Culinary Lead

Role-specific Duties

• The Chef’s/Cook’s responsibilities include but are not limited to the following:

• Create duty rotas for catering staff, ensuring there are enough skilled staff on duty

• Under the supervision of the manager, order enough supplies for the catering operation from specified suppliers using company procedures, and maintain strict control over costs

• Operate an efficient stock control system

• Ensure supplied equipment is used with care, in accordance with suppliers’ instructions and training

• Ensure all equipment is in good working order and report any faults immediately. If any machine is felt to be dangerous, withdraw it from service immediately

• Be responsible for promoting and safeguarding the welfare of those individuals the service supports

• Working with Others

• Lead, motivate and direct staff

• Under the supervision of the manager, carry out annual staff appraisals for catering staff

Other Duties

• Other duties and responsibilities may include:

• Assist in the recruitment of catering staff

• Conduct staff supervision and personal development plans for catering staff

• Induct new starters in accordance with company policy

• Personal and Professional Development

• Seek opportunities for personal and professional growth

• Take responsibility for own professional development through performance and development reviews and undertake any relevant training

Specific Requirement for Qualifications

• Vocational qualification/HNC/City & Guilds qualification in cookery

• Qualifications in texture modified food

• Qualifications in serving moulded food

• Specific Requirement for Skills

• Proficient writing skills

• Ensure accurate, legible records are kept

• Ensure compliance with statutory and company requirements on food hygiene, storage and temperature control

• Budgetary skills

• Ensure all catering ingredients and equipment are purchased within budgetary constraints

• Manage waste effectively

• Communication skills

• Regularly seek feedback from people and plan changes according to feedback

• Attend regular meetings to stay informed of expectations and views

• Knowledge of texture modified diets

Specific Requirement for Previous Experience

• Previous experience of working in a similar environment

• Experience with texture modified diets

• Experience of working with service users who have additional support needs

• Budgetary experience

• Previous experience of working in a supervisory role

Values-based Personal Qualities

• Working Together

• Involve service users, families, external agencies and colleagues

• Speak up when things go wrong

• Respect and Dignity

• Understand person-centred care and demonstrate treating people as individuals and respecting choices

• Promote independence and encourage appropriate risk taking

• Everybody Counts

• Ensure no one is discriminated against or excluded

• Understand human rights and their impact on care delivery

• Facilitate people to speak up about concerns and act upon them

• Commitment to Quality of Care

• Strive for quality in everything we do, recognising and understanding what quality in care means for people using the services

• Be accepting about criticism and focus on improvement

• Be open to new opportunities for learning and identify the limits of skills and knowledge

• Compassion

• Treat people with kindness

• Understand the importance of empathy in all areas of employment

• Understand the values of others and always provide a caring service

• Improving Lives

• Focus on how things could be done better and share ideas

• Understand wellbeing and what is important to people using the service

• Improve outcomes for people

• Ensure appropriate services are provided for people using the services