Job Title
Cook
Reporting
Reports to Senior/Unit Catering Supervisor; accountable to Catering Manager through appropriate Area Catering Manager.
Job Purpose
Assist the Senior/Unit Catering Supervisor in all activities concerning the preparation and cooking of meals. Team participation is essential to provide an efficient hygienic service, achieve customer satisfaction and promote sales within the unit.
Main Duties and Responsibilities
- Prepare and cook a full range of meals, including assisting with menu preparation, portion control, special dietary meals and function catering where appropriate.
- Assist with record keeping and control of hygiene, health and safety in the kitchen, including recording temperatures.
- Direct and/or share supervision of other employees.
- Undertake operational control of service points, including transported meals.
- Complete associated administrative duties, such as meal planning, stock‑taking, organising stores and fridges, receiving deliveries, general kitchen management in the absence of the Senior/Unit Catering Supervisor, training of staff, and cash handling duties where appropriate.
- Perform general kitchen duties, including washing up, setting up and clearing away equipment and tables, cleaning the kitchen, dining room surrounds and equipment.
- Assist in the promotion of the service to parents, principals and customers to increase uptake.
- Secure premises as required.
- Carry out any duties delegated in connection with service provision.
- All duties must be carried out to comply with Acts of Parliament, Statutory Instruments, regulations, codes of practice and other legal requirements. All duties will be carried out in the working conditions normally inherent in the particular job. All necessary administration will be completed as required.
Eligibility and Qualifications (Essential Criteria)
- NVQ Level 2 in food preparation and cooking, or City & Guilds 706-1 & 706-2, or an equivalent or higher relevant qualification.
- Or two years’ experience of food preparation and cooking within a catering establishment.
- Knowledge of Hazard Analysis Critical Control Point (HACCP).
- Willingness to undertake job‑related training.
Skills and Abilities
- Ability to communicate and engage effectively with others as part of a team and with customers.
- Excellent interpersonal and team‑working skills.
- Effective organisational and planning skills, and the ability to work under pressure to meet deadlines.
- Motivation towards providing excellent food and customer service.
Values and Orientation
Evidence of how your experience and approach to work reflect EA’s ethos and values.
Desirable Criteria
Desirable criteria may be considered to determine an appropriate pool of candidates.
Equal Opportunities
In accordance with Section 75 of the Northern Ireland Act (1998), the post-holder is expected to promote good relations, equality of opportunity and pay due regard for equality legislation at all times.The Education Authority is an Equal Opportunities Employer.
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