OVERVIEWCalvert Kielder was founded more than 40 years ago on a vision of a society where disability is not a barrier to opportunity and fulfilment. For many we offer a unique opportunity to share the pleasure of a holiday in the countryside; something that able-bodied people take for granted. Our motto is: "Disability no limits." Calvert Kielder is a transformational organisation. We bring positive transformation to the lives of disabled people, their families and friends, instilling greater self-esteem, stronger self-confidence and a more determined sense of purpose through the provision of challenging and fun outdoor activities in a residential setting.Catering staff provide our guests with the highest quality, safe and enjoyable food. Making use of our facilities, catering staff prepare good quality home cooked food for our guests of all abilitiesAll staff are required to undertake an Enhanced DBS Check.The following is a guide and should not be treated as an exhaustive list.GENERAL SUMMARYTo assist with preparation and quality of the food serving to our guests and work within the catering team on a rota basis.To help ensure the highest standards of health and hygiene are maintained in the kitchen and restaurant.CORE FUNCTIONSUndertake menu planning in consultation with Chef Manager.

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Oversee and participate in the preparation, cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.
Oversee and participate in the preparation, cooking and packaging of takeaway menu, and buffets.
Ensure menus are displayed showing choices, including daily specials.
Ensure individuals on special diets or with specific cultural needs are catered for.
Maintain records of stock and orders items as required as directed by Chef Manager. Ensure that adequate stocks of food are maintained (fresh, frozen and dried).
Check quantity and quality of stock received and notify suppliers and Chef Manager of deficiencies.
In conjunction with Chef Manager, allocate and oversee the work of the kitchen staff team including cleaning schedules.
Ensure HACCP's processes are followed and recorded as required.
In conjunction with Chef Manager, oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.
Ensure that the appropriate clothing is worn at all times in accordance with the Calvert Kielder's guidelines.
Ensure that the food expenditure is kept within daily delegate rate in conjunction with the Chef Manager and Head of Department.
Co-operate fully with statutory inspections and implement requirements /recommendations as directed.
Any other duties commensurate with the scale of the post.
To understand responsibilities in relation to fire procedures, health and safety, COSSH, infection control, food hygiene and emergency aid.PERSON SPECIFICATIONThe ability to work as part of a team as well as be able to self-motivate when under pressure.Ability to cook for individuals and large groups with consistent quality.Awareness of special dietary needs and requirements.Good communication and organisation skills.Awareness of infection control, waste disposal, COSHH requirements and Health and Safety.Food hygiene level 2 or above.Willingness to learn and develop new ideas.Positive and enthusiastic "can do" attitude.Ability to take constructive criticism and apply it.Disciplined, hardworking and prepared to go the extra mile.Mature, flexible and professional. xrexnqw Excellent personal standards, including time keeping and personal appearance.Pay: £28,750.00 per yearBenefits:
Company events
Company pension
Discounted or free food
Employee discount
Free parking
On-site parkingWork Location: In person