Job Description

Cook - Older Adults Day Centre

Hours:

Zero Hours - Bank Position - 10am - 3pm

We are looking for an experienced and enthusiastic

Zero Hours Cook

to join our Older Adults Day Centre team. This role is vital in providing freshly prepared, nutritious meals that support the health, wellbeing, and independence of the people who attend our service.

Key Responsibilities

Meal Preparation

Plan, prepare, and cook balanced meals and snacks suited to older adults, including soft diets, diabetic-friendly, and low-salt options. Present meals in an appetizing way, supporting independence and dignity at mealtimes.

Kitchen Management

Maintain a safe, well-organised kitchen environment in line with food hygiene and health & safety standards, ensuring the centre consistently achieves a 5-star food rating. Keep accurate records (temperature checks, cleaning schedules, allergen tracking, stock rotation). Order, receive, and check deliveries for quality and value, managing food costs and minimising waste.

Team & Service Support

Work alongside staff and volunteers, providing guidance where needed. Support the wider catering needs of Age Concern Birmingham, including preparing meals for delivery services if required. Take part in centre events and occasional weekend activities as directed by the manager.

Financial & Stock Control

Ensure safe storage and security of food, equipment, and kitchen resources. Manage cash handling (where applicable) in line with procedures.

Requirements

Previous experience cooking for groups, ideally within a care, school, or community setting. Understanding of dietary needs for older adults, including medical and cultural requirements. Valid

Level 2 Food Hygiene Certificate

(or willingness to work towards). Ability to work within set budgets while maintaining high standards. Commitment to Age Concern Birmingham's policies on Equality, Diversity, and Health & Safety. Enhanced

DBS check

required for this role.
Job Types: Part-time, Permanent

Pay: 12.60 per hour

Application question(s):

Do you have experience creating menu's ensuring these are: seasonal, low cost but high quality? Do you have experience managing budgets and finances?
Work Location: In person