Job Title: Cook Supervisor
Hours: 37.5 Hours per week - Monday to Sunday: Alternating shifts of 06.30hrs - 14.45hrs (45 min unpaid break) and 11.30hrs - 20.00hrs (60 min unpaid break), working 5 out of 7 days.
Our client is a unique state day and boarding school with an outstanding reputation. A vacancy exists for an Cook Supervisor who will assist and support the work of the College's Catering Department.
Main Duties and Responsibilities:
- The production and service of meals and refreshments throughout the school day
- Catering for all school functions and courses held during the school term and non-term time
- Prepares, cooks and serves meals
- Monitor stock control, rotation and records
- Assists in the preparation of College meals
- Manages use and care of and equipment
- Ensures staff and kitchen hygiene requirements are met
- Ensures Health and Safety at work requirements are met
- Completes all records and returns as required
- Assist in the training of new and existing staff
- Training new and existing staff
The personal competencies expected of all College support staff are:
- The ability to communicate clearly and tactfully using appropriate methods and an awareness of the impact of your own communication on others;
- Able to maintain positive relationships with all and able to work as an effective and flexible part of a team; willing to change methods of work and routines to benefit the team;
- Willingness to accept responsibility for your own actions; the ability to prioritise effectively, meet deadlines and accept challenges.
The professional competencies expected of a Cook Supervisor are:
- Have excellent organisational skills;
- Have previous experience of training staff;
- Have good oral and written communication skills with the ability to liaise with all staff and students;
- Have excellent people and customer service skills.
The qualifications and previous experience required for a Cook Supervisor are:
- A good level of literacy and numeracy;
- Have previous experience in a busy kitchen, with an in-depth knowledge of food preparation, production and service;
- Have sound knowledge of Health and Safety and Food Hygiene regulations in relation to food preparation, service and storage.
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