Casual Chef

Posted Thursday 31 July 2025 at 2:00 pm

POSITION DESCRIPTION | SOUS CHEF

OPAL FOOD PHILOSOPHY

We strive to deliver an outstanding resident food experience every day.

This is achieved through the deep personal relationship we have with each resident, our understanding of their preferences and how we include resident choice wherever possible. Our dedicated team of chefs lovingly prepare a range of meals and snacks fresh from the kitchen every day.

Food enjoyment plays a key role in ageing well. Eating healthy, enjoyable meals and snacks improves quality of life and health outcomes. Our food services team are devoted to creating enjoyable food experiences for all residents, particularly as their dietary requirements and preferences change.

POSITION PURPOSE

The key purpose of this role is to provide the effective delivery of dietary and catering requirements to residents, ensuring a safe, high quality service that meets resident's needs. The Sous Chef is the second in command after the Head Chef.

The role contributes to making Opal a great place to work by having good work relationships with other team member and behaving in a way that support Opal's values.

This position reports to General Manager/Hospitality Manager/Head Chef.

KEY RESPONSIBILITIES:

• Meet or exceed the Opal Service Signatures.
• Ensure outstanding customer experience at every meal.
• Ensure meals are prepared and served in line with resident dietary requirements and restrictions.
• Know resident preferences and ensure residents have choice at every meal.
• Proactively seek customer feedback.
• Review customer feedback and identify and implement improvements.
• Respond to and resolve customer complaints and issues immediately.
• Full participation in Opal Voice of Customer surveys.

2. Culinary Services

• Create nutritious meals and snacks in line with meal service timelines and requirements.
• Create food experiences for customers.
• Contribute to the creation of the seasonal menu.
• Participate in Food Focus Group sessions when required.
• Provide meal experiences for Additional Services customers.
• Provide catering for care community events.
• Maintain knowledge of the complete menu, daily specials, and available items.
• Check the quality and presentation of dishes before serving.
• Ensure food and beverages are delivered in a timely manner.
• Ensure the dining room ambience is in line with Opal Service Signatures
• Maintain clean, organised kitchen, stores, serveries and sculleries.
• Limit noise in dining areas wherever possible.
• Maintain industry knowledge to ensure Opal catering services are contemporary and effective.
• Represent the Hospitality Services Team in the absence of the Head Chef.
• Cover Head Chef leave when required.
• Manage delivery of catering services to support resident's needs.
• Model skills aligned with Opal Values and Opal Hospitality policies, procedures and practices ensuring the hospitality team demonstrate professional behaviours accordingly.
• Model leadership skills and support/coach the kitchen and catering team.
• Supervise and support orientation and ongoing training of new team members.
• Maintain own professional development (through performance appraisals, 360 degree feedback and resident feedback).
• Manage the daily problems/issues that arise in the kitchen to avoid disruption to catering services.
• Participate honestly/positively in client and team member surveys.
• Participate in catering team member education sessions and share knowledge.
• Participate in resident and relative meetings when required.
• Act as an Opal ambassador and promote Opal with team member and community.

4. Quality

• Participate in admission of new residents enabling smooth transition to care community living, assisting with catering enquiries/concerns.
• Ensure team members follow WHS hazards/unsafe work practices, including inspections, secure storage of kitchen cleaning chemicals/equipment and food products.
• Ensure team members follow manual handling procedures/practices, food safety, kitchen equipment, personal protective equipment and infection control.
• Ensure accurate recording of catering information/data for monthly reports and stock control.
• Manage residents' sensitive and confidential data/information, using appropriately.
• Manage internal audits in conjunction with risk/ compliance/quality team/processes.
• Understand and maintain Service Level Agreements (SLAs).
• Comply with Opal continuous improvement program, using Continuous Quality Improvement tools.
• Ensure team members comply with mandatory reporting processes and participate in mandatory training.
• Ensure team members comply with food safety program, infection control, cleaning schedule, personal hygiene.
• Ensure quality, fresh meals are prepared with compliance with food safety standards.
• Ensure food is prepared to meet resident's special diets/menu choices/cultural/religious needs.
• Conduct all food services in line with Opal Sustainable Practices guidelines.

5. Commercial

• Place orders in line with Opal procurement guidelines.
• Receive deliveries in line with Opal processes.
• Ensure ingredients are ordered in a timely way.
• Follow First-In-First-Out principles.
• Ensure work practices minimise wastage.
• Understand catering budgets and manage stock to ensure budget expectations are met.
• Seek approval from Head Chef/General Manager prior to incurring expense outside of budget.
• Manage regular stocktake and reordering of catering supplies (within budget).

KEY PERFORMANCE INDICATORS:

• Values oriented work performance/ positive behaviours.
• Positive team feedback.
• Proactive professional development through improved skills/ performance outputs.
• On time completion of all mandatory education and e-Learning modules.
• Demonstrated adherence to WHS and Quality Systems.
• Food safety audit compliance.
• Follow all Opal processes as outlined in the OMS.
• Proactive participation in care community leadership team.
• Demonstrate understanding of Opal values through work performance/ positive behaviours (manager and team).
• Demonstrate ongoing professional development through improved skills/ performance outputs (manager and team).
• Demonstrated SLA compliance through positive feedback.
• Low turnover of catering team members.
• Demonstrate influential and responsible communication.
• Demonstrate understanding of budget and cost controls.

KEY COMPETENCIES:

• Clear passion for food.
• Advanced cooking skills and techniques.
• Excellent customer service and resident relationship skills.
• Values oriented team leadership.
• Ability to deliver high quality meal experiences consistently.
• Ability to lead teams.
• Ability to remain calm and professional in all circumstances.
• Demonstrated understanding of legislative requirements (Food Safety, WH&S, Fire/Evacuation, Infection Control/chemical storage and handling).
• Excellent prioritisation and time management skills.
• Demonstrated ability to positively participate in change processes.
• Good computer literacy and report writing skills.
• Knowledge of the aged care industry and regulations.

EXPERIENCE/QUALIFICATIONS:

• Completion of Certificate IV in Commercial Cooking or trade qualification.
• Food Safety Supervisory Certification.
• 3 years' experience as a Chef
• Previous supervisory/management experience (in hospitality/catering/aged care).
• Current police check (within last 3 months).