Directorate: Support Services
Location: South West Acute Hospital, Enniskillen
Contract: Permanent / Full Time
Working arrangements: 5 days out of 7 / 9.00 - 5.00pm
Closing date: 25 February 2026
Job summary
Head Cook is a working supervisor responsible to the Support Services Manager and reports to Support Services Co-ordinator for the Catering Services. He, she will be responsible for the direct supervision of a group of Cooks and other staff in the safe preparation, cooking and serving of food. The successful candidate would be expected to vary working arrangements in an emergency to suit the Department.
Main responsibilities
- To contribute to the running of the Catering Services production unit and be fully familiar with implementation of current food hygiene and safety legislation.
- Supervision, direction and control of food preparation, cooking and service, also the participation of preparation, cooking and service of food. Co-ordination of batch and temperature records.
- To instruct and advise catering staff on the correct principles of cooking methods and allocation of work to all grades of staff within the kitchen and associated areas, utilising resources and skills to the optimum.
- Maintaining standards of hygiene and cleanliness in line with the Trust’s Food Safety management Procedures e.g. temperature control, correct food handling, clean protective clothing, including enforcement of cleaning schedules, vehicle checks and if noncompliance refuse deliveries & complete relevant documentation.
- Responsible for the completion of safety audits to ensure compliance with Food Safety Legislation and Trust Procedures are adhered to.
- Review and develop menus and recipes for patient’s feeding and staff restaurants taking into account allergens, calorie content, special diets and textured meals, working closely with dieticians.
- Ensuring that Health and Safety and COSHH regulations are observed.
- Report any faults in equipment so that they may be corrected or replaced.
- Ordering, requisition and checking of provisions and stores, using e proc and saffron ensuring proper stock control and the safe handling of perishable items. Over seeing strict stock controls are in place.
- Ensure departmental recipes and standard portions are adhered to during preparation, cooking and serving.
- To ensure that the correct number of portions and quantities are issued to designated service points as required and only food which is of good visual and nutritional standard is served.
- To ensure that goods are correctly labelled and stored as soon as possible after receiving.
- Ensuring correct and economical use of cleaning materials and equipment.
- Control of kitchen linen.
- Monitoring of staff performance to include return to work interviews, hrs worked, appraisals, staff meetings and productivity including time keeping...
For complete details view the full job description in the Additional Information section below.
