DEFINITION OF THE ROLE:

The role of the Kitchen Co-ordinator (with the assistance of the cooks and catering assistants) is to ensure that all legislative requirements relating to Food Hygiene, COSHH, Health & Safety, and Matrix (Food Allergies etc) are adhered to.

MAIN DUTIES AND RESPONSIBILITIES:

· Plan and cost nutritionally beneficial, varied, high quality and filling meals on a menu, within budget constraints.
· Source suppliers to meet menu requirements within budget.
· To order necessary ingredients to ensure the menu can be delivered and ensure that any ingredients not received are purchased in a timely manner.
· Take delivery of catering stock, ensuring that temperature requirements for frozen and chilled orders are adhered to.
· To log (food) usage in stock books, on stock sheets and in waste books.
· Cook and serve meals as per menu.
· With other catering staff, carry out the day-to-day cleaning of the Kitchen, Servery, Storerooms, and maintain the overall hygiene and appearance of the catering department. Ensuring that any cleaning records are completed, and any maintenance is recorded and completed within a timely fashion.
· Authorise holiday forms and complete return to work interviews following staff absences.
· Ensure staff rotas are updated with any cover arrangements.
· Complete Supervision and Appraisal Procedures with all members of the catering staff team. Hosting regular staff team meetings to ensure the smooth running of the catering department.
· To observe and implement all St Helens YMCA Policies and Procedures.
· To note any incidents with residents that may be a cause for concern and to report them to a Housing Support Officer.
· Basic administration and photocopying
· Complete assigned training
· Attend and participate in staff meetings.
· Adhere to all YMCA St Helens Policies and Procedures
· Any other associated duties as directed by your Line Manager.