Address
Form of workWho are we?
We are Port Adelaide.
As a sporting social club for the young men and women of the district, Port Adelaide has grown to be one of the nation’s most successful professional sporting organisations. Its connection to ‘the Port’ and the people it represents for over 150 years remains true to its purpose and identity.
Our record of success is unparalleled – 4 Champions of Australia titles, 36 SANFL Premierships, 1 AFL Premiership
Today we compete in the elite Australian Football League (AFL) and the local South Australian National Football League (SANFL) as a foundation club of the local league and, the AFL Women’s (AFLW) competition.
Port Adelaide is the only community football club from outside of Victoria to earn entry in its own right to the national competition. Port Adelaide lives to the charter to compete and win in the biggest competition in the land, representing its community with pride and passion.
We are proud, immensely proud of all that has been achieved since 1870, and as always, bold in every plan for the future.
We exist to win Premierships.
What do we have on offer?
The Precinct at Alberton (located at the Port Adelaide Football Club) have multiple positions available within our kitchen.
We are seeking experienced, passionate and results-driven individuals who will compliment our existing team.
Positions available are Sous Chef (Full Time) / Commis Chef (Part Time or Casual) / Cook (Part Time or Casual) and Kitchen Hand (Casual)
Sous Chef (Full Time)What you will be responsible for:
The Sous Chef will be responsible for assisting the Head Chef in managing the daily operations of the kitchen and its employees.
As a leader within our team, you will maintain a safe, professional, and productive working environment. A key emphasis is placed on serving consistent, high-quality food across our venue including but not limited to bistro, café, bar, gaming, game day services, functions, and events.
You will provide kitchen leadership and manage the culinary team in absence of the Head Chef.
Key Responsibility Areas:
- Assist the Head Chef in overseeing all aspects of the club’s culinary operations including directing and assigning work to staff.
- Order, receive and store goods in line with local food safety laws.
- Prepare ingredients and cook foods to a high standard in a timely manner.
- Maintain food safety standards by collecting, monitoring, and recording temperatures consistently and diligently in line with the implemented HACCP plan.
- Assist in completion of daily kitchen checklists and documentation including but not limited to: dating all food items, monitoring incoming food temperatures, opening / closing procedure and cleaning schedules in line with state and local food safety laws.
- Complete written hand overs of mis en place for the following shift.
- Document the ordering required for your allocated section or sections.
- Maintain cleanliness and sanitation of your section ensuring it is clean and tidy for the next service.
- Provide colleagues with continual training in all areas of the kitchen, ensuring proper technique is used and quality standards are maintained.
- Assess any problems, and proactively respond by assisting and supporting staff members as needed.
- Contribute to the creation, preparation, testing, and implementation of new food additions to the menus for seasonal menus, promotions, specials, special events, club events etc.
Key Competencies, Qualifications, Experience and Attributes:
- Completion of your certificate 3 in commercial cookery or equivalent.
- Strong understanding of food safety principles.
- Good understanding of Haccp principles, and local food safety laws.
- Minimum 5 years’ experience in a commercial kitchen and minimum 1 years’ experience within a “leadership” position.
- Ability to read and write in English for the purposes of following recipes, processes and food safety protocols.
- Ability to calculate basic Math for the purposes of portion control, adjusting recipes, working within a budget, maintain consistency in food production and stock management.
- Available to work flexibly across a 24/7 roster that may include split shifts, nighttime, weekends, and public holidays.
- A great communicator, you’ll be warm welcoming and have the ability to talk to Guests, colleagues, suppliers, and across departments within our organization.
- You will have a can-do attitude, a guest first mindset, and a desire to deliver a positive and memorable experience to all our customers.
- You will have the confidence and knowledge to run a busy kitchen. Our team will feel supported, empowered, and valued under your leadership.
What you will be responsible for:
The Commis Chef will be responsible for working across a number of stations in a busy commercial kitchen. Working as part of a team or independently you will maintain a safe, professional, and productive working environment.
A key emphasis is placed on serving consistent high-quality food across our venue including but not limited to bistro, café, bar, gaming, game day services, functions, and events. At times you will provide leadership in the absence of the Head Chef and Sous Chef.
Key Responsibility Areas:
- Preparing a variety of foods following established recipes under the senior chef’s instructions. This involves a variety of techniques including chopping, mixing, portioning, marinating etc across a broad selection of menus.
- Working service in an Ala-Carte and or Banqueting setting across a variety of sections as trained and instructed by the senior Chef.
- Ensure food preparation par levels are maintained across your allocated section to facilitate a smooth service, whilst always minimising food waste.
- Support in completing daily kitchen checklists and documentation including but not limited to: dating all food items, monitoring incoming food temperatures, opening / closing procedure and cleaning schedules in line with state and local food safety laws.
- Review stock levels throughout your shift and update/complete a written handover of mis en place for the following shift.
Key Competencies, Qualifications, Experience and Attributes:
- Completion of your certificate 3 in commercial cookery or equivalent.
- A minimum of 3 years’ industry experience as a Qualified Chef or are a recently qualified apprentice chef.
- Strong understanding of food safety principles. Good understanding of Haccp principles, and local food safety laws.
- Ability to read and write in English for the purposes of following recipes, processes and food safety protocols.
- Ability to calculate basic Math for the purposes of portion control, adjusting recipes, working within a budget, and maintain consistency in food production and stock management.
- Available to work flexibly across a 24/7 roster that may include split shifts, nighttime, weekends, and public holidays.
- You will have the confidence to perform your role and humility to seek help where necessary.
- A great communicator, you’ll be warm, friendly and be able to talk to guests, colleagues, suppliers, and across departments within our organization.
What you will be responsible for:
The Cook will be responsible for preparing assigned food items, following established recipes and industry standard portion control guidelines, set by the food establishment.
Working as part of a team or independently, maintaining a safe, professional, positive, and productive working environment.
A key emphasis is placed on delivering consistent high-quality food, across our venue including but not limited to bistro, café, bar, gaming, game day services, functions, and events.
Key Responsibility Areas:
- Preparing a variety of foods following established recipes under the senior chef’s instructions. This involves a variety of techniques including chopping, mixing, portioning, marinating etc across a broad selection of menus.
- Working service in an Ala-Carte and or Banqueting setting across a variety of sections as trained and instructed by the senior Chef.
- Maintain strict food safety standards by collecting, monitoring, and recording temperatures consistently and diligently in line with the implemented HACCP plan.
- Receive and store food in their correct location, ensuring they are of high quality and invoiced correctly upon delivery.
- Ensure food preparation par levels are maintained in the cool room and on your section to facilitate a smooth service and minimize food waste.
- Follow established recipes and / or product directions for preparing, seasoning, cooking, tasting, meats, vegetables, desserts and other foodstuffs for consumption by guests.
- Support in completing daily kitchen checklists and documentation including but not limited to, dating all food items, monitoring incoming food temperatures, opening and closing procedures, and cleaning schedules in line with state and local food safety laws.
- Review stock levels throughout your shift and update / complete a written handover of mis en place for the following shift.
Key Competencies, Qualifications, Experience and Attributes:
- A minimum of 1 years’ industry experience or currently studying certificate 2 or higher in commercial cookery.
- Ability to work on weekends, public holidays and stand for extended periods of time.
- Comprehensive understanding of food safety and hygiene.
- Ability to read and write in English for the purposes of following recipes, processes and food safety protocols.
- Available to work flexibly across a 24/7 roster that may include: split shifts, night times, weekends, and public holidays.
- A great communicator with the ability to be able to talk to colleagues within the kitchen team and across departments in our organisation.
- A can-do attitude, a guest first mindset, and a desire to deliver a positive and memorable experience to all our customers.
- Confidence to perform your role and humility to seek help where necessary.
- The ability to work and communicate within a team environment with an understanding that we all have different roles, strengths, and abilities and that this is our greatest strength.
Key Responsibility Areas:
- Wash dishes, pots, pans, and utensils in a timely and efficient manner to maintain cleanliness and sanitation standards in the kitchen.
- Assist with basic food preparation tasks, including washing, peeling, and chopping vegetables for salads and other dishes.
- Follow cleaning schedules and procedures to ensure all kitchen equipment, surfaces, and storage areas are kept clean and organised.
- Empty bins and dispose of waste properly to maintain a clean and hygienic kitchen environment.
- Adhere to health and safety regulations and guidelines at all times to promote a safe working environment.
Key Competencies, Qualifications, Experience and Attributes:
- Previous experience working in a kitchen environment preferred but not required.
- Ability to work efficiently in a fast-paced environment and handle multiple tasks simultaneously.
- Strong attention to detail and commitment to maintaining cleanliness and hygiene standards.
- Excellent teamwork and communication skills.
- Flexibility to work evenings, weekends, and public holidays as needed.
To apply for the positions listed above, please submit an application addressing the above requirements, including a cover letter detailing which position(s) you are applying for, with a detailed curriculum vitae via Seek.
Applications close Friday 19 April 2024 at 5.00pm
The Port Adelaide Football Club recognises our roles in promoting inclusiveness and diversity, while positively affirming the value of all diversity groups throughout our community.
No recruitment agencies please.
