Cook

Education Authority; Bangor; On-site; GBP 20,000 - 25,000; Full time

Job summary

A local educational institution in Northern Ireland is seeking a Cook to assist in preparing and cooking meals efficiently while ensuring hygiene standards. The ideal candidate will possess NVQ level 2 in food preparation and cooking or a relevant qualification and demonstrate strong communication and team-working skills. Responsibilities include supervising staff, maintaining service points, and promoting service quality to customers. This role supports a commitment to equality and excellent food service.

Qualifications

• Must hold NVQ level 2 in food preparation and cooking or equivalent qualification.
• Knowledge of HACCP is essential.
• Willingness to undertake job related training.

Responsibilities

• Assist with preparation and cooking of meals and ensure hygiene.
• Supervise and train staff as needed.
• Maintain operational control of service points.

Skills

Food preparation and cooking

HACCP knowledge

Communication

Team working

Organizational planning

Education

NVQ level 2 in food preparation and cooking or equivalent

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

1. 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:
   • (a) The planning of meals.
   • (b) Stock‑taking, including the organisation of stores and fridges and receipt of deliveries.
   • (c) General kitchen management in the absence of the Senior/Unit Catering Supervisor.
   • (d) Shared supervision of other employees.
   • (e) Training of staff.
   • (f) 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

1. All duties must be carried out to comply with:
   • (a) Acts of Parliament, Statutory Instruments and Regulations and other legal requirements.
   • (b) Codes of Practice.
2. All duties will be carried out in the working conditions normally inherent in the particular job.
3. All necessary administration must be completed as required.
4. 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.
5. 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.
6. 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.

To view the summary of terms and conditions for this post, click here.

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.

SECTION 1 - ESSENTIAL CRITERIA

• Hold either NVQ level 2 in food preparation and cooking or City & Guilds 706‑1 & 706‑2 or higher relevant qualification or two years’ experience of food preparation and cooking within a catering establishment.
• Knowledge of HACCP.
• Willingness to undertake job related training.

SECTION 2 - ESSENTIAL CRITERIA (interview)

• Evidence of communication, engagement, excellent interpersonal, team working, organisational planning, work under pressure, motivation to provide excellent food and customer service.
• Values orientation evidence.

DISCLOSURE OF CRIMINAL BACKGROUND

Information about enhanced disclosure etc.

The Education Authority is an Equal Opportunities Employer.