Cook

Job overview

The post holder will: Be a member of the Trust’s Facilities team and will support the provision of Soft Facilities Management (Soft FM) service for Sheffield Health Partnership University NHS Foundation Trust (SHPU). Ensure that there is a seamless approach to the appropriate delivery of nutrition and hydration service (together with other specific tasks, to meet service needs as determined by Facilities Management. Provide a high quality responsive, efficient and effective support service, in all areas, acting in a caring and professional manner and ensuring adherence to all NHS standards and Guidance in relation to soft FM services. May work across the Trust’s in-patient, community or corporate settings as assigned. Support the Facilities Supervisor / Senior Facilities Supervisor / Cook Supervisor in the delivery of high-quality nutrition and hydration service, etc. within agreed standards. Be highly visible, accessible and responsive and will demonstrate a positive can-do attitude, be flexible to respond to service needs and lead by example

Sheffield Health Partnership University NHS Foundation Trust is currently unable to provide sponsorship for this role. If you hold a visa which allows you to work in the UK, you are welcome to apply for this role however our policy requires you to have at least 12 months on your visa at commencement of your employment for training and operational reasons.  This means that you need at least 15 months right to work in the UK at the point of application to enable employment checks to be undertaken.

In order for your application to progress, where applicable you are required to supply your share code.

Main duties of the job

To support the planning of well-balanced menus considering all dietary needs and guidance from Dietitian, clinical and service user feedback. • Monitor ingredients ensuring adherence to nutritional needs taking into consideration any serious reported allergies i.e. diary/milk intolerance, nut etc. • To prepare, cook and serve food in accordance with menus and portion control procedures, and as instructed by the manufacturers cooking guidelines, ensuring all food is produced in the correct quantity at the correct time and cooked properly. • To monitor the amount of waste and make menu adjustments to reduce waste. • To check all food quantity, quality, taste and appearance before service. • To remove all rubbish to the external bins • To know, understand and follow the Trusts Food Safety Management System and food Safety Codes of Practice at all times, thereby ensuring the food is stored, handled, prepared, cooked and served in such a way and under such conditions as to prevent the contamination of food. • To assist with the receipt of goods and use of correct storage and stock rotation, recording delivery temperatures as appropriate. • To ensure that all waste is segregated, recorded and disposed of in accordance with SHPU Waste Management Policy and training. • Carry out duties in accordance with departmental training and Trust policies and codes of practice.

• Preparation of main meals for both cook/serve and cook/chill • Preparation of salads, sandwiches and other cold dishes • Adherence to recipes and methods • Regeneration of cook/chill dishes. • To ensure all the materials and disposables are used economically and that only chemicals provided by SHPU Facilities Management are used in accordance with your training. • Follow schedules of work relating to defined areas, although post holders are required to have a flexible approach to daily routine. • Complete documents in accordance with Trusts Decontamination, Food safety Management System and Waste Management Policies including work schedules, water flushing, food waste, temperature monitoring etc. • Report any sighting of pests to the Faciliteis Supervisor / Senior Facilities Supervisor / Cook Supervisor. • Work as part of the team to ensure tasks are completed in all areas. • Participate in providing 7-day cover on a rota basis when required. • Act as the frontline ‘eyes on the ground’ for any facilities issues to be addressed, so the department can ensure that the environment for our staff and service users remains safe and well-maintained. • To monitor and to order food / consumables required each week • To follow-up and support the implementation of corrective action concerning any food safety alerts from the Food Safety Standards Agency. • To engage and communicate with enforcement officers during inspections of the catering provision.

Detailed job description and main responsibilities

To prepare, cook and serve food in accordance with menus and portion control procedures, and as instructed by the manufacturers cooking guidelines, ensuring all food is produced in the correct quantity at the correct time and cooked properly. To know, understand and follow the Trusts Food Safety Management System and food Safety Codes of Practice at all times, thereby ensuring the food is stored, handled, prepared, cooked and served in such a way and under such conditions as to prevent the contamination of food. To assist with the receipt of goods and use of correct storage and stock rotation, recording delivery temperatures as appropriate. Preparation of main meals for both cook/serve and cook/chill Preparation of salads, sandwiches and other cold dishes Regeneration of cook/chill dishes. Follow schedules of work relating to defined areas, although post holders are required to have a flexible approach to daily routine. Complete documents in accordance with Trusts Decontamination, Food safety Management System and Waste Management Policies including work schedules, water flushing, food waste, temperature monitoring etc. Participate in providing 7-day cover on a rota basis when required. To monitor and to order food / consumables required each week To engage and communicate with enforcement officers during inspections of the catering provision.