Weekend Station Cook for Fire Crews (Part-Time)

The Mill; Mill End; On-site; GBP 7,300 - 7,600; Part time

Benefits offered by this job

LGPS

25 days pro rata annual leave + public

Job summary

Bedfordshire Fire and Rescue Service is seeking an experienced station cook for weekend shifts in Stopsley. The role runs Saturdays and Sundays from 0900 to 1400, totaling 10 hours per week, with LGPS benefits and 25 days annual leave pro rata.

Applicants must have kitchen experience in a commercial environment and hold relevant certificates. The successful candidate will plan, prepare and cook a variety of menus to high standards, ensuring food safety and hygiene, while supporting occasional

Qualifications

• Basic Food Hygiene Certificate required.
• City & Guilds Basic Cookery Certificate (706/1) / 706/2 or equivalent.
• Current full driving licence with no pending issues.
• Experience in commercial/industrial catering as a cook.
• Ability to plan, prepare and cook a variety of menus.

Responsibilities

• Carry out cleaning routines in line with Safer Food Better Business to maintain hygiene.
• Provide relief cover during annual leave, public holiday leave, sickness or absences for Station Cook (Weekday).
• Shop for and purchase food daily; hold a current full driving licence with no issues.
• Follow PPE requirements and maintain high personal hygiene standards.

Skills

Food safety knowledge

Driving licence

Work with minimum supervision

Menu planning & cooking

Hygiene standards

Physical stamina

Education

City & Guilds Basic Cookery Certificate (706/1) / 706/2

Basic Food Hygiene Certificate

Job description

Bedfordshire Fire and Rescue Service is seeking an experienced station cook for weekend shifts in Stopsley. The role runs Saturdays and Sundays from 0900 to 1400, totaling 10 hours per week, with LGPS benefits and 25 days annual leave pro rata.

Applicants must have kitchen experience in a commercial environment and hold relevant certificates. The successful candidate will plan, prepare and cook a variety of menus to high standards, ensuring food safety and hygiene, while supporting occasional