Job summary
We
have a vacancy for a Cook to work as part of the Hotels Services Team.
You will be working within a commercial / Clinical palliative care kitchen environment to undertake the provision of a safe, efficient catering service for patients, staff and visitors. When appropriate, cater for external contracts and to promote excellent standards of food service, team working and customer care in accordance with the requirements of the St. Barnabas Hospice core values and procedures.
Main duties of the job
Qualifications and Experience:
Applications are welcome from candidates with:
- Basic Food Hygiene
Certificate
- Either City & Guilds 706/1 and 706/2 or equivalent vocational qualification (e.g. NVQ
level 2)
- Relevant experience within a clinical care
environment, knowledge of special dietary needs, stock ordering and storage,
Kitchen Hygiene requirements and HACCAP
DBS Check: A DBS check is required for the role.
About us
Hours: 30per week
Salary: £19,000 per annum pro rata (plus contributory pension scheme or continuation of NHS pension)
Buying and selling of annual leave and lease car schemes are options available to qualifying new employees.
For further details please contact:
Wayne Banks, Hotel Services SupervisorT: 01522 518214 E: wayne.banks@stbarnabashospice.co.uk
To apply for this position:
Please submit a copy of your CV via the NHS Jobs Website.
For assistance with your application contact:
recruitment@stbarnabashospice.co.uk
Please Note:
- We do not accept CVs only completed application forms for clinical roles.
- St Barnabas Hospice is an Equal Opportunities Employer it believes in treating everyone with dignity and respect and encourages applications from all sectors of the community. We reserve the right to extend, withdraw or close vacancies where necessary.
- Please be aware that if you are selected for an interview, you will be contacted via the email account you used to register on this site. Please check your spam folder.
Closing Date:
30 September 2022
Interview Date:
14 October 2022
Job description
Job responsibilities
** For
details of the job description and person specification for this role please
refer to the attached job description **
Job description
Job responsibilities
** For
details of the job description and person specification for this role please
refer to the attached job description **
Person Specification
Experience
Essential
- Experience of working in a small to medium sized catering establishment (e.g. up to 100 different meals per day) providing a varied cuisine and utilising a range of different cooking techniques and ingredients.
Desirable
- Experience of working in a catering establishment which provides for the needs of a similar patient population (e.g. hospital, care home, etc.)
Qualifications
Essential
- L2 Food Hygiene Certificate and either City & Guilds 706/1 and 706/2
- Or
- Equivalent vocational qualification (e.g. NVQ level 2 in Catering)
- Or
- Evidence of time served experience.
Desirable
- Evidence of commitment to continued professional development (e.g. studying for NVQ level 3)
Personal Skills and Experience
Essential
- Capable of making clear and effective verbal and written communications (e.g., menus, stock control and team meetings, etc.)
- Able to work without direct supervision for most of the time and to adapt effectively to varying levels of demand, as driven by patient needs and / or as directed by the Hotel Services Supervisor.
Specific Requirements
Essential
- Able to perform the role with empathy and consideration for the needs of patients and their relatives, together with own colleagues
- Able to cover for annual leave and sickness
Person Specification
Experience
Essential
- Experience of working in a small to medium sized catering establishment (e.g. up to 100 different meals per day) providing a varied cuisine and utilising a range of different cooking techniques and ingredients.
Desirable
- Experience of working in a catering establishment which provides for the needs of a similar patient population (e.g. hospital, care home, etc.)
Qualifications
Essential
- L2 Food Hygiene Certificate and either City & Guilds 706/1 and 706/2
- Or
- Equivalent vocational qualification (e.g. NVQ level 2 in Catering)
- Or
- Evidence of time served experience.
Desirable
- Evidence of commitment to continued professional development (e.g. studying for NVQ level 3)
Personal Skills and Experience
Essential
- Capable of making clear and effective verbal and written communications (e.g., menus, stock control and team meetings, etc.)
- Able to work without direct supervision for most of the time and to adapt effectively to varying levels of demand, as driven by patient needs and / or as directed by the Hotel Services Supervisor.
Specific Requirements
Essential
- Able to perform the role with empathy and consideration for the needs of patients and their relatives, together with own colleagues
- Able to cover for annual leave and sickness
Disclosure and Barring Service Check
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.
