Band 3 Cook

JOB DESCRIPTION

JOB TITLE Cook /Assistant Head Chef

BAND 3

DIRECTORATE Executive Director of Nursing (EDoN), Midwifery, AHPs & FSS

LOCATIONCraigavon Area Hospital

REPORTS TO Catering Manager

ACCOUNTABLE TO Functional Support Services Manager

JOB SUMMARY

To lead a team within the kitchen to prepare, produce and present food to patients, clients, staff and visitors to the agreed standard of the facility.

To understand and adhere to HACCP ensuring that methods of preparation, production and presentation comply with current Food Safety Legislation.

To comply with all Catering Policies, Procedures, Safety Regulations including COSHH.

KEY DUTIES / RESPONSIBILITIES

• To lead a team in one or more of the following areas. Production, ready to eat and bakery area to prepare cook and serve food to the agreed recipes and standard.

• To have knowledge and cater for any dietary requirements and ensure compliance in relation to allergens.

• To understand and adhere to HACCP and ensure accurate recording and monitoring of HACCP forms.

• To ensure quality is maintained in regard to procedure, practices, portion control and presentation.

• Ensure personal hygiene and food hygiene standards are achieved and maintained.

• To monitor stock levels and order goods ensuring that correct procedures are followed with regard to receipt and storage of food and consumables.

• To ensure the correct and economical use of provisions, consumables and equipment.

• To report any sightings of pests or infestations immediately to a supervisor or manager.

• To report defective equipment /services to a supervisor or manager.

1. To report any issues regarding food quality to supervisor / manager.

1. Participate in training of new staff and development of staff to ensure they are competent to undertake their duties.

1. To contribute ideas on staff menus ,functions and the catering services in general

1. To deal with telephone queries and take appropriate action as necessary.

1. Cash handling duties as required.

1. To attend in service training and when applicable attend courses which may be held outside the facility.

1. To carry out any other duties as may be assigned by the Catering Manager.

RAISING CONCERNS – RESPONSIBILITIES

1. The post holder will promote and support effective team working, fostering a culture of openness and transparency.

1. The post holder will ensure that they take all concerns raised with them seriously and act in accordancewith the Trusts Your Right to Raise a Concern (Whistleblowing) policy and their professional code of conduct, where applicable.

GENERAL REQUIREMENTS

The post holder will be required to:

1. Ensure the Trusts policy on equality of opportunity is promoted through his/her own actions and those of any staff for whom he/she has responsibility.
2. Co-operate fully with the implementation of the Trust's Health and Safety arrangements, reporting any accidents/incidents/equipment defects to his/her manager, and maintaining a clean, uncluttered and safe environment for patients/clients, members of the public and staff.

1. Adhere at all times to all Trust policies/codes of conduct, including for example:
   • Smoke Free policy
   • IT Security Policy and Code of Conduct
   • standards of attendance, appearance and behaviour

1. Contribute to ensuring the highest standards of environmental cleanliness within your designated area of work.

1. Co-operate fully with regard to Trust policies and procedures relating to infection prevention and control.

1. All employees of the Trust are legally responsible for all records held, created or used as part of their business within the Trust including patients/clients, corporate and administrative records whether paper-based or electronic and also including emails. All such records are public records and are accessible to the general public, with limited exceptions, under the Freedom of Information Act 2000 the Environmental Information Regulations 2004, the General Data Protection Regulations (GDPR) and the Data Protection Act 2018. Employees are required to be conversant with the (org name) policy and procedures on records management and to seek advice if in doubt.

1. Take responsibility for his/her own ongoing learning and development, in order to maximise his/her potential and continue to meet the demands of the post.

1. Represent the Trusts commitment to providing the highest possible standard of service to patients/clients and members of the public, by treating all those with whom he/she comes into contact in the course of work, in a pleasant, courteous and respectful manner.

This Job Description will be subject to review in the light of changing circumstances and is not intended to be rigid and inflexible but should be regarded as providing guidelines within which the individual works. Other duties of a similar nature and appropriate to the grade may be assigned from time to time.

It is a standard condition that all Trust staff may be required to serve at any location within the Trust's area, as needs of the service demand.

March 2018

PERSONNEL SPECIFICATION

JOB TITLE AND BAND Cook /Assistant Head Cook Band 3

DEPARTMENT / DIRECTORATE Catering/ Executive Director of Nursing (EDoN), Midwifery, AHPs & FSS

SALARY

HOURS

Ref No: August 2023

Notes to applicants:

1. You must clearly demonstrate on your application form under each question, how you meet the required criteria as failure to do so may result in you not being shortlisted. You should clearly demonstrate this for both the essential and desirable criteria.
2. Shortlisting will be carried out on the basis of the essential criteria set out in Section 1 below, using the information provided by you on your application form. Please note the Trust reserves the right to use any desirable criteria outlined in must clearly demonstrate on your application form how you meet the desirable criteria.
3. Proof of qualifications and/or professional registration will be required if an offer of employment is made if you are unable to provide this, the offer may be withdrawn.

ESSENTIAL CRITERIA

SECTION 1: The following are ESSENTIAL criteria which will initially be measured at shortlisting stage although may also be further explored during the interview/selection stage. You should therefore make it clear on your application form whether or not you meet these criteria. Failure to do so may result in you not being shortlisted. The stage in the process when the criteria will be measured is stated below.

Factor

Method of Assessment

Experience

NVQ Level 3 in Food Preparation & Cooking or equivalent.

OR

NVQ Level 2 in Food Preparation & Cooking or equivalent Plus

1 years experience as a cook

OR

3 years experience as a cook

Shortlisting by Application Form

Qualifications/ Registration

2. Level 2 Award in Food Safety or equivalent

Shortlisting by Application Form

Other

3. Willing to undertake Level 3 Intermediate Food Hygiene qualification

Shortlisting by Application Form

SECTION 2 : The following are ESSENTIAL criteria which will be measured during the interview/ selection stage:

Skills / Abilities

4. Co-operative attitude.

5. Ability to lead and work as part of a team

6. Good written and verbal communication skills

7. Good planning skills

8. Self-motivation and ability to work on own initiative

9. Ability to use initiative and cope with emergencies in a calm manner.

10. Ability to relate easily to staff and the general public.

Interview

Knowledge

11. Understanding of the role and responsibilities of the job.

12. Understanding of the Importance of Hygiene Standards

Interview

As part of the Recruitment & Selection process it may be necessary for the Trust to carry out an Enhanced Disclosure Check through Access NI before any appointment to this post can be confirmed.

Successful applicants may be required to attend for a Health Assessment

THE TRUST IS AN EQUAL OPPORTUNITIES EMPLOYER

Skills:
knowledge and cater for any dietary requirements 1 To lead a team