Cook

Job Overview

The Cook position, reporting to the Senior or Unit Catering Supervisor and ultimately the Catering Manager, involves assisting in all aspects of meal preparation and cooking. The role requires teamwork to deliver a hygienic, efficient service that meets customer satisfaction and supports sales growth within the catering unit.

Key Responsibilities

• Perform skilled cooking, including menu preparation, portion control, special dietary meal preparation, and catering for functions as necessary.
• Assist with record keeping and ensure hygiene, health, and safety standards in the kitchen, including temperature monitoring.
• Help supervise kitchen staff and manage service points, including meal transport operations.
• Contribute to administrative tasks such as meal planning, stock-taking, organizing stores and deliveries, and general kitchen management during supervisor absence.
• Train staff and perform cash handling duties where required.
• Carry out kitchen cleaning, equipment setup and clearing, dishwashing, and maintaining cleanliness of the dining area.
• Promote the catering service to parents, principals, and customers to enhance uptake.
• Secure premises as required and undertake other service-related duties as delegated.
• Comply with all relevant legislation, codes of practice, and administrative requirements.
• Uphold the values and ethos of the school and the Education Authority.

Additional Information

The job includes shared supervision responsibilities, and duties may be assigned as necessary within the competence of the employee. A commitment to equality and good relations in line with the Northern Ireland Act (1998) is expected at all times.

Qualifications and Experience Required

• Possess either an NVQ Level 2 in Food Preparation and Cooking, City & Guilds 706-1 & 706-2, or an equivalent/higher qualification; OR
• Have at least two years’ experience in food preparation and cooking in a catering establishment.

Essential Knowledge and Skills

• Familiarity with Hazard Analysis Critical Control Point (HACCP) principles.
• Willingness to engage in job-related training.

Attributes and Abilities

• Effective communication and teamwork skills.
• Strong interpersonal skills to engage with customers and colleagues.
• Organizational ability with skill in planning and working under pressure to meet deadlines.
• Strong motivation to deliver excellent food quality and customer service.

Legal Requirements

The role involves regulated activity as defined by the Safeguarding Vulnerable Groups (Northern Ireland) Order 2007; successful candidates will be subject to enhanced criminal background checks at their own expense.