Cook Kilmarnock, Scotland
Job description
Job Description
In order to assist with the promotion, delivery and integration of the key objectives in relation to those identified within the Food & Catering Service.
Requirements
The duties of the post involve Regulated Work with children and/or protected adults, as specified in the Protection of Vulnerable Groups (Scotland) Act 2007. Successful applicants for such posts will be required to become a Protecting Vulnerable Groups (PVG) Scheme member in respect of Regulated Work with either or both of these groups as appropriate, or if they are already a Scheme member, be subject to a PVG Scheme Record Update, before any formal offer of employment can be made by East Ayrshire Council.
Please note:- PVG members' records are constantly updated with any new vetting information that arises. Any information that is disclosed on a PVG Scheme Record or Scheme Record Update, if relevant to the post being applied for, will be discussed with the applicant prior to any formal offer of employment being made.
Responsibilities
This is a part time permanent position based in the Central Production Unit, Kilmarnock.
The hours of work are 20 per week to be worked;
Monday to Friday 11.00 am - 3.00 pm
The hourly rate for this post is £11.70
The Individual
Employment References
We follow the national guidance in relation to pre-employment checks namely “Safer Recruitment Through Better Recruitment”. With regards to requests for references and in line with this guidance, during your application process you should provide details of a minimum of two appropriate and relevant references, one of which should be from your current or most recent employer. It is also a requirement that the reference from your current or most recent employer is from an appropriate senior manager and it is not a reference from a former peer operating at the same level.
If you apply for this post, please add the following email address to your safe sender list to ensure that any MyJobScotland related e-mails go directly to your inbox - [email protected].
