Level 4 Grade 3 Cook HOURS: 38-hour week Monday – Sunday according to the roster. AWARD: Registered & Licensed Clubs Award SALARY: $73,150 – inclusive of weekend / public holidays RESPONSIBLE TO: Head Chef Executive Chef Duty Manager General Manager Key area of Responsibility for All Employee’s of the Coomealla Memorial Sporting Club Limited: Work under the Conditions of Employment of the Coomealla Memorial Sporting Club Limited. Ensure that ALL customers are provided a high level of customer service at all times. Work in accordance with Workplace Health and Safety Policies / Procedures. Ensure that the privacy of customers is protected. Promote a happy and enjoyable work environment at all times. Support and promote the Coomealla Memorial Sporting Club Limited. DUTIES: Responsible for kitchen operation to ensure a high standard of presentation and food quality is maintained when Head Chef is not rostered. Responsible for Kitchen(s) / Cafe operations in accordance with Club Policy when Head Chef is not rostered. Responsible for the direct supervision and instruction of Apprentices, Kitchen, and Catering Staff in accordance with Club policies, to ensure they maintain satisfactory work performance standards when Head Chef is not rostered. Responsible for the preparation and handling of food product to management’s required standards. Responsible for preparation of pizza section and also the making of them when required. Ensuring pizza selection is clean and tidy. Maintain and develop efficient operational standards in all kitchen areas. Maintain the kitchen and associated work areas in accordance with Work Health and Safety policies. Maintain the kitchen and associated work areas in accordance with Club policies. Ensure all work areas are cleaned to satisfactory standards at the completion of each shift. Assist with the development and implementation of new menu lines in liaison with Executive Chef. Maintain sufficient stock levels. Undertake further training / development to maintain satisfactory industry knowledge. Develop and maintain an effective communication liaison with the Head Chef / Executive Chef to ensure the Catering Department operates at an efficient level at all times. Any duties of reasonable nature as directed by Management. Qualifications / Experience: Certificate IV in Cookery or higher qualification in a related field. A minimum of 2 years of experience as a Cook. Strong knowledge of food safety and sanitation standards. Ability to work in a fast-paced environment and handle multiple tasks efficiently. Excellent organizational skills and attention to detail. Creativity and passion for delivering high-quality dishes. Skills: Proficient in the preparation and cooking of diverse dishes. Strong knife skills and expertise in handling fresh ingredients. Ability to work collaboratively as part of a team. Good communication skills to interact with kitchen staff and management. Flexibility to adapt to changing kitchen demands and customer preferences. Strong time management skills and ability to prioritize tasks effectively. Attention to detail in food presentation and plating. If you meet the above qualifications and are dedicated to delivering exceptional culinary experiences, we invite you to apply for this position. Please submit your resume and a cover letter detailing your relevant experience and passion for cooking.

We are currently looking for 100 energetic and enthusiastic workers who will be involved in the picking packing and or stacking of our citrus and fig products. Each employee will be assigned to one or more of the following roles; • Picking citrus (Paid by piece rate with minimum Award rate guarantee) • Picking figs • Pruning our citrus trees • Packing figs in accordance with the specifications set out • General farm hand work This is a casual role , located in Gol Gol NSW – the location can vary depending on seasonality with our other orchard locations. Ordinary hours of work are rostered between 7am to 5pm, 6 days per week but will vary to 7pm during peak season March to September 30 hours of work per week provided Pay rate is based on the Horticultural Award Level 1, the role has a commencement date of December and is a 9 month role The applicant must have work rights in Australia. No previous experience necessary, all work is physical both indoors and outdoors depending on the season, all equipment will be supplied and all applicants must be willing to relocate depending on seasonality Please only apply via website

Company Description Embark on a journey of luxury and excellence with Sydney's iconic first international 5-star hotel! Sofitel Sydney Wentworth offers an unforgettable luxury escape, where guests discovers the perfect blend of the French Zest and Sofitel luxury. We are nearing the end of a complete transformation and enhancing all the hotel facilities to continue delivering an outstanding luxury service to our guests. Scheduled to complete the changes in Spring 2024, the hotel will provide an all-encompassing experience where entertainment, leisure, dinning, conferencing and unparalleled hospitality will converge seamlessly, transcending traditional hotel boundaries. We're setting new standards in the Australian hospitality scene and we're seeking a Senior Hotel Accountant to be part of the “ Rebirth of a Sydney Icon” with us, as Parental Leave Cover! Job Description Reporting to the Director of Finance, you will be responsible for assisting the Financial Controller in the daily operation of the Finance Department, processing the hotel payroll & accounts payables accurately, maintain timely payroll records and resolving staff queries. Your role will involve managing the following tasks: Assisting with the compilation of the annual budgets and monthly forecasting, ensuring that all Department Managers have complete and equal input. Assisting Department Managers to develop effective measures to enhance their department's profitability Assist AFC with weekly rolling forecast and payroll report. Ensure the cash handling procedures and policies of the Hotel are strictly adhered to Developing and monitoring all financial systems, with a focus on Food & Beverage, with a view to improving and streamlining procedures. Responsible for the monitoring and checking of all audits relating to financial standards and procedures. Supply all F&B departments with accurate statistical information on a timely basis. Ensure that policies and procedures set by Accor are implemented and internal controls are operating effectively. Qualifications Prior experience in a hotel environment, specifically in high-volume food and beverage operations Intermediate proficiency in Microsoft Excel Strong verbal and written communication skills Relevant degree in Accounting, Finance or a related field Please note that this is an on-site role, requiring direct collaboration with food and beverage departments. Additional Information Joining our team will unlock generous local, national & international industry benefits on accommodation, dining, travel, wellbeing & more from Day 1. You will thrive in a fast-paced, collaborative work environment and be a part of the Hotel's future success. We offer discounted city parking, complimentary dry cleaning, progressive leave policies (including 10 weeks parental leave) and unlimited development opportunities as you learn from industry experts with international leader in Hospitality - Accor. We genuinely care about your success and want to help you grow on your journey with us. If this sounds like the right opportunity for you, a new challenge in 2024, we look forward to finding out more about you and invite you to apply! Accor