Job Description

Post:Cook

Hours:25 hours per week (Monday – Friday, 9am to 2pm)

Salary:£9.00 per hour

Leave:21 days per annum, plus statutory & customary holidays

Reporting to:Centre Manager / Daycare Manager

Purpose of Post

The Cook will be responsible for the day-to-day provision of catering at the Vine Centre, which includes providing snacks and meals for children aged 0-12 attending our childcare facilities each day (up to a maximum of 87 children), and catering for other activities, events and meetings as and when required.

Duties

  1. To be responsible for the day-to-day operation of the kitchen, to ensure compliance with registration and legislative requirements at all times, and maintaining any relevant documentation;
  1. To plan, in conjunction with childcare staff, a monthly menu of snacks and meals which are rotated to ensure variety, nutritious in content, sourced from a variety of fresh ingredients, and take account of any identified dietary needs;
  1. To prepare snacks and meals for children on a daily basis, as outlined in that menu, ensuring that these are available at specified times and correctly served;
  1. To prepare meals for our Senior Citizens Lunch Club on one day each week;
  1. To ensure that other catering requirements, as notified by other staff, are met on an ongoing basis;
  1. To order food supplies and associated catering materials to ensure that all catering needs can be met on an ongoing basis, to appropriately store food supplies as they are delivered, and to ensure effective rotation of existing food stocks on an ongoing basis;
  1. To ensure that the kitchen, and its equipment, are kept suitably clean through a regular cleaning schedule, and that all crockery, cutlery and cooking utensils are washed after use in accordance with food safety guidelines;
  1. To ensure that all kitchen equipment is in full, safe working order, and to report any damage or faults to the Centre Manager;
  1. To undertake any training as identified as being relevant to the post and its duties;
  1. Any other duties that may be reasonably identified as necessary to the performance of the role.

Personnel Specification

Job Title: Cook

Criteria / Essential / Desirable / Assessed By:
Qualifications/
Attainments /
  • Level 2 Award In Food Hygiene
/
  • Level 3 Award in Supervising Food Safety or equivalent
  • First Aid Certificate
/ P
Relevant Experience /
  • Demonstrable experience in food preparation and the day-to-day operation of a kitchen
  • Experience of complying with food safety requirements, and in maintaining general cleanliness within a kitchen environment
  • Experience of ordering and managing food stocks and catering supplies
/
  • Experience of catering in a similar environment, or for children in a similar age group
  • Experience of working within, or controlling, a budget
/ A/I
Knowledge /
  • Awareness of Health & Safety
  • Understanding of how children’s dietary requirements can be met in terms of balance and nutritional value
  • Understanding of how to meet individual dietary requirements e.g. food intolerances
/
  • Understanding of safeguarding/child protection issues
/ A/I
Skills /
  • Ability to forward plan, in terms of creating and preparing a menu
/ A/I
General /
  • Good timekeeping skills
  • Ability to work to own initiative
/ A/I
Other /
  • Good communication skills
/ A/I

Key:A = Application

I = Interview

E = Exercise

P = Proof of Qualification

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