Cook - Winsford, United Kingdom - Winsford Grange Care Home

Description

Role Details

Job Title:

Chef/Cook


Reports to:

The Registered Manager


Job Overview:
(Note - In addition to these functions, employees are required to carry out such duties as may reasonably be required)

• Prepare menus and agree them with the service users and the manager, including any service user preferences, special diets and specific foods as needed
• Prepare and serve all meals in a timely manner

Location:

The service's premises, but you may be required to work from other locations at the discretion of the company and with appropriate notice.

Working Hours:

5 days over a 7-day period, as agreed with manager.


Responsibilities and Duties of the Job

Role-specific Duties:

The Chef's/Cook's responsibilities include but are not limited to the following:

• Create duty rotas for catering staff, ensuring there are enough skilled staff on duty
• Under the supervision of the manager, order enough supplies for the catering operation from specified suppliers using company procedures, and maintain strict control over costs
• Operate an efficient stock control system
• Ensure supplied equipment is used with care, in accordance with suppliers' instructions and training
• Ensure all equipment is in good working order and report any faults immediately. If any machine is felt to be dangerous, withdraw it from service immediately
• Be responsible for promoting and safeguarding the welfare of those individuals the service supports

Working with Others:

• Lead, motivate and direct staff
• Under the supervision of the manager, carry out annual staff appraisals for catering staff

Other Duties:

Other duties and responsibilities to be undertaken may include any (or all) of the items in the following list:

• Assist in the recruitment of catering staff
• Conduct staff supervision and personal development plans for catering staff
• Induct new starters in accordance with company policy

Personal and Professional Development:

• Seek opportunities for personal and professional growth
• Take responsibility for own professional development through performance and development reviews and undertake any relevant training

Person Specification

_The selections for essential and desirable have been left intentionally blank for you to determine these._

Specific Requirement for Qualifications

Essential

Desirable
Vocational qualification/HNC/City & Guilds qualification in cookery

Qualifications in texture modified food

Qualifications in serving moulded food


Specific Requirement for Skills

Essential

Desirable

Proficient Writing Skills
Ensure accurate, legible records are kept

Ensure compliance with statutory and company requirements on food hygiene, storage and temperature control


Budgetary Skills
Ensure all catering ingredients and equipment are purchased within budgetary constraints

Manage waste effectively


Communication Skills
Regularly seek feedback from people and plan changes according to feedback

Attend regular meetings to stay informed of expectations and views


Knowledge
Knowledge of texture modified diets


Specific Requirement for Skills

Essential

Desirable

Disposition/Personal Attributes

Specific Requirement for Previous Experience

Essential

Desirable
Previous experience of working in a similar environment

Experience with texture modified diets

Experience of working with service users who have additional support needs

Budgetary experience

Previous experience of working in a supervisory role


Specific Requirement for Immunisations/Vaccinations

Essential

Desirable

Values-based Personal Qualities

Area

Specific Requirement

Working Together

• Involve service users, families, external agencies and colleagues
• Speak up when things go wrong

Respect and Dignity

• Understand personcentred care and can demonstrate treating people as individuals and respecting choices
• Promoting independence and encouraging appropriate risk taking

Everybody Counts

• Ensuring no one is discriminated against or excluded
• Understand human rights and impact on care delivery
• Facilitating people to 'speak up' about concerns and acting upon them

Commitment to Quality of Care

• Striving for quality in everything we do recognising and understanding what quality in care means for people using the services
• Being accepting about criticism and focusing on improvement
• Being open to new opportunities for learning and identifying the limits of skills and knowledge

Compassion

• Treating people with kindness
• Understanding the importance of empathy in all areas of employment
• Understanding the values of others and always providing a caring service

Improving Lives

• Focus on how things could be done better and sharing ideas
• Understanding of wellbeing and what is important to people using the service
• Improving outcomes for people
• Ens