Armidale Ex-Services Memorial Club Limited

POSITION DESCRIPTION POSITION TITLE: QUALIFIED CHEF PREPARED & APPROVED BY: AWARD CLASSIFICATION: Name: Scott Sullivan Individual Flexibility Agreement Position Title : Chief Executive Officer

Date : 10th November 2015

REPORTS DIRECTLY TO: Position role & duties to commence Lead Chef upon acceptance and signing of the position description REPORTS INDIRECTLY TO: Deputy Chief Executive Officer (DCEO) Chief Executive Officer (CEO)

SUPERVISES:

Assists with the supervision of all Catering Cooking & Wait Staff

POSITION OVERVIEW Reporting directly to the Club’s Lead Chef and indirectly to the Club’s Deputy CEO and CEO, the Qualified Chef is responsible for assisting the Lead Chef in all operational facets of the Club’s catering areas: the Bistro, Functions and Events. Core to this role is the efficient and effective running of the catering operations with a key focus on delivering an exceptional customer service dining experience for each and every customer who dines at the Club. This role directly assists the other chefs, cooks, functions and service staff. It is also expected that the Qualified Chef will assist the Lead Chef in overseeing all stock control and be across the various inventories for food, supplies, equipment and stock ordering. The Qualified Chef is expected to undertake this position with the right enthusiasm, positive attitude and professionalism in line with the Club’s new direction, mission and vision. The role is a core leadership role within the catering department and as such requires a person with excellent communication and organisational skills, who can collaborate and communicate effectively with the catering team to deliver all expectations. This role forms a key part of the Club leadership team and as such you will be expected to play an active role in promoting the Club’s services, entertainment and food offering to the internal catering team and all members and guests.

KEY POSITION RESPONSIBILITIES 1. Assists the Lead Chef and other Club chefs in overseeing all responsibilities and tasks of catering staff and Club catering operations. This incorporates, but is not limited to the following:  Menu planning and costing  ‘Best Practice’ Food service techniques and preparation  Manages stock control procedures, storage and purchasing process  Maintains up to date knowledge of new products, services and equipment.  Ensures the highest standard of food hygiene is enforced  Trains and leads other catering staff to be able to reach the best standard of skills and services needed 2. Adheres to all WH&S health and safety requirements, ensuring that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met. 3. Ensures that the standard operating procedures for sales and cost control are in place and consistently utilised. 4. In the absence of the 2nd Chef provides assistance to the Club’s Deputy CEO in relation to decisions on the structure and operations of the catering department including: the catering operations organisational chart, staffing, scheduling procedures and job descriptions for department staff. 5. In the absence of the 2nd Chef assists the Deputy CEO in conducting performance management staff appraisals and assessments once per year or as required. 6. Establishes quantity and quality output standards for personnel in all positions within the food department. 7. Researches new products and develops an analysis of the cost / profit benefits and discusses these with the Club’s Lead Chef. 8. Maintenance of proper records, including preparation of accurate reports. 9. Assists with the implementation of policies and procedures for catering teams. 10. Assist the Lead Chef in monitoring the stock management system for ordering and deliveries of all products to ensure proper quantity and price on all purchases. 11. Assist the Lead Chef in implementing new techniques for food preparation and presentation to maximise customer dining experience and satisfaction, whilst minimizing food cost. 12. Consults and collaborates with the catering team. 13. Continually works to ensure ‘best practice’ food handling procedures and work practices throughout all services. 14. Personally handles any customer complaints, resolves the issue and communicates the outcome with the Club’s Lead Chef, Deputy CEO and CEO (if deemed necessary) 15. Performing of other duties when required as directed by the Club’s Lead Chef, Deputy CEO or Club’s CEO.

KEY PERFORMANCE MEASURES  Ensures any business risks and compliance issues associated with club affairs and operations are identified and managed or minimised where possible.  Applies knowledge, skills and experience to identify solutions to problems and take action to rectify the situation.  Performs to a high-level of expectations and in a positive, timely, accurate and cost effective manner.  Carries out day-to-day functions in accordance with the Position Description and always goes above and beyond to deliver on expectations where required.  Demonstrates he / she can cope with responsibility.  Demonstrates self-motivation, independence and resourcefulness in own work.  Utilises his/her strong leadership style to negotiate, consult and solve problems in the catering operations to achieve the best outcomes for the club and catering team.  Provides a positive and democratic team-orientated leadership style and direction to motivate all team members to perform their duties to their highest ability and to deliver the best customer service experience at all times, without exception.  Demonstrates a balanced and practical approach to problem solving and critical situations that leads to positive outcomes.  Communicates instructions and directions in a clear, fluent and convincing manner.  Plans and structures work in a logical and efficient manner to achieve the target objectives as detailed in the club’s business plan  Shows ability to delegate work to others to ensure optimum work efficiencies and practices  Plans and arranges available resources and information in a systematic way to produce effective results;  Works effectively with others and relates to those whom he / she works with does not cause undue friction or disharmony  Conducts himself/herself in a way that displays a high degree of professionalism and passion for the role and always acts in accordance with club standards and has the Club’s best interests in mind  Demonstrates professional level of personal presentation including: high-standards of hygiene, grooming and uniform dress.

CORE ATTRIBUTES OF THE POSITION  A genuine commitment to exceed customer service expectations at every visit and deliver the best possible dining experience at all times.  A real passion for food and cooking techniques which is demonstrated through innovation and diversity in menu design and presentation.  Excellent communication skills, both verbal and nonverbal  Very punctual and reliable.  High Commitment to professional personal presentation.  Ability to work quickly and efficiently for prolonged periods in a dynamic environment  Ability to show initiative and take direction when required.  Self-Started with ability to work autonomously.  Demonstrates ability to handle cash accurately and operate POS system efficiently.  Ability to produce results as an effective team leader and ensuring that standards are being met, that the appropriate work ethic is being followed.  Democratic, team-orientated positive Leaderships style with a collaborative approach to communication, negotiations and problem solving.

EMPLOYEE ACKNOWLEDGEMENT

I have read and understand this position description and accept the roles and responsibilities expected of me as Qualified Chef at the Armidale Ex-Services Memorial Club Ltd.

Signed:______Date:_____/___/______

Employee Name:______

Employer Witness :______Date:______/___/______

Witness Name:______