Cook/Chef

Calvert Kielder was founded more than 40 years ago on a vision of a society where disability is not a barrier to opportunity and fulfilment. Our motto is: "Disability no limits." Calvert Kielder is a transformational organisation, bringing positive transformation to the lives of disabled people, their families and friends through challenging and fun outdoor activities in a residential setting.

Catering staff provide our guests with the highest quality, safe and enjoyable food, preparing good quality home-cooked meals for guests of all abilities. All staff are required to undertake an Enhanced DBS Check.

GENERAL SUMMARY

To assist with preparation and quality of the food served to our guests and work within the catering team on a rota basis. To help ensure the highest standards of health and hygiene are maintained in the kitchen and restaurant.

CORE FUNCTIONS

• Undertake menu planning in consultation with Chef Manager.
• Oversee and participate in the preparation, cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.
• Oversee and participate in the preparation, cooking and packaging of takeaway menu and buffets.
• Ensure menus are displayed showing choices, including daily specials.
• Ensure individuals on special diets or with specific cultural needs are catered for.
• Maintain records of stock and order items as required as directed by Chef Manager.
• Ensure that adequate stocks of food are maintained (fresh, frozen and dried).
• Check quantity and quality of stock received and notify suppliers and Chef Manager of deficiencies.
• In conjunction with Chef Manager, allocate and oversee the work of the kitchen staff team including cleaning schedules.
• Ensure HACCP's processes are followed and recorded as required.
• In conjunction with Chef Manager, oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchen equipment to ensure that necessary hygiene and health and safety standards are maintained.
• Ensure that the appropriate clothing is worn at all times in accordance with Calvert Kielder's guidelines.
• Ensure that food expenditure is kept within daily delegate rate in conjunction with the Chef Manager and Head of Department.
• Co-operate fully with statutory inspections and implement requirements/recommendations as directed.
• Any other duties commensurate with the scale of the post.
• Understand responsibilities in relation to fire procedures, health and safety, COSHH, infection control, food hygiene and emergency aid.

PERSON SPECIFICATION

• The ability to work as part of a team as well as self-motivate under pressure.
• Ability to cook for individuals and large groups with consistent quality.
• Awareness of special dietary needs and requirements.
• Good communication and organisation skills.
• Awareness of infection control, waste disposal, COSHH requirements and Health and Safety.
• Food hygiene level 2 or above.
• Willingness to learn and develop new ideas.
• Positive and enthusiastic "can do" attitude.
• Ability to take constructive criticism and apply it.
• Disciplined, hardworking and prepared to go the extra mile.
• Mature, flexible and professional.
• Excellent personal standards, including timekeeping and personal appearance.

Pay: £28,750.00 per year

Benefits: Company events, Company pension, Discounted or free food, Employee discount, Free parking, On-site parking

Work Location: In person