The following opportunities are available for enthusiastic and cheerful professionals with a “can-do” attitude.
If this sounds like you and you have the skills, qualifications and experience for the relevant role, then please send an “expression of interest” attaching your CV to [email protected]
Food and Beverage Team Leader(s)
- Restaurant Manager
- Cafe Team Leader
Estimated Salary: $55,000 – $80,000
If successful in either of these roles, your tasks will involve
– plan menu’s;
– organise special & group function;
– oversee stock control for cafe / bar / restaurant;
– organising purchasing;
– pricing of items for sale across the food and beverage offerings for the relevant section;
– controlling menu pricing and financials at Point of Sale;
– ensuring all facilities at the site comply with health and safety regulations, are clean and presentable;
– serving customers and handling issues / complaints;
– training and supervising other guest service attendants (F&B, bar, cafe, restaurant);
– take reservations through the day for restaurant and ensures smooth operation at service times.
To succeed you will have (as applicable)
- Barista Certificate, Responsible Service of Alcohol Certificate, Sommelier Certificate, Safe Food Handling Supervisor Certificate
- Prior relevant experience and be a career hospitality professional
Seasonal Chef(s)
Estimated Salary: $50,000 – $75,000
As a Seasonal Chef, you will play an integral part of the kitchen team in the day to day operations of the kitchen for a period of three to six months during our busy tourist season when we need a little bit of extra help.
You will be pivotal in setting the menu’s for the tourist season, kitchen planning, purchasing and training permanent members of our kitchen team to implement dishes you’ve created for the season. In addition to this you will be required to:
- Lead through example as it relates to safe food handling, kitchen hygiene and cleanliness;
- Assist in planning, budgeting, cost and stock control;
- Adhere to company and regulatory food safety standards
To Succeed you will have
- at least five years of professional experience in high end / find dining restaurants at a Chef de Partie / Sous Chef level or above.
- completed your apprenticeship in commercial cookery
Chef
Estimated Salary: $70,000 – $80,000
We are seeking an enthusiastic and optimistic individual to join our kitchen team. The purpose of this role is to ensure that guests experience the very highest levels of customer service through:
– consistently providing a great food experience, beyond the expectations of the guests and staff;
– utilising fresh, organic locally grown and seasonal produce;
– planning and implementing menu’s that reflect the businesses eco-location and brand; and
– offering food / meal offerings to cater for patient / client requirements as advised by medical practitioners or dietician.
As a chef , you will play an integral part of the kitchen team in the day to day operations of the kitchen.
The tasks on this role will be as per the ANSCO Code [351311] requirements including:
– Planning menus, estimating food and labour costs and ordering food supplies;
– preparing consistent, high quality food product that supports the businesses operating concept and the restaurants standards;
– monitoring the performance of subordinate chefs, other kitchen staff and their delivery of product
– taking a hands-on role in leading kitchen operations, ensuring courteous, professional and efficient service is constantly delivered to customers through working independently and as part of a strong effective team (as required);
– Discussing food preparation requirements with Managers, Dietitians and kitchen and waiting staff for patients that have special dietary needs.
– Ensuring the smooth operation of the kitchen during service times and establishing all culinary and organisational standards for the kitchen, including a high standard of food hygiene and safety;
– Demonstrating techniques required and advising on cooking procedures- Performing and supervising cleaning duties to ensure cleanliness and hygienic work areas including meeting health and safety standards
– train kitchen team
– prepare chutneys, jams and preserves for sale in the retail store.
As this is a small seasonal resort property, assisting in other areas from time to time may be required.
To succeed you will have
- completed your apprenticeship in commercial cookery.
- have at least fifteen (15) years professional experience in high end restaurants
Pastry Chef / Cook
Estimated Salary: $55,000 – $75,000
We are seeking an enthusiastic and optimistic individual to join our kitchen team.
As a Pastry Chef, you will play an integral part of the kitchen team in the day to day operations of the kitchen. Being a seasonal business, the team is small during downturn but increases during season.
You will be responsible for designing and implementing our range of french pâtisserie, viennoiseries, boulangerie (ie specialist bread and croissants baked on premises), and fine dining desert menu’s, kitchen planning, purchasing etc.
In addition to this you will be required to:
- lead through example as it relates to safe food handling, kitchen hygiene and cleanliness;
- Assist in planning, budgeting, cost and stock control;
- Adhere to company and regulatory food safety standards
As this is a small seasonal resort property, assisting in other areas from time to time may be required.
To succeed you will have
- Completed your apprenticeship or relevant certificates in cooking and preferably be trained in france.
- Prior experience working as a pastry chef for at least 10 years.
- Good knowledge of kitchen operations, safe food handling and OHS
- experience in kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods
- preparing pastry fillings
- monitoring oven temperatures and product appearance to determine baking times
- coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls and pastry products
- glazing buns and pastries, and decorating cakes with cream and icing
- operating machines which roll and mould dough
- emptying, cleaning and greasing baking trays, tins and other cooking equipment
- Have good personal hygiene
- Hands on management style
- Be trustworthy, honest and ethical.
- It is essential that you have had experience in both fine dining and cafe environments
- Have a bias towards wellness, the natural environment and healthy, wholesome food
- You must have experienced a busy, fast paced environment and be able to work well under pressure
- Excellent communication skills
- Team player
- Able to take constructive criticism
- Be motivated to doing what it takes to complete the job successfully
- Hold a current National Police Check
- English (to a level that would support a visa (if required))
Assistant Manager / Duty Manager
Estimated Salary: $60,000 – $80,000
- directing and overseeing reservation, reception, room service and housekeeping activities
- assisting and reviewing customer satisfaction
- assisting the Operations Manager in planning and organising functions and conference activities.
- overseeing purchasing activities and accounting across departments including liaising with suppliers, logistics providers and regulators
- supervise security arrangements across grounds and property maintenance at two accommodation sites (Lake St Clair and Derwent Bridge)
- have at least five (5) years professional experience in the tourism and hospitality industry in a tourism / customer liaision / function management role.
- ensuring compliance with regulatory requirements related to environment, occupational health and safety regulations and food safety
- may provide guests with local tourism information outside the Lake St Clair National Park.
To succeed you will have
- Relevant qualifications in tourism or hospitality
- Prior relevant experience and be a career tourism and hospitality professional
Housekeeping Manager (Seasonal or Permanent)
Estimated Salary: $60,000 – $80,000
Reporting directly to the Duty Manager, we are seeking a Housekeeping Manager / Supervisor to work within the team to oversee the day to day activities of the housekeepers whilst simultaneously creating and maintaining a unique guest experience.
As the Housekeeping Team Leader your key responsibilities will be:
- Proven experience as housekeeper;
- directing and overseeing room service and housekeeping activities
- supervising security arrangements, and garden and property maintenance
- assessing and reviewing customer satisfaction
- overseeing purchasing activities
- Strong organisational skills;
- Self-starting with attention to detail;
- Being a ‘team leader’ for the housekeeping team during season, and being self direct ‘out ofseason’ to ensure all ongoing housekeeping maintenance tasks are done.
- Ability to enhance the guest experience through housekeeping services;
- Experience in providing accurate daily, weekly and monthly reports as directed by the DutyManager;
- Full understanding of HAZOPs and relevant regulations related to OH&S
- Excellent presentation and grooming standards
Required skills and qualifications for this role are:
- Prior experience as a manager or supervisor in housekeeping (preferably in a hotel, motel or resort);
- Manual drivers licence;
- experience in HAZOP
- Friendly mannerisms and fluent in English
Seasonal Front Desk Manager / Supervisor
Estimated Salary: $50,000 – $70,000
If successful in this role your tasks will involve:
- directing and overseeing reservation, reception, room service and housekeeping activities
- assisting and reviewing customer satisfaction
- assisting the Operations Manager in planning and organising functions and conference activities.
- overseeing purchasing activities and accounting across departments including liaising with suppliers, logistics providers and regulators
- supervise security arrangements across grounds and property maintenance at two accommodation sites (Lake St Clair and Derwent Bridge)
- have at least five (5) years professional experience in the tourism and hospitality industry in a tourism / customer liaision / function management role.
- ensuring compliance with regulatory requirements related to environment, occupational health and safety regulations and food safety
- may provide guests with local tourism information outside the Lake St Clair National Park.
To Succeed you will have
- Relevant qualifications in tourism or hospitality
- Prior relevant experience and be a career tourism and hospitality professional