Cook

Education Authority (Northern Ireland); Claudy; On-site; GBP 19,000 - 27,000; Full time

Job summary

Education Authority (Northern Ireland) is seeking a Cook to assist the Senior/Unit Catering Supervisor in preparing meals and upholding high hygiene standards. You will participate in menu planning, portion control, and service delivery to parents, principals and customers.

The role requires HACCP awareness, the ability to work in a team, manage stock, and support training of staff while promoting excellent customer service and a hygienic kitchen environment.

Qualifications

• Qualifications: NVQ level 2 in food preparation and cooking or City & Guilds 706-1 & 706-2 or equivalent or higher relevant qualification.
• Knowledge of Hazard Analysis Critical Control Point (HACCP).
• Willingness to undertake job related training.

Responsibilities

• Assist with the preparation of meals, portions, and special dietary meals.
• Record keeping and stock-taking activities; manage store/fridge deliveries.
• Ensure hygiene, health and safety in the kitchen and monitor temperatures.

Skills

Communication

Teamwork

Organisational skills

Customer service

Education

NVQ level 2 in food preparation and cooking

City & Guilds 706-1 & 706-2

Two years’ experience in catering

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.
• 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.
• Assist in the promotion of the service to parents, principals and customers to increase the uptake.
• Securing of premises as required.
• 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.

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.

FactorEssential CriteriaMethod 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)

Shortlisting by Application Form

Other

Willingness to undertake job related training

Shortlisting by Application Form

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.

FactorEssential CriteriaMethod 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.

Interview

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.

FactorDesirable CriteriaMethod of Assessment

Qualifications and Experience

N/AStrategies as per placeholder

Disclosure of Criminal Background

The Safeguarding Vulnerable Groups (Northern Ireland) Order 2007 defines working directly with children or young people or in specified places as ‘regulated activity’. In the event that you are recommended for appointed to a post that involves ‘regulated activity’, the Education Authority will be required to undertake an Enhanced Disclosure of Criminal Background. Please note that you WILL be expected to meet the cost of an Enhanced Disclosure Certificate. Details of how to make payment will be sent to you at the pre-employment stage. Further information can be accessed at NI Direct or the Department of Justice.

Applicant Guidance Notes

The Education Authority is an Equal Opportunities Employer.