Cook

Job Overview

Reporting to the Senior/Unit Catering Supervisor and ultimately under the Catering Manager via the Area Catering Manager, the role involves assisting in meal preparation and cooking tasks within a catering environment. The position emphasizes teamwork to deliver a hygienic, efficient food service that meets customer satisfaction and promotes sales.

Main Tasks and Responsibilities

• Perform skilled cooking activities for a full range of meals, including menu assistance, portion control, special dietary meal preparation, and function catering where relevant.
• Support record keeping, hygiene, health and safety controls in the kitchen, including temperature logs.
• Participate in the shared supervision and direction of staff.
• Manage operational service points, including meals transported offsite.
• Assist with administrative duties such as meal planning, stocktaking, store and fridge organization, receipt of deliveries, and general kitchen management in the supervisor's absence.
• Provide training and shared supervision for kitchen staff and perform cash handling duties if required.
• Carry out general kitchen tasks such as washing up, equipment setup and cleanup, and cleaning dining and kitchen areas.
• Help promote the catering service to parents, principals, and customers to boost uptake.
• Ensure security of premises as necessary and perform other delegated service functions.

Compliance and Other Duties

• Perform all duties compliant with legislative requirements, codes of practice, and internal values.
• Complete necessary administrative tasks and flexibility to perform similar or related duties aligned with the role's grade.
• Support the values and ethos of the school and promote equal opportunity and good relations as per the Northern Ireland Act (1998).

Essential Qualifications and Experience

• Hold either an NVQ Level 2 in food preparation and cooking, City & Guilds 706-1 & 706-2, or an equivalent/higher qualification, OR
• Possess two years of experience in food preparation and cooking within a catering setting.

Knowledge and Skills Required

• Understanding of Hazard Analysis Critical Control Point (HACCP) principles.
• Strong team communication and interpersonal skills, with the ability to engage effectively with coworkers and customers.
• Effective organizational and planning abilities to meet deadlines under pressure.
• Motivation to provide excellent food quality and customer service.

Additional Details and Conditions

• Willingness to undertake job-related training.
• Compliance with safeguarding rules requiring Enhanced Disclosure of Criminal Background when working with children or young people; successful applicants must bear the cost of the Enhanced Disclosure Certificate.
• Adherence to the Education Authority's equal opportunities policy.
• Applicants must demonstrate how they meet essential criteria clearly in the application, as this affects shortlisting.