Cook – Gunbalanya, NT

ORGANISATIONAL ENVIRONMENT

Australian Indigenous Agribusiness Company Pty Ltd (AIA) is a wholly owned subsidiary company of the Indigenous Land and Sea Corporation (ILSC). The ILSC is a corporate Commonwealth entity that assists Indigenous people to achieve economic, environmental, social, and cultural benefits through the acquisition and management of land. It was established in 1995 under the Aboriginal and Torres Strait Islander Act 2005 (Cth).

AIA was established to help the ILSC achieve its objectives and legislative mandate, particularly by delivering Indigenous benefits in the agribusiness sector.  AIA develops, operates, and invests in commercial land-based agribusinesses in partnership with Indigenous people to drive the achievement of benefits for Indigenous people. This currently includes cattle, sheep, and carbon farming operations. AIA aspires to be a market leader in the sustainable and ethical production of food, fuel, fibre, and carbon.

SECTION ENVIRONMENT

Gunbalanya Meats operates a small abattoir and retail butcher shop in the community of Gunbalanya on the eastern edge of Kakadu in the NT.  Beef grown on Gunbalanya Station is processed through Gunbalanya Meats and sold to a wide range of customers, including Indigenous community supermarkets and various NT meat wholesalers and retailers. Gunbalanya Meats and Station are a significant source of employment at Gunbalanya and host local Aboriginal people training and working in beef production and meat processing.

EXPECTATIONS AND BEHAVIOURS

All employees are expected to always conduct themselves in a professional manner.

Below are some brief guidelines on the values of AIA.  A description of the AIA’s Code of Conduct is contained in the Employment Offer which is signed on commencement.  Accepting a position with AIA indicates that you accept these guidelines and Code of conduct and will uphold and promote them.

EEO/Diversity – All AIA employees must recognise and adhere to the principles of Equal Opportunity.  This means being non-discriminatory in all they say and do and recognising and accepting the value of diversity within the AIA and broader community.

Probity – All AIA employees must undertake all their duties in an open and honest manner. Employees must never use their position for personal gain either directly or indirectly.  AIA employees are obligated to recognise and report any instances where a conflict of interest may arise either for themselves or other AIA employees.

WHS – All AIA workers have an obligation to always work safely and not endanger their own well-being or the well-being of others. This includes workers at AIA as well as others such as members of the public. Furthermore, all workers are obligated to report any WHS hazards as soon as they become aware of them to prevent injury and/or illness.

Customer Service – All AIA employees are required to make a commitment to providing the highest level of Customer Service to all those people and organisations that they deal with while undertaking their duties.

Continuous Improvement – All employees at AIA are required to undertake their duties in an environment whereby the commitment to continuous improvement is a core value and accompanies all activities.

For any enquires – please contact Kylie Locker, Office Manager on 08 8979 0428

1. Perform the cooking and cleaning duties for the Meatworks staff, trainees and any visitors as required.  This may involve working split shifts and/or having multiple breaks over the course of the day.
2. Plan menus and prepare meals that are economical, nutritious, and varied.  Meals to be provided are:
   • Breakfast
   • Smoko
   • Lunch
   • Dinner – on rare occasions for visitors
3. Maintain store supplies to feed the staff and any visitors within the approved budget allocation.
4. At all times maintain the kitchen, eating area, stores, and cool rooms to an optimum hygienic and safe standard in accordance with industry work health and safety practices and standards.
5. Ensure food, dishes and cutlery are cleaned and put away directly after each meal.
6. Ensure kitchen appliances and utensils are clean and hygienic and are in good working order.
7. Alert the Manager when appliances and/or utensils need repair or maintenance or replacing.
8. Laundering and folding of butcher’s “whites” each day. Maintaining the changeroom in a clean and tidy manner.
9. Preparation and cleaning of guest rooms when required and cleaning of toilets and laundry at the Meatworks Monday to Friday each afternoon and other areas as required.
10. Assist in monitoring and implementing actions required from the Work Health Safety (WHS) Hazard Identification Risk Assessment and controls (HIRAC) inspections.
11. Undertake other duties as directed.
12. Preferred qualification or be wiling to undertake study for Food Handler Certificate Course (Food Processing)