Job Description

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- Hervey Bay RSL & SMC Inc – 4655
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- Salt Café – 4655
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- Little Parliament Café – 4581
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Sous Chef

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Location: Hervey Bay, Burpengary, Rainbow Beach and Sunshine Coast Queensland.

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Employment Type: Full Time

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Salary: AUD 85,000 – 90,000

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Locations for Venues

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- Hervey Bay RSL & SMC Inc – 4655
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- The Clubhouse Hervey Bay – 4655
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- Salt Café – 4655
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- Craignish Country Club Hotel – 4655
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- Burpengary Community Club – 4505
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- Rainbow Beach Sports Club – 4581
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- Little Parliament Café – 4581
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- Palmwood Bowls Club – 4555
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HERVEY BAY RSL & SERVICES MEMORIAL CLUB INC has vacancy opening for Cooks and Chef de partes. We are looking for experienced and qualified candidates.

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Major Responsibilities And Tasks

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- To assist the Head Chef, ensure the efficient and profitable operations of the Catering Department with particular emphasis on exceptional customer service.
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- To ensure the level and quality of meals provided is of the highest quality and quantity to serve customers on a daily basis.
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- Input into menu design including photo cards, recipe cards, costings, implementation, and training of staff in regard to menu dishes.
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- To follow the size, style, and presentation of food items, as required by the Head Chef.
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- To maintain effective and efficient operations of the kitchen in the absence of the Head Chef.
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- Assist in implementation and operations of HAACP and Food Safety Plan.
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- To prepare, cook and serve general and specialised meals for patrons according to menu guidelines, recipes, and direction from the Head Chef.
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- To ensure meals are served to the wait staff at a satisfactory temperature that would allow presentation to the customer at the correct temperature.
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- To maintain hygiene to HACCP guidelines, health and safety, cleanliness, and all environmental standards in the Catering Department.
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- As directed by the Head Chef assist with economical staff rostering in line with customer service benchmarks and budgetary requirements.
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- Conduct staff training and meetings as requested by the Head Chef.
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- To assist and train apprentices and to supervise kitchen hands under direction from the Head Chef.
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- Be aware of the process and procedures in a staff handbook and ensure compliance.
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- Monitor and record rostered staff on their work performance and punctuality; report any discrepancies in the appropriate diaries.
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- Organise replacement staff when necessary.
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- Ensure that supplies and deliveries are ordered in a timely manner.
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- Ensure that supplies and deliveries are received and accounted for.
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- To maintain kitchen equipment and utensils according to the Club's standards and procedures.
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- To liaise with wait staff regarding meal completion and instructions on its service, presentation, portion control and complaints/compliments.
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- Identify and resolve conflict situations.
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- Ensure staff provides fast, efficient, and courteous customer service.
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- Delegate duties to staff fairly and evenly.
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- Daily Supervision of kitchen staff and activities as directed by the Head Chef.
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- Strive towards a common goal of providing quality customer service and provide leadership to foster the Club's objectives.
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- Motivate staff to feel they are part of a team and reinforce their importance in that team.
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- Assist staff in all work areas when they become busy. Relieve staff in all work areas as required.
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- To assist with stock management and wastage of products and stock take as required.
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- To communicate effectively with all staff within the Club.
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- To assist with the development of food cost controls.
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- Assist with the implementation and planning of menu changes.
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- Ensuring that each job allocation is carried out safely according to the Club's protected work practices.
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- Storing all materials and equipment in a safe manner.
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- Identifying any workplace hazards and reporting them to management.
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- Using any personal protective equipment supplied by management to carry out duties safely.
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- Assist with the implementation of the Food Safety Plan.
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- Any other duties as directed by management that are reasonable and lawful.
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Relevant Qualifications

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- Diploma Level Qualification or Certificate IV in Hospitality or Tourism from a recognised institution preferred. Equal work experience of 05 Years as a Senior Chef to substitute for the formal qualifications listed above.
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Relevant Experiences

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- Minimum of 5 years of experience as a Senior Chef in similar capacity.
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Relevant Skills

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- Excellent communication skills.
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- Proven experience in the operation of a professional kitchen operation in a Club environment.
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Food Safety Supervisor Qualifications

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Knowledge of HACCP procedures.

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- Good organisation skills, strong ability to follow systems, reliable, punctual work under pressure.
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- Excellent supervisory skills.
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- Experience in managing staff.
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- Proven track record of being competent in the kitchen and in the Head Chef's absence.
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- A positive attitude and strong work ethics.
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- Attention to details and problem-solving skills.
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- Understanding of the budgets.
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- Sound knowledge of stock management procedures.
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- Willingness to take initiative and make decisions.
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- Ability to multi-task.
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Ability to work flexible hours.

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Customer service focus.

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- Extensive knowledge of general and specialised food preparation techniques and procedures.
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- Sound knowledge of the latest cooking trends and techniques.
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- Good knowledge of policies and procedures in workplace.
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- Experience in similar role.
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📌 Sous Chef Fulltime (Fraser Coast Regional)
🏢 Hervey Bay RSL
📍 Fraser Coast Regional