Chef Manager

CLASSIFICATION

Aged Care Award Level 4, 5, 6 or 7

POSITION OBJECTIVES

The Chef is responsible for the preparation of food for St Joseph's house kitchen & dining rooms, for maintaining the kitchen in a clean, neat & tidy manner. The Chef will also adhere to St Joseph's House policies & procedures, & legislative food hygiene requirements.

POSITION REQUIREMENTS

· Experience in catering & food preparation.

· Understanding of legislative food hygiene requirements, including food safety programs.

· Knowledge of dietary requirements of the elderly

· Desirable for a Certificate in Commercial Cookery or equivalent

ORGANISATIONAL RELATIONSHIPS

· Accountable to the Hospitality Manager

· Directly responsible for supervising kitchen staff

PERSONAL RESPONSIBILITIES

· To uphold and promote the values & philosophy of care of St. Joseph's House.

· To behave in a respectful, courteous manner to all staff, residents, relatives & visitors, respecting their privacy and rights.

· To set goals for personal professional growth & to participate in ongoing education programs.

· To keep all matters relating to residents and St. Joseph's House confidential.

· To participate in the performance appraisal process & to respond positively to suggestions & critical appraisals by setting short & long term objectives.

· To maintain a well-groomed & professional appearance in accordance with St. Joseph's House Staff & Volunteer Handbook.

· To communicate with staff, residents, relatives & visitors in a professional & courteous manner using language, which is appropriate in a Christian organisation & considers the needs of people with special needs.

· Undergo a National Police Clearance every three years & notify the Residential Services Manager if he/she is convicted of a precluding offence committed after the police certificate is obtained.

· Be free of any restrictions that may be in place for working in the Aged Care sector, such as the Aged Care Register of Banning Orders, notify the RSM as soon as possible if any restrictions are put in place.

PROFESSIONAL RESPONSIBILITIES

· To be familiar with & comply with the Mission Statement of St. Joseph's House

· To adhere to policies & procedures of St Joseph's House.

· To accept responsibility for one's own actions & to be a committed team member.

· To communicate all relevant information promptly & accurately to the appropriate personnel.

· To refer all enquiries about resident's needs to the appropriate staff member.

· To comply with policies & supporting information regarding sick leave & absences from duty.

· To be responsible for efficient, effective & economic use of available resources.

· To help generate an atmosphere of homeliness.

· To be punctual for duty.

· To be conversant with the Aged Care Quality Standards, Charter of Aged Care Rights, relevant legislation & to endeavour to fulfil their requirements.

· To participate in & be committed to quality improvement activities & accreditation procedures within St Joseph's House.

· To assist in the prioritising and planning of daily work & specific areas of function which meets the needs of St Joseph's House.

· To adhere to correct hazardous manual task & safe work procedures.

· To ensure all faulty or damaged equipment is made safe & advise Maintenance staff as soon as possible.

· To be familiar with emergency procedures & safety and security precautions.

· To attend compulsory training sessions.

DUTIES: Level 4 Chef

Typical duties at this level may include but are not limited to the following:

· Assist with bulk ordering of supplies & ensure monthly costs are monitored & fall within the monthly allocated budget.

• Preparation of resident meals & snacks for consumption as per planned weekly menus & recipes

• Prepare & present food within set time frame to ensure freshness, quality & maintain food safety

• Store food correctly & rotate on a first-in first-out basis.  Order stores & ensure par level of all stock for St Joseph's House.

• Implement strategies to reduce food wastage

• Compliance with food handling legislation requirements & St Joseph's House procedures

• Prepare food to suitable consistency & diet type for the consumption of individual residents in accordance with resident Care Plans (i.e. diabetic, high/low protein, gluten free or coeliac)

• Identify & provide recommendations for improvements to procedures & processes that will result in more effective and efficient kitchen operations to the Hospitality Manager

• Effectively & efficiently complete all daily tasks as per rostered & allocated shift duty list

• Maintain a clean & tidy working environment

· Contribute to, & encourage effective teamwork in the kitchen through:

communication,

active participation in activities

proactively assisting others with their duties to enable the timely preparation & serving of meals & snacks, & completion of kitchen cleaning

Establish & maintain positive relationships with staff members, residents, & their families

Participation in staff training & learning activities

Bring to the attention of the Hospitality Manager any possible problems or issues of concern regarding any aspect of food catering services

Bring to the attention of the Hospitality Manager any possible problems or issues of concern regarding any aspect of kitchen equipment, crockery, cutlery, or utensils

Ensure a high standard of personal hygiene and be suitably attired

Ensure that St Joseph's House's catering services meets and exceeds the level of compliance required under the Aged Care Quality Standards as directed by the Hospitality Manager

Any other kitchen duties as requested by the Hospitality Manager

WORK HEALTH & SAFETY RESONSIBILITY, AUTHORITY & ACCOUNTABILITY

The Worker is responsible for:

Responsibilities:

· Take reasonable care of others & yourself in the workplace.

· Take reasonable care that your acts or omissions do not adversely affect the health & safety of other persons.

· Comply, so far as you are reasonably able, with any reasonable instruction that is given by St Joseph's House that allows us to comply with the WHS Act 2011 (Cth).

· Co-operate with any reasonable policy or procedure of St Joseph's House or Catholic Safety Health & Welfare SA relating to health or safety at the workplace that has been notified to workers.

· Do not bypass or misuse systems or equipment provided for any purpose.

· Report unsafe conditions or acts which come to your attention and address where possible.  Notify your supervisor/RSM of actual or potential WHS risks in your work area.

· Notify your supervisor/RSM of incidents, injury, pain or discomfort following a work related injury/activity asap, preferably in the shift it occurs, but no later than 24 hours

Authority:

All workers are authorised to:

· Stop any activity where there is imminent risk of harm to self or others and to the environment and notify your supervisor/RSM asap.

· Instruct others to stop a task considered to present a risk to health, safety and the environment and notify your supervisor/RSM asap.

· Raise and/or discuss health, safety, environment & quality matters with your supervisor or the RSM.

· Notify your supervisor or the RSM on any health safety, environment & quality matters outside of one's ability or capacity to control.

· Escalate health, safety, environment and quality matters to an appropriate level.

Accountability:

St Joseph's House utilises a number of accountability processes to assess performance relating to the implementation of management system responsibilities.  These processes apply to all personnel & are performance based.

The key process may include:

· Supervisory arrangements (in accordance with the organisational structures);

· System review & verification activities (such as audits); &

· Performance appraisals.

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