POSITION DESCRIPTION

Transcription

1 POSITION DESCRIPTION Job Title Kitchen Aide Employment Basis Part-time Department HPE Reports to: Food Studies Teacher Location Senior School Next Review: September 2021 POSITION PURPOSE The position holder supports the Food and Technology teacher in preparing, maintaining and ordering of supplies to conduct kitchen practicals for students undertaking lessons within this area. CONDITIONS OF EMPLOYMENT The successful position holder will be subject to a Working With Vulnerable Persons Check and Criminal History Records Check where applicable. Our organisation undertakes several screening processes to ensure the appropriate protection of children in its care. This includes reference checks, qualification checks and professional registration checks. It is conditional of employment that the position holder maintain current: - Working With Vulnerable Persons check (RWVP) - Satisfactory National Police clearance (NPC) - Be authorised to work in Australia Kitchen Aide Page 1 of 6 V1 June 2016, v2 September 2018

2 SAFEGUARDING CHILDREN AND YOUNG PEOPLE Our organisation takes child protection seriously, and as an employee of St Michael s collegiate School you are required to meet the behaviour standards outlined in our Safeguarding Children Statement of Commitment and Code of Conduct Policy. You can access a copy via the staff intranet, in MyCollegiate. As a part of your duties and responsibilities, you are also required to: provide a welcoming and safe environment for children and young people promote the safety and wellbeing of children and young people to whom we provide services ensure that your interactions with children and young people are positive and safe provide adequate care and supervision of children and young people in your charge act as a positive role model for children and young people report any suspicions, concerns, allegations or disclosures of alleged abuse to management maintain valid working with children documentation undergo periodic national criminal history record checks report to management any criminal charges or convictions you receive during the course of your employment/volunteering that may indicate a possible risk to children and young people ATTITUDES, EXPECTED BEHAVIOURS & PERSONAL QUALITIES - Actively support the Christian ethos of the School. - Adhere to the Collegiate values at all times - Adhere to the School s policies, procedures, guidelines and codes - Adhere to health and safety guidelines and duty of care obligations and actively contribute to maintaining a healthy and safe working environment - Possess a positive outlook, exceptional interpersonal skills and high emotional intelligence with demonstrated ability to build authentic, collaborative relationships - Motivated and actively seek to help others and obtain personal satisfaction from such work - Act as a role model, setting examples in language, grooming, hygiene and integrity - Friendly and approachable - Display empathy, commitment, resilience and be highly motivated to contribute. - Have a strong moral and ethical compass and cultivate credibility & honesty - Honesty and integrity - A strong work ethic - Diplomacy and tact - Reliable and punctual - Ability to have a flexible attitude to daily work flow - Committed to the principles of equal opportunity in education for all students - Embraces diversity - Loyalty to the position, people and Collegiate - Respect for self and others Page 2 of 6

3 WORKING CONDITIONS & RELATIONSHIPS Direct Reports Indirect Reports Food and Technology teacher Nil Working Relationships Staff and students External suppliers Workplace Health & Safety Back care and lifting (bending, lifting, reaching) Environmental Nil Classification SOS Level 1 CONDITONS OF SERVICE Hours of work 16 hours per week (term time only) as per letter of appointment Award conditions / benefits St Michael s Collegiate School (General and Child Care Staff) Enterprise Agreement 2016, and any subsequent agreements The Educational Services (Schools) General Staff Award 2010 National Employment Standards (NES) SELECTION CRITERIA Desirable Knowledge, Skills and Abilities: Sound knowledge of food preparation as it pertains to the School environment. Ability to prepare food and focus on nutritional values. Understanding, and ability to undertake stock controls and ordering procedures. Ability to mix well and communicate with people at all age levels and varying backgrounds. Knowledge of current Health practices as they pertain to food preparation areas. Ability to be flexible in working hours when applicable. Sound judgment. High level of customer service skills. Ability to accurately handle cash during times of peak custom. Page 3 of 6

4 DUTIES & KEY RESULT AREAS UPHOLD THE CHRISTIAN ETHOS & VALUES Uphold the Christian ethos of the School and actively support the values and philosophy of the School. Our values: Appreciating creativity Pursuing excellence Searching for meaning Building Resilience Developing ethical conduct Embracing diversity ORDERING, RECEIVING & STORGAGE OFSUPPLIES Phone through orders with distributors: - Food products - Cleaning chemicals, PPE and hand paper - Plastics such as spoons, forks, foil, gladwrap, etc Supermarket grocery shopping when required Receiving of goods Pantry and Dry goods: - Stock rotation, storage of new items and checking of quantities (ie; bulk flour, sugar, etc) - Cleaning of containers and dry food storage - Contents - Shelves Fridge and Freezer: - Stock rotation and storage of new food items - Sorting and disposing of perished food items - Cleaning shelves and inner walls - Cleaning doors and exterior Chemical cupboard: - Stock rotation and storage of new chemicals - Checking of quantities of chemicals Page 4 of 6

5 DUTIES & KEY RESULT AREAS CLEANING & MAINTENANCE Cleaning and maintenance of bench areas and equipment storage. Bench Areas: - Clean and sanitise exterior cupboards, shelves, drawers, walls, splashbacks and windows - Cleaning of microwaves - Cleaning and polishing of sink area, taps and splash back - Check and sought equipment and tools for each bench area - Topping up bench area chemicals (bench sanitiser and detergent) - Cleaning and replenishing of washing up bucket (blue chux and green chux, brush, scourer) - Cleaning of stove tops and ovens, inside and out - Hand paper towel roll Cleaning and sterilising of rubbish bins Disposing of recycling and compost Washing up / dishwasher of food storage containers and tools/equipment from practicals Washing and drying of tea towels and linen Dining room: - Organisation of china and glassware cupboard - Clean and sanitise table tops - Clean aprons - Organise and straighten chairs Hand wash station in dining room: - Refilling antibacterial hand soap dispenser - Refilling paper hand towel dispenser - Refilling hand sanitiser - Replenishing hair nets container KITCHEN PRACTICALS Setting up practicals for lessons and demonstrations before class commences General washing up and cleaning duties during practical Packing down and cleaning on conclusion of practical WORKPLACE HEALTH & SAFETY Contribute to a healthy and safe environment for all. Take reasonable care of your own health and safety Comply with all relevant policies and procedures Follow reasonable work requests or directions as related to work health and safety Participate in relevant WH&S training programs as required Documenting, reporting of hazards and unsafe work practices Assist the maintenance of operations to ensure compliance with any Health legislation and Workplace Safety standards. Page 5 of 6

6 Acknowledgement I acknowledge that I have read and understood the requirements of this position. Name: Signature: Date: Page 6 of 6