School cook

Job Purpose

To lead and manage the day-to-day provision of school meals, ensuring that children receive healthy, nutritious, appetising and appropriately portioned meals in a safe, welcoming and well-managed catering environment.

The School Cook will line manage the catering team and be responsible for ensuring that the kitchen operates in accordance with current UK food safety legislation, food hygiene requirements, allergen regulations, school food standards and the school's own policies and procedures.

The postholder will contribute positively to the wider life of the school and promote healthy eating and positive attitudes towards food among pupils.

Key Responsibilities

1. Food Preparation and Catering

• Plan and prepare nutritious and appealing meals appropriate for primary-aged children.
• Prepare meals in accordance with agreed menus and school catering requirements.
• Develop creative, child-friendly menus.
• Ensure meals are prepared, cooked, stored and served safely.
• Ensure appropriate portion sizes and presentation.
• Provide suitable meals for children with approved dietary requirements and allergies.
• Ensure appropriate procedures are followed to prevent allergen cross-contamination.
• Adapt menus where appropriate to meet dietary, cultural or medical requirements in line with school procedures.
• Minimise food waste while maintaining quality and appropriate portion sizes.
• Provide catering services for ad-hoc meetings and events

2. Food Safety and Legal Compliance

• Maintain a thorough working knowledge of current UK food hygiene and food safety requirements.
• Ensure the kitchen operates in accordance with relevant legislation, guidance and school procedures.
• Follow appropriate procedures for food storage, preparation, cooking, cooling, reheating and serving.
• Monitor and record food temperatures as required.
• Maintain appropriate food safety and kitchen records.
• Ensure food is stored correctly and within appropriate use-by dates.
• Apply effective stock rotation procedures.
• Maintain high standards of personal hygiene and ensure appropriate protective clothing is worn.
• Report any food safety concerns immediately to the appropriate member of the school leadership team.
• Support and cooperate with environmental health, catering inspections and other relevant monitoring processes.

3. Allergen and Dietary Management

• Maintain a clear understanding of the 14 regulated allergens and appropriate allergen-management procedures.
• Ensure accurate information is available regarding ingredients and allergens.
• Follow school procedures for identifying children with dietary requirements.
• Prevent cross-contamination during food preparation and service.
• Ensure all staff working in the kitchen understand their responsibilities regarding allergies and dietary requirements.

4. Kitchen Management

• Take responsibility for the day-to-day organisation of the school kitchen.
• Ensure the kitchen, equipment and storage areas are maintained to a high standard.
• Establish and maintain effective cleaning schedules.
• Ensure kitchen equipment is used safely and appropriately.
• Report maintenance, repair or replacement requirements promptly.
• Ensure appropriate waste disposal procedures are followed.
• Maintain a safe and orderly working environment.

5. Ordering and Stock Control

• Order food and catering supplies in accordance with the school's procedures and agreed budget.
• Monitor stock levels and avoid unnecessary over-ordering.
• Check deliveries for quantity, quality, temperature and condition.
• Store deliveries appropriately and promptly.
• Maintain effective stock rotation.
• Monitor food costs and minimise waste.
• Maintain appropriate records relating to orders, deliveries and stock.

6. Financial Responsibility

• Work within the school's agreed catering budget.
• Obtain value for money when purchasing food and supplies.
• Monitor expenditure and identify potential savings without compromising food quality or nutritional standards.
• Benchmarking the catering spend against other schools.
• Provide information to the Headteacher/School Business Manager regarding catering expenditure and requirements.

7. Management and Teamwork

• Manage, motivate and drive the catering team.
• Organise and allocate daily kitchen duties.
• Provide appropriate direction, support and supervision to kitchen staff and lunchtime assistants.
• Ensure staff understand and follow food safety, hygiene and allergen procedures.
• Support the induction and development of catering staff.
• Promote a positive, professional and collaborative team environment.
• Raise any concerns regarding staff performance or conduct through the appropriate school procedures.

8. Children and the School Community

• Promote healthy eating and positive attitudes towards food.
• Develop positive relationships with pupils and respond appropriately to their needs.
• Support the school in encouraging children to make healthy food choices.
• Contribute to the school's wider commitment to children's health, wellbeing and personal development.
• Treat all pupils, parents, staff and visitors with courtesy and respect.

9. Safeguarding

• Understand and comply with the school's safeguarding policies and procedures.
• Recognise that all staff have a responsibility to safeguard and promote the welfare of children.
• Report safeguarding concerns promptly through the school's established procedures.
• Maintain appropriate professional boundaries when working with children.

10. General Duties

• Comply with all school policies and procedures relevant to the role.
• Attend relevant training and professional development.
• Maintain confidentiality at all times.
• Work flexibly to meet the reasonable requirements of the school.
• Undertake other duties appropriate to the grade and nature of the post as directed by the Headteacher.

Pay: £14.93-£16.19 per hour

Expected hours: 30.0 per week

Benefits:

• Company pension
• Discounted or free food
• Free parking
• On-site parking

Work Location: In person