BANK COOK
JOB DESCRIPTION
Job Title: BANK Cook
Accountable to: Director of Clinical Services
Responsible to: Head Cook
Main Purpose of Post:
To help maintain a high quality catering service for children, young people, families and staff ensuring a homely and welcoming environment. To work flexibly on a casual arrangements to provide flexibility to deal with peaks of workload and provide cover for holidays/sickness. Working alongside other team members and volunteers in the provision of a high quality continuous service within the philosophy of Claire House.
Desired Qualifications/Experience:
Food Hygiene certificate level 2
City and Guilds/ NVQ 2 knowledge of work procedures, practices and equipment for a catering service or BTEC in catering or equivalent
Knowledge/ experience for special dietary requirements
Main Duties and Responsibilities:
1. To implement planned menus which provide quality, wholesome and nourishing meals for children, young people, families and staff taking into account special dietary requirements.
2. To ensure the safe use of equipment provided in the kitchen, reporting any mechanical or electrical defaults, including breakages, to the Head Cook/ shift coordinator or Maintenance Officer via the maintenance log book.
3. To ensure the standard of hygiene is maintained to meet Environmental Health and Safety standards and regulations.
4. To help ensure catering records and cleaning schedules are maintained, including HACCP, COSHH data, Health and Safety / risk assessments pertinent to the catering service
5. To help ensure the catering dept operates efficiently.
6. To assist in the process of ordering, checking and quality control of stock and produce including frozen food and stock rotation.
THE ROLE
1. To be able to undertake the mental, physical and emotional demands of the role, whilst at the same time taking care to safeguard own health and safety as well as fellow care team members, children, young people and their family.
2. To organise own workload and that of fellow catering staff and volunteers on a daily basis to ensure catering schedules are met.
3. To adapt workload to meet the need of the children, young people, resident families and staff whilst ensuring catering standards are maintained.
4. To ensure catering facilities are clean, maintained and well stocked with provisions.
5. To be proactive in identifying / maintaining environmental and food hygiene standards.
6. To ensure all COSHH data is up to date and available for any products in general use in the catering dept.
7. To help identify and undertake risk assessments pertinent to the workload.
8. To demonstrate good interpersonal skills when communicating with children/ young people and their family.
9. To orientate and induct new staff / volunteers to the catering dept as required.
10. To identify and report worn/ damaged (not fit for purpose) equipment to the line manager/ budget holder in order for it to be replaced.
Education:
1. To take responsibility for maintaining his/her own professional development. Meeting with Line manager for regular appraisals, identifying and agreeing personal targets.
2. To ensure Food hygiene training is kept up to date.
3. To ensure annual mandatory training is kept up to date.
4. To identify and attend any relevant further study which may help in the development and understanding of palliative care needs of children and young people and their family.
Quality Control:
1. To actively complete incident documentation in accordance to “no blame” and whistle-blowing policy.
2. To adhere and comply with all Hospice policies and procedures.
3. To assist in infection control audit and evaluation.
4. To ensure standard of catering is maintained to minimise the risk of illness/ infection to all who access/ work in the hospice.
5. To ensure equipment, products and produce in the catering dept comply with Health and Safety requirements.
6. To make use of personal protective equipment available when carrying out catering duties.
Managing:
1. To ensure the economical and appropriate use of all resources within the Hospice.
2. To be responsible for the safe use, storage and maintenance of equipment/technical apparatus in use in the catering dept.
3. To report and record all accidents and incidents in line with hospice procedure safe guarding the welfare and safety of all staff during working hours with regard to the Health and Safety at Work Act.
4. To be fully involved in the process of preventing and controlling infections.
5. To maintain confidentiality in all aspects of the role, especially information regarding children/young people and their families.
This job description does not attempt to describe all aspects of the role to be performed, but indicates the general role required of the post holder. It is open to review and as a result alterations and additions may be made.
DBS level: Standard
Person Specification
Job Title: Bank Cook
Criteria / Essential / DesirableQualifications &
Special Training & Education / Food Hygiene certificate level 2
City and Guilds/ NVQ 2 knowledge of work procedures, practices and equipment for a catering service or equivalent
Or BTEC in catering / Training in special dietary requirements
Knowledge & Experience / Knowledge and experience of implementing menus and catering schedules
Knowledge of health and safety / food / environmental standards
Experience of working in catering environment
Experience of working in a small team
Experience of communicating with children, young people and families. / Knowledge/ experience of COSHH and risk assessments
Experience/knowledge of working in a hospice.
Knowledge/experience of working for a charity
Knowledge/ experience of working with volunteers
Experience of communicating with children/ young people with complex health care needs
Skills & Abilities / Competent in cooking skills.
Effective core communication skills.
Good organisational skills and ability to prioritise work load without compromising catering standards
Ability to implement catering/ cleaning schedules.
Ability to record information in a concise, legible and accurate manner
Good interpersonal and Team working skills / Competent in specialist cooking skills
Relates well with families and other healthcare professionals
Communicate with peers and supervisors alike
Personal Qualities / Positive attitude
Enthusiastic
Flexible
Professional manner.
Approachable.
Honest and trustworthy.
Understanding of professional boundaries / Supportive of colleagues, children and families
Special Circumstances / Additional Requirements / Basic IT skills / Car driver
Bank Cook Job Description Page 5 of 5