This vacancy has now closed

Weekend Cook

  • Part time
  • £17,704 – £18,624 pro-rata
  • Glasgow
  • Closing 6th February 2020

  • Advertised from 23rd January 2020


Because People Matter

Turning Point Scotland is a national social care charity providing services to people with addictions, learning disabilities, mental health issues, those in the criminal justice system and those who are homeless or at risk of becoming homeless.

218 Service

The 218 Service provides an alternative to custody for woman in the Criminal Justice System. We provide programmes of intensive support and group work to empower the woman to address the root causes of their offending. With a view to support them to break the cycle of offending which results in the 'revolving door' syndrome of maintaining their involvement in the Criminal Justice System and Prison Service.

The Service offers a 12 bed Residential Unit and a Community Engagement service for woman who still reside in the community. As many of the woman who access our service have a wide range of mental and physical issues, we have an integrated health team and psychologies therapy team to address them.

Job Purpose

To produce high quality food for clients, staff and visitors at the Service offering a nutritious and appetising range of food encompassing the requirements of vegetarian, vegan, and cultural cuisine for clients with special dietary needs.

Main duties and responsibilities:

Service Delivery:

  • To prepare, cook, present and service food for clients, staff and visitors at specified times.
  • To plan menus within an agreed budget, prepare and cook food in line with approved recipes and keep food wastage to a minimum.
  • To be responsible, in conjunction with the Administration Co-ordinator, for the upkeep and maintenance of kitchen equipment.
  • In conjunction with the Administration Co-ordinator, to order food supplies whilst keeping within the agreed budget.
  • To receive and check deliveries and pass the correct invoices to the Administration Co-ordinator.
  • To be familiar with and ensure that all statutory regulations governing food preparation and hygiene are adhered to (e.g. Food Hygiene Regulations, Public Health Act and Environmental Health Act).
  • To clean working areas and equipment after use in accordance with cleaning schedules, infection control and statutory regulations.
  • To be aware of security and act accordingly at all times.
  • To follow guidelines in relation to the storage of food and stock rotation.
  • To ensure that all used crockery and cutlery are collected, washed up and put away in a safe and hygienic manner in line with the services infection control policy.
  • To ensure all kitchen linen e.g. overalls, tea towels etc., are laundered and that adequate stocks are available.
  • To identify and advise on catering requirements within the Service.
  • To maintain an up-to-date knowledge of recipes on relation to healthy eating and the special needs of the client group.
  • To identify training needs.

Application notes