General Operative Attendant / Relief Chef

Purpose of the Role

This is a dual-function role, with primary responsibilities as a Multitask Attendant and additional duties as a Relief Chef when required. The Multitask Attendant supports the care, cleanliness, and security of residents at Ozanam House Residential Unit, while the Relief Chef ensures the preparation and delivery of nutritious meals for both residents and the Meals on Wheels service.

Note: These roles are not undertaken simultaneously; staff will cover only one function per shift depending on assignment.

Guidance and Authority

The post holder is expected to operate with considerable autonomy, referring matters to their line manager when significant resistance is encountered in implementing good practices or policies, when actions may place stakeholders such as children, vulnerable adults, scheme participants, volunteers, or the Society's reputation at risk, or when decisions could substantially impact the workload of others.

Principle Accountabilities

The role holder will be responsible when working as a multitask attendant

Multitask Attendant Responsibilities

Operational Support

• Take responsibility during shifts (including lone working) for resident care and building operations

• Maintain a safe, secure environment for residents by restricting unauthorised access

• Support a friendly, caring atmosphere within the house

• Conduct resident checks at scheduled intervals during night shifts

• Help residents with their needs

• Respond to accidents and incidents per house policies

• Carry out cleaning duties to maintain hygiene standards

• Address and resolve incidents calmly and professionally, following procedures

• Handle building, facilities, and security issues per established protocols

• Ensure accurate report completion and provide thorough staff handovers

• Complete additional reports requested by the Manager

• Attend training and actively participate in staff meetings

• Contribute to teamwork and support efficient house operations

Compliance with Policy, Procedures, and Health & Safety

• Follow SVP and house-specific policies, procedures, and legal regulations

• Maintain confidentiality and adhere to the unit’s Code of Conduct

• Follow all safety procedures outlined in the Safety Statement and Health & Safety policy

• Conduct scheduled health and safety inspections and fire drills

• Report hazards and proactively suggest safety improvements

• Comply with the Covid Response Plan and follow public health guidance

Safeguarding

• Adhere to SVP Safeguarding policies and procedures

• Stay informed about best practices in safeguarding children and vulnerable adults

• Report safeguarding concerns to the Designated Liaison Person promptly

Relief Chef Responsibilities

Menu Planning

• Collaborate with residents and the dietitian to create nutritious, compliant menus

• Gather resident feedback regularly

• Accommodate dietary needs, allergies, and preferences

Food Preparation

• Prepare and cook food to high standards, including special diets

• Properly store, label, and portion food

• Support special functions and manage food presentation

Standards & Hygiene

• Ensure kitchen cleanliness and HACCP compliance

• Supervise kitchen operations in the absence of the Head Chef

• Check deliveries and maintain hygiene standards

Budget & Stock Management

• Order supplies and manage inventory within budget

• Conduct stocktakes and cost-control procedures

Health & Safety

• Follow all food safety and kitchen protocols

• Report any hazards or equipment issues

• Maintain a safe and compliant kitchen environment

Policy Adherence

• Comply with SVP policies including safeguarding, GDPR, and finance

• Participate in training and development relevant to the role

Challenges

There are a number of challenges in this role, largely determined by the scale, complexity, voluntary nature and high levels of local autonomy with the Society.

• Ensuring confidentiality at all times

• Ensuring a friendly and supportive atmosphere at all times.

Other Information

In addition to the duties and responsibilities listed above, the job holder may be required from time to time to perform other duties as deemed reasonable and necessary by the employer. The job holder may also be required from time to time to work or attend training/meetings at another location. As much notice as is reasonably practicable will be given of any such requirement/change.

Employees are responsible for notifying their manager in writing of any statutory rest period or break to which they are entitled to and were not able to avail of on a particular occasion and the reason for not availing of such rest period or break within one week.

Education, Experience, Knowledge and Skills Required

Qualifications

• Minimum of Leaving Certificate

• Qualification in catering or a related field (for Relief Chef)

• HACCP Level 2 certification (minimum requirement for kitchen duties)

• Training in social care, elderly care, or First Aid is advantageous

Experience

• Experience working with the elderly or in community/voluntary sectors

• Previous experience in professional kitchens such as hotels, residential care, or holiday homes

Knowledge & Skills

• Understanding of professional cookery, hygiene standards, and dietary requirements

• Ability to cook for large groups and manage kitchen operations

• Familiarity with budget management and stock control

• Strong interpersonal, listening, and communication skills

• Empathetic, trustworthy, team-oriented, and flexible

• Awareness of SVP’s mission and values is desirable

The person must also demonstrate the following personal attributes:

• Be honest and trustworthy

• Be respectful

• Be flexible

• Demonstrate sound work ethics

• Confidentiality

• Other