INFORMATION PACKAGE AND LODGEMENT DETAILS FOR INTENDING APPLICANTS Position: Reports to: Nature of Appointment: Salary: Position Description: Location: Further Information about the Position: Team Leader - Food Services Hotel Services Manager Permanent Full-Time Salary package by negotiation. Will include access to maximum salary sacrifice benefits. See attached All Country Residential Facilities Clare, Port Pirie and Jamestown Anne Gregory Hotel Services Manager Closing Date: 10 th August 2012 Lodgement Details: Please send your application to: Anne Gregory Hotel Services Manager Email: agregory@helpinghand.org.au Mobile: 0409 986 631 Applications must include: Covering Letter Statement addressing the selection criteria (as stated in the job description) Curriculum Vitae Please provide the name and contact details of three work related referees. Page 1 of 5
JOB SPECIFICATION POSITION IDENTIFICATION: REPORTS TO: SALARY/CLASSIFICATION LEVEL: WORKING HOURS: STAFF REPORTING TO THIS POSITION: Team Leader - Food Services Hotel Services Manager] Salary package by negotiation. Will include access to maximum salary sacrifice benefits. 76 hours Monday to Friday May be required to work additional hours and overtime. There is a requirement to work across all Country sites Cooks / Catering Assistants Purpose of the Position: The Team Leader Food Services is responsible for planning and organising the preparation and cooking of food for all residents. The Team Leader Food Services possesses sound knowledge of menu planning and estimating food requirements including providing for special dietary needs, integrated with nutrition and hospitality management principles. Core responsibilities and activities include developing and maintaining a food safety plan, controlling and ordering stock, monitoring costs and work operations, to ensure a high level hospitality service that is resident focused and efficient. The Team Leader Food Services must demonstrate strong leadership skills including the effective coordination and delegation of food preparation activities to catering staff. Page 2 of 5
Key Objectives 1. To coordinate effective meal planning, delivery and ongoing evaluation of hospitality services to residents in collaboration with the multidisciplinary team. This includes special dietary requirements, personal preferences and dietary needs whilst allowing some flexibility in time of meal provision. 2. Plan and provide a range of catering services as required by the Hotel Services Manager including special events and functions. 3. Ensures that all catering equipment is maintained according to standards and arranges for repair, purchase or replacement in liaison with the Hotel Services Manager. 4. Assist the Hotel Services Manager to ensure cost effective service delivery is obtained through sound budgetary planning and monitoring of ongoing operational costs. 5. To manage a team of staff through the application of management principles and responsibilities including the conduct of performance management, staff development and training, mentoring and coaching and compliance with relevant employment legislation. 6. To maintain a quality management system that meets Aged Care and Food Safety Standards and Accreditation requirements with a strong focus on continuous improvement and planning processes. 7. Maintain up to date knowledge of the hospitality industry including awareness of research and product development. 8. Ensure food preparation and meal delivery is compliant with SA health laws, regulations and Food Safety Standards. 9. Ensure compliance with the philosophy and policies of Helping Hand Aged Care. 10. To carry out other duties consistent with the purpose of the position as required by the Hotel Services Manager. Occupational Health and Safety: 1. Responsible for and accountable for taking reasonable steps to ensure his / her own health and safety at work and avoids adversely affecting the health and safety of any other person at the workplace in accordance with requirements under the Occupational Health Safety and Welfare Act (1986). 2. Ensures a good safe working environment by complying with documented policies and procedures regarding OHS&W developed by Helping Hand Aged Care. 3. Follows any reasonable instruction given by the Hotel Services Manager in relation to health or safety at work. 4. Use any equipment in the prescribed manner. 5. To notify the Hotel Services Manager of any lack of training or other impediment to the safe performance of prescribed duties. Page 3 of 5
6. Actively participate in quality activities aimed at the continuous improvement of services to residents and staff. 7. Ensures that he / she take all reasonable steps to ensure his / her own health and safety at work. 8. Takes all responsible steps to: a. Ensure the health, safety and welfare of any staff under his / her supervision in accordance with requirements under the Occupational Health Safety and Welfare Act (1986). b. Ensure that all staff under his / her supervision are adequately trained and instructed in any task he / she is required to undertake, and is aware of any Occupational Health and Safety and Welfare policies and procedures relating to those duties. 9. Monitor the staffs within food services to ensure safe work practices are adopted at all times. 10. Monitor safe work practices by contractors through utilising HHAC contractor guidelines. 11. Report any breaches of Helping Hand Aged Care, Occupational Health Safety and Welfare policies or procedures. Selection Criteria Essential: 1. Certificate III in Commercial Cookery or Certificate III in Community Food Services. or equivalent 2. Demonstrated experience in a Commercial Kitchen. 3. Demonstrated knowledge of use of industrial equipment. 4. Demonstrated commitment to continual education and personal development. 5. Demonstrated understanding of Quality Assurance and Continuous Improvement. 6. Good verbal and written communication skills. 7. Ability to supervise staff and promote teamwork. 8. Knowledge of HACCP (Hazard Analysis Critical Control Points). 9. Basic computer skills. Page 4 of 5
Desirable: 1. Certificate IV in Commercial Cookery 2. Certificate IV in Training and Assessment. 3. Demonstrated knowledge of textured modified foods and special dietary needs. I understand and agree to abide by the responsibilities and duties described in this position description. Employee - Name Signature Date Manager - Name Signature Date Page 5 of 5