Nursery Cook (Temporary)

Job Description

Download a copy: CYP11 Nursery Cook

 

Post Title: Nursery CookReporting to: Nursery Manager
Responsible for: Preparation of nursery mealsLocation: Childcare @ Broadway, Lupset
Grade: B3Post Reference No: CYP 11

 

Purpose of the Job

 

The preparation and service of food to range of customers, maintaining a high level of hygiene and adhering to all legislation, company policies and procedures.

 

 

Key Tasks

 

A. Areas of Responsibility

  1. To ensure that the kitchen area is prepared for daily use prior to cooking.

 

  1. To ensure that all current legislation and procedures are adhered to include colour coding, temperature control, storage, and hazard analysis legislation.

 

  1. To ensure that adequate supplies for daily requirements for all aspects of service are purchased from appropriate and acceptable sources, using Fair Trade where possible.

 

  1. To ensure that all areas are cleaned at the end of session in line with hygiene legislation and company procedures.

 

  1. To develop a rota of menus for ensuring all nutritional and cultural requirements are met; presented in an appealing manner and are prepared to set timescales.

 

  1. To involve service users including children where possible in themed projects/events where food can be involved e.g. Chinese New Year.

 

  1. To liaise with the nursery manager and if necessary parents re special dietary requirements.

 

  1. To ensure that all documentation including hazard analysis is completed in line with current Environmental Office legislation.

 

  1. To undertake and update any relevant training as and when required and any other duties as directed by St George’s Lupset Ltd.

 

B. People Management

Responsibility for the daily supervision of assistants as appropriate and there will be the expectation to support volunteers.

 

C. Operational and Business Management

  1. To support the manager to ensure accurate record keeping and work within set budgets.

 

  1. To comply with data protection and information sharing systems

 

D. Safety, Equality & Diversity, Quality and Safeguarding

  1. To be responsible for the health & safety of self, staff and Centre users ensuring awareness and compliance of the company’s health & safety policy and procedures

 

  1. To be aware of the company safeguarding policies for children and vulnerable adults and follow procedures as necessary

 

  1. To comply with the organisations equality and diversity policy

 

 

E. Scope of Responsibility

 

E1           Responsibility for Supervision, Direction of Employees

Responsibility for any assistant staff and there would be an expectation to give guidance and support to volunteers, work experience as directed.

 

E2           Responsibility for Physical Resources

Routine maintenance and hygiene of food preparation and service areas and equipment

Regularly order and monitor food stock levels.

 

E3           Responsibility for Budgets

Daily receives cash and gives change for goods and services

Work within set budget as advised.

 

E4           Level of Contacts, Customers and Clients

Daily liaison with team members and very occasionally with parents to discuss special diets. Daily contact with staff or members of the community ordering food

 

E5           Levels of Independence and Initiative

Limited need for independent decision making, manager always available for reference.

 

E5           Working Conditions and demands

Regularly works in catering environment occasion to be hot working conditions.

Very occasionally required to work outside normal working hours

 

Person Specification: Cook 

How identified

 

ü

Training, Education and Experience1.      Basic Food Hygiene

2.      Level 3 qualification in food preparation

3.      Level 2 English & Maths

4.      Experience of commercial food preparation

5.      Two years work experience in a related setting

6.      Experience of menu planning and budgeting

 

Certificate

Certificate

Certificate

Application/interview

Application/interview

Application/interview

E

D

E

D

E

D

Knowledge

 

Knowledge of dietary needs of young children and babies

Knowledge of health & safety within a catering environment

Understanding of and commitment to equality of opportunity

Understanding of the nursery environment

Application/interview

Application/interview

Application/interview

Application/interview

E

E

E

D

Management

 

Ability to prioritise workload and use initiative to meet deadlines

Ability to manage and work within the  budget allocation for nursery meals

 

Application/interview/reference

Application/interview/reference

E

E

Approach to work

 

Demonstrate the ability to work as part of the nursery team

Flexible

Maintain the hygiene of the working environment to a very high standard

Application/interview

Reference/interview

Interview

E

E

E

Attitudes

 

Demonstrate a non-judgemental approach to work

Commitment to equal opportunities and social inclusion

To acknowledge and respect the ethos of St George’s Lupset Ltd

 

Interview/reference

Interview

Interview/application/reference

E

E

E

OtherTransport and current driving licenceDriving licenceD

 

How to apply

In the first instance please contact Tracy Scholey on 01924 369631 or email recruitment@stgeorgeslupset.org.uk for further information/ an application form.

Contract: Temporary

Pay: Dependent on age and experience, to be discussed at interview

Hours: 37 hours per week