Job Description

Relief Chef: West Sussex

Responsible to:Centre Manager as per location

Main purpose of job:

To manage the centre catering serviceto provide goodquality home-made food

and profitable menus.

This is a BANK position to provide cover as and when required; eg for planned absence such as annual leave, or unplanned absence such as sick leave. The hours and days will vary accordingly.

Main Duties:

  1. To provide good quality home-made food for the centre members, visitors and staff.
  1. To ensure profitable menus in line with targeted GP and trends, reviewed regularly.
  1. To supervise kitchen and food-servingvolunteers.
  1. To be responsible for kitchen record keeping management ensuring compliance with food industry regulations including Health and Safety and Food Safety legislation.
  1. To order stock and ensuregood stock controlis maintained including carryingout monthly stocktakes. Process invoices for payment to head office.
  1. To ensure cleaning is carried out to good hygiene standards and in compliance with Food Safety, H & S and COSHH regulations.
  1. To ensure all kitchen equipment is working correctly, serviced, and repairs organised for faulty equipment adhering to AWS and Health and Safety procedures.
  1. To update cateringrisk assessments and ensure compliance with Health and Safety regulations for the food operation.
  1. To work extra hours to cover other kitchen team members both at the centre and at other AWS centres as requested to cover absence.
  1. To attend training and meetings as arranged by the Mid Sussex Manager.
  1. To comply with processes and policies of the centre in line with Age UK West Sussex’s management systems.

Job Description agreed by:

Post holder (Print name):
Signature:
Date:
Head of Community Activities: / Gary Hardley
Signature:
Date:

Person specification

Essential / Desirable
Qualifications / L2 Food Hygiene Certificate / Health & Safety
First Aider
Knowledge and experience / Commercial cooking experience
Stock control
Compliance of Food Hygiene Regulations
Menu costing and development
Cleaning standards / Working with volunteers
Skills and abilities / Common sense and a practical approach to problem solving.
Good organisational skills
Good communications skills
Good customer service skills
Able to work independently and use initiative
Able to remain calm when faced with challenging situations
Able to prioritise own and team’s workloads
Able to use Outlook, basic Word and Excel
Good literacy and numeracy skills
Able to handle cash accurately
Able to motivate team members
Personal Qualities / Commitment to equal opportunities
Ability to relate well to people from a wide range of backgrounds
Any other factors / Be physically fit and able to put stock away, lift pans and items, keep kitchen clean and stand during a shift.

Version 3 February 2018