Cook
| Posting date: | 18 August 2025 |
|---|---|
| Salary: | £24,909 to £25,116 per year |
| Hours: | Part time |
| Closing date: | 17 September 2025 |
| Location: | Kingussie |
| Remote working: | On-site only |
| Company: | HIJOBS |
| Job type: | Permanent |
| Job reference: | 363001 |
Summary
Salary: £24,909 - £25,116 (pro-rata for part time)
Hours: 17 per week, 52 weeks
Major Tasks:
- Food preparation and cooking (80%)
- Storage and ongoing maintenance/monitoring of food and non-food storage areas (5%)
- Food service/counter support (10%)
- Adhere to all food safety and health and safety legislation (5%)
Job Activities:
- Skilled cooking activities connected with the full range of meals (e.g. preparation of menus and cooking of meals)
- Paperwork - completion of Cook Safe paperwork (e.g. recording temperatures)
- Stock - Receiving food deliveries, checking temperature and quality of food and storing and labelling food appropriately
- Stock rotation, checking dates to ensure old stock is used first and occasional ordering of stock
- Control of hygiene within the kitchen - e.g. use of sterilising equipment, cleaning store cupboards, keeping work areas clean and tidy and ensuring a high level of hygiene health and safety is maintained throughout
- Ensuring Supervisors are made aware of any staff hygiene issues within the kitchen.To support counter set-up and presentation of the food offer and assist in the service of that food as required
- Place orders for food and non-food as and when required
- Provision of functions on a daily/regular basis
Supervision and Management of People
Respond to any questions that kitchen and serving staff may have and provide direction as appropriate and ensure that the service delivery goes as planned.This may include the very occasional supervision of all kitchen staff in the temporary absence of the facilities coordinator.
Creativity and Innovation
Use their inherent cooking skills to contribute to the design and feedback on core and/or special menus.
Contacts and Relationships
Daily contact with customers with regards to food service.Daily contact with internal/external clients.Daily contact with colleagues as part of a team.Daily contact with suppliers, delivery drivers with regards to receiving deliveries and transporting food.
Decisions (Discretion)
Recommend and support facilities coordinator what types and levels of stock to order.
Recommend and support facilities coordinator decisions relating to food quality and service.
Recommend and support the facilities coordinator in decisions relating the effective use of food and perishable stocks.
Decisions (Consequences)
The maintenance of menus to the required quality and standard, and to ensure food safety procedures and legislation is adhered to.
Resources
Shared responsibility for the achievement for food cost targets (through the effective use of raw materials, control of waste, portion control etc).
The safe and effective use of light and heavy equipment and to ensure faulty equipment is reported to Supervisor.
Environment - Work Demands
Working to tight timescales to ensure food is delivered on time.
Work with and give instruction to agency staff when there are staff shortages.
To work with facilities coordinator to resolve any problems with service delivery.
All as per instructed by line manager.
Environment - Physical
Daily lifting of heavy pots and pans containing hot food or liquid - approximately 20%
Standing for prolonged periods of time.
Environment - Working conditions
Working within kitchen environments that may be subject to extremes of temperature and subject to noise generated within the kitchen and dining environments by people and equipment.
Environment - Work Context
The use of hazardous equipment/cleaning materials (e.g. meat slicer, sharp knives, steamer, food mixer, sterilising sink, waste disposal).
Knowledge and SkillsQualifications: SQA level 1 or equivalent or previous relevant experience and a sound knowledge of Cook Safe System and health and safety within a kitchen environment.
Knowledge of how to operate all machinery within a kitchen environment.Intermediate food hygiene certificate
Have an understanding of and contribute to effective stock and portion control.
Have a high level of interpersonal skills and sensitivity, particularly in relation to the interaction with a diverse customer base.
Health and Safety
The Council must abide by relevant health & safety and employment law, as well as the common law duty of care