Abbeyfield believe that great care starts with great people; and that's where you come in. Best of all, we’re a charity, meaning that the interests of our valued staff and residents sit at the heart of what we do, not shareholders.
What Abbeyfield Offer You
At Abbeyfield, we are committed to rewarding our staff for their hard work. Our benefits include:
- Competitive pay
- 31 days paid leave, including bank/public holidays
- Comprehensive induction
- Unlimited opportunities to earn £500 via our 'refer a friend' scheme
- Life Assurance
- Pay progression within role
- Learning and career development opportunities
- Occupational sick pay
- Company pension
- Discounted gym membership
- An employee assistance programme
- Cycle-to-work scheme
- Shop and save vouchers
The Role of a Cook
- As a Cook, you’ll have a relevant Certificate in Food Hygiene, or be prepared to obtain one within the first three months in the role. Equally, you will have demonstrable experience of cooking varied, healthy and safe meals to large groups (twelve or more, and sometimes up to 20), on a regular basis.
- You’ll also have the ability to communicate and interact well with people, and work productively as part of a team. And in a modern working environment, naturally you need to be able to read and write to a good standard.
- Finally, you should be able to demonstrate an empathy and understanding of the nutritional needs of older people.
- In consultation with residents and staff, you'll create healthy balanced menus, with choices which reflect the needs and preferences of residents.
- You’ll plan, prepare and cook residents’ meals from the agreed menu, taking into account personal preferences or recognised dietary requirement (e.g. diabetes). All residents are to be offered at least three meals per day. And by regularly seeking feedback, you’ll monitor their satisfaction with the menu and quality of the food provided.
- You’ll also ensure a safe and sufficient supply of catering products, by developing a system of ordering supplies in a timely manner. And to ensure good stock control, you’ll make sure catering orders and deliveries are recorded using documentation supplied, to enable all orders to be checked and audited.
- Maintenance of a system of effective stock rotation and control is paramount, and by doing so, you will manage catering costs within the agreed catering budget.
- You will also ensure safe and proper use of catering equipment, and report any defects to management. It is also important that you adhere to kitchen cleaning procedures and schedules in accordance with Environmental Health standards, and keep the kitchen and store areas in a clean and hygienic condition. Correct use of all equipment and products in line with COSHH requirements is key, as is the need to keep all COSHH assessments under review.
- You will also participate in and supervise the completion of all relevant records in relation to food safety.
The Abbeyfield Society