Position
Job Title: Cook
Responsible to: Team Leader
Location: Wernham House
Hours of Work: 39 hours per week (Monday-Friday)
Spinal point: 28
Salary: £27,.00
Required qualifications: Recognised professional cookery qualification (eg. SVQ or City & Guilds 2 in Professional Cookery) or demonstrable experience in a similar setting
Main Responsibilities: Responsible for delivering high‑quality, nutritious meals that meet the dietary, cultural, health and personal preferences of residents living within a busy residential facility. The role involves planning menus, preparing meals, managing food orders and stock, and maintaining a safe, well‑organised kitchen environment that complies with food safety legislation, hygiene standards, and organisational policies. The post operates with a high degree of autonomy and plays a key role in enhancing residents’ wellbeing and mealtime experience.
JOB ACTIVITIES
1. Prepare and cook nutritious, balanced, appetising meals for residents in accordance with planned menus and residents’ dietary needs and preferences.
2. Ensure meals are cooked to a consistently high standard, meeting quality, portion size and presentation expectations.
3. Develop weekly menus, incorporating resident feedback and taking into account variety, nutritional needs and availability of ingredients.
4. Order food and supplies, check deliveries for accuracy and quality, and store items safely in the larder, fridge or freezer in line with food‑safety requirements.
5. Monitor inventory, rotate stock appropriately and maintain records of supplies, ensuring freshness and minimising waste.
6. Prepare and cook appropriate quantities of food in advance for weekend service, ensuring meals are safely stored and labelled for later use.
7. Maintain high standards of food hygiene, food safety and health & safety regulations at all times in line with HACCP principles.
8. Maintain a clean, organised, and safe kitchen environment, ensuring compliance with environmental health requirements.
9. Maintain accurate records relating to food preparation, stock levels, temperature checks, and cleaning schedules.
10. Ensure safe operation of kitchen equipment and report any equipment faults or safety concerns to the Team Leader promptly.
11. Engage positively with residents to support a respectful, person-centred mealtime experience.
12. Participate in mandatory training and maintain up‑to‑date knowledge of food safety, allergens, hygiene and health and safety requirements.
Essential Role Requirements
13. Food Hygiene qualification at level 2 or equivalent and strong understanding of safe food handling practices
14. Recognised professional cookery qualification (eg. SVQ or City & Guilds 2 in Professional Cookery) or demonstrable experience in a similar setting
15. Good organisational, communication and time management skills
Systems
16. Cezanne Self-service
17. Office
Aims, values and behaviours
18. To be respectful of and work in accordance with the core values and behaviours of the organisation.
19. To respect and work in accordance with our Equality and Diversity Policy and ensure its promotion in the course of your daily work
20. Have a duty to take care of your own health and safety and that of others who may be affected by your actions at work.
21. Co-operate with employers and co-workers to help everyone meet their legal requirements.
22. Raise any specific queries or concerns you have regarding your workplace with your line manager or health and safety representative.