Overview
Cook – Burnham-on-Sea, UK
Industry: Healthcare
Remote/Onsite: Must be onsite
Experience Required: Not provided
Education Required: Not essential
Required Skills:
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Menu development
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Food preparation and presentation
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Customer service
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Training and recruitment
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Budget control
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Stock control and ordering
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Food hygiene and safety compliance
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Creativity
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Excellent communication
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Person-centered approach
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Flexibility
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Leadership skills
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Multitasking
Job Summary
The Cook will be responsible for preparing and cooking nutritious, well-balanced meals for residents in a care facility. The role includes developing seasonal menus, managing kitchen stock, ensuring compliance with food safety regulations, and engaging with residents to take feedback and improve the service. The Cook will work closely with clinical staff to cater to residents’ specific dietary needs and ensure high standards of food quality and presentation.
SALARY: £13.50 per hour
Hours: 15 hours 2 days a week 9am-5pm (with a 30-minute unpaid break)
Experience
Experience/ Required
- Level 2 or equivalent in catering.
- Level 2 Food Hygiene Certificate.
- Level 2 Health and Safety and Infection Control training.
- COSHH training and awareness of related legislation.
- Experience in food preparation, presentation, and menu development.
- Strong background in catering and customer service.
- Knowledge of food allergies, intolerances, and safeguarding.
- Experience with budgetary control and stock management.
- Ability to prepare and present modified diets.
- Excellent communication skills.
- Flexibility and ability to multi-task.
- Creative, person-centered approach with a “can-do” attitude.
- Leads by example and is diligent in ensuring high standards.
Job Responsibilities
- Consult with residents and clinical staff to ensure all dietary requirements are met.
- Prepare, cook, and present meals with an emphasis on home-cooked food.
- Engage with residents daily to gather feedback and make necessary changes.
- Maintain high cleanliness standards in the kitchen and monitor hygiene practices.
- Manage kitchen stock, ensure correct labelling, and implement robust stock rotation systems.
- Order supplies and ensure deliveries meet the required standards.
- Ensure all food safety, health and safety, and HACCP checks are completed and compliant
