Culinary Life Skills project leader- job share

at  Larche

PROJECT LEADER -CULINARY LIFE SKILLS ( JOB SHARE)

L’Arche Kilkenny invites applications from suitable candidates for the above position.

This is a permanent 20hr a week position job sharing with the other Project leader and is dependent on continued HSE funding.

• The applicant must have the equivalent or above Fetac Level 5 of a Social care qualification or Culinary Life Skills qualification and to be experienced in working with people who have an Intellectual disability. To have expertise in food and training methodologies.

• The role of the Project Leader in Culinary Life Skills is to work with the Core members and team to maintain and develop the Culinary Life Skills Project, in conduction with the other Project leader. The Project Leader should use their knowledge and expertise in the running the Project and to appropriately support the Core Members in pursuit of their lifestyle choices. The role is both a leadership role and a “hands on role”.
• As leader of the Project, the person is responsible for the Core Members attending and enabling them to progress in their abilities and to teach them in techniques that can be used.
• It is important that the person centred plan for each Core Member is respected and that in relation to their choices, realistic options are given. It is also important that the objective of gaining new skills and more independence is actively promoted. As a person responsible for the care and safety of Core Members, it is important that the Project leader has qualities of empathy, caring, is observant, has good communication skills, patience, respect and is conscious of humanitarian justice.
• To be responsible for the daily work routine and welfare of the Core members, Staff and Assistants in the Culinary Life Skills Project.
• To carry out all the food related activities in line with good food safety principles.
• Develop and promote training on healthy lifestyles and the idea that “with choice, comes responsibility”. Simple and safe food preparation could be covered within a range of courses.
• Preparation of a weekly menu plan with reference to creative and healthy choices, the food pyramid and basic HACCP training.
• Create with the other Project leader either internal certification for completed programmes by participants or investigate QQI certification for the participant. Core members should be supported according to their individual needs and styles of learning and training modules designed to suit the individual’s learning pathway.
• To ensure that a long term plan is in place to guide the Culinary Life Skill Project to achieve its goals and objectives as a service for adults with intellectual disabilities.
• To work towards the implementation of “New Directions” for the Day Service and, on an ongoing basis, to continue exploring current best practise for Day service provision for adults with intellectual disabilities.
• To ensure that the Culinary Life Skills project is run in keeping with the ethos and spirituality of L’Arche as outlined in our Identity and Mission Statements.
• As part of the Day service development, work on encouraging new school leavers and/or a younger cohort of Day attendees to join the Culinary Life Skills Project
  There is a 6 month probationary period applying to the employment.