Job summary
We're looking for a skilled and quality focused Cook to join our catering and facilities team at our Hospice in Milton, Cambridge. This rewarding role offers the opportunity for your work to have a meaningful impact on the people we care for every day at the hospice and those who work or visit there.
Hours: 15 hours per week
Working pattern:
This is a part time role worked 2 days per week on an alternating rota:
- Week 1: Weekend working
- Week 2: Two weekday shifts
This pattern then repeats on an ongoing basis.
Permanent Contract
Enhanced Rates- Weekends, Evenings & Bank Holidays:
+ 30% Saturdays & Evenings
+ 60% Sundays & Bank Holidays
Main duties of the job
As the Cook, you will support the planning, preparation and service of high quality meals for a range of people using the site, including our service users, family members, staff, volunteer and visitors.
Working alongside the Lead Chef, you'll help maintain a well run kitchen that meets food safety standards and delivers a high standard of catering in a relaxed, welcoming setting.
Key responsibilities
- Preparing and serving meals to a high standard in line with food hygiene and health & safety requirements
- Supporting menu planning and development, including consideration of dietary needs and allergens
- Maintaining kitchen cleanliness, hygiene records and temperature monitoring
- Ordering supplies, managing stock control and ensuring correct food storage
- Ensuring a safe, efficient and well organised kitchen environment
- Catering for meetings, events and functions held on site
About us
Comprehensive range of benefits:
-
Free
onsite parking & subsidised meals at our hospices
-
Pool
car provided when working in the community
-
Employee
health cash plan & wellbeing support schemes
-
NHS
pension - continuation if already contributing
-
Enhanced
Annual leave Entitlement - 27 days + 8 UK Bank Holidays
-
Additional
holiday purchase scheme
-
AVIVA
pension package up to 7% Employer Contribution including Life Assurance
-
Free
eye tests & cycle to work scheme
East Anglia's Children's Hospices (EACH) supports families and cares
for children and young people with life threatening conditions across
Cambridgeshire, Essex, Norfolk and Suffolk.
At EACH we believe in fostering a workplace where every individual
feels valued and respected. We are committed to building a culture of
inclusion where differences are embraced. We are actively seeking talent
from all walks of life, recognising that diversity drives innovation,
creativity and success.
Join us on a journey to create a more inclusive workplace, where
everyone has equal opportunities to grow, contribute and succeed. We welcome
candidates from all backgrounds to apply for opportunities at EACH and
adjustments will be made to facilitate the application and selection
process.
Job description
Job responsibilities
- Ensure that all food is prepared and served within a clean and hygienic environment adhering to food safety and health and safety regulations at all times and at all records are kept up-to date at all times.
- Assisting the lead chef and deputising in their absence.
- Ensure that systems such as refrigerator temperature monitors, and food labelling are carried out at all times.
- Support the development of menus alongside the lead Chef to ensure both nutritional and presentational considerations taken into account based on service users needs.
- In lead chefs absence responsible for ordering supplies, designing recipes and menus, all food preparation, to comply with daily cleaning and hygiene requirements as well as deep cleans.
- To support and develop other members of the kitchen staff as required.
- Ensure stock control & rotation practices are maintained and that food is stored in optimum conditions.
- Ensure staff, volunteers & service users have a positive catering experience, updating menus when appropriate to do so in line with current trends.
- Maintain a safe and hygienic kitchen environment.
- Ensure that children with special dietary needs have meals prepared in accordance with guidance received from the Care Team.
- To ensure the COSHH regulations and risk assessments are fully complied with, data sheets of products are received and shared with colleagues, risk assessments carried out and ensure that all statutory kitchen records and audit records are maintained.
- To provide all records for inspections as and when required.
- Ensure that all relevant documentation is completed on a daily basis and provided for inspection when required.
- When there are no catering requirements in the hospice (this does happen from time to time) or during any other period of down time, the Cook may possibly be required to support the facilities team in their duties, this may include site management, grounds management or housekeeping duties however no specific expertise is required in this area.
Job description
Job responsibilities
- Ensure that all food is prepared and served within a clean and hygienic environment adhering to food safety and health and safety regulations at all times and at all records are kept up-to date at all times.
- Assisting the lead chef and deputising in their absence.
- Ensure that systems such as refrigerator temperature monitors, and food labelling are carried out at all times.
- Support the development of menus alongside the lead Chef to ensure both nutritional and presentational considerations taken into account based on service users needs.
- In lead chefs absence responsible for ordering supplies, designing recipes and menus, all food preparation, to comply with daily cleaning and hygiene requirements as well as deep cleans.
- To support and develop other members of the kitchen staff as required.
- Ensure stock control & rotation practices are maintained and that food is stored in optimum conditions.
- Ensure staff, volunteers & service users have a positive catering experience, updating menus when appropriate to do so in line with current trends.
- Maintain a safe and hygienic kitchen environment.
- Ensure that children with special dietary needs have meals prepared in accordance with guidance received from the Care Team.
- To ensure the COSHH regulations and risk assessments are fully complied with, data sheets of products are received and shared with colleagues, risk assessments carried out and ensure that all statutory kitchen records and audit records are maintained.
- To provide all records for inspections as and when required.
- Ensure that all relevant documentation is completed on a daily basis and provided for inspection when required.
- When there are no catering requirements in the hospice (this does happen from time to time) or during any other period of down time, the Cook may possibly be required to support the facilities team in their duties, this may include site management, grounds management or housekeeping duties however no specific expertise is required in this area.
Person Specification
Experience
Essential
- Experience within a small to medium scale professional kitchen/catering setting or similar food-preparation environment
- Experience of providing a high standard of food preparation and production control.
- Experience and ability to meet food hygiene requirements
Desirable
- Experience cooking in a small to medium scale restaurant/pub/bistro
- environment
- Experience of creating weekly menu plans
- Able to demonstrate working experience of preparing food to meet special dietary needs
Qualifications
Essential
- Basic Food Hygiene Certificate
- Able to demonstrate awareness of preparing food to meet specific dietary needs including allergens
Desirable
- City & Guilds, Catering for the Commercial Industry qualification 706/1 & 706/2 or equivalent NVQ 1 or 2
Skills & Abilities
Essential
- Ability to work independently as well as part of a team.
- Effective communication and interpersonal skills
- Basic IT skills including email & word
Other requirements
Desirable
- Current full, valid driving license
Person Specification
Experience
Essential
- Experience within a small to medium scale professional kitchen/catering setting or similar food-preparation environment
- Experience of providing a high standard of food preparation and production control.
- Experience and ability to meet food hygiene requirements
Desirable
- Experience cooking in a small to medium scale restaurant/pub/bistro
- environment
- Experience of creating weekly menu plans
- Able to demonstrate working experience of preparing food to meet special dietary needs
Qualifications
Essential
- Basic Food Hygiene Certificate
- Able to demonstrate awareness of preparing food to meet specific dietary needs including allergens
Desirable
- City & Guilds, Catering for the Commercial Industry qualification 706/1 & 706/2 or equivalent NVQ 1 or 2
Skills & Abilities
Essential
- Ability to work independently as well as part of a team.
- Effective communication and interpersonal skills
- Basic IT skills including email & word
Other requirements
Desirable
- Current full, valid driving license
Disclosure and Barring Service Check
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.
