Jobs in Immingham, lincolnshire, uk

Job Introduction

Cook

• 30 hours per week
• Monday - Friday / Monday - Thursday
• per hour
• Onsite parking
• Opportunities for career development
• Plus our Sodexo employee benefits package

Purpose of the Job

The Cook is responsible for ensuring the timely and efficient preparation and service of all food offerings to meet both Sodexo’s and the client’s expectations. The role requires a strong understanding of current food trends, innovation within a budget, and the execution of exceptional Food Safety and Health & Safety standards. This role supports the Chef Manager in maintaining a high standard of food quality and service while ensuring compliance with all hygiene and safety standards.

Main Responsibilities

Food Production : Prepare and produce 400-600 meals per day to the required standards for the correct number of servings at the appropriate times.

Food Safety Compliance : Ensure all food produced adheres to HACCP, Sodexo guidelines, and is accurately documented.

Customer Service : Provide prompt and efficient attention to customers during service to ensure high satisfaction.

Kitchen Hygiene : Maintain kitchen hygiene standards and ensure all related areas are cleaned and maintained according to required protocols. Complete all necessary daily documentation.

Event Support : Assist the Chef Manager with the preparation and service of buffets and functions, some of which may occur outside of normal working hours.

Additional Duties : Assist with food preparation and production for Grab & Go unit and Walmer House when requested.

Stock & Ordering : Support the Chef Manager with stock taking and ordering, and assist with administrative tasks related to catering operations.

Customer Feedback : Report any customer incidents or comments to the Chef Manager and assist in completing the appropriate documentation.

Training & Development : Attend training courses and meetings as requested and support the training of junior catering staff.

Operational Support : Perform other reasonable requests from any member of the management team to ensure smooth operations within the catering department.

Key Accountabilities

Ensure all food produced in your section adheres to HACCP and Sodexo standards.

Achieve required service times for food production and maintain service quality.

Person Specification

Skills & Knowledge

Demonstrable experience in a high-volume food production environment.

Strong interpersonal skills to foster good relationships with customers, clients, and colleagues.

Ability to organize, prioritize tasks, and work both independently and as part of a team.

Ability to cope well under pressure and adapt to changing environments.

Passion for food and customer service.

Smart, clean appearance with a strong emphasis on personal hygiene.

Willingness to receive, understand, and implement Sodexo and Client training.

Qualifications & Experience

Supervising Food Safety Level 3 qualification.

IOSH Managing Safely or similar qualification.

Previous experience as a Lead Chef or Sous Chef in a smaller operation.

Knowledge and experience in production kitchens or similar environments.

Experience working with clients in a contract catering environment.

Experience or qualifications in staff training.

Knowledge of temperature controls and cook-chill processes.

Working Conditions

Include working hours, shift patterns, or any special conditions if necessary.]