Cook/Chef (non-teaching)

30 – 40 hours: Term time only

We are looking for an energetic and enthusiastic Cook/Chef to join our Waiopehu Kai Crew to help deliver the Ministry of Education’s Ka Ora Ka Aka Healthy Lunches in Schools programme at Waiopehu College for the remainder of 2023.

Competitive pay and working hours are offered depending on the right candidate.  Preferred start date is Monday 24 April 2023.

Desirable attributes include:

• Experience in institutional cooking (hospital, schools, prisons) for large numbers (400 plus).
• New Zealand Certificate in Cookery Level 3 or 4.
• Ability to work independently on a day-to-day basis.
• Knowledge of budgeting, stock management, and how to price and set up a menu.
• Experience in ordering stock and supplies.
• Good communication skills as you will be working alongside your Catering Manager and Kitchen Supervisor.
• Ability to contribute to the planning of a nutritious menu for teenagers utilising the Ministry of Education’s guidelines.
• The ability to self-manage and organise time and commitments effectively.
• An interest in health, nutrition and wellbeing would be desirable.
• An open mind, positive attitude and a willingness to learn is essential.
• Must be a team player.

A full job description is available on the school website – www.waiopehu.ac.nz under Contact/Job Vacancies.  Applications close on Thursday, 6 April 2023

To apply: Please send your CV/resume with a covering letter to The Catering Manager, Hamish Gregg: hamishgre@waiopehu.ac.nz  

Job Description:  Cook/Chef Position 30-40 hours per week

Core Hours:  7.30am – 4.00pm (Additional hours by agreement)

Break Allocation 

DUTIES: Key duties for this role are:

• Involvement and contribution to menus for the Healthy Lunch Programme at Waiopehu College.
• Production of food for lunches for up to 650 Students.
• Have a broad understanding of the M.O.E. Healthy Lunch guidelines and health and safety requirements.
• Involved in the development of processes around food production in the kitchen.
• Training of Staff when required on kitchen equipment and processes.

REPONSIBILITIES

• Practise good hygiene in the workplace (hand and food prep cleaning etc)
• Determine portion size for the day of hot food items or items prepared by the kitchen
• Order food stocks from Bidfood or advise manager of required stock from external suppliers
• Follow safe food temp requirements, food storage/separation and record as required as per the FCP.
• Prepare meals according to Healthy Food guidelines with correct volumes of protein, vegetables and carbohydrates.
• Maintenance of cooking equipment as per Food Control Plan (FCP) Schedule
• Fill in deliveries forms with temperature checks.
• Management of the daily and weekly cleaning tasks and responsible for recording these as per the FCP.
• Stock control in the pantry and chillers (alongside Supervisor).
• Competent with operation instructions of all appliances used.
• Supervision of afternoon catering assistants cleaning.

DAILY:

• Turn on gas and appliances, extractor fan for the day.
• Confirm required deliveries are on-site.
• Undertake cooking tasks required for the lunch on the day and for the following day as per recipes as required.
• Debrief around how the day went and lessons learnt.
• Stocktaking and order stock as required.

WEEKLY:

• Planning and preparation for coming days with management team.
• Menu development with management team.