Kitchen Steward

**POSITION OVERVIEW**

The Kitchen Steward is expected to support The Consortium Qld Pty Ltd (CQ) community (staff, customers and shareholders) in the continued promotion of the values and mission of the venue.

The primary role is to ensure the back of house is kept organised, tidy and hygienic, and to perform tasks such as washing dishes and utensils, receiving stock, preparing food, supervising other kitchen attendants and providing assistance to all chefs to ensure customers are served with accuracy and in a timely manner. In all aspects of your employment in this role, you must comply with food safety regulations, venue policies and staff guidelines.

**RELATIONSHIPS AND AUTHORITY**
This role works in close collaboration with all Chefs and the Restaurant Manager, but reports directly to the Head Chef.

This position requires a highly practical approach, an adaptable work speed and a high level of organisational skills.
This person should set and expect high standards of hygiene, general venue appearance and administrative task completion, and should work in a manner that promotes effective and harmonious relations with colleagues and other stakeholders.

**SKILLS AND KNOWLEDGE**

**Required**:

- Food Safety Certificate
- A passion for the hospitality industry and your career within it.
- Very high expectations of cleanliness and hygiene.
- Excellent communication skills.
- Excellent time management skills.
- A sound level of food knowledge.
- A strong knowledge and commitment to upholding food safety procedures and compliance obligations.
- Excellent problem-solving skills, and an ability and willingness to resolve issues with appropriate, creative solutions.
- The Consortium Qld Pty Ltd is licensed to sell alcohol. You are therefore required to observe your responsibilities under The Liquor Act 1992 (Qld) at all times.

**Desirable**:

- Food Safety Supervisor certificate.
- Experience in a previous similar role.
- Certificate II in Kitchen Operations.

**KEY ACCOUNTABILITIES**

**1. Be a proactive team member by demonstrating effective workplace behaviour and positive team collaboration**:

- Understand that our goal is to exceed our customers’ expectations in venue appearance, product and service.
- Work in a positive and supportive manner, displaying respectful and considerate conduct at all times.
- Display a high standard of ethical behaviour.
- Keep up-to-date with procedural and product changes.
- Actively participate in individual and group training as required.
- Participate in performance reviews and respond positively to items which need attention.
- Be responsible for incidents you are involved in, ensuring the proper documentation is completed and all evidence is provided in a timely manner.
- Ensure you use the WorkZone App at every shift to record your shifts accurately (failure to do this may also delay the payment of wages).

**2. Maintain the highest standards of hygiene, cleanliness and appearance**:

- Maintain excellent hand and personal hygiene at all times.
- Ensure all food storage areas and back of house areas comply with Brisbane City Council food premises requirements and government food safety regulations.
- Ensure an overall high standard of appearance in the back of house by regularly organising, tidying and cleaning pantries, shelving and other storage areas.
- Ensure compliance with workplace health and safety measures by keeping walkways and work areas clear of obstructions, storing chemicals correctly and using appropriate warning signage at all times.
- Take pride in a thoroughly clean kitchen - identify areas of deep cleaning in downtime and be proactive in completing cleaning tasks.

**3. Contribute to the successful financial management of the back of house**:

- Understand that portion sizes, wastage, accurate stock control and effective stock rotation all contribute to COGS, follow directions and steps accurately and with care to minimises all errors.
- Use cleaning and disposable products thoughtfully, minimising our waste and impact on the environment and provide suggestions to improve our processes/products.
- Minimise equipment repair and replacement costs by taking proper care when using all equipment, and by advising managers immediately about any maintenance requirements.
- Ensure you and other kitchen attendants follow procedures to receive stock accurately; check off each item and record credits required. Sign to receive all invoices and place them in the tray provided.
- Notify your managers of missing items or those that have been delivered in a lower-quality state than usual.
- As above, an organised, clean kitchen contributes to financial success through the minimisation of double
- ordering, expired stock and wastage.

**4. Assist in the preparation of high quality dishes in a timely manner**:

- Work productively and ensure you step up the pace during peak periods when assisting in all food preparation activities.
- Follow all directions accura