About the role
Ipswich Hospice Care is a 7-bed palliative care facility providing compassionate support to people with a terminal illness, along with grief counselling services for their families and the wider community. Our Food Services Attendant plays a vital role in the care we deliver, through the preparation of meals, adherence to IDDSI dietary guidelines, and maintaining a clean, compliant, and welcoming kitchen environment.
The part-time role on offer consists 21 hours per week. Current shifts include afternoon shifts from 3:00pm – 6:00pm, Tuesday to Friday, a morning shift on Saturday from 7:00am – 1:30pm, and a Saturday afternoon shift. There may also be opportunities to pick up additional hours as backfill for other shifts. This role may particularly suit someone seeking meaningful and rewarding work as they transition toward retirement. It offers a supportive team environment and the opportunity to contribute to a service that makes a genuine difference in people’s lives.
A casual role is also available for a person who would be able to back-fill when staff are on leave or sick. Back-fill opportunities would be available 7 days a week in both the morning and afternoon shifts. This would suit someone who is semi-retired.
Ipswich Hospice Care offers employees the benefit of salary packaging to increase take-home pay. The successful applicant will be required to undergo a criminal history check.
Person requirements
We’re looking for a ‘people person’ with excellent communication skills. You’ll need to regularly talk to our ‘guests’ (our word for ‘patients’) to take their meal preferences and build rapport conducive to a caring environment. Our guests are at a stage where they can be hard of hearing so good communication is vital for this role. You will also regularly liaise with our Nursing team regarding any changes in our guests’ dietary profiles.
Position Summary
- To maintain the highest standards of food choices, preparation and presentation of meals to meet the individual needs, wishes and abilities of each Guest
- Expertise appropriate to meet the changing dietary requirements of terminally ill people
- To ensure a quality service that maintains the required legislation and standards, Hospice policies, practices and procedures. This includes maintaining the Food License with the associated Food Safety Plan.
- To coordinate the preparation of food for other Hospice Functions and Events
Key Duties & Responsibilities
- Liaise with Nursing staff, Guests and their families in relation to the identification of dietary restrictions, allergies, preferences and seek regular feedback to ensure requirements are being met
- Preparation and cooking of food for Hospice guests, including special dietary requirements and following IDDSI dietary principles.
- Supervision of Hospice kitchen volunteers when required
- Cleanliness of kitchen and general maintenance of kitchen/cooking equipment including kitchen linen as mandated by the Ipswich Hospice food safety program
- Contributes to the continuous improvement of Hospice kitchen area
- Prepare food for functions, staff, volunteers on an as needs basis
- Ensuring stock rotation and planning to ensure adequate stock available
- Adheres to budgetary requirements when ordering supplies, in the absence of the Head of Kitchen
Performance Standards
1. ACHS Standards – Practices are demonstrated to support a satisfactory achievement in each criterion of the standards relating to hospitality.
2. Customer Service – Excellent communication and interpersonal skills including demonstrated experience in liaising with a wide range of internal and external clients and the ability to maintain excellent working relationships with key stakeholders.
3. Teamwork & Communication – Demonstrated ability to work within a diverse team, consistent with the philosophy and policies of the organisation. Effective communication demonstrating sensitivity and empathy, particularly with difficult situations.
4. Continuous Quality Improvement – Commitment to ensuring quality services are delivered to both internal & external clients through continuous improvement activities. Monitor ongoing administrative and operational activities to ensure they are efficient and effective.
5. Technical Skills & Application – Demonstrated knowledge and skills required for this position, including relevant equipment, legislation, policies & procedures. Ensures all administration and documentation requirements, including end of month and end of year reporting are initiated and completed in a professional and timely manner. Flexible approach to changing situations, with expertise in prioritizing duties to be able to meet deadlines.
6. Compliance and Professional Conduct – always ensures privacy and confidentiality for guests and their families. Works within the bounds of relevant legislation/regulations (e.g. Privacy, Fair Work, WHS, etc.), adheres to all IHC policies and procedures including the Code of Conduct, Confidentiality Agreement, organisational values and WHS.
Reporting Relationships
This position reports to Administration Officer – Facilities, Maintenance & Purchasing
Position Requirements
Personal Qualities – Compassion, flexibility and good communication skills.
Skills and Experience –
- Comprehensive knowledge of preparation, presentation and cooking of foods and beverages suitable for terminally ill people
- Ability to prepare food for catering for individual guests changing dietary needs
- Ability to prepare food for internal and external large and small events
- Ability to plan ahead and co-ordinate work-flow process
- Ability to work individually or as part of a team
- Willingness to share expertise
- Knowledge of safe work practices
- Open “A” Class Driver’s license desirable
- Greater than five years in a Health Care facility kitchen and/or restaurant and/or catering
Qualifications – a certificate in Commercial Cooking is desirable, but willingness to undertake this training during employment will be favourably considered.
