in maintaining stock levels of all kitchen supplies

·         Prepare daily pastry and bakery requirements as per the menu

·         Be available for functions as they arise to ensure that the food is prepared and served as required

·         Maintains a high level of quality from cooking to presentation and serving

·         Keeps a stock of jams, relish etc. in the Retail Shop

·         Ensure the workstation is always kept clean and hygienic

2.2 Manage Kitchen stocks

• Assist in the management of food costs and inventory

• Ensure wastage is minimised by careful supervision of food preparation methods

• Ensure proper hygienic storage methods are utilised to prevent food loss

• Assist with the ordering and control of stock levels

• Assist with food service stocktakes

• Assist in building strong relationships with suppliers and ensure quality sourced produce

2.3 Training and Supervision

• Ensure staff are aware of and always follow safe work practices

• Demonstrate techniques to cooks/kitchen hands and advises on cooking procedures

• Promote team spirit and lead by example

• Ensure all staff are aware of their duties and what is expected of them

• Teach new staff skills they require to perform their roles to the required standard

• Delegate duties to kitchen staff as per the menu requirements

• Oversee and monitor the work of kitchen staff to ensure all tasks are done as required

• Give staff feedback on their performance to enable staff development

• Assist with any staffing issues are resolved fairly and quickly

3.0  Professional Development

·         Evaluate personal and professional performance and seek opportunities for ongoing professional development.

·         Evaluate performance of direct reports and ensure that approved personal and professional development activities are undertaken.

·         Participate in the performance planning and review process

4.0 Work Health Safety (WHS)

• Maintaining duty of care of own health and safety and all others in the workplace.

• Maintaining duty of care for food health and safety

• Ensuring compliance with WHS policies, procedures, and protocols.

• Ensuring that workplace hazards and risks are reported and acted upon.

• Undertaking WHS training as required.

Safeguarding of Children and Adults at Risk

• Ensure you comply with the Children and Vulnerable Adult Safeguarding policy and procedures and undertake training as and when required.

6.0 Other

• Engaging in other duties commensurate with skills and experience and within the scope of this role or as directed by your manager.

• Following legal requirements and complying with company policies and procedures.

Essential

• A passion for food and creativity

• Driven, creative and a genuine passion for cooking and customer service

• Experience working in a commercial kitchen and catering to groups (up to 100 people)

• Familiar with all regulatory compliance associated with running commercial kitchens

• Certificate 3 or higher in Commercial Cookery

• Current Food Safety Certificate or Food Safety Supervisor Certificate

• The availability to work flexible hours; given the significant number of weekend groups you will need to work on weekends and holidays as required

Incumbents in this position are required to hold a State based Child Compliance Check.

If this sounds like you, APPLY NOW