Cook Manager

Main duties and responsibilities

1.       To lead, motivate and direct a team of kitchen colleagues to deliver a first class catering service to the residents within the Home.

2.       To understand the individual nutritional needs and choices of residents at all times.

3.       To prepare menus in consultation with the Home Manager, residents, families, catering committees following best practice guidance.

4.       To prepare, cook and serve meals, ensuring that all special needs are fully considered and catered for in accordance with residents’ dietary requirements and personal choice.

5.       To plan and deliver set four weekly menus, ensuring any substitutions have prior authorisation from the Home Manager or designated individual, and any allergen changes are communicated effectively.

6.       To be responsible for the catering budget and work within the agreed catering budget.

7.       Regularly engage with, and seek feedback from, residents, relatives, visitors and colleagues in order to continually improve the residents’ quality of life and level of service provided.

8.       To prepare any beverages and snacks throughout the day, around the needs and choices of residents.

9.       To ensure the quantity and quality of all food served is to the required nutritional standards.

10.   To ensure compliance with the Company Food Safety Management System and maintain a safe kitchen.

11.   Responsible for stock taking, stock rotation and storage of stock, including checking and receiving deliveries.

12.   To monitor and replenish as required all kitchen and food stocks, in conjunction with the Home Manager, and maintain records of the same, in line with Company procedures.

13.   Responsible for the presentation of the dining areas.

14.   To ensure that all stock records are kept up to date in line with company procedures.

15.   To supervise all other kitchen colleagues and alert the Home Manager to any difficulties.

16.   To ensure that high standards of hygiene, cleanliness and food preparation are maintained at all times to meet environmental food safety standards.

17.   To be diligent in ensuring any defects of equipment are reported to the Home Manager and Maintenance Person in a timely manner.

18.   Under the supervision of the Home Manager, to carry out annual appraisals for kitchen colleagues.

19.   To conduct quarterly staff supervision and personal development plans as required.

General Responsibilities

·         To be responsible for the health, safety and welfare of yourself and others whilst at work, including colleagues, residents and visitors to the Home and for alerting the officers responsible to any hazards or potential risks to health and safety.

·         To be fully conversant with the Beaumont policies relating to Safeguarding of Vulnerable Adults and Whistleblowing.

·         To ensure compliance with the Beaumont Information Governance Policy, maintaining an appropriate level of confidentiality around issues that may be personal or commercially sensitive.

·         Establishing and maintaining positive working relationships both with colleagues, residents, visitors and other health professionals and agencies.

·         To act as an ambassador for the Beaumont company Vision and Values.

·         To promote equality and diversity at all times and across all work activities.

·         To adhere to Beaumont policies and procedures.

·         Attend mandatory training days / courses, on or off site, as and when required

·         To undertake any other duties and accountabilities which would be lawful, reasonable and appropriate to the role.

Knowledge

• Nutrition Science for the elderly or equivalent

• 2 years relevant experience as a Chef or Cook

• Chef Qualification

• Food Hygiene Certificate

• Health & Safety Awareness

• Hazard Reporting Protocols

• HACCP Documentation

• RIDDOR Awareness

• Food Storage

• Basic First Aid

Skills

• Effective verbal and written communication

• Leadership

• Team Management (Kitchen)

• Stock Management

• Planning and Preparing  Menus

• Compiling and placing orders

• Special dietary requirements

• Altered textured diets

• Time management and meeting deadlines

• Budget Management

• Equipment Management

• Food & Kitchen Presentation

• Continuous Personal Development

• Good interpersonal skills

• Coordination / multitasking

Abilities

• Reliable

• Remains calm under pressure

• Work unsupervised

• Caring Attitude

• Innovative

• Committed to Quality

• Coaching and Mentoring skills

• Quickly acts on feedback