Job Description

Working hours: 7:00 - 13:00 alternate weekends (Saturday and Sunday) and optional extra shifts for covering absence/leave for chef on weekdays.

Accountability:

The Cook is accountable to the Support Staff Supervisor.

Purpose of Appointment:

To be responsible for the smooth running of the kitchen and providing good quality meals.

Principal Responsibilities:

1. To be responsible for the timely preparation and serving of the main mid-day meal, and the preparation of the evening meal including baking homemade cake.

2. To provide for any special diets necessary, offer alternative meal if required.

3. To oversee the smooth running of the kitchen, whilst promoting a friendly working environment and a high standard of hygiene.

4. To be aware of current health and hygiene regulations and to make sure that they are strictly adhered to, maintaining absolute cleanliness of kitchen and utensils.

5. To make regular checks on equipment to ensure it functions efficiently, particularly refrigerators and freezers, and to keep a record of these checks.

6. To keep Safer Food Diary up to date and to comply with the Safer Food Better Business management system.

7. To report any faults in equipment to the Registered Manager and the Supervisor on Duty.

8. To ensure Fire Exits are kept clear of obstruction.

9. To meet residents from time to time to establish that their needs and preferences are being met as far as possible.

10. To ensure that all food is provided as cost effectively as possible.

11. To approve all invoices relating to kitchen purchases.

12. To meet residents from time to time to establish good relationship and ensure their needs and preferences are being met.

13. Maintain confidentiality of personal information about residents and staff according to GDPR.

The duties in this job description are not exhaustive and may be altered at any time to reflect the changing needs of the Home. All changes will be notified in writing. It is the job holder's responsibility to ensure that they are familiar with all procedures and policies relevant to the job.

I acknowledge receipt of my and confirm that I have read and understood it.

Signed Date

PERSON SPECIFICATION -

CQC regulation 19: Fit and Proper Persons applies - to ensure that providers only employ staff who will provide safe, compassionate and competent care: of good character; having the required qualifications, skills, competencies and experience needed; and being able by reason of health (after any reasonable adjustments) to perform tasks that are intrinsic to the job.

Essential

Desirable

Qualifications

And Knowledge

o Catering qualifications (NVQ/C&G)

o Current Food Hygiene certificate

o Health and Safety

o Catering for special diets

Skills

o Good organisational skills to produce meals on time

o Ability to cater for special diets

o Ability to manage kitchen staff to keep the kitchen running well

o Stock rotation and control

o Experience of working within a care setting

Experience

o Experience of providing a variety of balanced menus

o Experience of cooking in a professional kitchen

o Experience of using professional combi oven

Personal Qualities and Aptitudes

o Ability to work without supervision

o Ability to manage a small team

o Flexibility

o Fitness to undertake work that may be at times physically or emotionally challenging

o Identification and meeting of training support needs

Please note that this post is subject to enhanced disclosure as provided by the Disclosure and Barring Service. Disclosure is a means for the Association to check the background of job applicants to ensure that they do not have a history that would make them unsuitable for posts that involve working with vulnerable people.

The Association will only request disclosure from those who have been offered employment.

Job Type: Part-time

Pay: 15.15 per hour

Benefits:

Company pension On-site parking
Work Location: In person