Role Profile
May 2017
Broadacres Housing Association – Cook
Thank you for your interest in this position. You can apply here on line or if you prefer you can request a
hardcopy application form by emailing [email protected].
Applications must be received by 5pm on Friday 9th June 2017. Any applications received after this
time will not be considered. Please ensure that you leave yourself ample time to complete and submit
your application in order to avoid disappointment.
Interviews will take place on 20th June to 23rd June 2017.
If you are not selected for interview on this occasion, please do not be deterred from applying for any future vacancies.
To help you tailor your application to the job requirements please review the following documents:
 Job Description
 Person Specification
 Extract of Terms and Conditions
Broadacres are committed to the Government’s ‘Positive About Disabled People’ scheme and disabled
applicants will be guaranteed an interview if they show on the application form that they meet the essential
criteria for the post.
Disabled applicants who may require aids and adaptations for either the interview or the job itself should
identify this requirement in the relevant section on the Diversity and Equality Monitoring Form which is
attached to the application form. Broadacres will accommodate all reasonable requests.
We hope you have enough information to complete your application, however, should you have any further
queries, please do not hesitate to contact us. May I take this opportunity to thank you for your interest in
Broadacres Housing Association and we look forward to receiving your application.
Kind regards,
Broadacres Human Resource Team
Role: Cook
Role Profile
Salary Grade:
Responsible To: Chef Manager
Responsible For: N/A
Location:
Purpose of the Role
To prepare meals from the daily menu, managing kitchen supplies, and checking and maintaining
equipment. To assist the Chef Manager or Assistant Chef to ensure the kitchen runs smoothly. To
cooperate and work alongside other members of the catering team. To understand the needs of
the residents for their likes and dislikes to aid menu development.
Be required to complete all necessary paperwork such as COSHH, HACCP, whilst following
company policies and procedures. Occasionally, you will help cater for special events as directed
by the Chef Manager or Catering Manager.
To understand the safe storage of goods, ensuring the service operation complies with statutory
regulations in accordance with health & safety, environmental health and hygiene requirements.
Specific Responsibilities & Accountabilities
1.
Service Delivery
a) Ensuring high standards of food quality form point of delivery to meal preparation,
cooking and service.
b) To ensure all provide a food service that fulfils the needs of all residents and customers.
c) To maintain food preparation and to be actively involved with the catering requirements
for festivals and special occasions.
d) Comply and follow the companies food safety management system (HACCP) (ensuring
temperature control records and food labelling are maintained)
e) Ensure the kitchen is kept clean and hygienic.
f) To prepare & produce meals within the scheme, and where necessary and reasonable
provide emergency cover for the catering staff.
g) Sustain good relationships with all customers, suppliers and contractors.
h) To maintain effective communication both within the catering department.
i) Understand the prevention and control of infection, food hygiene, COSHH, Health and
Safety and Fire Safety and the correct wearing of PPE.
j) Understand company policy on security and maintenance of the catering and dining
area.
k) Comply with the company kitchen standards as identified on kitchen audit.
2.
Technical Responsibilities
Role Profile
a) Understand dish specification.
b) Comply with the companies’ safe physical working environment for catering staff,
residents and visitors.
3.
Staff Responsibilities
N/A
4.
Resources
a) Understand and comply with the correct usage of resources and to ensure compliance with
legislative and company policies.
b) Understand the maintenance of departmental stores and equipment following good stock
control systems.
5.
Organisational Policy
a) Follow the companies’ organisational policy on, regulations and guidance.
b) Follow legislation, and organisational policies and procedures (e.g. diversity, health & safety,
customer care, protection of vulnerable adults) to provide a consistent, accessible and
inclusive service of a high quality.
c) Ensure all work conducted and services provided comply with confidentiality and data
protection legislation. Resident confidentiality should be respected at all times and
information not divulged.
6.
General
a) Demonstrate commitment to equality, inclusion and diversity.
b) Embrace, maintain the corporate image and reputation through personal example.
c) To undertake other duties appropriate to the post as directed by the Catering Manager
/Assistant Chef.
Job dimensions
•
•
•
•
To be flexible and willing to cover additional shifts with regard to rota arrangements across
the whole catering provision.
Shift work will be required 5 days over 7.
Working relationships will include residents, their relatives and carers, suppliers and
contractors, regulatory agencies and the general public. Internally, managers and staff
across all departments within the catering fraternity.
Able to drive and hold a valid driving license. And have use of a vehicle for work purposes, at
times of concern at other locations.
Corporate Responsibilities
1.
Have knowledge of BHA’s vision, promote the values of the organisation at all times and
uphold organisations reputation by personal example.
Role Profile
2.
To maintain a comprehensive knowledge
of BHA departments, services, policies
and procedures in relation to the role & be responsible for maintaining effective working
relationships with internal services, external agencies and organisations.
3.
Comply at all times with all BHA policies and relevant legislation including Data Protection,
Equality & Diversity, Health & Safety and Financial regulations.
4.
To understand the key business priorities, customers needs and performance indicators
throughout BHA.
5.
Risk Management is every member of staff’s responsibility and everyone has a role in carrying
out appropriate Risk Management by adhering to the BHA Risk Framework and contributing to
risk identification, assessment and control exercises.
6.
Support the delivery of value for money services, providing cost-effective, efficient, quality
services to meet existing and potential customers’ needs.
7.
To have an understanding of equality and diversity, to enable the promotion of positive
practices in all BHA activities.
Continuous Improvement
1.
Contribute to the development of the Service business planning process to ensure the vision
and outcomes of BHA are delivered effectively.
Signature of post holder:
Date:
Signature of manager:
Date:
Role: Cook
Salary Grade:
Responsible To: Chef Manager
Responsible For: N/A
Location: Northallerton
Essential
or
Desirable
Method of
Identifying
Criteria
D
A, I
D
A, I
D
A, I
Good communication and interpersonal skills.
E
A, I
Ability to understand and manage possible
conflicting needs and wishes of residents.
E
A,
Job Requirements
Experience
and
Knowledge
Skills and
abilities
Knowledge of current working practices
within a busy kitchen Ability to operate
catering equipment
Ability to maintain high standards of cleanliness
I,
Personal
Qualities and
commitment
Commitment to and promotion of diversity
E
A, I
Able to work under pressure and to deal with
E
A, I
stress and conflict in self and others Good
E
A, I
timekeeper
E
A,I
Flexible – (rota implemented)
E
A,I
Able to work alongside other members of a team
and unsupervised
Qualifications
Special
Requirements
Basic Certificate or higher in Food Hygiene
D
A, I
Level 2 Professional cookery, or equivalent or
prepared to work towards Knowledge of HACCP/Food
Safety
Experience in Health & Nutrition qualification
D
D
D
A
A
A
Ability to drive and have own transport
E
I
Key
A – Application Form
I – Interview (may include presentation or occupational test where appropriate)
Extract from Terms and Conditions of Employment
1.
Remuneration
The salary for the post of Cook is £7.76-£8.17/hour.
2. Hours of work
The normal hours of work are 100 hours per month arranged over 7 days a week between the hours
of 8am – 6pm, including regular weekend work and some Bank Holiday work on a rota basis
3. Annual leave
The annual leave entitlement for this post is 29 days per annum pro rata, inclusive of bank holidays,
rising by one day each year to a maximum of 34 days per annum pro rata after 5 years' service
4. Sick Pay
We offer an occupational sick pay scheme subject to successful completion of a probationary period.
5. Medical/References
Any job offer will be subject to the receipt of a satisfactory medical report, criminal records check and
satisfactory references.
6. Pension
Broadacres automatically enrols eligible employees into a defined contribution scheme as part of
“pension auto enrolment”. As an alternative, should you wish to consider another option we have a
1/60th CARE (Career Average) Scheme available to join within 12 months of your start date and a
1/120th CARE (Career Average) scheme which staff members can join at any time.
Broadacres is a member of the Social Housing Pension Scheme, details of which are available on
request.
7. Probation
6 months.
8. Training
In the interest of the business Broadacres encourages professional and personal development and
has an annual comprehensive training plan which can include access to external courses, day
release, in house courses and on the job training.
9. Smoking Policy
Broadacres operates a No Smoking Policy on all of its premises.
10.
Notice Period
The minimum period of notice of termination of your employment that you are required to give is
not less than one week, rising to one month after successful completion of your probationary
period.