nursery cook

Early Learners Nursery; England; On-site; GBP 12,000 - 17,000; Part time

Benefits offered by this job

Company pension

Employee discount

On-site parking

Job summary

Early Learners Nursery in the United Kingdom is seeking a part-time Nursery Cook to design and prepare meals, delivering quality food services in a nursery environment.

You will train staff, manage menus and budgets, ensure safety and hygiene, and collaborate with nursery managers to meet nutrition standards.

Qualifications

• Minimum Level 2 in Food Safety/Catering.
• GCSE Maths and English grade C or above.

Responsibilities

• Orient, train, schedule, coach and manage kitchen staff.
• Plan and review production standards, budgets and menu design.
• Develop recipes and portion specifications.
• Ensure safety, sanitation and regulatory compliance.
• Prepare children's menus and food preparation reports.
• Maintain inventory and采购 ingredients.

Skills

Food safety

Catering

Education

Level 2 Food Safety/Catering

Job description

Nursery Cook (Part time, 1.30pm - 4pm, Monday to Friday) 12.5 hours per week.

Designs and prepares meals by providing culinary expertise; promoting and providing quality food services; managing nursery kitchen.

Duties:

• Accomplishes culinary human resource objectives by orienting, training, assigning, scheduling, coaching, counselling , and disciplining food production employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.
• Meets culinary financial objectives by estimating requirements; preparing an annual budget; designing menus; anticipating and evaluating response to menu presentation; scheduling expenditures; analysing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.
• Develops recipes and portion specifications by understanding consumer tastes and nutritional needs; anticipating emerging food and dining trends; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.
• Oversees food preparation by consulting with nursery managers and directors; overseeing portion sizes; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.
• Improves menu quality and consistency by analysing food production records and menu expenses; standardising production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re‑designing processes; implementing changes.
• Prepares children's menus and food preparation reports by collecting, analysing, and summarising food, dining, and customer data and trends.
• Maintains safe, secure, and clean work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plan.
• Maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re‑order points, storage requirements, and cost‑controls.
• Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state‑of‑the‑art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies.
• Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

The interview

The interview is led by our nursery manager and supported by a senior member of the team. We will ask you questions on the following areas

The nursery cook takes responsibility and leads independently the deliverance of foods in line with Safer Food Better Business environmental health practice. To offer full and practical support in the day to day running of the nursery. To be flexible to the needs of the business. Must have a minimum level 2 in food safety/ catering, equivalent or higher to apply for this position., Copies of your relevant Food/ Catering certificates (level 2 and 3 diploma, foundation degree, full degree, etc.)

Copies of your GCSE certificates (Maths & English grades C and above - essential to apply)

Company events

• Company pension
• Employee discount
• On-site parking