Cook – Part Time – Bank post
4 hours per day (as and when required to cover holidays)
Monday to Sunday – (9.30am – 1.30pm)
£7.75 per hour
Reports to: Central Support Manager
Willow Burn Hospice is an independent charity delivering Palliative and End of Life Care Services to adults across Derwentside and Co Durham.
The hospice which is based in Lanchester, County Durham, is seeking to appoint a
Cook (bank) to help the catering team by covering holidays. Within this role you will carry out all preparation and cooking of food including special diets for patients, staff and visitors, manage the kitchen areas and ensure all food and hygiene standards are met and health and safety policies and procedures are followed.
The successful person will have NVQ level 3 or equivalent in advanced food hygiene processes, knowledge of work procedures, practices and equipment for a catering service and skills required for preparation of food to deadlines.
Experience of cooking in a business environment catering for many different needs is essential.
Experience of cooking in a clinical environment is desirable but not essential.
For more information about the position, please contact Lorraine Murray by telephone on 01207 523907.
- A member of the central support team, supporting the central support manager in the delivery of a professional support service across the organisation. The support services are in relation to General Administration, HR, IT, Governance and Facilities Management, including catering and domestic services.
- Prepares and cooks food, including special diets for patients, staff and visitors.
- Managing kitchen areas.
- The role has no direct reports but will oversee the work of volunteers.
Specific tasks & duties:
- Preparation and cooking of food to deadlines
- Ensures food and hygiene standards are met.
- Plans and costs menus and orders supplies
- Provides technical advice, guidance to volunteer kitchen help.
- Deals with first line Patient or staff complaints
- Informs relevant staff of menu changes and dietary information
- Knowledge of work procedures, practices and equipment for a catering service
- Organises daily and weekly work plan, prioritising, cooking methods, cooking times, cooking procedures; reorganises menus at short notice.
- Ensures hygiene and health and safety policies and procedures are followed.
- Ensures safe use of equipment by staff and volunteers using judgements on efficient use of equipment and will be involved in writing procedures for use of equipment for staff and volunteers.
- Processes own time sheets and work records
- Completes audits and staff surveys as required
- Operates within health, hygiene, food preparation and cooking procedures
- Ensures that kitchen areas are cleaned to the required standard after every use.
- Contributes to policies and procedures in own area
- Acts independently within statuary requirements governing all aspects of food storage.
- Commitment to the ethos of the organisation and to treasuring lives in our community
- Commitment to team working and participating in collective decision making
- Able to deal with rapid pace of change, high workload and demanding deadlines and targets
- Friendly and engaging, able to relate well and credibly to all levels of staff and stakeholders, understanding their differing needs
- Excellent communication skills
- Practical administrative and organisational skills, with high levels of accuracy and attention to detail, and a well-developed capacity for problem solving, time management and determining priorities
- Enthusiasm, energy and initiative, with a “can do” attitude and commitment to delivering quality service, continuous improvement and innovation
- Strong commitment to maintaining high ethical standards.
- Flexible approach to hours at work and a willingness to work some evenings and weekends to support the delivery of activities and initiatives
Experience and Qualifications:
- NVQ level 3 or equivalent in advanced food hygiene processes.
- Understanding of nutrition principals
- Knowledge of working with different types of food preparation (e.g. puree, soft mash, high protein etc.)
- IT literate, with experience of using Microsoft Office
- Understanding of hospices and the environment in which they operate
- Catering in a clinical environment