Cook
RhonddaOn-site
AI Summary
A part-time Cook at Priory Hospital Ty Cwm Rhondda plans, prepares, and serves nutritious meals for a low-secure mental health facility, supervises catering staff, manages stock and budget, and ensures food safety and dietary standards are met.
About this role
Ty Cwm Rhondda
Salary - £29,645 FTE
Part-time – 30 hours per week
Ty Cwm Rhondda has an opportunity for a Cook to join our team. This is a part-time role working 30 hours per week. 30 hours per week, working Saturday, Sunday and Monday, including Bank Holidays. The actual salary for these hours is £23,716.
Priory Hospital Ty Cwm Rhondda, South Wales is a low secure mental health facility providing assessment, treatment and rehabilitation for males with complex mental health needs and serious mental illness. It is accessible by public transport, with a bus stop at the end of the street and two train stations within a five-minute walk, with links into Cardiff and wider regional connections.
Salary - £29,645 FTE
Part-time – 30 hours per week
Ty Cwm Rhondda has an opportunity for a Cook to join our team. This is a part-time role working 30 hours per week. 30 hours per week, working Saturday, Sunday and Monday, including Bank Holidays. The actual salary for these hours is £23,716.
Priory Hospital Ty Cwm Rhondda, South Wales is a low secure mental health facility providing assessment, treatment and rehabilitation for males with complex mental health needs and serious mental illness. It is accessible by public transport, with a bus stop at the end of the street and two train stations within a five-minute walk, with links into Cardiff and wider regional connections.
Key Responsibilities
We’re looking for a passionate and organised Cook to lead the delivery of high-quality, nutritious meals within a Priory unit. You’ll play a key role in planning menus, preparing and serving food, managing stock, and supporting the catering team, while ensuring that all food safety, nutritional, and operational standards are consistently met.
As part of the role you will:
As part of the role you will:
- Plan, prepare, cook and serve a varied range of nutritious meals, meeting individual dietary and nutritional requirements.
- Lead and supervise catering support staff, ensuring high standards of food safety, hygiene and service.
- Develop varied menus that promote healthy eating and cater for specific dietary needs.
- Manage stock ordering, rotation and storage efficiently, ensuring quality ingredients and minimising waste.
- Monitor the catering budget and cost per cover, ensuring excellent value while maintaining high standards of food quality.
You can find additional information in the attached job description.
Skills, Knowledge & Expertise
The successful candidate will be numerate and literate and have been trained to NVQ Level 3 standard, along with holding an Intermediate Food Safety Certificate. You will also have previous experience preparing and cooking meals within a professional kitchen environment, with a strong understanding of food safety, hygiene and catering standards.
Benefits
We want you to succeed at Priory and thrive in your role. You will be well supported with regular career conversations. We also offer full training and numerous pathways into leadership and qualified clinical positions to help you shape your career with us.
- Free on-site parking
- Birthday Holiday - your birthday as an extra days annual leave
- Enhanced maternity pay
- Contributory pension scheme
- Flexible benefits including reduced rates and access to new schemes including gym membership, IT technology (laptops / tablets / smartphones) and Healthcare Cash Plan (Simply Health Scheme)
- Access to development opportunities
- Sponsorship of professional qualifications through our Individual Professional Development (IPD) panel
- Leadership & management development
- Long service award
- Refer a friend bonuses
Shortlisting may begin upon receipt of applications, and the Recruiting Manager may close the vacancy early if enough suitable candidates are identified.
Skills
Budget MonitoringCatering StandardsCost Per CoverDietary RequirementsFood SafetyHACCPHygieneIntermediate Food Safety CertificateMenu PlanningNutritional StandardsNVQ Level 3Stock OrderingStock RotationStorage Management
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