The Cook prepares, cooks and monitors three well-balanced wholesome meals a day for between 150 and 300 guests and staff depending on the Centre. Cooks will deliver a high standard of food at all times and adhere to food safety legislations and all relevant policy and procedures.
These include but are not limited to the following:
- To maintain high standards of hygiene and cleanliness throughout the kitchen and Centre;
- To prepare, cook, portion and present meals for guests and employees under the instruction of the Catering Manager;
- To ensure that meals meet client satisfaction targets;
- To deputise for the Catering Manager in their absence or as directed by the Centre Manager;
- To assist the Catering Manager in motivating catering and support staff, setting high standards of leadership and personal hygiene;
- To report any food and catering safety hazards to the Catering Manager;
- To ensure stock is clear from the risk of theft and deterioration;
- To ensure the safety of yourself and others as required under the Health & Safety at Work Act 1974;
- Ensure that you and staff members wear the correct protective clothing whilst working;
- To complete daily records as and when required;
- To report safety hazards to the Catering Manager or the Maintenance Manager and Centre Manager;
- To carry out night duty on a rota basis;
- To undertake any training as necessary in line with the company’s training procedure;
- To assist with the smooth operation of the kitchen/marquee before and after meal times;
- To ensure that all company property is kept well maintained and left undamaged at the end of the season;
- Carry out additional tasks concerned with the operations of the kitchen as and when required, as instructed by the Catering Manager
- To play an active role in the montage and demontage of the Centre if required.
- A flexible member of the team to meet business demands;
- A role model to our guests and promote the Acorn experience
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