Home Ground Chef

Arc Employee Portal•Kensington, NY

12d•Onsite

About The Position

Arc is the cool older sibling at UNSW. We pride ourselves on our obsession with student life because we know that the best part of going to uni is all the fun stuff you do outside the classroom. Our mission is to create the best student experience and we do that through a huge range of opportunities and services available to students online and in person. Working at Arc you’ll join a welcoming team of passionate people who believe in listening to students, working together and constantly being better. Plus there are plenty of employee perks like cake, volleyball, Arc Wellness and heaps more. The position of the Homeground Chef is accountable for the management of The Homeground Kitchen. From this kitchen Homeground runs a cafe predominantly for our 50,000 students on UNSW campus. The kitchen also caters for many functions/events for our students/faculty and commercial clients. This role is responsible for the food preparation and administration of the kitchen and other catering opportunities in order to maximising sales. The role also encompasses coordinating and developing function menus that deliver quality produce to our clients, that are on trend and provide professional cuisine to our patrons. The position is responsible for a team of Food Outlet Casuals to deliver high quality fast food in a fast-paced environment, budget management, ordering stock, processing invoices in a inventory stock system, event logistics and promotions, training staff, and liaising with suppliers and stakeholders for smooth trade.

Requirements

Must hold valid ‘ Food Safety Supervisor ’ accreditation.

Responsibilities

Ensuring a high quality standard of food is prepared and maintained in accordance with health and safety regulations.
Manage Food Safety in accordance with legislative requirements.
Responsible for the efficient and accurate administration of stock control, which ensures that budgeted food costs are met.
Ensuring correct training and setting of tasks for all kitchen staff.
Responsible for allocation of duties, rostering, method and equipment training and supervision of all staff working in the kitchen in line with budget.