Cook - Whiteoak Respite Centre

Job Overview Cook Whiteoak Respite Centre, Bradford Starting salary £12.71ph Rising to £12.91 after successful completion of probation , increasing to £13.45 after a further 12 months in post for contracted hours. To prepare, cook, and serve nutritious, appetising, and safe meals for people accessing respite services. The Cook will ensure all dietary, cultural, religious, medical, and personal preferences are catered for while maintaining high standards of food hygiene, safety, and cleanliness. The role contributes significantly to the health, wellbeing, and overall experience of service users during their stay.

St Anne’s Community Services supports nearly 2,000 vulnerable adults across the North of England and is proud to embody the values of being Person-Centred, Respectful, Open, Understanding, and Dedicated (PROUD). Main duties of the job

Key Responsibilities Prepare, cook and serve nutritious meals that meet the dietary, cultural, religious and medical needs of service users, including specialist diets where required. Ensure food is prepared, stored and served safely in line with food hygiene and health and safety standards.

Maintain a clean, safe and organised kitchen environment, completing required food safety checks, temperature records and cleaning schedules. Manage food stocks, place orders within budget and minimise waste through effective stock control.

Work with service users, families and colleagues to support menu planning, promote choice and encourage a positive dining experience. Assist with themed meals, events and activities that enhance wellbeing and independence.

Follow organisational policies on infection prevention, allergens, safeguarding, confidentiality and equality and diversity. Report maintenance, safety or food quality concerns promptly.

Attend training, team meetings and supervision sessions, maintain accurate records and work collaboratively with colleagues and healthcare professionals. Undertake any other duties appropriate to the role as requested by management.

Working for our organisation

St. Anne's wants to reward its employees for their hard work. Employee benefits include;

• New pay framework launched in 2025. Rewarding the dedication and work of staff across the charity. Potential increases after 6 months, 2.5 & 5 years.
• Rising annual leave each year to a maximum of 33 days (including statutory holidays)
• 24 Hour Employee Assistance Programme
• Continuous opportunities for ongoing training and career development
• Cycle To Work scheme
• Refer A Friend recruitment initiative
• Flexible working opportunities (where applicable) upon successful completion of probation period
• Group Personal Pension Scheme
• Discounted income protection scheme
• Free car parking at most services
• Free life assurance cover

Detailed Job Description And Main Responsibilities The Cook is responsible for delivering a high-quality catering service within the Respite Centre, ensuring that all meals are nutritious, well-balanced, appetising and tailored to meet the individual needs of service users. The post holder will play an important role in promoting wellbeing, independence, dignity and choice through the provision of food and mealtime experiences.

Plan, prepare, cook and serve a varied range of meals, snacks and beverages in accordance with agreed menus, nutritional guidelines and service user preferences. Ensure meals cater for individual dietary requirements, including allergies, intolerances, cultural preferences, religious requirements, texture-modified diets, diabetic diets, weight management plans and any other specialist nutritional needs identified by healthcare professionals.

Develop and review menus on a regular basis, ensuring variety, seasonal options and appropriate nutritional value. Seek feedback from service users, family members, carers and staff to continually improve food quality, menu choices and dining experiences. Adapt menus as required to reflect changing needs, preferences and best practice guidance.

Maintain responsibility for ordering food supplies, ingredients, cleaning materials and kitchen consumables. Liaise with approved suppliers to ensure the timely delivery of quality products while achieving value for money and working within agreed budgets. Monitor expenditure and take appropriate action to minimise waste and maximise efficiency without compromising quality.

Ensure effective stock control systems are maintained, including stock rotation, date checking and safe storage of all food items. Monitor stock levels and maintain accurate records to ensure sufficient supplies are always available. Ensure all food is stored correctly in accordance with food safety legislation, manufacturer guidance and organisational procedures.

Maintain the highest standards of food hygiene and kitchen cleanliness at all times. Ensure compliance with current food safety legislation, environmental health requirements and organisational policies. Complete all required food safety documentation, including temperature monitoring records, cleaning schedules, delivery checks, fridge and freezer logs, and any other records required by the service.

Ensure all kitchen equipment is operated safely and used in accordance with manufacturer instructions. Carry out basic equipment checks, report faults promptly and ensure defective equipment is removed from use where necessary. Liaise with maintenance services and management to ensure repairs and servicing are completed in a timely manner.

Take responsibility for maintaining a clean, safe and organised kitchen environment. Ensure work surfaces, utensils, equipment, storage areas, refrigerators, freezers and waste disposal areas are cleaned and maintained to the required standards. Adhere to infection prevention and control procedures and ensure safe handling of food at all stages of preparation, cooking and service.

Maintain a thorough understanding of food allergens and dietary risks. Ensure accurate allergen information is available and communicated effectively to staff, service users and visitors where required. Follow all allergen management procedures and take appropriate precautions to prevent cross-contamination and safeguard the health and wellbeing of individuals.

Promote positive dining experiences that encourage social interaction, choice and independence. Ensure meals are presented attractively and served at appropriate temperatures. Respond positively to requests and preferences wherever possible and ensure service users are treated with dignity, respect and consideration at all times.

Support and encourage service users to participate in food-related activities where appropriate. This may include menu discussions, meal preparation, baking activities, food-themed events and other opportunities that promote life skills, independence and engagement. Adapt activities to meet individual abilities and support needs.

Contribute to the planning and delivery of seasonal events, celebrations and themed activities within the service. Prepare special menus for occasions such as Christmas, New Year, birthdays, cultural celebrations and other events that enhance the quality of life for service users and create enjoyable community experiences.

Work closely with support staff, managers, healthcare professionals, family members and external agencies to ensure dietary requirements are understood and met. Communicate effectively regarding changes in dietary needs, health concerns, allergies or food-related issues that may impact on service delivery.

Monitor and report concerns relating to nutrition, hydration or eating patterns where these may affect a service user's health or wellbeing. Share relevant information with management and appropriate professionals while maintaining confidentiality and adhering to data protection requirements.

Ensure compliance with all organisational policies and procedures, including those relating to safeguarding, health and safety, food safety, infection prevention and control, manual handling, equality and diversity, confidentiality, data protection and professional conduct.

Actively contribute to maintaining a safe working environment for service users, colleagues and visitors. Report accidents, incidents, near misses, hazards and health and safety concerns promptly in accordance with reporting procedures. Assist in implementing corrective actions and preventative measures where required.

Participate in risk assessments relating to kitchen activities, food preparation, equipment use and the wider catering function. Follow identified control measures and contribute to the ongoing review of risks to ensure safe working practices are maintained.

Attend and participate fully in training, supervision sessions, team meetings and professional development activities. Maintain mandatory training requirements and keep knowledge up to date with relevant legislation, guidance and best practice in catering, nutrition, food hygiene and care services.

Support inspections, audits and quality assurance processes by maintaining accurate records and demonstrating compliance with relevant standards and regulations. Cooperate fully with internal and external auditors, inspectors and management reviews.

Demonstrate flexibility in meeting the needs of the service, including adapting working practices, providing cover where required and supporting colleagues to ensure continuity of service delivery. Foster positive working relationships and contribute to a collaborative and supportive team environment.

Promote equality, diversity and inclusion at all times, ensuring all individuals are treated fairly and respectfully. Recognise and value the diverse backgrounds, beliefs, cultures and preferences of service users, families, visitors and colleagues.

Maintain professional boundaries and uphold the reputation of the organisation through a positive, professional and person-centred approach to all aspects of the role.

Undertake any other duties commensurate with the level of the post as reasonably requested by the Registered Manager or other authorised senior staff, ensuring the ongoing effective operation of the Respite Centre and the wellbeing of those who use the service.

Person specification

Level 2 Food Safety and Hygiene Certificate (or willingness to obtain).

Essential criteria

• Achieved Grade

Desirable criteria

• Level 3 Food Safety qualification

Basic Food Allergen Awareness training.

Essential criteria

• Achieved Grade

Experience of preparing meals for individuals with diverse dietary needs.

Essential criteria

• Years Experience

Desirable criteria

• Understanding of CQC fundamental standards and person-centred care principles

Knowledge of food safety and infection prevention procedures

Essential criteria

• Years experience

Understanding of allergens and specialist diets

Essential criteria

• Years experience

Desirable criteria

• Knowledge of IDDSI standards for texture-modified diets

Experience working within a care, health, hospitality, or catering environment

Essential criteria

• Years experience

Desirable criteria

• Experience working within learning disability, autism, dementia, or social care services

Ability to manage stock and work within a budget

Essential criteria

• Years experience

St. Anne’s is working to actively promote equality, diversity and inclusion.

We want people from underrepresented groups such as disabled, black and ethnic minority, Lesbian, Gay, Bi, Trans, and non-binary (LGBTQ+) communities to apply for all our roles.

St. Anne's is a Disability Confident employer. We are actively working to recruit and retain people with disabilities and long-term health conditions into our work force. If you are an applicant who has a disability, you will be offered an interview if you meet the essential criteria for the job. Please contact recruitment on 0113 243 5151 opt 5 if you require any reasonable adjustments.

Employer certification / accreditation badges

Documents to download

• Cook JD (PDF, 104.7KB)

Apply online now

Further details / informal visits contact

Name Catherine Mageean-Ring Job title Registered Manager Email address [email protected] Telephone number 01274 643228