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