Cook in Newry

Contract: Temporary (September 2026 to January 2027, with the possibility of being extended)

Location: Evora Hospice, St John’s House, Newry

Salary: Band 2 & Band 3 (enhanced rate at weekends)

Hours of Work: 21 hours per week (Monday – Sunday)

Reports to: Head Chef

Main Purpose of Job: This is a dual role with some hours allocated to cook and some to catering assistant depending on the needs of the service. As a cook, you will provide all catering requirements in Evora and be responsible for ensuring that all standards of cooking are maintained in line with current legislation and guidance. This role is responsible for preparing, cooking, and presenting nutritious well-balanced meals to all patients, staff, visitors, and others. Working as a catering assistant, you will help to maintain high standards of food preparation, service, hygiene, and cleanliness.

Duties and Responsibilities:

• Cook: To maintain high standards in the cooking and presentation of food for patients, staff, and functions as required, ensuring high quality and presentation.
• Assist with the planning and implementing of menus ensuring nutritional guidelines are followed.
• Ensure that patients with special dietary needs are catered for and liaise with Ward Manager to accommodate patient needs.
• Where required, cook and prepare special dietary meals for patients who have difficulties with eating or swallowing or portion-controlled diets.
• Take and collate orders from patients and staff and communicate the available menu options.
• Prepare for catering functions as required including the baking of bread and pastries.
• Delegate work to the catering assistants whilst ensuring that appropriate training and supervision is adhered to.
• Responsible for ordering of stores and stock rotation in the absence of the Head Chef.
• Monitor quality control of all incoming produce and ensure all deliveries are accounted for, checked and accurate.
• Ensure all provisions are stored safely in order to avoid contamination and deterioration of produce.
• Responsible for record control as per schedules.
• Check and ensure that all crockery, cutlery, glass, cooking equipment are clean and maintained.
• Make sure that all kitchen areas including work surfaces and sinks are clean to a high standard at all times in order to reach all Food Hygiene and Health and Safety Standards.
• Ensuring the observance of risk assessments, health and safety, fire regulations and company policies.
• Responsible for locking up and security of catering department and cafe.
• Attend and participate in Moving and Handling training and adhere to Hospice policies and practices.
• Adhering to all company policies in relation to skin care.
• Maintain a high standard of performance and lead by example in conduct and appearance.

• Catering Assistant Duties: Assist with food preparation in line with food hygiene and environmental health guidelines.
• Provide a high standard of customer service, including order taking and serving staff meals.
• Prepare dining areas and hospitality trolleys as required.

General Responsibilities:

• Follow the work schedules laid down within the time limits specified.
• Attend and adhere to Fire, Moving and Handling training and adhere to all policies and procedures.
• Ensure a high standard of personal hygiene and neatness in uniform and adhere to uniform policy at all times.
• To observe and maintain confidentiality at all times.
• Adhere to the procedures regarding skin care and all other matters relating to health and safety as set out in the staff handbook.

Communication:

• Attend meetings with Line Manager as requested.
• Liaise with managers in relation to catering requests.
• Communicate with Ward Managers on the personal requirements of patients, and on receiving instructions, make sure that these are followed.
• Co-operate with staff from other departments in matters of mutual concern.

Health & Safety: Under the Health and Safety at Work (NI Order 1978), you are required to take all reasonable steps while at work to ensure your own health and safety and safety of those who may be affected by your acts or omissions at work. You are also required to co-operate fully with regard to the implementation of health and safety arrangements and should not interfere with or misuse anything provided in the interests of health, safety, or welfare at work. You must familiarise yourself with and comply with all health and safety policies which are relevant to your area of work.

Equal Opportunities: SAHS operates an equal opportunities policy in accordance with the Fair Employment (NI) Acts 1976 and 1989, the Sex Discrimination (NI) Order 1976, the Disability Discrimination Act 1995 and the Race Relations (Northern Ireland) Order 1997. All employees have a responsibility to be familiar with policies on equal opportunities and to help ensure a working environment in which the dignity of all fellow employees is respected.

Values and Behaviours: Employees of Southern Area Hospice are required to promote and support its core values: Dignity, Compassion, Integrity, Innovation, Excellence and Equality. Employees are expected to:

• Always operate with honesty and integrity.
• Show respect for and a sensitivity towards all those you meet in your working day.
• Always maintain the highest level of confidentiality.
• Actively develop yourself and others where possible.
• Participation in corporate or fund-raising events is encouraged to enable all employees to support their team and make a personal contribution to the success of the charity.
• Operate with tact, patience and diplomacy and maintain a sensitive and professional approach towards colleagues and service users.

This job description will be reviewed in the light of new developments. It should not be regarded as restrictive or definitive but acts as a broad guide to the demands of the post.

Benefits include:

• 25 days annual leave plus 10 statutory days
• Birthday off
• Mileage allowance for all organisational journeys
• Enhanced maternity and paternity pay
• Occupational Sick Pay
• Health Shield (cash back healthcare scheme)
• 24/7 advice and counselling service
• Life assurance
• Enhanced pension contributions
• Comprehensive and individualised induction programme
• Full training to build confidence in your role
• Part of a committed and successful team

Essential Criteria:

• NVQ Level 2 in Catering and Hospitality or equivalent and 1 year working at cooks’ level OR 3 years’ experience at a cook’s level
• Food Hygiene certificate Level 2
• Experience preparing meals for people with special dietary requirements and a high awareness of allergens.
• Working knowledge of COSHH
• Record keeping i.e. temperatures
• Stock management (ordering and rotation)
• High attention to detail
• Adaptable and flexible with a positive working attitude
• Good verbal and written communication skills, with the ability to interact well with others
• Ability to prioritise and manage tasks and delegate as required
• Basic IT skills
• Have good organisational and time management skills
• Can remain professional at all times

Desirable Criteria:

• Previous experience in a similar setting