Cook – Care Home
Salary: £25,400 per hour
38 hours per week (07:30-17:30)

Our client, a well-established care home, is looking for a skilled Cook to join their kitchen team. This is a fantastic opportunity for someone who is passionate about providing high-quality, nutritious meals to older adults, including those requiring modified texture diets. The home offers residential care, day care, and respite services, ensuring a supportive and welcoming environment.

As a Cook you will be responsible for preparing and cooking nutritionally balanced meals, ensuring residents enjoy appetising food tailored to their dietary needs. The successful candidate will work closely with the Chef and care team to maintain high catering standards and contribute to the well-being of residents.

What We’re Looking For:

• Experience: Previous experience working in a professional kitchen, ideally in a care home setting, providing meals for large numbers.
• Qualifications: Basic Food Hygiene Certificate (essential); Level 2 Diploma in Food Production and Cooking (or willingness to work towards).
• Knowledge: Understanding of food hygiene regulations, HACCPs, and responsibilities under the Health and Safety at Work Act.
• Personal Qualities: A positive attitude, a passion for nutritious meal preparation, and an ability to relate to older adults.
• Teamwork & Initiative: Ability to work independently and as part of a team, forming positive relationships with colleagues.

What’s On Offer?

• Annual Leave: 30 days annual leave.
• Pension Scheme: Company pension.
• Weekend Enhancement: Additional pay for weekend shifts.
• DBS Check: Provided free of charge.
• Uniform: Free uniform supplied.
• Blue Light Card: Access to discounts and offers.

Key Responsibilities:

• Menu Planning: Assist with menu planning in consultation with the Chef to provide varied and nutritious meals.
• Food Preparation & Cooking: Oversee and participate in the preparation, cooking, and serving of meals in accordance with agreed menus.
• Specialist Diets: Ensure menus reflect dietary requirements and cultural needs, including texture-modified diets.
• Stock Management: Check quantity and quality of stock, placing orders as required.
• Health & Safety: Ensure compliance with HACCP processes, food hygiene regulations, and the Health and Safety at Work Act.
• Kitchen Hygiene: Maintain a clean, organised kitchen, adhering to health and safety regulations.
• Statutory Inspections: Co-operate fully with inspections and implement recommendations as necessary.
• Chef Support: Deputise for the Chef in their absence.

Reference: WILL121482/AP

INDNUR