Kitchen Assistant

Purpose of the Role

The purpose of the Kitchen Assistant is to support the Cook in the Kitchen in the daily preparation and provision of food in the service and to oversee all aspects of cooking and food provision in the kitchen when the Cook is on holidays or on sick leave.

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 for:

Support the Cook in Developing a Nutritious Daily Menu

• Have input into the development of a menu that meets the needs of all service users of the centre, taking into account dietary requirements and allergies.

• Support the Cook in seeking regular feedback from service users and updating the menu accordingly to ensure variety and quality at all times.

• Ensure that the menu, allergen information, and reheating instructions are shared with all clients.

Support the Cook in Delivering up to 45 Nutritious Meals Daily

• Assist in the purchasing of supplies in accordance with the planned menu.

• Assist in the daily preparation of food.

• Support the Cook to ensure that all food is prepared to a high standard and presented well for distribution.

• Assist in the cooking of meals each day under the Cook’s guidance and direction.

• Carry out good food management practices, including temperature control and completion of HACCP documentation daily.

• Oversee all aspects of food preparation and cooking during the Cook’s absence (e.g., annual leave or other absences).

Maintain High Standards of Hygiene and Cleanliness

• Keep all food preparation and cooking areas hygienically clean at all times.

• Maintain a clean and tidy kitchen environment.

• Ensure all equipment is well maintained, cleaned daily, and in good working order; report any defects to the Manager.

• Follow all food storage procedures and food separation guidelines in line with food safety regulations.

Policy and Procedures

• Comply with all Food Safety Regulations and HACCP Guidelines.

• Be familiar with and follow all SVP policies, including Health & Safety, Fire Safety, and GDPR, as they relate to this role.

Safeguarding

• Follow SVP Safeguarding policies and procedures.

• Maintain awareness of best practices in safeguarding children and vulnerable adults.

• Report any concerns regarding the welfare of a resident to the Designated Liaison Person.

Training and Best Practice

• Undertake any training required by the role or as agreed with the Line Manager.

• Participate in staff meetings and training sessions where applicable.

Other Duties

• Perform any other duties assigned by the Line Manager that relate 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 Qualification in HACCP Level 1 is required for this role.

Experience

• Experience working in a food preparation area or Kitchen or in a similar role.

• Experience working in a holiday home, hotel, bar or similar organisation.

Knowledge

• A knowledge and appreciation of the Society, its ethos, mission and values.

• To have an understanding of basic health and safety issues, food safety guidelines & the HACCP principles.

• A satisfactory knowledge and understanding of the requirements of the post.

• To be aware of the standards expected to be met within a kitchen.

• A satisfactory standard of the technical knowledge and understanding required to perform the duties of the post.

• Knowledge of needs and issues of the elderly and disadvantaged.

Skills

• An ability to communicate and work safely with all.

• The ability to maintain professional boundaries.

• The ability to work as part of a team, and on own initiative where required.

The person must also demonstrate the following personal attributes:

• Be honest and trustworthy.

• Be respectful.

• Be flexible.

• Demonstrate sound work ethics.

• Confidentiality.

• Other.

Salary: €20,820.80 per annum