THE EVENTS CENTRE. The Events Centre is the Sunshine Coast’s premier performing arts venue and hosts a range of entertainment events, cultural events, meetings, recreation and commercial activities and opportunities for the local community and visitors to the Sunshine Coast. The Events Centre is operated by The Sunshine Coast Events Centre Pty Ltd, an independent venue management company owned by Sunshine Coast Council.
THE EVENTS CENTRE. The Events Centre is the Sunshine Coast’s premier performing arts venue and hosts a range of entertainment events, cultural events, meetings, recreation and commercial activities and opportunities for the local community and visitors to the Sunshine Coast. The Events Centre is operated by The Sunshine Coast Events Centre Pty Ltd, an independent venue management company owned by Sunshine Coast Council. Assumes overall leadership and responsibility for the cost effective management of the kitchen team to maximise Food and Beverage profitability. Oversees the food preparation, production and implementation of menus which are designed to deliver innovative, safe food and does so by meeting market/customer needs and falls with budgeted guidelines. Works in conjunction with Conferences and Events Manager to ensure a quality product and service. Maintain Health and Safety standards in the kitchen. Reports to: Conferences and Events Manager Leadership/Supervision: All kitchen staff, including casual staff and contractors Internal Liaison: All SCEC staff and volunteers External Liaison: Members of the public, business partners Sunshine Coast Council staff and elected Councillors, levels of government and statutory authorities. Management and leadership of the kitchen team Management of the kitchen, bar and conference food service operations on a day to day basis Produce creative and innovative menu designs Meet and where possible exceed customer and guest expectations, enabling the Food and Beverage operation to be recognised as a purveyor of consistent, quality and value for money cuisine. Respond to any changes in food styles and service trends as dictated by the market and customer feedback. Ensure food standards, preparation, presentation and cooking technique are established and monitored to meet high quality standards/guidelines and maintained at that level. Work with the kitchen team, and take corrective action where appropriate and within company guidelines, if standards are not met. Ensure the highest possible standard of hygiene is practiced and maintained by the entire Food and Beverage service team to meet Health and Safety regulations and HACCP food preparation guidelines. Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvements is drive. Liaise with internal key staff keeping the lines of communication open between the relevant departments. Updating of cateri...
