Cook Sheffield, England
Job description
JOB DESCRIPTION
Post: Cook and Catering Supervisor (30 Hours over 5 days a week)
Salary: £18414 FTE
Location: St Wilfrid’s Centre, Sheffield
Job purpose: To ensure the operation of an efficient and effective catering service by managing stock and maximising use of donated food to provide high quality, nutritious meals whilst maintaining the highest possible standards of food hygiene and health & safety in all food preparation and storage areas . To work closely and effectively with all staff and volunteers at St Wilfrid’s Centre and agencies to deliver the best possible level of support to individuals attending.
Responsible to: Welfare Manager
COOK AND CATERING SUPERVISOR
1. Weekly and daily planning of all meals, ensuring that they are nutritionally balanced, always seeking to provide a varied and appetising menu. This will include a vegetarian
Duties and option whilst also taking into account the dietary requirements as far as practical of the
Responsibilities diverse mix of clients.
2. Prepare or leave hot meals that are readily available for use at other times of the day for people in need
3. Responsible for the physical storage and daily stock management of all food and kitchen produce, whilst ensuring the efficient and safe usage of food donations.
4. Ensure that all meals are cooked and served to the highest standard
5. It is the post holder’s responsibility to ensure that they maintain an up to date knowledge of issues surrounding food preparation and the provision of meals and to bring important changes to the attention of the Welfare Manager.
6. Responsible for ensuring all volunteers are trained to the required standard including Food
Hygiene Safety
7. Kitchen and Dining Room hygiene standards must be kept in line with statutory food hygiene regulations and St Wilfrid Centre’s policies. This involves cleaning the kitchen, equipment and food storage areas loading, and unloading the dishwasher and regularly wiping down all surfaces.
8. Ensure that all food storage is in accordance with manufacturers’ recommendations and is appropriate to food type
9. All donated food to be received and stored at appropriate temperatures ensuring compliance with statutory food storage regulations
10. Ensure that freezer/fridge temperatures comply with Environmental Health regulations at all times and that a written record of this compliance is kept for inspection
11. Supervise all volunteers and clients assigned to catering, ensuring compliance with all health and safety standards including those relating to the wearing of hygiene-protective clothing
12. Carry out food hygiene and health and safety audits.
13. Ensure that a schedule for the regular deep clean of the kitchen and food storage areas is in place and undertaken to timetabled frequency
14. Organise, lead, mentor and motivate the kitchen team including volunteers and clients, coordinating closely with the Café Manager/Volunteer Coordinator
15. Assist the volunteer co-ordinator with the organising and monitoring of the rota for volunteers, ensuring workload and tasks are allocated fairly
16. Plan, prepare and serve the main midday meal
17. Ensure that all kitchen equipment is maintained to the manufacturers’ specification and is safe, reporting any issues promptly to the Welfare Manager
18. Manage food donations and purchasing to ensure the catering service is cost effective.
Handle any cash effectively and ensure all monies are properly accounted for.
19. Help with the supervision of clients in the Dining Room and inform Welfare Staff of any problematic behaviour.
20. Deal with food donation, sorting and allocating as appropriate
All staff are expected to:
General a. Work towards and support the Centre’s aims, ethos and the objectives outlined in the
Requirements current Service and Development Plan. b. Contribute to the Centre’s programme of activities and events. c. Support and contribute to the Centre’s responsibility for safeguarding adults. d. Work within the Health and Safety policy to ensure a safe working environment for staff, clients, volunteers and visitors. e. Promote equality of opportunity for all client, staff and volunteers. f. Maintain confidentiality and observe data protection and associated guidelines where appropriate. g. Maintain high professional standards of attendance, punctuality, appearance, conduct and positive, courteous relations with clients, volunteers, colleagues and outside contacts (following the guidelines outlined in the Code of Conduct) h. Remain calm and employ tact and diplomacy in difficult/sensitive situations and demonstrate patience and empathy to help others feel at ease and build trust i. Engage actively in the Development Review process, appraising their own work against agreed priorities and objectives j. Endorse the Christian values of the Centre k. Understand and comply with all other relevant Centre policies. l. Undertake any necessary training associated with the duties of the post. m. Carry out any other duties commensurate the role, as reasonably required by the
Director.
December 2021
Person Specification
COOK AND CATERING SUPERVISOR
Skills, Knowledge and Attributes Required
Previous cooking experience for groups Essential
Good numeracy and budgeting skills Essential
Understanding of good practice in dealing with vulnerable clients and mental health issues. Essential
Ability to communicate effectively with all members of the Centre community. To be able to Essential engage and converse with individuals, actively listen and ask questions in an appropriate manner to fully understand, as far as possible, any issue that the client may have.
Food Hygiene Certificate or willingness to train Essential
Experience of working with vulnerable adults and mental health difficulties Desirable
First Aid qualification Desirable
Ability to work under pressure, to tight deadlines and to prioritise Essential
Ability to remain calm and employ tact and diplomacy in difficult/sensitive situations Essential
Reliability Essential
Be able to work on own initiative but also take direction when required and work effectively as Essential part of a team
Ability to work within existing policies and guidelines Essential
An appreciation of equal opportunities and issues Essential
Flexible approach to work Essential
Commitment to own personal development Essential
Commitment to safeguarding adults and references which confirm no issues in relation to Essential safeguarding, discipline or capability
An appreciation of a sense of humour Desirable
December 2021
Job Type: Part-time
Part-time hours: 30 per week
Salary: £17,318.00 per year
Benefits:
- Company pension
- Cycle to work scheme
- Discounted or free food
- Life insurance
- On-site parking
Schedule:
- Monday to Friday
- No weekends
Ability to commute/relocate:
- Sheffield, S2 4DT: reliably commute or plan to relocate before starting work (required)
Experience:
- Cooking: 4 years (required)
Licence/Certification:
- Food Hygiene Certificate (preferred)
- Driving Licence (preferred)
Work Location: One location
Application deadline: 08/03/2023
Reference ID: STWC0822
