JOB DESCRIPTION

1. JOB DETAILS
Please complete all details below apart from the job reference and note that the job holder(s) should not be named on this form. It is intended that job descriptions will be anonymous for banding purposes. The HR Team will devise a confidential system to link job holders with their job descriptions and accordingly will complete the job reference.
Job Title: / Chef G2
Immediate Senior Officer/Line Manager: / Catering Manager
Department(s): / Hotel Services
Division: / Care
Job Reference: / CD0053
2. JOB PURPOSE
The post-holder will support the overall catering provision within the Home, providing a safe, quality and cost effective service to residents and staff visitors. You will advise and instruct Catering Assistants, when required in their daily duties ensuring a fair distribution of the workload. You will be directly involved in the preparation and cooking of food and cleaning.
3. DIMENSIONS
Chef activities cover all aspects of working in a large industrial kitchen producing safe and notorious food over multiple locations within the grounds of the Bishopton Estate for resident, staff and Erskine retail outlet and contract services to the nursery.
Number of Staff: As a chef you will form part of the team of 23 staff consisting of 1 x Executive Chef,1 x chef ( Grade 1) 6 x Chefs (Grade 2 )1 x Catering S/visor, 2 x Senior Catering Asst, 12 x Catering Assts, 1 x Larder Asst. The Catering Manager will have overall line management responsibility for this team.
Your work will be determined by the daily menu sheets/ Function sheets produced by the Catering Manager/Executive Chef. The team will be producing approx 1000 meals per day.
Budget – The Chef has no managerial or budgetary responsibility, however, the Chef has to demonstrate cost effectiveness in the use of portion control, supplies and stores by following issued recipes/specifications reference customer contract/agreements.
4. ORGANISATION CHART


5. ROLE OF THE DEPARTMENT
This service is a division of the Care Directorate where the main function is to provide safe nutritious food for our residents, staff and retail customers within the given Budget. Priority is always given to food safety.
Erskine Care Home is divided into 4 Houses:
·  Haig House which is a 30-bedded Dementia unit with a respite care provision
·  Ramsay House which is a 30-bedded Dementia unit with a respite care provision.
·  Red Cross/McKellar which is a 60-bedded unit providing nursing, respite and dementia care
·  Yarrow/Pearson which is a 60 bedded unit providing nursing, respite and dementia care
Erskine Park Care Home consists of 4 Houses; 40 bedded unit delivering dementia care.
Erskine Bishopton
·  Harry’s cafe (turnover £130K)
·  RMTCC (sales of £30K)
The main activities are as follows:
§  Ensure the catering service to all residents and staff is maintained to the standard of quality measures of Erskine.
§  To provide nutritious, safe and appetising food to all residents and staff retail customers.
§  To provide a catering service for all hospitality and function events as required by Erskine.
§  To ensure the safe operation of all equipment and cleaning materials.
6. KEY RESULT AREAS
·  To produce safe nutritious food for all clients timously and of the same quality across multiple locations.
·  To implement any special requests / diets upon advice from medical staff / dietician.
·  To be involved in the preparation and cooking of food.
·  To ensure the cleanliness of all catering related areas are maintained to the standard of quality measures of Erskine.
·  To implement all Food Hygiene requirements and Erskine’s Safe System of Catering in accordance with the policy at Erskine and current legislation.
·  To update and maintain all appropriate food safety records and taking appropriate action where necessary.
·  To carry out these tasks with due consideration of the efficient use of resources whilst maintaining the appropriate standard of service required.
·  To communicate with the residents and staff in a helpful and pleasant manner at all times and to deal with any resident complaints that may arise.
·  To operate at all times within safe working practices.
·  To report all equipment repairs and faults immediately to line manager as appropriate.
·  Work as part of a team to foster team worker.
·  Support and advice catering assistants in achieving the highest possible catering standards.
7. ASSIGNMENT AND REVIEW OF WORK and DECISIONS AND JUDGEMENTS
The work of the Erskine home catering team is determined by the objectives set by the Hotel Services / Home Manager in line with Erskine’s Business Plan. The Chef is responsible for:
·  Contributing, supporting work colleagues in the delivery of a cost effective and efficient catering service.
·  Prioritising own workload as detail by Catering Manager or deputy on a daily basis and working with minimal supervision.
·  In the absence of the Executive Chef/Head Chef delegating daily workloads to Catering Assistants, when required.
·  Maintaining a safe catering environment, conforming to legislation, and working to Erskine safe system of catering, keeping the Head chef informed on any issues that will affect the level of service delivery.
·  Adhering to the Erskine Safe System of Catering procedure (HACCP) and Food Safety Policy.
·  Operating safe working practices, with due regard to Food safety Health & Safety Regulations, COSHH, control of infection, waste disposal etc.
·  Reporting any breaches of the Food Safety System immediately to the line Manager.
·  Ensuring all accidents and incidents are correctly reported
·  Order supplies from Stores using template order forms following ordering procedure.
Formal review will take place with the Catering Manager bi-annually
Decisions and Judgements
·  The postholder will support any new systems/processes which may be introduced to the organisation.
·  They will be require to make decisions at times when no supervisor or manager available. This will be as Duty Chef early and late shifts.
8. COMMUNICATIONS AND RELATIONSHIPS

Internal

·  Communicate internally, e.g. residents & staff. Inform staff of menu changes; deal with resident complaints out of hours and record for catering manager to take necessary action.
·  Good communication with team will be maintained to create an efficient cost effective service which is timeously delivered.

External

·  Placing telesale orders with authorised suppliers.
9. MOST CHALLENGING PARTS OF THE JOB
To consistently meet deadlines whilst providing a quality catering services across multi locations. To meet and sustain the individual nutrition needs of our residents, whilst most importantly maintaining high standards of food hygiene.
Maintaining teamwork through good communication with all of the team.
10. SYSTEMS
The post holder will occasionally use systems as detailed below:
·  Menumark Catering Software Package.
·  Monkia (Refrigeration temperature recording system)
·  Erskine’s safe system of catering.
Familiarisation with the functionality of any new systems which may be introduced to ensure delivery of a high standard of service
11. PHYSICAL, MENTAL, EMOTIONAL EFFORT
Physical Effort
Skills required for preparation of food to deadlines. Knife skills required for butchery and filleting. Regular physical effort including the use of all kitchen equipment e.g. Large pots, pans, electrical items etc. The use of keyboards for answering alarms on the Monika temperature control system and the menu card reading system.

Mental Effort

Concentration required when cooking and using dangerous machinery, whilst under pressure to meet deadlines.
Emotional Effort
There will be little exposure to distressing or emotional circumstances, e.g. the post holder may be aware of a death of a resident in their area of work, however, they would not have to deal with this directly.
12. ENVIRONMENTAL/WORKING CONDITIONS & MACHINERY AND EQUIPMENT

Environmental & Working Conditions

The post holder will be based within an industrial kitchen environment and frequently be exposed to heat, humidity, cold and noise. There will also be a requirement to be flexible in the working patterns required to fulfil the tasks and duties within the scope of this post.

Machinery & Equipment

The post holder will use all kitchen equipment e.g. hob, oven, food mixer, meat slicer etc
13. KNOWLEDGE, TRAINING AND EXPERIENCE REQUIRED TO DO THE JOB
·  C&G Diploma in professional cookery or equivalent in a similar role.
·  Elementary Food Hygiene Certificate.
·  Good sound knowledge of all disciplines within a industrial kitchen environment
·  understanding of dietary needs
·  Good understanding of HACCP principals
·  Soft skills - communication, team work, organising and planning own work load
·  2 years experience in working in a large kitchen producing over 1000 meals per day.
·  Experience of a retail environment.
14. JOB DESCRIPTION AGREEMENT
A separate job description will need to be signed off by each jobholder to whom the job description applies.
Job Holder’s Signature: / Date:
Head of Department Signature: / Date:
HR Department will check job description format and content and then send the job description for evaluation
HR Representative’s Signature: / Date:

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JE/JD/CHEF/June 2017