Education Authority Northern Ireland
Cook
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Cook
Cook
REPORTS TO: Senior/Unit Catering Supervisor
RESPONSIBLE TO: Catering Manager through the appropriate Area Catering Manager
RESPONSIBLE FOR: Shared supervision of staff
JOB PURPOSE
To assist the Senior/Unit Catering Supervisor in all activities concerned with the preparation and cooking of meals. Team participation is essential to provide an efficient and hygienic service, achieve customer satisfaction, and promote sales within the unit.
MAIN DUTIES AND RESPONSIBILITIES
Cooking and Menu-Related Duties
- Perform skilled cooking activities for all meals, including:
- Preparation of menus
- Portion control
- Provision of special dietary meals
- Function catering where applicable
Assistance and Supervision
- Record-keeping and control of hygiene, health, and safety in the kitchen, including temperature logging
- Direction and/or shared supervision of other employees
- Undertake operational control of service points, including transported meals
Administrative Duties
Support meal planning, stock-taking, and general kitchen management in the absence of the Senior/Unit Catering Supervisor, including:
- Organisation of stores and fridges
- Receipt and management of deliveries
- Staff supervision and training
- Cash handling (where applicable)
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General Kitchen Duties
Washing up, setting up/breaking down equipment and tables, and cleaning the kitchen and dining areas, including:
- Equipment maintenance
- Food safety compliance
Service Promotion
Actively promote the service to parents, principals, and customers to increase meals uptake.
Security and Compliance
Securing of premises as required, following:
- Acts of Parliament
- Statutory Instruments and Regulations
- Codes of Practice
Additional Duties
Carries out tasks within their grade, provided they are competent, and adheres to school values and ethos. Role may evolve flexibly based on operational needs.
PERSON SPECIFICATION
Connection to Responsibilities and Legal Requirements
- Post-holder obligation: Promote good relations, equality, and pay due regard to equality legislation (Northern Ireland Act, 1998).
SECTION 1: ESSENTIAL CRITERIA (Assessed via Application Form)
Qualifications and Experience
Must meet either (A) or (B): A) NVQ Level 2 in Food Preparation and Cooking OR City & Guilds 706-1 & 706-2 or equivalent qualification, or higher relevant qualification
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B) Two years of professional experience in food preparation and cooking within a catering establishment.
Knowledge
- Proficient knowledge of HACCP standards
Other
- Willingness to undertake training related to the role
SECTION 2: ASSESSED AT INTERVIEW STAGE (Game-Changing People Model)
Skills & Abilities
- Strong communication and engagement skills for teamwork and customer interaction
- Exceptional interpersonal and teamwork skills
- Effective organisation, planning, and pressure management to meet deadlines
- Motivation to deliver excellent food and customer service
Values
- Demonstrated alignment with the organisation’s ethos (Additional info available here)
SECTION 3: DESIRABLE CRITERIA ( Applied pre-selectively)
--- (none provided in experience/qualifications; based on application strength)
DISCLOSURE AND EQUALITY NOTICES
- Regulated Activity Requirement: Enhanced disclosure checks apply if working with children/gems; self-funded.
- Equal Opportunities: The job-holder and applicants are subject to anti-discrimination policies. Applications considered fairly.
- See applicant guidance notes or job benefits overview.
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