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Position Details

Reference Number 11793
Position Title Chef
Employment Type Permanent Full Time
Department Central Kitchen
Location Central Kitchen K-ESS
Classification Blue Care / WMQ Care & Support Employees Enterprise Agreement 2013 - CSE Support Employee Off Scale
Hours per Fortnight 76
Position Summary



Location:Food Services Central Kitchen - Moorooka 

Award/EBA: Wesley Mission Queensland Care and Support Employees Enterprise Agreement 2018.

Classification & Salary:As per award 

Responsible To:Food Services Manager 



1.            To provide quality food to our clients.  Our jobs depend upon our ability as individuals to ensure that systems and recipes are followed and controlled in providing these services.  Service to our clients  has to be responsible and in accordance with the law.  

2.            Responsible for the efficient production and service of the food from the facility. 

3.            To assist the Production Supervisor to continually increase product quality and improve service from our production facility.  This will be achieved through careful attention to the following key areas: Recipes, Systems and Hygiene. 

4.            To implement and maintain quality standards for the facility in the areas of:  cleanliness, food and beverage product and presentation, and presentation of staff. 



Wesley Mission Queensland is an agency of the Uniting Church in Australia. Wesley Mission Queensland provides a range of programs and services in the Brisbane and South East Queensland region in residential, independent housing, centre, community based and in home care services for older people and those with a disability, as well as employment and lifestyle support for people with disabilities and psychiatric illness, jobseeker support, a National Auslan interpreter service, a crisis relief and support program for people in need, a range of youth and family support programs, family day care services and a vibrant pastoral care program. 



This position operates under an Agreement between the Uniting Church in Australia Property Trust (Q) Blue Care, and West Moreton Aged Homes Council AND The Australian Workers Union of Employees, Qld AND The Liquor Hospitality and Miscellaneous Union. 



1.            The efficient preparation of large quantities of food by operating large scale manufacturing cook chill equipment in a responsible and professional manner. 

2.            To follow recipes and document production parameters in line with safe food handling and production methods. 

3.            To ably and willingly make decisions (within authority limits) based on available information. 

4.            To meet the nutritional needs and satisfaction of residents and customers by ensuring that product is prepared in the correct cooking method and style. 

5.            To ensure that HACCP and Food Safe regulations are properly followed throughout the manufacturing process. 

6.            To ensure that a high level of hygiene for all equipment and work areas is achieved.  

7.            To maintain a high level of personal presentation and grooming and a willingness to follow all rules and regulations in relation to high risk production procedures. 

8.            To ensure minimum wastage by monitoring overproduction, correct food handling procedures, stock rotation, food storage etc. 

9.            To identify how to reduce fixed and un forecasted costs 

10.          To perform at consistently high standards and achieve objectives despite changes in environment, procedures, people, tasks etc. 

11.          To manage time effectively to achieve multiple objectives and remain flexible to change. 

12.          To work irregular hours if needed. 

13.          To identify problems and act quickly to seek an effective solution. 

14.          To report any hazards or risks to the Manager/Production Supervisor. 

15.          To attend work meetings and training sessions as required and agreed 

16.          To lead your team in the delivery of effective and efficient services. 

17.           To train, guide and mentor team members and take appropriate action to manage   performance 

18.          To regularly participate in general planning as required. 

19.          To display good interpersonal skills and communicate with co-workers, peers and clients to ensure highest quality service is provided at all times. 

20.          To be able to cooperate and display consideration and respect for all members of staff and clients. 

21.          To be an active participant in a continuous quality improvement environment. 

22.          To use good numerical reasoning such that relationships, patterns, etc in numerical data are recognised. 

23.          To conduct effective handovers prior to leaving and when returning to work. 



1.            Formal qualifications as Chef with qualified training outcomes in the following; 

a)    Use of Knives 

b)    Safety in the Kitchen/Prevention of Accidents 

c)    Kitchen Hygiene 

d)    Personal Hygiene 

e)    Food Hygiene 

f)     Elementary Nutrition 
g)    The Five Basic Food Groups 

h)    Pastry Making 

i)      Cake Making 

j)      Bread and Yeast Cakes 

k)    Identification and use of Kitchen Equipment 

l)      Weights and Measures 

m)   Meat Cuts - Their Weights and Uses 

n)    Hygienic Food Handling 

2.            Demonstrated high level ability in food preparation and cooking in a large scale commercial environment. 

3.            Demonstrated high level skills in food manufacturing hygiene. 

4.            Demonstrated knowledge and understanding of workplace health and safety, particularly in relation to a food service environment.  

5.            Demonstrated knowledge and understanding of HACCP and current safe food standards. 

6.            Demonstrated ability to understand equipment functions and use in a safe and hygienic manner. 

7.            Demonstrated ability to manage large production outcomes within set parameters and systems with positive results. 

8.            Demonstrated ability to work as part of a team. 

9.            Demonstrated ability to manage time in a daily routine to achieve positive outcomes. 

10.          Willingness and ability to work within the Mission Philosophies, Polices and Procedures of Wesley Mission Queensland and the Uniting Church in Australia. 


Applications must address the 'Qualifications, Knowledge and Requirement' for this role (contained within the attached position description) and are to be submitted online at by 4pm of the closing date.

For more information, please contact Russell Kearney via 


Why you want to work with Wesley Mission Queensland 

Working alongside people who love what they do

Above Award pay

Salary Packaging

Product Discounts

Travel Discounts

Access to discounted holiday units

Employee Assistance Program


Wesley Mission Queensland's Vision is a compassionate, just and inclusive society for all.  WMQ values diversity and employee wellbeing, and fosters an environment that acknowledges the different perspectives and capabilities of our workers. We are committed to EEO, OH&S, Ethical Practices and the principles of Cultural Diversity.  We are a preferred employer for older workers.  Successful applicants are expected to abide by the WMQ Code of Conduct.  Relevant criminal record checks will be undertaken on recommended applicant.  To view our Privacy Policy, please click here.  Salary Packaging is available to permanent Staff to potentially enhance remuneration.

Essential Requirements Essential: Must have a current Drivers licence and willingness to drive in the course of work. Must be cert 3 commercial cookery , Bulk cooking knowledge important
Contact Person Russell KEARNEY
Contact Number
Contact Email
Closing Date 24/01/2020
Position Description
Chef.pdf Open
Application Guide View Guide
Please note that this position will close at 11:45pm on the closing date.
Please ensure your application is added before this time as we do not accept late applications.