Hours: 15 hours over 2 days per week (working every Monday and alternate weekends). Shift times are 7.30am to 3.30pm with 30 minute unpaid meal break.

Pay: £13.44 per hour, plus enhancement for weekend working.

Key Results

Summary responsibilities

• Take a leading role with the Head Chefs in providing a customer-centric and nutritious food service.
• Train others, advocate and role model best practice in Health and Safety, Food Handling and Hygiene, which change from time to time.
• Maintain a continuous catering stock and rotation; ensure facilities and equipment are safe and well maintained - reporting faults via set systems as necessary.
• Plan menus, functions, events and theme days with colleagues across teams (typically but not exclusive to nursing/care teams).
• Build strong relationships with a range of stakeholders - including colleagues, managers, residents and their families.
• From time to time deputise for other chefs and support the recruitment/induction of new members of the catering team.

Skills and experience

Communication

• Advocate culture of communication and information sharing between team members.
• May involve others in resolving and discussing mutual problems.
• Written responses presented in range of formats.
• Exchanges and clarifies technical or complex info for diverse audience.

Thinking Style

• Analyses facts and available information to resolve varied and non-routine problems.
• Plans and organises a range of interlinked activities and tasks.
• May modify processes for best outcomes.
• Confident with data and report writing/business case.
• Aware of wider issues.
• Uses experience to identify most appropriate actions.
• Pre-empts issues and trouble shoots.

Well-being and Values

• Demonstrate interest, care and attention.
• Create a positive impression.
• Reliable, dependable and professional.
• Collaborate with residents - tailoring service to meet individual needs.
• Promptly respond to or refer to team leader/line manager (as appropriate to role), issues of residents or colleagues' health or well-being.
• Understand the needs of older people and people with dementia
• Aware of cultural and individual differences in all interactions and service areas.

Working with others

• Role models integrity.
• Flexible style, stepping in to support team members when required.
• Liaises with other teams/departments and external partners/contacts as service area expert.
• Encourages engagement and flexibility within team.

Other Skills and Qualifications

Essential

• Diploma Level 2 in Food Production/Catering (or equivalent).
• Working (and cooking) within a busy and fast paced kitchen environment.
• Stock taking and ordering.
• Monitoring a set budget and expenditure.
• Food hygiene and health and safety legislation and best practice.
• Good standard of IT skills including Microsoft Excel, Word, Outlook.
• In depth understanding of nutrition and dietary requirements.
• Experience of working with recipes and catering management systems.

Desirable

• Working with older people or people living with disabilities, communication or memory difficulties.
• People management skills.

Additional information

• Duties must be carried out in compliance with St Monica Trust's Equality, Diversity and Inclusion Policy.
• This role profile contains the principal accountabilities relating to this post and does not describe in detail all the duties required to carry them out.
• This post is exempt from the Rehabilitation of Offenders Act 1974 and this means that any criminal conviction, including spent convictions, must be made known at the time of the application.

Hours: 15 hours over 2 days per week (working every Monday and alternate weekends).

Pay: £13.44 per hour, plus enhancement for weekend working.