Flemington Racecourse Kitchen

Address: 
View on map
Flemington The Event Centre
Flemington Victoria 3031

Uniform

Chef/Cook – WHITE Chef Jacket, Black & White Small Check Pants, Apron, Skull Cap/Hat, Safety Shoes, Knife Kit, Timesheets.

Kitchenhand – BLACK Polo Shirt/T-Shirt (no logos), BLACK Tailored Trousers, BLACK Apron, Skull Cap/Hat, Safety Boots, Timesheets.

Catering Assistant – BLACK Polo Shirt/T-Shirt (no logos), BLACK Tailored Trousers, BLACK Apron, Skull Cap/Hat, Safety Shoes, Name Badge, Timesheets.

GROOMING

  • Freshly clean shaven or beards and moustaches that are short & well-groomed.
  • Long hair styles must be tied back with accessories MATCHING hair colour, IN A TIGHT OR TIDY BUN or DONUT.
  • Short hair styles must be very tidy & off the face, neatly trimmed & combed, conservative style and off the collar.

JEWELLERY AND ACCESSORIES

  • Watches – Conservative styles allowed in silver, gold or black.
  • Rings – Wedding rings sets or 2 rings per hand are acceptable, no bulky styles.
  • Bracelets – Medical only.
  • Necklaces – No visible necklaces.
  • Piercings – No facial piercings or visible body piercings, including earings.
  • Tattoos – No visible tattoos.
  • Make Up – Natural & neutral tones only, do not overuse.
  • Perfume / Cologne – do not overuse.
  • Nail polish – Nails clean, short & well-manicured, no nail polish allowed.

Check-in location

Hotelstaff will advise prior to your shift if a check in required.

If not, report directly to the Main Kitchen accessed via Loading Dock 1, in the main grandstand.

Staff Entrance

The Main Kitchen 

'The Grandstand' Flemington

Map: Click Here For Map

  1. Enter via The Hill Gate, Leonard Crescent.
  2. Enter Turnstiles, proceed straight ahead toward Hill Stand.
  3. Make a slight left at end of road, proceed towards 'The Grandstand'.
  4. Just after the stairs descending under 'The Grandstand' on the RHS is Loading Docks 1 & 2.
  5. Enter Loading Dock 1, turn right and proceed through double doors to kitchen.
  6. Report to Sous Chef for Chefs and Head Steward for Kitchen Hands.

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Public Transport

To plan your journey click: PTV Journey Planner

Please note: access and transport is different on non-race days vs race days and also during major events. On non-race days more entrances are open, you have increased parking options. On race days and major events parking is restricted and access passes may be required.

TRAM FROM CBD

  • Number 57 Tram from Elizabeth Street (twds West Maribyrnong).
  • Allow 30 to 45 minutes for the tram journey. Plus 10-15 minutes walking time to the race-day entry on Leonard Crescent.
  • Race days - Stop # 33 (cnr Epsom Rd & Union Rd).
  • Cross Epsom Rd. Walk up Langs Rd, turn left into Leonard Crescent.
  • At the end of Leonard Crescent you will see a set of large black gates. This is the Hill Gate.
  • Non-race days - Stop #30 - main entrance - walk down Flemington Drive twds the Grandstand.

TRAIN

  • There is a train the runs to Flemington (Showgrounds Station) however this train does not run except on major race days and major events.
  • There are different timetables for each of major race days. The 1st train may not arrive in time for your shift start. Carefully check the timetables.
  • Race days, when you get to the station you will need to call 9650 1311 if you do not have a pass or have not been collected by the Hotelstaff representative.

 

Car Parking

Onsite Parking Non-race days

  • VIP Carpark (Bitumen) via Leonard Crescent

Onsite Parking Race Days

  • VU Carpark (Grass) via Leonard Crescent

Street Parking

  • limited, time limits and fees apply in surrounding streets

Parking Garage (fees apply)

  • None close

Please note you will not be able to leave to move your car when on shift.

Online Induction

No online induction required.

Request Site Induction from supervisor on arrival

Compliance Certificates - ALL Mandatory

Police Check (National) 

  1. Obtain a National Police Record Check, including full disclosures – not only unspent, but spent and vulnerable persons / unsupervised 
  2. If you require a check, ask Hotelstaff to provide you a link to obtain one or go to: AusPost Police Checks 
  3. Email a copy of your check to: compliance@hotelstaff.com.au 

Food Handlers Certificate 

  1. Obtain a Food Handlers Certificate 
  2. If you require a certificate go to: Do Food Safely Certificate 
  3. Email a copy of your certificate to: compliance@hotelstaff.com.au 

Allergy Information Course Certificate

  1. Obtain an Allergy Information Course Certificate
  2. If you require a certificate go to: Allergens 2 Information Course
  3. Email a copy of your certificate to: compliance@hotelstaff.com.au

Pay and Conditions

Pay and Conditions for this site are governed by the Hospitality Industry (General) Award 2010 [MA000009]. Pay Rates for Casual Classification apply as a Monday-Friday, Saturday, Sunday and Public Holiday rate. For details go to Click Here for Current Award Details OR Click Here for Pay Guide 

Individual Hotelstaff Timesheets are required 

Meal Break Provisions

All team members must bring their own meals to be consumed during 30-minute, unpaid scheduled breaks if shift exceeds 6 hours 

GET IN TOUCH
casuals@hotelstaff.com.au
03 9650 1311
EXPLORE
Suite 1, Level 14 / 390 St Kilda Road, Melbourne VIC 3004
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