OEG POSITION STATEMENT
Growth through experience
THE OUTDOOR EDUCATION GROUP
POSITION TITLE:
Assistant Chef
REPORTS TO:
Head of Catering Marysville
ROLES REPORTING TO THIS ONE:
Casual Cooks on duty
DATE LAST EDITED:
June 2015
David Starr
SIGNED OFF/DATE
Camp Marysville
Camp Marysville provides schools, individuals and groups with experiences that create an awareness
of self, others and the natural world through outdoor and environmental education.
THE ROLE SUMMARY
The primary purpose of the Assistant Chef is to support the Head of Catering with preparing the
supply of food for all programs, within budget, while meeting or exceeding customer expectations and
food safety requirements.
Mandatory responsibilities
1.
2.
3.
Ensure each program is provided with nutritious, appropriate, food to meet customer
expectations;
Support the Head of Catering to manage catering budget; including effective stock control and
administration of monthly food budget reports.
Handle and prepare food in line with food safety and OH&S requirements.
Required responsibilities
4.
Manage and cater to special dietary/allergy needs of individuals.
5.
Supervise Casual Cooks on duty.
6.
Ensure a high level of customer service at all times.
Expected responsibilities
KEY RESPONSIBLITIES Note: (letter) Report Name = Deliverable Report as defined on page 4 of this document
KEY RESPONSIBILITIES
KEY OUTPUTS/MEASURES
Mandatory responsibilities
1. Support the Head of Catering to ensure each program is provided with
nutritious, appropriate, food to meet customer expectations (as
determined in contract);
 Deliver food as per program menu including dietary requirements
 Provide high quality, hot and well presented meals
 Flexible approach to food delivery to meet client needs
 Design menus and order food as directed by Head of Catering
2. Support the Head of Catering to manage catering budget; including
effective stock control and administration of monthly food budget
reports.
 Receive stock deliveries, alerting the Head of Catering to any
provider issues.
 Ensure portion control is effective
 Ensure waste is minimised
 Manage invoices / delivery receipts
 Conduct monthly stocktake
 Complete monthly financial reports pertaining to food budget
3. Handle and prepare all food in line with food safety and OH&S
requirements.
 Ensure food preparation, storage and handling complies with
food safety legislation; including recording all compliance
documentation
 Maintain area in a tidy and hygienic manner at all times
 Ensure effective security in all areas under your control
 Maintain all statutory compliance as per your food handling
certification.
 Follow OEG Oh & S guidelines
Required responsibilities
4. Manage and cater to special dietary/allergy needs of students.
 Ensure all known dietary requirements are attended to
5. Supervise any Casual Cooks on duty (in absence of Head of Catering)
 Supervise to ensure all casual catering staff work within food
safety guidelines and other relevant legislative requirements
 Ensure all staff on duty comply with OEG OH&S procedures
6.
1.
Meet regularly with Head of Catering to review course
reports
2.
Meet monthly with Head of Catering & Camp
Marysville Manager to review budget performance.
Recommend strategies for improvement wherever
possible.
Where necessary meet with the finance department to
ensure they receive accurate monthly reporting in a
timely manner.
3.
Review monthly with Head of Catering that
Statutory compliance with OH&S and food safety
requirements is complete
Meet with Head of Catering at the beginning of each
program to receive communication regarding individual
dietary requirements.
Report any HR issues to the Head of Catering or Camp
Marysville Manager.
Ensure a high level of customer service at all times.
 Liaise with Head of Catering and Program Leader (when
applicable) to ensure all client requirements are understood
 Provide customer-focussed and professional communication and
service at all times (internal and external clients).
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LATITUDE AND SCOPE OF ROLE
ROLE BOUNDARIES /FREEDOM TO ACT (DECISION MAKING & PROBLEM SOLVING)
The Marysville Assistant Chef is required to deliver food as per the daily menu and has the ability to adjust menu to
meet client needs within budgets.
The Marysville Assistant Chef has the capacity to advocate system change.
The Assistant Chef operates within clearly prescribed guidelines in regard to OH&S, food safety, managing risk
(specifically providing for dietary/allergic requirements), and using resources. Within these guidelines is scope for
individual judgment based on training and experience on how best to achieve these.
CRITICAL SUCCESS FACTORS/CHALLENGES
 Supporting Marysville team to enable the delivery of client and organisational goals
 Ability to work unsupervised and independently in a busy and fast paced work environment
 Ensuring legislative requirements are met by all Casual Cooks
DESIRED KNOWLEDGE/EXPERIENCE REQUIREMENTS:
 Relevant catering / cooking experience & skills
 Supervisory experience
 Strong time management, organisational skills, and ability to multitask
 Excellent interpersonal skills and attention to customer service
 Good level of attention to detail and accuracy
 Current Food Handling certificate
 Ability to work unsupervised and independently in a busy environment.
Current working with children check
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