POSITION DESCRIPTION

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1 POSITION DESCRIPTION POSITION: DEPARTMENT: REPORTS TO: Kitchen Attendant Career Connect Coordinator Hospitality Career Connect CLASSIFICATION: PACCT LEVEL 1.4 PRIMARY OBJECTIVES To maintain and control the necessary documentation and procedures relevant to Mildura Rural City Council Food Hygiene Audit requirements and to be responsible for maintenance and quality control of the requirements, as detailed in the HACCP (Hazard analysis and critical control points) plan for the commercial kitchen operations. To ensure that classroom equipment and materials are available, well maintained and appropriately set up to meet the needs of staff and students. Perform all duties (including clerical) associated with the receiving of inward food commodities so as to provide effective purchasing and inventory control of goods. ORGANISATIONAL ENVIRONMENT Sunraysia Institute of TAFE is the leading provider of vocational education and training in the north west of Victoria. As part of its Strategic Plan, the Institute has identified the following economic, social, educational and community drivers: increasing participation in vocational education and training to meet the needs of industry particularly in skills shortage areas; developing strategic partnerships to broaden education and training options for the region industry and their associations, schools, private registered trainings organisations (RTOs) and universities; improving pathways for students from secondary education to vocational education and training to higher education and maximising the Institute s productivity in a contestable market. The tertiary landscape is changing rapidly and the Institute is committed to ensuring that we continue to provide education and training that are relevant to the communities we serve. Manager: Coordinator Hospitality Career Connect Key Relationships: Teaching Staff of Hospitality and Career Connect Kitchen Operations Officer Subordinates: Nil

2 Kitchen Attendant Career Connect Page 2 of 5 POSITION SUMMARY This position reports directly to the Coordinator Hospitality, Career Connect. The primary role of the Kitchen Attendant is to be responsible for the receipt, storage, issue and inventory control of food commodities. The Kitchen Attendant keeps a record of goods received and notifies the staff member requesting the delivery of goods. The Technical Officer is responsible for the issue and delivery of all goods as per requisitions completed by Hospitality & Career Connect staff. The Kitchen Attendant carries out a range of functions involving the preparation of materials and the maintenance of specific equipment to hygiene audit requirements; the preparation of food for classes (including those conducted off campus), both practical and theory demonstrations; and the return and correct storage of food stuffs and equipment to relevant storage areas. The Kitchen Attendant ensures that adequate stock levels are maintained and that the storage areas for perishable foods are maintained in an orderly and hygienic manner. The Coordinator Hospitality, to whom the position reports, is accountable for providing educational programs which lead to the professional and personal development of students. The incumbent will contribute to this objective. The Kitchen Attendant receives direction on a regular basis from the Coordinator Hospitality. Liaison with other staff members of Hospitality & Career Connect department occurs as required to ensure the smooth running of the educational program. The Kitchen Attendant will also work closely with the Kitchen Operations Officer who is responsible for the food requisitions and compliance of food safety and food auditing processes as required by the Mildura Rural City Council Food Hygiene Audit requirements and the HACCP (Hazard analysis and critical control points) plan for the commercial kitchen operations. The Kitchen Attendant will be required to undertake cleaning duties both during the term and term breaks and as directed by the Coordinator of Hospitality, in consultation with the Kitchen Operations Officer. These cleaning duties will be undertaken as per the requirements of the HACCP Plan and accordingly documented. In the course of duties performed, regular liaison is required between the Kitchen Attendant and the Kitchen Operations Officer in reconciling accounts and facilitating the prompt payment of accounts and maintaining goodwill between suppliers and the Institute. KEY RESPONSIBIILITIES Under the direction of the Coordinator Hospitality and in accordance with the Institute s policies and procedures the Kitchen Attendant is required to: Collate Hospitality & Career Connect food commodity purchase orders. And as directed/required by Coordinator Hospitality, arrange for purchase of goods, on the basis of appropriate quality and best available price, take delivery of such goods and check against original orders to ensure they have been properly fulfilled. Assist in the setting up of equipment and materials for kitchens/classrooms to facilitate the smooth running of classes, to meet the requirements of the teachers in charge. This also includes assisting with set up of the restaurant (including the bar area) and maintenance as required.

3 Kitchen Attendant Career Connect Page 3 of 5 Maintain an inventory of items to ensure that frequently requested items can be quickly and readily supplied to Hospitality & Career Connect personnel. Issue and deliver goods required by Hospitality & Career Connect and the Institute, to ensure that educational programs can proceed and milk supplies are maintained across the requirements of the Institute. Undertake stocktaking tasks under the direction of the Kitchen Operations Officer as required. Maintain coolrooms and storage areas for perishable goods in a hygienic and orderly condition, following HACCP plan requirements and documentation processes. Maintain classroom equipment, such as food trolleys, in a clean and presentable manner. Ensure the maintenance requirements/schedules of the departments equipment are followed, and that the relevant documentation and maintenance of all Standard Operating Procedures (SOP s) for such equipment is up to date and on file. Undertake cleaning duties during both the term and term breaks, and as directed by the Coordinator of Hospitality, in consultation with the Kitchen Operations Officer. The cleaning duties and relevant documentation must follow the HACCP plan, and as directed/required. This includes ensuring all Material Data Safety Sheets (MSDS) are up to date and on file as per both the department and Institute record keeping requirements. Ensure an adequate supply of linen to the Institute s restaurant, arranging delivery to and pick up from the designated cleaning service. Arrange for the disbursement of saleable items from classes. Assist the Kitchen Operations Officer with providing and maintaining current costings for purchases, and cost menu items for restaurant and class use in the departmental database. Produce menus for the restaurant services and maintain the departments restaurant database and distribution of weekly menus. Liaise with all staff in Hospitality & Career Connect to ensure that an accurate knowledge of current programs, equipment and material needs is maintained. Liaise with Coordinator Hospitality and Hospitality & Career Connect staff to promote any functions held in the Institute. Confer with the Kitchen Operations Officer on matters affecting the reconciliation of accounts. Liaise with Food industry representatives. Liaise with potential clients of the SuniTASTE Training Restaurant and Institute functions. Monitor stocks of in house items and ensure that adequate stock levels are maintained to facilitate the support of Hospitality & Career Connect programs. Maintain all documentation as required by the Mildura Rural City Council Food Hygiene Audit requirements and to be responsible for maintenance and quality control of the requirements, as detailed in the HACCP (Hazard analysis and critical control points) plan for the commercial kitchen operations. Report at the Hospitality and Career Connect staff meeting the kitchen report each fortnight/month. Provide exceptional customer service to all internal and external stakeholders of the Institute. Participate in team meetings as required, encouraging open and regular communication. Comply with OH&S and EEO legislation; and environmental sustainability management by supporting the Institute s relevant policy, procedures and safe work instructions applicable to the role. Prepardness and capacity to undertake further courses of study, annual OH&S, EEO, Cultural Diversity and/or identified mandatory professional development programs or training relevant to the position as necessary. Report to work as scheduled with a willingness to work flexible hours according to business needs. Willingness to adopt change and new initiatives. Represent the Institute professionally at all times.

4 Kitchen Attendant Career Connect Page 4 of 5 Other allocated duties, not specifically mentioned in this document, but within the capacity, qualifications and experience normally expected from persons occupying positions at this classification. EDUCATION TRAINING AND EXPERIENCE Completion of Year 12 with no or limited experience, or appropriate relevant experience. Work tasks at this level could be completed after a brief period of on the job training. Communication literacy and numeracy skills will allow an employee to understand clear written and/or verbal instructions and perform basic duties in the specified field of employment. TASK LEVEL In positions at this level the tasks are straightforward, routine and repetitive. Work is performed in accordance with established procedures. Routine problems associated with the area of work may be addressed by the application of clearly defined and established methods and procedures. JUDGEMENT AND PROBLEM SOLVING Limited opportunity for the exercise of independent judgement, however tasks to be performed involve selection from an established range of techniques, systems, equipment, methods or processes. Alternative courses of action will be limited to few options where the requirements are clear. SUPERVISION AND INDEPENDENCE Employees work under close supervision. Supervisory referral and/or guidance will be readily available. Employees are accountable for the quality, quantity and timeliness of own work. ORGANISATIONAL RELATIONSHIP AND IMPACT May provide straightforward information to others both within/outside the work unit. Staff follow established operational procedures within the work area. Positions inter relate with other work units in accordance with established procedures. INTERPERSONAL SKILLS Require basic skills in verbal and written communication. KEY SELECTION CRITERIA 1. Experience working in a customer service/business environment. 2. Sound administrative & clerical skills & the ability to monitor work being carried out by other people to ensure its completion within acceptable time lines. 3. Proficient in the use of Microsoft Office Suite, including Word, Excel and Outlook 4. Effective self management skills, including the ability to arrange workload priorities and work with a minimum of supervision. 5. Demonstrated knowledge and understanding of cooking procedures and food handling processes 6. High attention to detail 7. Excellent written, verbal and interpersonal communication skills.

5 Kitchen Attendant Career Connect Page 5 of 5 Recommended Approved Acknowledged Director Organisational Director Education INCUMBENT Capability DATE: / / DATE: / / DATE: / /