Academic Catering Assistant (Term-Time)

MAIN DUTIES & RESPONSIBILITIES
To provide a clean safe environment for teaching to take place by means of adhering to: -

1. Cleaning rota of equipment as per class use instructed by Senior Tech. Cleaning of large and small equipment.

2. Daily work sheet preparation before, after and during class checks. Weekly /Monthly clean, to include floors and surfaces, dishes, pots and pans.

3. Delivery of quality service through efficient training, quality checks and performance review.

4. To support classroom function & learning targets by means of assisting the cleaning of pots, pans, work surfaces and dishes.
5. Code of dress and centre policies/procedures.

•  Cleaning support in demonstrations, competitions, hiring to outside clients using kitchens.
•  To go into practical classes and work alongside students to meet cleaning deadlines, tight turnaround of classes.
•  Dishes for Linen Lounge, restaurant ensure all cutlery crockery, glassware is clean, stored correctly, stock levels maintained and breakages reported.
•  Exam situation, clean alongside students, runner to stores etc…
•  Before class list/ after class list: make up sanitizing bottles, hand soap, towels, tea towels etc…To make available for each class.
•  To participate in the operation of the practical learning environment in accordance with college procedures.
•  To prepare and lay out equipment and other materials for practical activities, classes & assessments.
•  To clean and maintain equipment to correct standard and rota.
•  To maintain up to date records and checks e.g. temperature checks, food dated, labelled and packaged.
•  To maintain documentation and systems to assist in the hire laundry system. Counting and documentation of linen received and returns to laundry. Staff uniform and issue of student uniform.
•  To ensure all materials are disposed of in line with college waste management system.
•  Assist with the delivery and storage of food, equipment, cleaning materials and disposable items.
•  Assist with stock taking.
•  Key control and secure areas as required.
•  Operate a cash point, associated documentation in line with cash handling procedures.
•  Assist with the sale of food, portion, package, label, chill and display for sale.

Health and Safety:

•  Participate in the operation of the practical learning environment in accordance with college procedures.
•  Create and maintain an environment for students learning that is constantly monitored to ensure it adheres to professional standards and is clean and safe.
•  Operate within appropriate Health and Safety standards.
•  To inform relevant person of broken equipment.

General

• To contribute to the achievement of the College’s mission, values and strategic directions.
• Participate in the Colleges performance appraisal system
• Participate in College developments, attend internal and external meetings and training programmes required
• Adhere to general standards of conduct embodied in College policies
• To implement and embed the College’s equality and diversity policies and respond to its equality and diversity duties as they relate to all stakeholders.
• Act, if directed as fire marshal or warden
• Carry out, if directed, the role of first aider
• To undertake such other relevant duties as may be reasonably expected of the post holder.

Working Pattern

Please note that in line with your contract of employment, the arrangement of the weekly working hours (hours of duty) will be as required for your place of employment and your post. For the post of Academic Catering Assistant Band 2, the working hours will vary dependent on location. You will be required to work between the business hours of the campus as set out below. Please note these may change dependent on the needs of the College.

Working Hours:

Post Term Time (36 weeks) 0800-1600 Monday – Friday

Essential Criteria

• Hold a level 2/Basic Food Hygiene Certificate or give a commitment to complete the certificate within 4 weeks of commencing employment* 
• At least one year’s experience working in a catering environment within the last 5 years (Please provide dates)
• Experience of food preparation within the last 5 years (Please provide dates)
• Experience of cash handling 
• Experience of working to defined standards and prioritising tasks accordingly 
• Experience of dealing with customer issues in a professional manner 
• Knowledge of relevant Health & Safety procedures and legislation in a relevant environment

• The competencies required for effective performance in post are:
•  Customer Service Orientation
•  Collaboration & Team Work
•  Relationship Management / Building
•  Communication

* Successful candidates who do not hold the level 2 certificate in basic food hygiene will be required to successfully complete and pass the certificate within 4 weeks of commencing employment with the College. The College will support the candidate in completing the qualification in the first instance. Any subsequent resits must be carried out at the sole expense of the candidate.