Cook

Education Authority (Northern Ireland); Banbridge; On-site; GBP 18,000 - 23,000; Full time

Job summary

Education Authority (Northern Ireland) is seeking a Cook to assist the Senior/Unit Catering Supervisor in preparing meals and ensuring a hygienic, efficient kitchen service. You will work as part of a team to deliver high-quality meals and support school catering operations.

The role emphasizes adherence to HACCP, stock management, and safe food handling, with opportunities to develop skills through on-the-job training within a supportive department.

Qualifications

• NVQ level 2 in food preparation and cooking or equivalent
• Two years’ experience of food preparation and cooking within a catering establishment
• Knowledge of HACCP
• Willingness to undertake job related training
• Strong communication and teamwork abilities

Responsibilities

• Assist with the preparation and cooking of meals across full menu range
• Record keeping and stock-control duties
• Ensure hygiene and safety in the kitchen, monitor temperatures
• Assist in supervising staff and guiding fellow employees
• Handle stock-taking, stores and deliveries, and general kitchen management
• Perform general kitchen duties, cleaning and setting up dining areas
• Promote the service to parents, principals and customers to increase uptake
• Adhere to all statutory regulations and school ethos

Skills

NVQ level 2 in food preparation and 1

Two years’ experience in catering

HACCP knowledge

Willingness to undertake training

Communication and teamwork

Job description

JOB DESCRIPTION

JOB TITLE\: Cook REPORTS TO: Senior/Unit Catering Supervisor RESPONSIBLE TO\: Catering Manager through appropriate Area Catering Manager

RESPONSIBLE FOR\: Shared supervision of staff

JOB PURPOSE To assist the Senior/Unit Catering Supervisor in all activities concerned with the preparation and cooking of meals. Team participation is essential to provide an efficient hygienic service, to achieve customer satisfaction and to promote sales within the unit.

Main Duties And Responsibilities

• Skilled cooking activities connected with the full range of meals (for example, assist with the preparation of menus, portion control, the provision of special dietary meals and function catering where appropriate). 2. To assist with:
• Record keeping.
• Control of hygiene, health and safety in the kitchen including recording of temperatures.
• The direction and/or shared supervision of other employees. 3. To undertake operational control of service points including transported meals. 4. Associated administrative duties as required which may include assistance with:
• The planning of meals.
• Stock-taking, including the organisation of stores and fridges and receipt of deliveries.
• General kitchen management in the absence of the Senior/Unit Catering Supervisor.
• Shared supervision of other employees.
• Training of staff.
• Cash handling duties where appropriate. 5. General kitchen duties as required which may include washing up, setting up and clearing away equipment and tables, cleaning of the kitchen, dining room surrounds and equipment. 6. Assist in the promotion of the service to parents, principals and customers to increase the uptake. 7. Securing of premises as required. 8. Duties as delegated in connection with service provision. General Conditions: 9. All duties must be carried out to comply with:
• Acts of Parliament, Statutory Instruments and Regulations and other legal requirements.
• Codes of Practice. 10. All duties will be carried out in the working conditions normally inherent in the particular job. 11. All necessary administration must be completed as required. 12. Duties will be carried out for jobs up to and including those in the same grade, provided such duties are within the competence of the employee 13. Promote and adhere to the Values/ethos of the School. This job description will be subject to review in light of changing circumstances and is not intended to be rigid and inflexible but should be regarded as providing guidelines within which the individual works. Other duties of a similar nature and appropriate to the grade may be assigned from time to time.

In accordance with Section 75 of the Northern Ireland Act (1998), the post-holder is expected to promote good relations, equality of opportunity and pay due regard for equality legislation at all times.

PERSON SPECIFICATION

NOTES TO JOB APPLICANTS

• You must clearly demonstrate on your application form under each question, how, and to what extent you meet the required criteria as failure to do so may result in you not being shortlisted. You should clearly demonstrate this for both the essential and desirable criteria, where relevant.
• You must demonstrate how you meet the criteria by the closing date for applications, unless the criteria state otherwise.
• The stage in the process when the criteria will be measured is outlined in the table below.
• Shortlisting will be carried out on the basis of the essential criteria set out in Section 1 below, using the information provided by you on your application form.
• Please note that the Selection Panel reserves the right to shortlist only those applicants that it believes most strongly meet the criteria for the role.
• In the event of an excessive number of applications, the Selection Panel also reserves the right to apply any desirable criteria as outlined in Section 3 at shortlisting, in which case these will be applied in the order listed. It is important therefore that you also clearly demonstrate on your application form how you meet any desirable criteria.

SECTION 1 - ESSENTIAL CRITERIA

The following are essential criteria which will initially be measured at the shortlisting stage and which may also be further explored during the interview/selection stage. You should therefore make it clear on your application form how, and to what extent you meet these criteria. Failure to do so may result in you not being shortlisted.

Factor Essential Criteria Method of Assessment Qualifications and Experience Hold either (A) or (B):

• NVQ level 2 in food preparation and cooking or City & Guilds 706-1 & 706-2 or equivalent or higher relevant qualification OR
• Two years’ experience of food preparation and cooking within a catering establishment

Shortlisting by Application Form

Knowledge Knowledge of Hazard Analysis Critical Control Point (HACCP)

Other Willingness to undertake job related training

SECTION 2 - ESSENTIAL CRITERIA

The following are additional essential criteria which will be measured during the interview/selection stage in line with EA’s Game Changing People Model.

Factor Essential Criteria Method of Assessment Skills/Abilities

In line with EA’s Game Changing People Model we will look for evidence of: Ability to communicate and engage effectively with others as part of a team and with customers Excellent interpersonal and team working skills Effective organisational and planning skills and the ability to work under pressure to meet deadlines Motivation towards providing excellent food and customer service

Interview Values Orientation

Evidence of how your experience and approach to work reflect EA’s ethos and values. You will find information about our Values here.

SECTION 3 - DESIRABLE CRITERIA

Some or all of the desirable criteria may be applied by the Selection Panel in order to determine a manageable pool of candidates. Desirable criteria will be applied in the order listed. You should make it clear on your application form how, and to what extent you meet the desirable criteria, as failure to do so may result in you not being shortlisted.

Factor Desirable Criteria Method of Assessment Qualifications and Experience N/AS

Shortlisting by Application Form

The Education Authority is an Equal Opportunities Employer.