Jobs in Down
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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
Experienced Production Operatives
Job Overview The successful candidate will join our established team involved in manufacturing veterinary products whilst complying with all aspects of Quality, Environmental, Health and Safety procedures. The position includes carrying out all relevant activities to Good Manufacturing Practice, using appropriate techniques and equipment and following departmental written procedures in addition to the completion of necessary documentation. Main Activities/Tasks
Floating Support Worker
FLOATING SUPPORT WORKERS Could you assist young people to build the skills and confidence to find, set up and maintain their own homes in the community? MACS Floating Support Service supports young people aged 16-25 in the community who are homeless, at risk of homelessness or need help maintaining their tenancy. Floating Support Workers support on average 15 young people who receive individualised support based on support planning ongoing assessment/review and keeping safe were appropriate. Please see attached Job Description and Person specification for essential skills and knowledge required for the post and click APPLY to submit your CV. Posts Available: Full Time, Permanent (Belfast x3, Lisburn x1, Downpatrick x1 and Newry x1) Salary: £25,545 per annum Benefits: MACS Pension contribution of 4% of salary; up to 41 days annual leave (pro rata and including bank holidays); enhanced paid leave for Sick, Maternity and Carers leave; paid training days per year; Flexible and Hybrid working options available and Health Benefits. Closing Date: Wednesday 30 April 2025 at 9.30am. We will review applications daily and if successfully shortlisted, will be in touch as soon as possible if we’d like to invite you for interview. See attached Recruitment Guidance notes and Why Work For MACS with more information, or email hr@macsni.org if you have any further queries. MACS is committed to equality of opportunity and to selection on merit and all offers of employment are subject to an Access NI Disclosure Check.
