Storeperson

Job Description:

• •Friendly and dynamic team
• •Work for one of Australia’s leading hospital groups
• •Part time 20 hours per week: Monday - Thursday

About the Role

The part time store man is to achieve benchmark standards in kitchen cleanliness and sanitizing processes.

To receipt goods and store accordingly. Ensure stock rotation procedures are followed. To manage store issues for all SVH departments.

Assist in providing the full range of kitchen hand duties including but not limited to

• •General cleaning of the kitchen and fridges – floor, ceiling etc.
• •Checking of receivable product and storing away to relative areas
• •Adhering to food safety standard for all food stock delivery and storage
• •Stock rotation
• •Assisting in stock take
• •Counter service from food services store window to SVHM wards
• •Cleaning/sanitation of delivery and store area.

The classification for this position will be JR3 ($59,282 per annum pro rata)

Your Contribution

• •Current food handlers certificate
• •Experience in high volume food service
• •Customer satisfaction driven
• •Experience within the store man field
• •A valid Nationally Coordinated Criminal History Check, or willing to obtain

What We Offer

• •A focus on wellbeing initiatives, with regular events and programs
• •Confidential, solutions-focused employee counselling
• •A healthy work/life balance encouraged. Full time employment comes with a monthly Accrued Day Off (additional day off per month!)
• •Ability to join Fitness Passport - Your pass to an extensive choice of fitness facilities
• •Salary Packaging – Increase your take home pay!
• •In the heart of Fitzroy, CBD at our doorstep, close to some of Melbourne’s best cafes, public transport and lots of carparks
• •Discounts and Promotions always available through our Foundation
• •Regular opportunities for professional development to assist you to reach your career goals
• •Culture of continuous improvement

About Food Services Department

St Vincent’s Fitzroy Food service department is a central production kitchen providing food for 11 sites and for St Vincent’s itself. We are fully functional kitchen operating 365 days of the year. We produce approximately 2500 meals daily in accordance to the “cook-chill” methodology for all sites.

Food service department consist of over 85+ employees ranging from cooks/chefs, kitchen hands and food service assistance.

Working at St Vincent’s

St Vincent’s Hospital Melbourne (SVHM) is a leading teaching, research and tertiary health service. SVHM provides a diverse range of adult clinical services and is driven by values of Compassion, Justice, Integrity and Excellence.

Application

Please attach your resume and cover letter to your application.

Shortlisting for this position will commence immediately. We encourage you to apply promptly as the advertisement may close early should a suitable applicant be sourced.

We encourage applications from people of all backgrounds and abilities. Inclusion is essential to our mission and diversity reflects the community we serve.

Please visit our website, for further information regarding our Aboriginal and Torres Strait Islander Employment at SVHM

SVHA has a duty of care under work health and safety legislation to eliminate and/or control the risk of transmission of vaccine preventable diseases in healthcare settings. You may therefore be required to undergo mandatory immunisations/vaccinations (including flu vaccinations).

Closing Date:

10 November 2026 11:59pm

Reconciliation Action Plan:

At St Vincent's we acknowledge the importance of creating a work environment that is welcoming, safe, equitable and inclusive for Aboriginal and/or Torres Strait Islander Employees. As part of our Commitment to Reconciliation and Closing the Gap in employment related outcomes, we encourage applications from Aboriginal and Torres Strait Islander Peoples.

For further information, visit https ://www.svha.org.au/about-us/reconciliation or get in contact at indigenouscareers@svha.org.au

View Reconciliation Action Plan

Code of Conduct:

View Code of Conduct