Job Description
We have exciting opportunities for passionate and motivated Apprentice Chefs to join our Catering teams at our Villages located in the Bowen Basin. These roles are responsible for preparing, cooking and presenting high quality food and beverages to agreed menus and operating standards, with a high focus on timeliness, presentation, and professional, friendly interaction with guests and staff while growing your skills in the kitchen.
Working Hours
Full-time, permanent positions available.
What's in it for you
* Equalised fortnightly pays regardless of roster, with Super paid on all hours.
* Food and accommodation provided on site (for those not living locally to the Village).
* Access to Civeo's Employee Platform – The Civeo Hive, offering discounts and deals across hundreds of retailers including travel, lifestyle, groceries and more!
* Access to on-site facilities such as gyms, hubs, and pools (may vary per Village).
* Access to wellbeing and employee programs including Employee Assistance Program (EAP) and on‐site Health & Lifestyle Coordinators, providing personal exercise plans and nutritional education.
* Full‐time permanent positions with exciting learning and development opportunities, including internal training and development courses and nationally recognised qualifications.
* Annual Staff Retention Incentive Bonuses – conditions apply.
* BYO Work Mate Referral Incentive Programme – get paid for referrals, conditions apply.
About You
To be successful, you will have:
* Some prior work experience, ideally within commercial kitchens.
* Capability to work well under pressure.
* Demonstrated experience working successfully in a team.
* Flexibility to work day and/or night shifts if required for your role.
* The ability to pass a pre‐employment medical, including alcohol and drug screening.
* A National Police Clearance or willingness to obtain one.
* Documentation to prove working rights within Australia.
* Exceptional communication skills.
* Excellent time management skills.
* Remote work experience (highly regarded).
* Current Driver's Licence (highly regarded).
* Commitment to complete written and practical competencies and assessments towards Apprenticeship.
Application / On‐boarding Process
* Shortlisted candidates will be invited to complete a 5‐10 minute video introduction via MyInterview.
* Follow‐up phone discussion with our friendly Recruitment Team.
* Complete Civeo paperwork and provide relevant pre‐employment documents, including a National Police Check Certificate less than 6 months old.
* Complete Pre‐Employment Medical Assessment, including Drug and Alcohol Testing.
* Accept verbal offer and receive your contract.
* Attend our Red‐Carpet Induction and get started on site.
Responsibilities People
* Understand annual personal and company objectives and take part in regular appraisal processes to assess performance and provide feedback to management.
* Undertake technical and other training as required, and attend periodic team and individual meetings as required.
* Work harmoniously with the Kitchen team and other Village teams and behave in a proper manner at all times.
* Always apply safe work practices to contribute to the safety culture at Civeo.
Customers
* Liaise with customers in a friendly and helpful manner, taking note of their comments and suggestions and alerting the Executive Chef.
* Develop excellent product knowledge and advise guests and staff accordingly.
* Meet all guest satisfaction targets relating to food and beverage services.
* Facilitate and maintain a safe environment for our customers.
Process
* Prepare and present standard menus to the agreed menu cycle and production plan.
* Maintain safe and hygienic food preparation and storage areas, including proper storage of food, equipment, utensils and implements.
* Safely handle knives throughout work activities, minimizing injuries, and undergo refresher knife skills training where required.
* Carry out work safely to company and statutory standards, including HACCP and ISO accreditations.
* Carry out daily temperature checks of fridges, freezers, storage areas, deliveries, recording results and taking appropriate action if any fall below standard.
* Ensure the correct uniform and protective clothing is worn, in a clean, pressed and presentable condition, following Civeo policies on uniform and appearance.
* Ensure all health, safety, quality and environmental standards and legislation are strictly met, reporting any issues, potential issues or near‐miss events.
* Follow Standard Work Instructions in all relevant areas of the kitchen and contribute ideas for improving processes and procedures.
* Promptly bring equipment breakdowns and repair requirements to the attention of the Executive or Sous Chef.
* Promptly bring raw or cooked food quality issues to the attention of the Executive Chef or Sous Chef.
Finance
* Assist in ensuring cost‐effective and efficient use of food and other stock items, ensuring sufficient stocks at all times while reducing waste.
Other
Any other required duties appropriate to the scope, nature and seniority of the role.
Qualifications – Skills, Knowledge and Experience Professional Qualifications
None specified; Apprenticeship progression required.
Skills
* Knowledge of workplace safety systems and compliance, including responsibilities to self, other persons and property, including the safe operation of plant and equipment and manual handling.
* Knowledge of equipment and materials routinely used in kitchen operations.
Competency – Behaviours Working with People
* Meets all team deadlines and responsibilities.
* Listens to others and values opinions.
* Helps team leader to meet goals.
* Welcomes newcomers and promotes a team atmosphere.
* Seeks win‐win relationships.
Delivering Results and Meeting Customer Expectations
* Builds customer confidence.
* Is committed to increasing customer satisfaction.
* Sets achievable customer expectations, assumes responsibility for solving customer problems, and ensures commitments to customers are met.
* Solicits opinions and ideas from customers.
* Responds to internal customers.
Following Instructions and Procedures
* Sets specific requirements for all requests.
* Meets commitments and delivers solid results against expectations.
* Looks for ways to improve.
Coping with Pressures and Setbacks
* Meets commitments, works independently, and accepts accountability.
* Handles change, sets personal standards, and stays focused under pressure.
* Meets attendance and punctuality requirements.
* Steps up when asked.
Relating and Networking
* Can easily establish good relationships with customers and staff.
* Relates well to people at all levels.
* Has networked with a wide range of contacts.
* Is able to use humour to bring warmth to relationships with others.
Physical Requirements
* High level of physical fitness, health and strength.
* Lift, push, pull and carry up to approximately 20 kg.
* Stand and walk for extended periods of time.
* Ability to bend, stretch, twist or reach with your body, arms and legs.
* Squat, crouch and sit.
* Reach above shoulder level, chest to shoulder level, below chest level and behind body.
* Twist, turn and tilt neck.
* Good hand‐eye coordination.
* Tolerate exposure to dust and cleaning chemicals.
* Tolerate working in hot and cold temperatures.
* Push a trolley.
* Use a step ladder.
* Unimpaired vision (including with the aid of prescription eye glasses).
* Unimpaired hearing (including with the use of a hearing aid).
* Manual dexterity, strength and steadiness – ability to move hands and fingers to grasp, manipulate and assemble objects.
* Stamina – ability to exert yourself physically over long periods.
* Trunk strength – ability to use abdominal and lower back muscles to support part of the body repeatedly or continuously without fatiguing.
* Tolerate any required personal protective equipment (PPE) such as gloves or other PPE deemed necessary.
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