We are currently recruiting a Cook for our client based in Bangor. The successful candidates will be required to start once the vetting paperwork and ANI completed.
Start date: ASAP
Rate of pay: £13.75PH
Duration: 01/10/2026
Hours of work: The shift pattern for a Cook is based on a 37 hour week. The actual hours worked per week will vary as they will be calculated across your assigned shiftcycle and will include weekends and public/privilege holidays.
The current shift pattern is based on a four-week cycle.
1. Shift start time is 9.00 am and finish time is 5.00 pm, there may be some variation to this on occasions to meet emerging business needs at any given time.
2. A shift will start when you are on post and will end when you leave your post.
3. Time spent travelling to and from your post is not included as part of your shift.
4. Shift patterns will change from time to time to meet operational needs.
Key Responsibilities:
The post holder will be responsible for providing a professional catering service, ensuring that Woodlands, JJC standards are maintained.
The post holder will have a hands on involvement in the successful day to day running of the catering department.
The post holder will also help maintain the environmental health high hygiene rating, 5 stars on the door.
Operational
5. Preparation and service of food and beverages using appropriate methods as required by Woodlands to meet the requirements for the young people being held in custody, and the staff who provide care to these young people.
6. To deal with special dietary needs by following the instructions of the catering manager. When the manager is not on duty, the post holder will liaise with the team leader or medical officer to meet the special dietary needs of the young person.
7. Assist the catering manager with the compilation, distribution and collation of menus to meet the nutritional need and requirements of the young people in care.
8. Maintain a professional, clean and hygienic kitchen, and carry out / assist and monitor such standards in compliance with food safety regulations and COSHH.
9. Carry out cleaning duties as laid out by Safe Food Policy (Environmental Health) in order to maintain standards and prepare cleaning rotas and schedules.
10. Carry out specialist cleaning duties which may be required.
11. Ensure safe working practice at all times and support the implementation of best practices and policies.
12. Inspect equipment, and report any faults immediately to the Catering Manager.
13. Inspect kitchen and ensure all risks are currently managed.
Staffing and management
14. Support and assist the catering manager in all aspects of the management of the kitchen
15. Liaise with young people and staff to establish good communication and promote input from children.
16. Attend departmental and other operational support meetings asrequired.
17. Activelyparticipatein meeting training needs contained in the post holder’s Personal Development Plan.
18. Advise catering assistants with queries they would have, try to improve their catering skills.
Financial:
19. To cook and prepare meals in accordance with the menu as to ensure the correct portion control as to prevent unnecessary wastage and excessive cost to the catering department. Also monitor all food products as to ensure that there is no unnecessary disposal of food products before the correct expiry date.
20. To store all food correctly – as to prevent accelerated detrition that would cause the disposal of the original product and the reordering of the same.
21. Advisecatering management on means of improving the cost efficiency of meals.
22. To use cleaning products in the recommended quantities.
Procurement
23. Order products and issue supplies within Woodlands, JJC and maintain records of stores as required i.e – food temperatures, delivery date, expiry date, quality of all food products delivered to kitchen.
24. To assist with the receipt, unloading/loading of supplies and equipment and comply with food hygiene standards and Health & Safety procedures.
25. Assist in maintaining adequate supplies of food at house unit level.
26. Report shortages to catering manager and inform of new products needing to be ordered.
Essential Criteria applicants must have:
27. Level 3 NVQ – Diploma in Professional Cookery OR City & Guilds 705 and 706 or equivalent
28. 6 months demonstrable experience in a Cook position in a professional capacit
29. A current Level 2 Food Hygiene qualification
A criminal record will not necessarily be a bar to obtaining a position.
The UK Recruitment Co. Ltd has policies on the Recruitment of Ex-Offenders and the Secure Handling, Use, Storage, and Retention of Disclosure Information, copies of which can be made available upon request.
Please send your CV via the link or email