Fairfield High School are looking to appoint a Cook. Hours are 30 per week, term time only plus 5 Inset days, working Mondays to Fridays from 9.00am until 3.30pm each day. To start as soon as possible. Salary is based on points 12 - 14, full time equivalent of £26,421 - £27,334. Actual salary for 30 hours per week, term time only plus 5 Inset Days is £18,426 - £19,063 (pending pay award). Key Areas of Responsibility Food Preparation / Cooking • To prepare and cook all meals as requested by the Catering Manager • To provide a well-balanced and nutritional catering service taking into account dietary/allergy needs • To work with the Catering Manager to ensure that the catering service runs efficiently with food being ready at the required times in sufficient quantities • To provide catering for all School functions (eg Parents’ Evenings, Open Evenings) Menus and Recipes • To assist the Catering Manager in menu planning • To assist with the development of new recipes to meet nutritional requirements (Healthy Eating) • To ensure that the daily menu provision is communicated to all catering staff – including any ingredients that may cause allergic reactions Food Safety • To ensure compliance with Food Safety and Health & Safety legislation • To ensure that stock is rotated correctly (e.g. First in, First Out) to prevent foodstuffs from becoming out of date • To check deliveries to ensure that orders are correct and conform to the necessary quality – and to ensure that any errors are reported immediately and rectified • To ensure that all food temperature charts are completed on a daily basis (delivery, fridge and freezer, core cooking, hot holding, cooling etc) • To ensure that food wastage is minimized and a record kept of all food wastage • To ensure a high standard of cleanliness within the kitchen and all dining areas • To ensure that a high level of hygiene is maintained by all staff in the kitchen at all times and that protective clothing is worn throughout the catering operation General • To participate in daily meetings with the Catering Manager to discuss the requirements for each day • To ensure that all necessary fresh, frozen and ambient provisions are available • To assist with the ordering of all fresh and ambient produce, frozen produce, chemical/cleaning provisions and disposable items (when the catering manager is not on site) • To assist in the monthly audit of stock • In the absence of the Catering Manager to cash up the tills and undertake the ‘end of day’ computer checks & print outs • To ensure that all kitchen equipment is functional and organize repairs when necessary • To deal with telephone enquiries in a professional and courteous manner • To ensure that professional and good levels of communication are maintained with staff at all times • To be able to ‘step up’ to manage General Kitchen Assistants and running of the Catering Service in the absence of the Catering Manager