Chef II

Overview

Post Title: Chef Grade II

Post Status: Permanent - To form a panel for Full-Time and Part-Time posts

Department: Catering

Location: Beaumont Hospital & Affiliated Sites

Reports to: Executive Chef, Senior Chefs and Catering Management Team

Salary: Appointment will be made on Chef II with Qualification Scale (€42,486 - €48,853) at a point in line with Government pay policy

Hours of work: To form a panel for Full-Time and Part-Time posts. The post holder will work Sundays and Bank Holidays on rotation and receive premium pay in excess of the salary listed.

Closing Date: noon

Job Summary: To assist with the preparation, cooking, production and quality service of all meals to patients, residents, visitors & staff in Beaumont Hospital and St Josephs. All tasks must be carried out in accordance with Hospital Policy and Statutory Standards.

Responsibilities

Principal Duties & Responsibilities:

• Requisitioning, receiving and checking of all foodstuffs.
• Rotation and allocation of foodstuffs detailing any differences.
• Overseeing the labelling and storage of all foods.
• Rotation / preparation / cooking / regeneration / portioning and packing of both raw and cooked food.
• Checking for meals at all service points throughout the site for quality, quantity and presentation.
• Ensure efficient and economical use of materials and equipment in relation with waste management policy.
• Implementing cost control measures aiming to achieve maximum utilisation of resources.
• To stock take when necessary.
• To assist with special functions as required.
• To train new chefs and agency workers on systems used and equipment.

Health and Safety:

• Maintain a safe work environment in co-operation with the Hospital Management Team and with reference to the Safety, Health and Welfare at Work Act, 2005: report any accidents / near misses and document according to policy.
• Report immediately any accidents or incidents involving patients, staff or members of the public to the Head Chef / Head of Department.
• Ensure a safe environment for self, colleagues and visitors.
• Report mechanical defects and need for repairs.
• Instruct assigned staff in safe working practices.
• Assist in co-ordinating the food safety system.
• Promote the highest standard of cleanliness and hygiene as outlined by HACCP.
• Reporting of any non-conformance and supporting necessary corrective action with all aspects.
• Co-operate fully with ongoing developments relating to food hygiene legislation and technology associated with catering.

General:

• Monitor and keep up-to-date with developments of catering practices and all other relevant matters to ensure maintenance of knowledge and skill base.
• Maintain evidence of ongoing education through attendance and participation at in service training programmes.
• Stay aware of current developments and issues in health care by reading current literature and attending in house seminars, lectures and courses.
• Assume responsibility for personal professional development and safe work practice.
• Participate, as required, in teaching/training of staff/students of own or other disciplines.
• Teach and supervise junior/new staff members and other health care workers as part of the Chef role.
• Participate in the induction and training of newly appointed staff.
• Attend and participate in meetings and events required by the Hospital.
• Co operate with periodic medical checks as requested.
• Operate computer system, manual and electronic recording of all data pertaining to the Catering Operation including HACCP and statutory records.
• Complete duty rosters and weekly returns.
• Collate patient's meal numbers and details.
• Adhere to all Hospital policies, practices and procedures.
• Take all necessary steps to ensure maximum security of the area of assignment and all equipment and supplies.
• Perform any other duties relevant to the post as assigned by Catering Management or Executive Chef.
• Depute and/or provide cross cover for other officers when required.
• Ensure confidentiality in all matters of information obtained during the course of employment.
• Present and act in a professional manner at all times and ensure colleagues do likewise.

The job description is an outline of the post as it is currently perceived by the hospital and will be subject to review and amendment. This job description will therefore be subject to change in light of the various strategies for the hospital and the development of the Clinical Directorate model and any future developments that arise and will evolve and change over time.

Qualifications

Mandatory:

• Professional qualifications: Eligible applicants will have obtained a Professional Cookery award at minimum Level 6 on the National Framework of Qualifications (NFQ) or an equivalent maintained by QQI, or an equivalent qualification from another jurisdiction, or be currently employed as a Chef in the Irish Health Service.
• Applicants must possess the requisite knowledge and ability, including a high standard of suitability and professional ability, for the proper discharge of the duties of the office.

Desirable:

• Management of Food Hygiene
• Introductory Course in Supervision
• A course in Food Cost Control
• A course in Health & Safety
• Good working knowledge of nutrition and special diets
• Experience in Food Safety Practices
• Knowledge of Health and Safety Practices

If an appointee has previously been employed in the Civil or Public Service and is entitled to or in receipt of a pension from the Civil or Public Service or where a Civil/Public Service pension comes into payment during the appointee's re employment that pension will be subject to abatement in accordance with Section 52 of the Public Service Pensions (Single Scheme and other Provisions) Act 2012.

Please note: In applying for this position you are acknowledging that you understand that the abatement provisions, where relevant, will apply. It is not envisaged that the employing Department/ Office/ Body will support an application for an abatement waiver in respect of appointments to this position.