Objectives of the job:
- To plan and provide nutritious meals to all residents on a daily basis, ensuring food purchased is fresh and within budget.
- Ensure all Health and Safety and environmental health standards are achieved and maintained.
Key responsibilities and accountabilities:
Organisation-wide:
- Participate in staff meetings and in staff training where applicable.
- Report and record in the appropriate manner any information considered to be important to the Facilities Manager.
- Adhere to the Association’s Policy and Procedures.
- Any other duties that the post holder may reasonably be expected to perform.
Functional:
- Ensure that a good standard of hygiene and cleanliness is maintained throughout the kitchen, to meet the required standards of practice prescribed by Environmental Health Agencies.
- To conform to the Linc’s Food Hygiene procedures.
- Ensure all equipment used is well maintained, in good working order and to log any defects and report the Facilities Manager.
- To prepare, cook and present well-balanced meals and beverages to the highest quality incorporating cultural and dietary needs as required by the residents and staff of the Home.
- Work closely with residents to plan menus that reflect choice and preferences.
- Purchase supplies in accordance with the planned menu, whilst monitoring and controlling the service from suppliers.
- Ensure all stock ordered is consistent with planned menus that reflect choice and preference.
- Work closely with the Facilities Manager, by maintaining and assisting with the catering budget.
- Work closely with the Facilities Manager to ensure catering services are provided to the appropriate standards to residents.
- Maintain and check First Aid equipment within the Kitchen.
- Maintain accurate stock control.
- Carry out good food management, temperature controls and HACCP documentation according to current Food Hygiene regulations.
Managerial:
- Direct and supervise all kitchen staff and ensure that they are aware of their responsibilities with regards to food hygiene and preparation, and Health and Safety requirements.
Dimensions:
Financial
Staffing
- Assist in maintaining an annual catering budget
Competencies:
Leadership:
- Ability to lead and manage a team or kitchen staff.
- Ability to motivate a team of staff.
Communication:
- Excellent verbal and written communication skills
Strategic Awareness:
- Provide a service in line with the Associations standard of quality whilst remaining within budget.
Business Management:
- Committed to providing a high quality service.
- Responsive to residents’ individual dietary and cultural needs.
- Capable of creating and working to a budget.
- Willing to attend such training sessions that are deemed necessary by Line Management.
- Team worker
- Aptitude towards continuous learning and development
Knowledge/Qualifications:
- Previous catering experience within a commercial or business setting.
- IT skills – Microsoft Office.
- Understanding of and clear commitment to food hygiene, health and safety practices.
- Food Hygiene Certified – Level 2 as a minimum.
- First Aid Certified.
- NVQ Level 2/ 3 in Food Preparation/ Catering.
- Understanding and commitment to Equal Opportunities.
- Knowledge of cleaning procedures.
- Full driving license.
Enhanced CRB/POVA check will be carried out for this post
