Bedminster BS3
Full job description
Are you passionate about doing a good job? Do you share our values? then we hope you’ll consider applying to join our team.
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.