Job Description

Oak Lodge Residential Home

The Cook must be reliable and fully competent in all aspects of kitchen duties and be able to produce a variety of menus, including catering for special dietary needs.

Main duties:

Promote the Company Mission Statement at all times. Prepare menu's alongside the Catering Manager in line with the allocated food budget. Prepare, cook and serve meals chosen by the Service Users from the menu for the day, using stock as required as economically as possible, whilst maintaining the quality without undue shortages or excesses. To document daily menus. Store all food safely, rotate stock and check 'use by' dates regularly. Ensure kitchen equipment is kept clean and ready for use. Ensure that all cleaning rotas are completed and documented on the relevant system. To be aware of risks to the Service Users from the kitchen equipment. Comply with company policy and procedure in relation to infection control and prevention. Maintain appropriate documentation in line with 'Safer Food Better Business'.

Communication:

Attend staff meeting as required. Maintain confidentiality at all times in relation to the relevant data protection legislation. Develop and maintain a good rapport with Service Users, relatives and be polite and courteous to all visitors. Ensure safe use of equipment and report any defects to the Person in Charge. Report incidents involving Service Users, staff or visitors immediately to the Person in Charge Understand the importance of correct record management and own personal responsibilities in maintaining this through passwords, storage of documentation, and sharing information (both paper based or on electronic systems).

Person Specification:

Professional

The Cook will preferably hold a Level Two Food Hygiene Certificate. The successful applicant must be willing to complete this training if they do not hold this. If required they will also show a willingness to participate in continuous improvement and vocational training programmes. Have an understanding of the Health and Social Care Act 2008.

Experience

Able to demonstrate an ability to manage pressure, prioritise tasks and communicate effectively at all levels. Genuine interest in working in a care environment. Must be able to demonstrate a good knowledge of food preparation and cooking.

General

Have an understanding of and empathy with the service users. Be able to take a lead where needed and also be a team player, however the role will require you to work alone in the kitchen. Required to work in a physically and mentally demanding environment. Must be able to work alternate weekends.
Job Types: Part-time, Permanent

Pay: 12.25 per hour

Expected hours: 25 - 30 per week

Additional pay:

Performance bonus
Benefits:

Company pension Discounted or free food On-site parking
Schedule:

Day shift Overtime Weekend availability
Work Location: In person