CHILDREN S HOSPICE ASSOCIATION SCOTLAND JOB DESCRIPTION 1. JOB IDENTIFICATION Job Title: Cook Job Family and Level: Support Services - Hospice Location: Rachel/Robin House Responsible to: Head Cook Salary: CHAS Band 2 2. JOB PURPOSE Working within the culture, ethos and philosophy of CHAS, to provide a comprehensive, diverse and quality catering service for families, staff and visitors, within Rachel/Robin House. 3. ORGANISATIONAL POSITION Hospice Administration Manager Head Cook Kitchen Assistant/Cleaner Cooks (This post) Volunteers
4. MAIN TASKS Catering Learning and Development Administrative and Clerical 5. JOB ACTIVITIES Catering Assist the Head Cook in the planning and implementing of food menus for the hospice, taking into account the dietary requirements of the children and young people and their families. Under the guidance of the Head Cook, undertakes the preparation of raw foodstuffs, cooking of raw foodstuffs, service of meals, washing up of kitchen utensils and cleaning of kitchen, ensuring adherence to food hygiene standards. Maintaining a safe and hygienic environment in accordance with legal and organisational standards. Learning and Development Assists the Head Cook in the provision of induction and ongoing training for all staff and volunteers, covering all aspects of the catering function. Administrative and Clerical When required, assists the Head Cook in the maintenance of all catering supplies through the regular checking and ordering of stock. In-line with legislation and organisational standards, maintains the safe storage of all foodstuffs by conducting stock rotation and temperature control checks. 6. DIMENSIONS Supervises the work of the volunteers. Assists the Head Cook in ordering of stock. Frequent contact with the Hospice Administration Manager, the Head Cook, the Kitchen Assistant, Head Houskeeper/Houskeeper, volunteers, other hospice staff, children or young people, families, hospice visitors and suppliers. 7. KNOWLEDGE, SKILLS AND EXPERIENCE Catering related qualification to City & Guilds Level (7061 & 7062) or equivalent. Hold, or be willing to undertake study towards, the Intermediate Certificate in Food Hygiene. Demonstrable knowledge of health and safety within the workplace. Demonstrable experience of working in a bulk catering service. Demonstrable experience in producing high quality meals and baking within a bulk catering service.
8. DECISIONS AND COMMUNICATIONS Works within clearly defined procedures, where judgement and initiative are required to prioritise work, but generally, work is routine and is issued by the Head Cook. On a daily basis, communicates routine information, about the catering provision, with the Hospice Administration Manager, the Head Cook, the Kitchen Assistant/Housekeeper and the volunteers. When required, assists the Head Cook in the delivery of food hygiene training to the Kitchen Assistant/Housekeeper and the volunteers, ensuring legislative and organisational requirements are met. 9. SPECIAL CONDITIONS Equipment On a daily basis, is required to use the following technical equipment; industrial cooker; industrial oven; industrial mixer; industrial refrigeration; industrial food processors. On a daily basis, is required to use the following equipment; kitchen utensils, such as knives. Working Conditions Frequent exposure to unpleasant working conditions through having to work in a hot kitchen. Physical effort While preparing foodstuffs, there is a frequent requirement to stand or move for long periods. Mental Effort Occasional requirement for concentration when planning daily menus. Occasional requirement for concentration when ordering goods and reconciling received goods against invoiced goods. Occasional requirement for concentration when undertaking food hygiene risk assessments. Emotional Effort Frequent indirect exposure to distressing or emotional circumstances through having to cater for the child or young person with a life-threatening or life-limiting condition and their families.
CHILDREN S HOSPICE ASSOCIATION SCOTLAND PERSON SPECIFICATION Cook Rachel and Robin House Attributes Essential Desirable Methods of Assessment Education, Qualifications and Training Catering related qualification to City & Guilds Level (7061 & 7062) or equivalent. Hold, or be willing to undertake study towards, the Intermediate Certificate in Food Hygiene. Skills, Abilities and Knowledge Working knowledge of health and safety within the workplace. Experience Personal Qualities Knowledge of different food groups and what constitutes a balanced diet Experience in producing nutritious and varied meals, and baking, within a bulk catering service. Friendly, outgoing manner Accountable for self, actions and decisions Child and family focussed A positive can do attitude Experience in provision of varied food types relevant to the needs of different conditions for example, diabetic, gluten free, dairy free, cultural diets etc.
A commitment to CHAS A commitment to working with and supporting volunteers Other requirements