Chef/Cook (Permanent 37 hours)

Durham (County)
Band 3 point 3 – 6  £17,200 - £18,600
12 May 2017
02 Jun 2017
Job Function
Contract Type
Full Time

Job Title:- Chef/Cook (Permanent 37 hours)

Band :- Band 3 point 3 – 6  £17,200 - £18,600

Would you like to be part of an exciting, fast paced visitor focussed environment in our Tea Rooms Kitchens at Beamish Museum.

We are looking for someone with a hands on, creative approach to menu planning with a regional and historical twist and an exceptionally high standard of cooking and baking for high visitor numbers.  You will be expected to assist in the development not only of the offer but of the people who will be working alongside you to ensure that the Beamish offer is exceptional. If you feel you have what we need then we are waiting to hear from you.

Application forms and job descriptions are available from the Human Resources and People Development Team and should be returned by 12 noon on Friday June 2nd June 2017. 

Successful candidates will be notified by Wednesday 7th June 2017 and interviews will  be held on Friday 16th June. 

Job Description

Job Title: -                                Chef/Cook (Permanent 37 hours)

Grade: -                                    Band 3 point 3 – 6  £17,200 - £18600

Responsible to: -                             Head of Food

Key internal relationships: -     Catering Manager, Front of House Supervisor, Assistant Head of Food, Food Team Co-ordinator, Deputy Director, Assistant Director of Engagement and Participation, Head of Engagement, Food Team Members, Head of Operations, Facilities Team Leader.  

Purpose: -                                         To ensure exceptionally high standards in food preparation with a focus on Historical, Regional and Seasonal menus, linking in with our Brand Ethos.           

Duties and Responsibilities

  • To produce daily, weekly and seasonal food offers.
  • To produce high quality food from fresh local produce. 
  • Plan and come forward with ideas for seasonal Tea Rooms menus, taking into account, cost, efficiency, margins, historical and regional referencing in product choice.
  • To work with the Assistant Head of Food to ensure the menu reflects the region and historical accuracy of food history.
  • To ensure collaboration with the Food Team Co-ordinator and other staff as allocated to consistently deliver high standards across all catering functions.
  • Maintain the highest standards of hygiene and approach to food handling, to ensure the safe and good management of the kitchen areas.
  • Adhere to Hygiene and Health & Safety standards at all times.
  • To assist with stock takes, ordering, stock rotation and to report any issues and discrepancies to the Catering Manager.

Team duties

  • Assist in helping to ensure that the Food Team deliver the vision of the Museums Business Plan – ‘putting the visitor first’
  • Work in collaboration with the Engagement Team and other Staff/Volunteers in the Museum
  • Adhere to quality systems and operating procedures to facilitate the safe, smooth and timely delivery of services by the Food Team.
  • Ensure that the area is cleaned and maintained to the highest standards
  • Daily clean down of equipment and adhering to weekly and monthly deep cleaning routines.

General responsibilities:

  • To carry out the duties of the post in accordance with the Museum’s Equal Opportunity Policy, Code of Conduct and Health and Safety legislation and regulations.
  • To ensure compliance with standing orders, financial regulations audit and management procedures.
  • To carry out any other duties within the level of responsibility as may be determined from time to time.

This post is subject to the Scheme and Conditions of Service of the National Joint Council for Local Authority Services.

Author: - D Hodge


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