Cook's x 2

2 x Part-time Cook's - Bushypark Addiction Treatment Centre, Ennis

Clarecare is a professional social enterprise with charitable status, providing a range of people centred social services to individuals and families in County Clare for over 58 years. Current services provided include Family Support, Elderly Care Services, Counselling and Bushypark Residential Addiction Treatment Centre.

Clarecare’s headquarters are based in Ennis with local offices in Bushypark, Shannon, Kilrush, Killaloe and Ennistymon. 

Clarecare is supported by a partnership with TUSLA, Health Service Executive, other Government Departments, by charitable funding and by the Diocese of Killaloe.

JOB DESCRIPTION

2 x Part-time Cooks (each working 35 hours per fortnight on a rota basis)

Part-time Permanent Roles

DESCRIPTION OF ROLE:

Bushypark Addiction Treatment Centre, Ennis is expanding and so is our kitchen!

Working with the Bushypark Chef and Centre Manager to cook with purpose and nourish recovery every day, you will ensure that meals are prepared and served in line with HACCP requirements while supporting the residents within the residential service. You will work in a newly designed kitchen where you can make every meal matter.

BUSHYPARK OBJECTIVES:

To support with the provision of lunch/tea to the residents of Bushypark in conjunction with the current chef in the hours outlined above

JOB RELATIONS:

The Cook will report to the Deputy Manager of Bushypark and will work closely with the Chef and all other Bushypark staff members.

JOB LOCATION: 

The position offered is based on-site at Bushypark Treatment Centre, V95 A895), but location may change based on operational requirements. Remote/Hybrid working does not apply to these roles.

ANNUAL LEAVE:

18 days annual leave per annum (reflecting hours worked) per full leave year (Jan-Dec). As you will work some Irish Public Holidays, you will receive double time for all hours worked for Irish Public Holidays and time+ a half for Sunday working.

DAYS/HOURS OF WORK: 35 hours per fortnight as per following roster (to include some Public Holiday working):

Cook 1:

Wk 1 - works 23 hours over Mon/Tues x 4 hours per day from 3pm-7pm and Sat & Sunday from 9am - 4.30 p.m. daily

Wk 2 - works 12 hours over Wed - Fri x 4 hours per day from 3pm to 7pm

Wk 3 - works 23 hours over Mon/Tues x 4 hours per day from 3pm-7pm and Sat & Sunday from 9am - 4.30 p.m. daily

Wk 4 - works 12 hours over Wed - Fri x 4 hours per day from 3pm to 7pm

Total of 35 hours per fortnight with flexibility

Cook 2:

Wk 1 - works 12 hours over Wed - Fri x 4 hours per day from 3pm to 7pm

Wk 2 - works 23 hours over Mon/Tues x 4 hours per day from 3pm-7pm and Sat & Sunday from 9am - 4.30 p.m. daily

Wk 3 - works 12 hours over Wed - Fri x 4 hours per day from 3pm to 7pm

Wk 4 - works 23 hours over Mon/Tues x 4 hours per day from 3pm-7pm and Sat & Sunday from 9am - 4.30 p.m. daily

Total of 35 hours per fortnight with flexibility

GENERAL RESPONSIBILITIES

• To report to the Deputy Manager at Bushypark or designate.
• Follow tasks/instructions given by the Chef at Bushypark or Deputy Manager/designate regarding the preparation and serving of food and to comply with HACCP regulations.
• To adhere to Clarecare policies and procedures in relation to your work in Clarecare
• Ability to maintain the principles of confidentiality in all areas of work
• To maintain paperwork in accordance with Clarecare standards in order to ensure that excellent record keeping practices are upheld within the Bushypark centre and in line with HACCP requirements
• To maintain professional boundaries in all areas of work with clients, staff, volunteers and external suppliers/visitors to the service
• To perform other duties as appropriate to the role as may be assigned to you by your line manager or designate.
• Attend all mandatory training as required by Clarecare in relation to your role
• Attend staff meetings as required

REQUIREMENTS/QUALIFICATIONS FOR THE POSITION

• Liaise with the Chef in Bushypark to familiarise yourself with the planned menu for teas or dinners as required and be aware of any dietary requirements as outlined in the chef handover book.
• To complete the Chef hand-over book each day thus ensuring there is a continuous record in place ensuring client dietary requirements are met.
• To do some home baking and to be responsive to the client’s requests for food where possible
• To ensure that food is prepared and presented to the highest possible standards and that suitable crockery is used in the serving of meals.
• To ensure that daily food allergens are displayed and recorded correctly in line with the daily menu, this is done in conjunction with the Chef.
• To maintain the highest level of sanitation in the kitchen thus ensuring that food preparation areas are clean and hygienic and in line with HACCP requirements and best practice standards.
• To oversee the residents in the undertaking of their therapeutic duties, wash up, serving etc and to support them in undertaking these tasks where required. Follow guidelines outlined in weekly therapeutic duty list.
• To support the residents tasked with washing up and serving in their roles and to ensure that the tasks are undertaken to the highest possible standards. Ensure that equipment/crockery and cutlery are stored in accordance with requirements.
• Ensure that the dining room is set up in advance of meal service and support the resident on duty in the completion of same where required.
• To ensure that all foods and other items are stored properly and in line with HACCP requirements.
• Ensure health and safety procedures are adhered to all times in line with Bushypark policies and procedure
• To ensure that temperature charts/reheating charts/refrigeration charts/delivery checks are maintained in accordance with standards for HACCP in the appropriate books.
• To wear the correct uniform as required by Bushypark paying particular attention to personal hygiene and to wear PPE as required in the kitchen in undertaking various tasks and as required by the service. Chef uniform and PPE will be provided by Bushypark.
• To have good communication skills and an ability to engage with the residents in Bushypark and to ensure that their dietary needs are met while undergoing their therapy programme.
• To undertake specific tasks as below and any other relevant duties as assigned.
• To maintain the highest level of sanitation in the kitchen - ensuring the food preparation areas are clean and hygienic - washing kitchen appliances, work surfaces, floors and walls.
• To provide and supervise wash-up services in the kitchen ensuring that all pots, pans, cooking utensils, crockery, cutlery, glassware and any other kitchen equipment is washed, dried and stored correctly and neatly.
• Supervise and participate in maintenance of the kitchen area to include all areas mentioned above, sweeping/mopping floors, hose out food and bottle bins, emptying bins when full etc.
• Using a variety of kitchen equipment such as mixers, special knives and cutters safely.
• Responsible for deliveries and organising the storeroom/ Fridges/Freezers - sorting, storing and distributing ingredients.
• Responsible for organising and carrying out the deep cleaning of the Kitchen and Dining room

Tasks while on duty

Bank Holiday cover

Annual Leave Cover

Provide cover for Chef and other Cook's annual leave during the year – to be planned at the beginning of the year.

Training

Full training and induction will be provided on-site in Bushypark in conjunction with the Bushypark Chef.

Essential Requirements: 

• Experienced in food/meal planning & preparation of meals to a high standard, for groups of up to 14 clients
• Some experience of home baking – making scones, brown bread etc
• Have obtained such a standard of education as to enable him/her to discharge the duties of the post satisfactorily.
• A keen interest in high-quality food preparation, cooking and presentation of nourishing meals.
• Ability to work and interact with people in a professional capacity on a daily basis with a keen understanding of their needs.
• Excellent timekeeping, communication, organisation and interpersonal skills with the ability to work on own initiative and as part of a team in an addiction treatment setting.
• A positive ‘fit to work’ medical.
• A positive Garda Vetting Disclosure through Clarecare.
• Two positive written employment references from your current and most recent employer.

Desirable:

• Culinary Skills course/training.
• Ideally have HACCP completed - or willing to complete.
• Knowledge of Catering equipment would be an advantage.
• Valid Manual Handling completed - or willing to complete.
• Full driving licence and use of own vehicle to travel to/from work.

Rate of Pay & Benefits:

• Your gross hourly rate of pay will be €14.57 gross per hour worked. You will also receive a 2% salary increase (pending funding) on 1st April 2025 and a final 2% salary increase (pending funding) on 1st October 2026. In addition, you will receive time+half for working Sundays and double time for working Irish Public Holidays.  
• 18 days annual leave per annum per full leave year (Jan-Dec). As you will work some Public Holidays, you will receive double time for all hours worked for Irish Public Holidays and time+ a half for Sunday working.
• Free access to Employee Assistance Programme Services via VHI.
• Defined Contribution Pension Scheme Membership on successful completion of probation (6 months duration). Membership of Government’s “My Future Fund” Pension Scheme on commencement of employment.
• Cycle to Work Scheme.
• Access to full terms of Clarecare’s Sick Pay Scheme on successful completion of probation (6 months duration).
• Access to Clarecare’s Wellness Programmes.