Hospice Cook

**1.0 Job Purpose**

Working as part of the Catering team to provide a high-quality service, by undertaking any task within the department as required by your Line Manager with the main focus being the operation of a busy kitchen.

**2.0 Key Tasks**
- The provision of well-presented meals that meet individual dietary requirements, to ensure that patients are effectively catered for at all times.
- Working as part of a team on a rota system occasionally it will be necessary to adjust your shift pattern to provide holiday or sickness cover
- To have an awareness of the diverse dietary needs of individuals and work toward supplying them with the most appropriate nutrition and portion size
- To maintain high standards in food service, ensuring that hygiene conditions are maintained by adhering to kitchen cleaning schedules, and practising COSHH, HACCP systems and risk assessments.
- To store all goods in the correct manner, ensuring that stock is checked in, effectively labelled, rotated and secure at all times.
- When required be able to place timely cost-effective orders which should be conducive to the menu and the volume of expected traffic/ functions.
- The ability to prepare and deliver buffets for internal or external events.
- To ensure that the kitchen complies with all Hospice standards, rules and regulations and Environmental Health legislation at all times.
- To ensure that the strict dress code, as laid down by Hospice policy is adhered to at all times, to ensure that hygiene rules are met.
- To report any illness of an infectious nature, to enable infection control to be maintained at all times.
- To attend appropriate training courses, as required by the line manager to enable more effective job fulfilment.
- To be aware of and maintain confidentiality at all times.
- To undertake all tasks in accordance with the Law, the Hospice Philosophy, and the Hospice policies on Equality of Opportunity and Collective Responsibility.
- To be aware of and maintain safety procedures at all times in relation to the spread of infectious diseases, working under the guidance of the Infection Control Lead Nurse to minimise risks to patients’ staff and visitors.
- Complete all paperwork associated with the role.

The above tasks are indicative of the role to be undertaken but may change from time to time in consultation with the post holder and in line with service need.

**3.0 Person Specification**
- The ability to work effectively in a team
- Understanding of the need to follow food hygiene regulations
- The ability to communicate effectively with people under difficult circumstances
- A commitment to personal training and development
- The ability to prepare basic meals in an effective and timely manner
- The ability to work unsupervised
- Understanding of equality of opportunity
- Understanding of collective responsibility
- Qualified to, or willing to undertake NVQ level II in food preparation.
- Understanding of collective responsibility, equality and diversity
- To have an awareness of budgets
- The ability to handle money
- Assist in maintaining own and other’s health, safety and security.
- To work as part of the hospice team to support the implementation of the Hospice Strategy.

**4.0** **Additional Responsibilities**
- To support and be involved in fundraising activities in collaboration with the fundraising team as appropriate.
- To ensure, in all circumstances, that you represent the Hospice in a positive light.

**Job Type**: Part-time
Part-time hours: 16 per week

**Salary**: £10.10 per hour

**Benefits**:

- Company pension
- On-site parking
- Sick pay
- Wellness programme

Ability to commute/relocate:

- Hartlepool, TS24 9DA: reliably commute or plan to relocate before starting work (required)

**Experience**:

- Cooking: 1 year (preferred)

Work Location: One location

Application deadline: 27/01/2023