Chef /Cook

Position Purpose

To actively participate in developing and maintaining a culture that promotes and respects the Odyssey Code of Conduct and the vision, and values of Odyssey Health Group in which the physical, emotional, psychological and spiritual wellbeing of the residents is paramount.

To provide services to residents to ensure compliance with the Retirement Village Act and Odyssey Health Group Application for Residence

Chefs/Cooks are responsible for;

Kitchen Management.

· Developing and planning menus

· Delivering an effective food service to satisfy the needs of the consumer

· Ensuring consistency and quality of the food in terms of taste, appeal nutritional value and variety within dietary guidelines.

· Food production and presentation to the standards as set by the head Chef

· Engaging with residents taking on board, feedback, concern and

· Liaising with suppliers

  Supporting other team personal with the day-to-day activities of kitchen as required.

Food Safety

· Ensure that all food safety hazards are controlled in accordance with the FSP program

· Ensuring all food handling task and food hygiene standards are carried out and maintained in accordance with the procedures outlined in the Food Safety Program.

· Ensuring food safety supervisor training is completed for relevant staff (must be willing to obtain a FSS certificate)

Training

· Implementing the practices contained in the FSP program ensuring all environmental food service personnel working within the facility are appropriately trained with the content to ensure full compliance is met

· Training of staff on the correct use of kitchen facilities and equipment

Purchasing, receiving and cost control of stock and produce

· Menu costing

· Take all practicable measures that only acceptable food is received and is protected from the likelihood of contamination.

· Ensuring all purchasing of goods can only be made from suppliers registered on a completed Preferred Suppliers Agreement Form.

· Ensure all monitoring records are maintained and up to date

· Check and record the temperature of chilled foods upon arrival. All chilled food should be 5°C or less. Reject any chilled food at a temperature above 5°C.

· Recording these temperatures on the appropriate record charts.

· Transfer chilled foods into the cool room or refrigerator immediately;

· Inspecting frozen foods. Frozen foods should not be thawed or partially thawed and transfer frozen foods into the freezer immediately

· Reject any damaged or thawed stock. (Note: frozen does not include partly thawed).

Leadership and Supervisory

• Supervising and motivating the kitchen brigade and casual kitchen hands
• Supporting key human resources functions, including staff recruitment; performance appraisals and staff development
• Maintaining rosters
• Applying wage cost control
• Coordinating leave and workload with management
• Attending and where applicable, coordinating meetings (events, kitchen, restaurant, banquets)

Maintenance

• Responsibility for reporting need of repairs and maintenance in the kitchen
• Liaising with maintenance officer and management

Accountability

· It is expected that you be familiar with any act or code of practice associated with the department and or section of work.

· You are bound by these codes and must comply with same, as well as abiding by all policies and procedure of Odyssey’s departmental policies, guidelines, acts, etc and are available from the QMS

Food Preparation

· Ensure that food is handled safely during preparation to avoid contamination

· Prepare food correctly to prevent cross- contamination and maintains its nutritional value

· Prepare food with consideration to resident’s having an allergy, special cultural or nutritional needs

About You

You will have very high standards and leadership skills, with a minimum of 3 years’ experience in the role of Chef/Cook in a similar establishment.

• Completion of apprenticeship or certificate 3 in cookery.
• Experience in the role of chef/cook in a similar establishment as well as experience in staff supervision and training.
• Food Safety Supervisor Certificate or willing to obtain one
• Sound of the production of a la carte and banquet foods
• Knowledge of latest trends and comprehensive understanding of nutrition for aged residents
• Good knowledge of all kitchen procedures and operations
• Excellent organisational, leadership, communication and interpersonal skills
• Knowledge of workplace, health and safety procedures in a kitchen
• Knowledge of HACCP and FSP procedures in regard to food, health and safety procedures
• A positive attitude and customer driven focus
• High standard of personal cleanliness
• A commitment to excellence of product and service
• Cost, stock planning and control skills

• Looking for candidates available to work:
  • Monday: Morning, Afternoon
  • Tuesday: Morning, Afternoon
  • Wednesday: Morning, Afternoon
  • Thursday: Morning, Afternoon
  • Friday: Morning, Afternoon
  • Saturday: Morning, Afternoon
  • Sunday: Morning, Afternoon
• 2-3 years of relevant work experience required for this role
• Working rights required for this role
• Expected start date for role: 24 June 2024
• Expected salary: $30 - $35 per hour