Lead Cook
Venesky-Brown’s client, a public sector organisation in the Isle of Skye, is currently looking to recruit a Lead Cook for an initial 12 month contract on a rate of £15.75 – £17.24/hour PAYE – working 32.50 hrs per week Monday-Thursday 0700-1500 & Fri 0730-1300. This role will be based in the Isle of Skye.
Responsibilities:
– Organisation, supervision, preparation and presentation of foods and other catering needs.
– Responsible for ensuring that all jobs and tasks undertaken comply with service operational procedures, work instructions, and in accordance with policies and procedures.
– To ensure high standards of hygiene and operational practises are carried out in compliance with Health & Safety, COSHH and Food Safety Regulations.
– To be responsible for the administration of the Meals cashless system, including software data, reports, the collection and reconciliation of money collected from revaluation units and other associated income, and banking arrangements.
– Responsible for the collection and banking of all monies associated with the catering provision within the establishment.
– To act as the point of contact for EHO inspectors, auditors and other official visitors to the kitchen, including maintenance and servicing of equipment and effective communications with the Business Support Team.
– To liaise with the Catering Officer on all aspects of the catering service to ensure that the service provided is appropriate and meeting customer needs and expectations.
– To order directly from contract suppliers on all foodstuffs and ancillary materials using the organisation’s e procurement system. Where necessary, attend to discrepancies in orders and any corrective actions in relation to suppliers or stock levels, including quality control and the reporting to head office.
– To supervise in the delivery, storage, preparation, cooking and serving of all foods.
– To ensure all stock levels are properly maintained and that perishable goods are regularly checked and rotated to avoid wastage.
– To provide refreshments, snack and lunch service as required. Responsible for the vending operation.
– Responsible for all administration and documentation in line with operational requirements with attention to accuracy and to meet the required deadlines. To ensure that all order/invoicing procedures and food stock documentation are properly maintained up-to-date and that appropriate returns are made to the organisation’s D&I Catering Head Office on a weekly/monthly basis or as required.
– To ensure that all equipment and machinery is maintained, cleaned and in good working order.
– Ensuring all waste in dining and kitchen areas are disposed of appropriately, encouraging and complying with any re-cycling or similar activities carried out within the establishment.
– Responsible for the organisation of staff, allocation of duties and rotas on a day-to-day basis including arrangements for staff absence.
– Responsible for induction and on-the-job training for all kitchen staff when required. To liaise with Line Manager regarding staff training and development needs.
– Being a recognised trained Emergency First Aider.
– Ensure safe practice and supervision of manual handling in the delivery of delivered goods to various stores and cupboards.
– Actively communicate and encourage any corporate initiatives i.e. energy efficiencies.
– Attend training as required.
– Dealing with on-site informal grievances and staff matters to avoid any formal organisational procedures and knowing when to refer to Line Manager.
– Participate in staff interviews and any absence management issues on site as instructed by Line Management.
– May be required to undertake any other duties appropriate to the level of the post. Duties and responsibilities will vary from time to time.
Essential Skills:
– Experience of food preparation and cooking
– Experience of providing a quality catering service
– Experience of supervising other members of staff in a team
– Elementary Food Hygiene Certificate or similar qualification
– Trained First Aider or willingness to undertake qualification
– Ability to deal with all paperwork required to run a commercial kitchen
– Understanding of the promotion of Healthy Eating
– Willingness to undertake the training
– Ability to handle and account for cash accurately
– Be courteous and polite
– Work well and communicate within a team
– Ability to communicate effectively at all levels
Desirable Skills:
– Computer literate or have a willingness to learn
– Elementary or Intermediate Food Hygiene and a willingness to undertake the Intermediate level
– Customer Care Skills
– Understanding and promote Health & Safety within working environment
If you would like to hear more about this opportunity please get in touch.
Responsibilities:
– Organisation, supervision, preparation and presentation of foods and other catering needs.
– Responsible for ensuring that all jobs and tasks undertaken comply with service operational procedures, work instructions, and in accordance with policies and procedures.
– To ensure high standards of hygiene and operational practises are carried out in compliance with Health & Safety, COSHH and Food Safety Regulations.
– To be responsible for the administration of the Meals cashless system, including software data, reports, the collection and reconciliation of money collected from revaluation units and other associated income, and banking arrangements.
– Responsible for the collection and banking of all monies associated with the catering provision within the establishment.
– To act as the point of contact for EHO inspectors, auditors and other official visitors to the kitchen, including maintenance and servicing of equipment and effective communications with the Business Support Team.
– To liaise with the Catering Officer on all aspects of the catering service to ensure that the service provided is appropriate and meeting customer needs and expectations.
– To order directly from contract suppliers on all foodstuffs and ancillary materials using the organisation’s e procurement system. Where necessary, attend to discrepancies in orders and any corrective actions in relation to suppliers or stock levels, including quality control and the reporting to head office.
– To supervise in the delivery, storage, preparation, cooking and serving of all foods.
– To ensure all stock levels are properly maintained and that perishable goods are regularly checked and rotated to avoid wastage.
– To provide refreshments, snack and lunch service as required. Responsible for the vending operation.
– Responsible for all administration and documentation in line with operational requirements with attention to accuracy and to meet the required deadlines. To ensure that all order/invoicing procedures and food stock documentation are properly maintained up-to-date and that appropriate returns are made to the organisation’s D&I Catering Head Office on a weekly/monthly basis or as required.
– To ensure that all equipment and machinery is maintained, cleaned and in good working order.
– Ensuring all waste in dining and kitchen areas are disposed of appropriately, encouraging and complying with any re-cycling or similar activities carried out within the establishment.
– Responsible for the organisation of staff, allocation of duties and rotas on a day-to-day basis including arrangements for staff absence.
– Responsible for induction and on-the-job training for all kitchen staff when required. To liaise with Line Manager regarding staff training and development needs.
– Being a recognised trained Emergency First Aider.
– Ensure safe practice and supervision of manual handling in the delivery of delivered goods to various stores and cupboards.
– Actively communicate and encourage any corporate initiatives i.e. energy efficiencies.
– Attend training as required.
– Dealing with on-site informal grievances and staff matters to avoid any formal organisational procedures and knowing when to refer to Line Manager.
– Participate in staff interviews and any absence management issues on site as instructed by Line Management.
– May be required to undertake any other duties appropriate to the level of the post. Duties and responsibilities will vary from time to time.
Essential Skills:
– Experience of food preparation and cooking
– Experience of providing a quality catering service
– Experience of supervising other members of staff in a team
– Elementary Food Hygiene Certificate or similar qualification
– Trained First Aider or willingness to undertake qualification
– Ability to deal with all paperwork required to run a commercial kitchen
– Understanding of the promotion of Healthy Eating
– Willingness to undertake the training
– Ability to handle and account for cash accurately
– Be courteous and polite
– Work well and communicate within a team
– Ability to communicate effectively at all levels
Desirable Skills:
– Computer literate or have a willingness to learn
– Elementary or Intermediate Food Hygiene and a willingness to undertake the Intermediate level
– Customer Care Skills
– Understanding and promote Health & Safety within working environment
If you would like to hear more about this opportunity please get in touch.
