Job Description

JOB TITLE:

Lodge Cook/Chef

RESPONSIBLE TO:

Food and Beverage Manager

RESPONSIBLE FOR:

Kitchen and Cafe Staff

SCOPE AND GENERAL PURPOSE:

While rostered on to take control and

accountability for the management and
profitability of the Caf and Restaurant whilst
enabling employees under your control to
consistently achieve product and hospitality
service standards delivery ensuring a high
degree of guest care.

KEY FOCUS AREAS:

Kitchen
Cafe

PRINCIPAL ACCOUNTABILITIES:
1.

To promote a hospitable and professional image to the guests and give full
cooperation to any customer requiring assistance, with a prompt, caring and
helpful attitude.

2.

To give full cooperation to any colleague requiring assistance in a prompt caring

and helpful manner and to be flexible in assisting around the Lodge in response
to business and guest needs.

3.

To maintain regular and effective communication within your team and at all
levels by attending regular briefing sessions, issuing written communications
and attending management meetings when required.

4.

To attend quality training and coaching in a systematic and professional way to

meet the needs of the business. To assist the Food and Beverage Manager in
the development of the team.

6.

To create an environment which promotes employee morale and encourages the

team to have a pride in their area of work and a high level of commitment.

318803159.doc

7.

To develop and propose new products and offerings ensuring that sales/profit
margins are within the set guidelines.

8.

To positively promote sales awareness within the Lodge/department and

maximise sales opportunities.

9.

To control all operating costs in the department within the standards set.

10.

To identify and report maintenance requirements, hazards in the workplace and

to follow up to ensure zero defects.

11.

To comply with statutory and legal requirements for Fire, Health and Safety,
Hygiene, Licensing and Employment and to ensure that all members of the team
are also trained in and aware of their responsibilities within these
requirements.

12.

To deliver hospitality and service consistently within the standards set.

13. To act as the Lodge Host as required ensuring a professional service

throughout.
15. To undertake any other projects/tasks as detailed by the Food and Beverage
Manager.

LEVELS OF AUTHORITY:
Complaint Write Off, up to $50 including GST

KEY MEASUREMENT CRITERIA:

Human Resources Staff turnover
Service and Product - Guest questionnaires/feedback
Complaints and appreciations
Set product and service standards achieved
Objectives - Set/agreed objectives achieved
Constructive and amiable relationships maintained with peers.

318803159.doc

DECLARATION

I ..declare that I
(full name)
have read and understand the Job description detailed above and accept it fully.

Signed Date.
(Employee)

Signed for and on behalf of

Date.

318803159.doc