POSITION DESCRIPTION Position Sous Chef Department Food and Beverage Reporting to Head Chef Pay Classification

As per contract

Purpose of position: To assist the Head Chef in the management of all facets of the kitchen operation and ensure compliance with all legal requirements.

To provide food service to the highest quality

To provide leadership to the kitchen team Knowledge, Competencies & Skills Essential

High level of attention to detail

Exceptional customer service skills

Excellent interpersonal and communication

Demonstrated knowledge of workplace health and safety principles and legislation Excellent food safety management skills

Excellent food presentation

Knowledge and acceptance of dietary requirements

Creativity with staff meals Desirable

Conference experience

Takeaway meals experience

Offsite catering experience Education & Qualifications Essential

Minimum 3 years’ experience working in a similar role

Certificate III or higher in commercial cookery Desirable Current First Aid Certificate Certificates in personal development courses or training Open Australian drives license

Current Financials Maintain food cost as set by Lodge management Assist the Lodge in meeting Food and Beverage Revenue Targets Maximise performance of staff members 2 of 2

To communicate effectively with all staff and Management, as well as our external guests, partners, suppliers and clients. At all times be acutely aware of press and public relations. Specific Duties Performance Measures Roles & Responsibilities Planning and organising

Assist with the day-to-day operational requirements within the kitchen department in a timely and efficient manner across a 7-day working week in conjunction with Lodge Management Team ·

Ensure staff are completing tasks in a timely manner.

Oversee the kitchen in the absence of a Head Chef Service and Product

Ensure high standard of service delivery is maintained across all areas of operation

Act in a professional and courteous manner at all times

Identify trends within the market to keep the service current Guest satisfaction

Regularly monitor and check guest satisfaction

Manage complaints in timely manner wherever possible

Workplace Health and Safety

Maintain highest professional sanitation, cleanliness and safety standards at all times.

Adhere to workplace, health and safety standards and legislation at all times

Report and take appropriate action to correct any health or safety hazard

Liaise with the Lodge Manager regarding maintenance and repairs of equipment and fire equipment

Building effective relationships

Demonstrate personal attentiveness and cultural sensitivity while maintaining an honest and friendly rapport with customers, colleagues and suppliers.

Understand and incorporate the values of the company into day-to-day work

Demonstrate person attentiveness and cultural sensitivity in a non-judgmental manner when dealing with employees, customers, suppliers and their families. Personal presentation ·

Look presentable at all times whilst on duty Financial

Minimise all wastage Marketing

Positively promote the various products and services the company has to offer Growing the business

Present new ideas to improve the business performance to management

Perform any other duties required as directed by the Head Chef