ACTUAL CLOSING DATE: Applications must be received by Tuesday 26 May at 11:55pm.
Please ensure that you read the full advert text and do not submit a CV, as these will be disregarded as they do not form part of SLC application process. If you require to submit additional information to support your application, please upload this under supporting documents.
INTERNAL APPLICANTS MUST APPLY VIA OPPORTUNITY MARKETPLACE.
Location: St Andrews and St Brides High School, Platthorn Drive, East Kilbride, G74 1NL
Hours: 12 hours per week on a term time basis
Work Pattern: Thursday 8am - 3pm and Friday 8am - 2.30pm
Hourly Rate: £14.12 - £14.27 per hour
Community Resources seek to recruit an Assistant Cook-in-Charge to ensure the efficient operation and management of a quality catering service within a premise and to be responsible for the supervision of a team of Facilities Assistants (Catering).
Your responsibilities will include the allocation of duties, work rotas, basic routine training and maximising attendance. You will also be required to carry out clerical and financial duties associated with the catering function. You will be responsible for preparing meals, ordering goods, carrying out quality audits and Environmental Health action points and complying with food safety systems.
Effective communication skills are essential along with the ability to work on your own initiative and prioritise your own workload. You should be a committed team player and be able to demonstrate previous experience of providing a customer orientated service.
Supervision of a team of Facility Assistants (Catering), including assisting with training; recruitment & selection; maximising attendance; team brief etc.
Responsibilities include:
1. To undertake and ensure the provision of a quality service and advising management of any stock or quality control issues.
2. To undertake cash counting, balancing and recording of financial transactions. (CDCH3).
3. To prepare, cook and present a varied selection of menu items.
4. To manage function work as required and the transfer food items within and out with the kitchen for serving.
5. To undertake practical tasks in relation to the storage, preparation, cooking and service of food including the cleaning of floors, walls, food production areas, equipment and utensils.
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