Role Details
Job Title:
Chef/Cook
Reports to:
The Registered Manager
Job Overview: (Note - In addition to these functions, employees are required to carry out such duties as may reasonably be required)
* Prepare menus and agree them with the service users and the manager, including any service user preferences, special diets and specific foods as needed
* Prepare and serve all meals in a timely manner
Location:
The service's premises, but you may be required to work from other locations at the discretion of the company and with appropriate notice.
Working Hours:
5 days over a 7-day period, as agreed with manager.
Responsibilities and Duties of the Job
Role-specific Duties:
The Chef's/Cook's responsibilities include but are not limited to the following:
* Create duty rotas for catering staff, ensuring there are enough skilled staff on duty
* Under the supervision of the manager, order enough supplies for the catering operation from specified suppliers using company procedures, and maintain strict control over costs
* Operate an efficient stock control system
* Ensure supplied equipment is used with care, in accordance with suppliers' instructions and training
* Ensure all equipment is in good working order and report any faults immediately. If any machine is felt to be dangerous, withdraw it from service immediately
* Be responsible for promoting and safeguarding the welfare of those individuals the service supports
Working with Others:
* Lead, motivate and direct staff
* Under the supervision of the manager, carry out annual staff appraisals for catering staff
Other Duties:
Other duties and responsibilities to be undertaken may include any (or all) of the items in the following list:
* Assist in the recruitment of catering staff
* Conduct staff supervision and personal development plans for catering staff
* Induct new starters in accordance with company policy
Personal and Professional Development:
* Seek opportunities for personal and professional growth
* Take responsibility for own professional development through performance and development reviews and undertake any relevant training
Person Specification
*The selections for essential and desirable have been left intentionally blank for you to determine these.*
Specific Requirement for Qualifications
Essential
Desirable
Vocational qualification/HNC/City & Guilds qualification in cookery
Qualifications in texture modified food
Qualifications in serving moulded food
Specific Requirement for Skills
Essential
Desirable
Proficient Writing Skills
Ensure accurate, legible records are kept
Ensure compliance with statutory and company requirements on food hygiene, storage and temperature control
Budgetary Skills
Ensure all catering ingredients and equipment are purchased within budgetary constraints
Manage waste effectively
Communication Skills
Regularly seek feedback from people and plan changes according to feedback
Attend regular meetings to stay informed of expectations and views
Knowledge
Knowledge of texture modified diets
Specific Requirement for Skills
Essential
Desirable
Disposition/Personal Attributes
Specific Requirement for Previous Experience
Essential
Desirable
Previous experience of working in a similar environment
Experience with texture modified diets
Experience of working with service users who have additional support needs
Budgetary experience
Previous experience of working in a supervisory role
Specific Requirement for Immunisations/Vaccinations
Essential
Desirable
Values-based Personal Qualities
Area
Specific Requirement
Working Together
* Involve service users, families, external agencies and colleagues
* Speak up when things go wrong
Respect and Dignity
* Understand person-centred care and can demonstrate treating people as individuals and respecting choices
* Promoting independence and encouraging appropriate risk taking
Everybody Counts
* Ensuring no one is discriminated against or excluded
* Understand human rights and impact on care delivery
* Facilitating people to 'speak up' about concerns and acting upon them
Commitment to Quality of Care
* Striving for quality in everything we do recognising and understanding what quality in care means for people using the services
* Being accepting about criticism and focusing on improvement
* Being open to new opportunities for learning and identifying the limits of skills and knowledge
Compassion
* Treating people with kindness
* Understanding the importance of empathy in all areas of employment
* Understanding the values of others and always providing a caring service
Improving Lives
* Focus on how things could be done better and sharing ideas
* Understanding of wellbeing and what is important to people using the service
* Improving outcomes for people
* Ensuring appropriate services are provided for people using the services
Company Values
*This section has been left blank intentionally for you to insert your company values.*
Job Types: Full-time, Part-time, Permanent
Pay: £13.50 per hour
Benefits:
* Casual dress
* Company pension
* On-site parking
Ability to commute/relocate:
* Sandbach CW11 4TG: reliably commute or plan to relocate before starting work (required)
Work Location: In person