Cook/Supervisor

Salary: Band 3, SCP 5-6, £24,790 - £25,183 per annum

School: Business, Health and Hospitality

Location: The appointee will be based at the Bangor Campus but will be required to be available for work at any of the College sites.

Reports to: Principal Lecturer – School of Business, Health and Hospitality

Total Hours of work: A variety of hours are available up to 36 per week full time. The post holder will be required to adopt a flexible approach (including evening work/Saturday work, if required)

Working Pattern: Monday to Thursday 8.00 am – 4.00 pm and Friday 8.00 am – 2.30 pm. However, the post holder(s) will be required to adopt a flexible approach (including evening work/Saturday work, if required) and to devote such time as may be required by the exigencies of the service

Main Purpose of Job

To provide an efficient and effective catering provision to the students, staff and general public within SERC.

MAIN DUTIES AND RESPONSIBILITIES

1. Food preparation, cooking and the overall provision of food (including menu planning, portion control, the provision of special dietary meals and hospitality catering where appropriate).

2. Organisation and supervision of food services, including collecting and lodging cash internally.

3. Supervision and direction of other employees including allocation of duties, work rotas, induction and training.

4. Ensure that general kitchen duties are carried out including washing up, setting up and clearing away equipment and tables. Cleaning of the kitchen, snack bar surround equipment.

5. Maintain hygiene, food safety and health and safety procedures.

6. Ensure kitchen equipment is maintained and reporting of any defects.

7. Liaise with technician for timely food orders.

8. Stock-taking, including the organisation of stores and fridges and receipt of deliveries.

9. Supervise and carry out the cleaning of the equipment used in the facility.

10. Monitor the use of foods and making recommendation for service delivery and purchases.

11. Liaise with technician regarding utilisation of prepared dishes and cook additional items as required to maintain a high standard of lunch provisions (e.g. soups, sandwiches and healthy eating)

12. Carry out clerical duties associated with the efficient running of the kitchen.

13. Operational control of service points including transported meals.

14. Any other duties as required by the Assistant Head of School/Head of School for the School of Business, Hospitality and Tourism

NOTES

1. This is a description of the job as it is at present constituted. The duties and responsibilities are intended to give a broad indication of the variety of tasks the post holder may be asked to undertake. It should be noted that a job description is not an exhaustive list of activities and staff may be asked to carry out duties commensurate with the grade of the post. The job description may also be amended to take account of changed circumstances, and staff will be consulted when this is necessary. It is the College’s aim to reach agreement to reasonable changes, but if agreement is not possible, the College reserves the right to insist on changes to a job description after consultation with the post holder.

2. In carrying out the duties and responsibilities of the post it is expected that the post holder will do so in accordance with the College Ethos, Equal Opportunities Policy and that in doing so the post holder will contribute to the discharge of Section 75 statutory duties and implementation of the College Equality Scheme.

3. This is a post which is governed by The Protection of Children and Vulnerable Adults (Northern Ireland) Order 2003. Before appointing anyone to this post, it is policy to ask for the relevant check to be carried out by Access NI.

4. The College operates a no smoking policy and all staff are expected to adhere to this.

5. In order to deliver its objectives, the College has developed to the following set of values and all staff expected to work within these;

• Solution focused

• Excellence driven

• Responsive

• Collaborative

6. All Staff at Principal Lecturer Level and above (including equivalent staff on NJC Terms & Conditions, band 6 and above) are required to participate in day/evening and holiday cover rotas as required

7. All Staff are required to contribute to a healthy and safe working environment and to adhere to all health and safety regulations and College policies.

8. All staff has a responsibility for ensuring that risks are managed at College, team and individual level. This process will include the assessment and effective control of all acceptable risk situations.

9. All Budget holders will be responsible for ensuring the delivery of a balanced budget across their area of responsibility, including the delivery of any agreed cost improvement programmes.

10. Staff will be expected to participate in staff training and development activities to update and enhance their own knowledge, skills and professional competence needed to fulfil the role effectively.

11. Please note that a waiting list may be created from this post from which further appointments may be made should the same or a similar post arise within six months of the interview date. Please note such posts may be based at any College Campus.

Selection Criteria

Cook/Supervisor

Essential Assessment Criteria

1. Hold a Level 2 qualification in Food Preparation e.g. NVQ Level 2 or City and Guilds 706/1/2

OR

A minimum of 5 years’ experience as a chef in an educational environment.

2. Hold a Level 2 Award in Food Safety

3. 3 years recent experience, within the last 6 years of food preparation and service in the Hospitality/Catering industry

4. Demonstrate evidence of Supervisory experience in the Hospitality/Catering industry

5. Demonstrate experience in creative menu planning, production and service of a variety of dishes

6. Demonstrate excellent communication skills both written and oral

Desirable Assessment Criteria

1. Supervisory management qualification