Cook

Overview

Sunnymead Residential Living are seeking a Cook to join their busy home.

Reports to: Head Cook
In the absence of the Head Cook the Cook should report matters to the Home Manager or person in charge at the time.

Role: To participate in the day to day running of the Kitchen and to provide nutritious food for residents and staff in accordance with current legislation, policies and procedures. To co – operate with management on all issues pertaining to the efficient running of the kitchen.

Sunnymead uses a “relationship centred approach to care,” this means you will be required to work as part of a team, which includes all staff grades, Residents, their relatives and multi professionals to achieve our shared vision, which is that –

“Sunnymead aims to be recognised for enabling our Residents to make informed decisions and to lead their lives from Sunnymead, supported by a dedicated, committed and highly skilled care team, who will empower them to live happy, fulfilled and purposeful lives in partnership with their families, Health Professionals and other members of the Sunnymead community.”

Main Duties:

• To be available to participate in staff meetings that facilitates the review and design and update of menus. Menus must consider the views and opinions of residents and other relevant staff. Menu review meetings will take place no less than 3 monthly; the cook should share ideas that demonstrate innovation in relation to
  time, cost effectiveness and resident choice.
• Accept responsibility for all duties which are delegated to you by the Head Cook: including daily kitchen management, costing, ordering and Co-ordinating the delivery of produce to ensure meals can be prepared in a timely and cost effective manner.
• Accept responsibility for Setting and recording Provisional standard order sheets for each menu, when delegated to do so by the Head Cook, to ensure all produce is available at appropriate times to meet the menu requirements.
• Co operate and communicate with the Head Cook and management, to ensure all other supplies and equipment, required for the safe running of the kitchen are ordered and available for staff use, this includes cleaning equipment and products.
• Use appropriate personal protective equipment, at appropriate times, this includes – gloves and uniform, and ensure it is used by junior staff at appropriate times.
• Ensure all equipment is operated and maintained as per manufactures requirements and Health and Safety requirements.
• Ensure all cleaning products used in the kitchen are handled and stored as per COSHH regulations.
• Maintain clear systems for the receipt and checking of all stock delivered for use in Sunnymead kitchen, including clear systems of stock rotation and observing sell by/use by dates.
• Ensure food is stored, prepared, cooked and served in accordance with current food hygiene regulations.
• Participate in the kitchen cleaning programme to ensure compliance with Health and Safety and food safety regulations. Maintain clear daily and weekly records to demonstrate that cleaning has been completed.
• Maintain all other food safety records are maintained as per council requirements.
• Participate in relevant audits in relation to stock management, when delegated to do so by the Head Cook.
• Co-operate and participate in kitchen rotas, to ensure all appropriate duties are completed and to ensure adequate staff cover.
• Participate in the orientation and induction of new staff members.
• Adhere to the principle of resident involvement by offering residents who are unhappy about food standards the opportunity to complete catering feed back sheets on an as and when basis. Staff should offer to discuss specific resident concerns with the resident in a private environment; all such concerns should be reported, as soon as is appropriate, to the Head Cook.
• Participate in offering residents their daily menu choice. In the absence of the Head Cook, ensure the weekly menu is displayed in the dining room, front hall and lift on a weekly basis.
• In the absence of the Head Cook ensure the weekly menu is available in Sunnymead lodge on a weekly basis, to allow for staff members meal planning and ordering.
• Prepare and be available for staff supervision and annual appraisal.
• Continue to develop own knowledge and competencies.
• In the absence of the Head cook Identify and inform the Home Manager of any difficulties that may arise in relation to staff issues, Health and Safety and food safety in the kitchen.
• Any other duties which may be requested in order to meet service requirements.

Important

The person appointed to this position will be required to adhere to and promote all relevant policies and procedures in Sunnymead.

It is important to remember that in the course of your work you will be aware of information which is of a highly confidential nature. Disclosure of any information about to any unauthorised information renders you liable for prosecution under the official secrets act.

You are required to:

• Report all accidents or untoward incidents immediately to the Home Manager or in her absence the person in Charge of Sunnymead at the time.
• To be familiar with the fire drill and safety precautions relevant to the Kitchen.
• Adhere at all times to the Smoking Policy.

You should note that under the Health and Safety at Work Legislation you are required to take all reasonable steps while at work to ensure your own health and safety and the health and safety of those who could be affected by your acts or omissions. You should not interfere with or misuse anything provided to you in the interests of Health, Safety and Welfare at work.

This job description will be subject to review in light of changing circumstances and is not intended to be rigid and inflexible, but it should be regarded as providing guidelines within which individuals can work.