community cook

The Community Cook leads on turning weekly Fareshare and other surplus foods into nutritious, affordable meals for the community. You will cook on Tuesdays, Wednesdays and Thursdays, producing cafe specials (Tuesdays) and Buzz Club meals (Thursdays). You will take a lead role in utilising the weekly surplus delivery through ad‑hoc creations, soups, and meal packs that reduce local poverty and improve access to low-cost food. You may also be required to make orders from suppliers and occasionally restock from wholesalers, as well as picking up surplus from local partners.

On Wednesdays and Thursdays you will also batch-cook boxed ready meals for delivery to vulnerable local residents. These meals are designed to be reheated safely at home and contribute to reducing isolation and food poverty for those who cannot readily access low-cost, nutritious food.

You will ensure the kitchen is well managed and compliant (CookSafe, COSHH, allergens, labelling, temperature recording, safe storage) and that short‑dated items are used, sold or otherwise distributed in a timely fashion to keep waste low. You will also support and upskill volunteers and placements working in the kitchen.

*********Please provide CV and Covering Letter expressing interest in the role*********

KEY RESPONSIBILITIES

Community Cooking and Menu Delivery

• Plan, prep and cook daily offers using surplus ingredients, with a focus on flavour, nutrition and value.

• Deliver cafe specials (Tuesdays) and Buzz Club meals (Thursdays) to agreed portions, timings and quality.

• During school holidays, produce around 40 child‑friendly meals per day for Holiday Club (menus agreed with programme leads).

• Batch‑cook boxed ready meals (Wednesdays and Thursdays) for delivery to vulnerable residents; ensure clear reheating instructions, allergens and use‑by dates are labelled on each box.

• Create accessible soups/meal packs/mystery meals for sale or distribution, aligned to reducing poverty.

• Coordinate with staff/volunteers regarding delivery routes/lists and safe transport of hot/chilled food; maintain food safety during cooling, portioning and chilling.

• Balance menu planning with creativity and flexibility based on incoming surplus. You may also be required to make orders from suppliers and occasionally restock from wholesalers, as well as picking up surplus from local partners.

Surplus Food Utilisation (Fareshare)

• Take the lead on the weekly Fareshare delivery (and other donations): intake checks, stock rotation, safe storage.

• Allocate items across weekly groups (cafe, Buzz Club, pantry, community meals, cooking groups).

• Identify and action short‑dated stock for immediate use/sale/distribution to minimise waste.

• Keep simple stock logs and communicate availability/ideas to cafe, pantry and programme leads.

Kitchen Compliance and Standards (CookSafe/COSHH)

• Maintain CookSafe documentation: allergen management, labelling, batch codes, temperature logs, cleaning schedules.

• Ensure appropriate chemical use and storage under COSHH; uphold high standards of cleanliness and regular deep cleans.

• Support EHO standards, traceability and product recall readiness.

• Complete risk assessments and safe systems of work for kitchen activities.

People, Training and Collaboration

• Support, brief and upskill volunteers, school pupils and ASN placements in safe food preparation and service.

• Model a warm, inclusive, trauma‑informed approach in a busy environment.

• Liaise with the Development Manager and programme leads to plan menus, events and promotions.

Seasonal and Overtime

• Lead planning and production for seasonal projects and in‑house events (e.g. Christmas meals, celebration/community days).

• In previous years, MADE4UINML2 has cooked and delivered up to approximately 300 reheatable Christmas meals in the run‑up to Christmas to reduce loneliness and ensure a warm meal on Christmas Day; coordinate volunteers, packaging, labelling, allergens and reheating instructions, delivery lists and safe chilling/transport.

• Work with the Development Manager to agree menu options and, where demand is strong, consider scaling volumes or offering multiple meal options within capacity and safety guidelines.

Monitoring, Impact and Administration

• Record numbers of portions/meal packs produced, boxed meals prepared and delivered, surplus used, and waste prevented.

• Maintain simple delivery logs (date, recipient initials/code, quantity), and retain copies of reheating instructions/allergen sheets used.

• Capture simple feedback/quotes for evaluation (including from delivery partners/volunteers) and reporting to funders.

• Contribute to budget awareness (costing, portion control, value for money).

Self‑management, Development And Other Duties

• Work as a key part member of the team.

• Understand you are a visible part of MADE4UINML2 and our work in the community and maintain integrity and a good reputation for the centre.

• Make decisions to progress own work within appropriate guidelines, with support of your manager.

• Manage own workload to ensure maximum performance through planning and organising.

• Attend team meetings, support and supervisions, and relevant training; participate in supervision and appraisal processes.

• Support centre‑wide events, seasonal programmes and cross‑team collaboration when appropriate.

• Contribute to the strategic aims of MADE4UINML2 and the development of wider community‑led initiatives.

• Carry out any other duties in line with the purpose and scope of the role.

• Undergo continuous personal development as is required.

PERSON SPECIFICATION - Essential

• Proven experience batch‑cooking meals (e.g. preparing multiple portions at once) in a cafe, community kitchen or professional setting.

• Hands‑on experience with CookSafe‑style systems including labelling, allergen control, temperature recording, cleaning schedules and traceability.

• Experience of managing produce/stock (intake checks, rotation/FIFO, safe storage, short‑dated use).

• Strong organisation under time pressure; ability to plan from surplus and adapt creatively.

• Clear communication and teamwork across cafe, pantry and programme teams.

• Practical knowledge of food safety and hygiene, allergens, labelling, COSHH, and safe cooling/chilling for boxed meals.

• Evident desire to reduce waste and surplus and to use surplus to reduce poverty.

• Commitment to creating a hopeful environment of refuge and acceptance, aligned to MADE4UINML2 values.

• Values‑led, inclusive and calm under pressure; able to work Tues (9:30–15:30), Wed/Thu (9:30–14:30) as core hours.

Desirable

• Experience coordinating Fareshare/surplus streams or similar community food programmes.

• Experience leading or mentoring volunteers, school pupils or ASN placements in kitchens.

• Menu planning from surplus with basic costing/portion control tools.

• Basic menu design/marketing for specials and meal packs.

• Food photography/social media to promote offers.

• Awareness of dignity in food, poverty reduction approaches, and community development values.

• REHIS Food Hygiene (Level 2) or willingness to obtain promptly.

Job Type: Part-time

Pay: £12.84-£14.50 per hour

Expected hours: No less than 16 per week

Benefits:

• Casual dress
• Discounted or free food
• Flexitime
• Free parking
• Health & wellbeing programme
• On-site parking
• Sick pay

Ability to commute/relocate:

• Wishaw ML2 8NT: reliably commute or plan to relocate before starting work (required)

Experience:

• Chef: 3 years (preferred)
• Cooking: 3 years (preferred)
• Cooksafe/Coshh: 1 year (preferred)

Licence/Certification:

• Driving Licence (preferred)

Work Location: In person