Cook, Limerick

Job Title:Cook Reports To:CateringManager Location: Limerick City Rate of Pay: This role is attached to a defined salary scale which ranges from€32,169 to €39,995 and appointments are made depending on experience. Purpose of the Job The role of the Cook is vital to the successful delivery of quality nutritious meals and food in NOVAS services for our clients. The Cook will support the clients of the NOVAS Limerick / Mid-West Residentialand Outreach Services (McGarry House and Brother Russell House). The Cook will report directly to Catering Manager, will be a member of, and work collaboratively with the Catering team and Limerick services, wider NOVAS services, external service providers and local authorities in the region. TheCookisresponsibleforparticipatinginthedutiesofthecateringteamtodeliverasafe, effectiveandhigh-qualityfoodservice,andrespondingtotheneedsandrequestsofclients. This includes assisting clients with access to nutritious meals, supporting them to develop lifeskillsinmealpreparationandplanning,andensuringtheirwellbeinginrelationtofood. The Cook will work closely with other catering staff and service managers to support the implementation of food-related plans and contribute to the smooth day-to-day running of food services. This includes maintaining hygiene, health and safety standards in line with legislation and organisational policies and assisting with the delivery of meals to the Limerick STA services as required. The role is based in Limerick City: McGarry House and Brother Russell, with transport to the wider Limerick services as required. Standard working hours are 7:00 AM to 3:00 PM, across seven days per week. Flexibility is required, as hours may be subject to change to meet the needs of the service. The Cook will have a background in the catering industry, trained in HACCP, with a passion for food and attention to detail. They will have experience of working with clients in a respectful, non-judgmental way and will be expected to work within the relevant frameworks of quality standards, health and safety, and legislation. Thisjobdescriptionisaguidetothegeneralrangeofdutiesassignedtothepostholder.It is intended to be neither definitive nor restrictive and is subject to periodic review. Delegation and Reporting The Cook has decision making remit for the areas of identifying, planning, cooking and delivering quality food provision, whilst supporting the needs of NOVAS clients in collaboration with clients and colleagues across the Limerick Services and the Catering team. In the absence of the line manager, or at times, the Cook may be required to consult with and take direction from the relevant Service Manager, Senior Services Manager or Head of Operations. Oversight for the work in this role is provided by the Quality Services Sub Committee of the NOVAS Board of Directors. The Cook will always operate in a professional and respectful manner, maintaining high quality standards of work in accordance with the values and mission of NOVAS. Their decision making will always be informed by the best interests of the clients and ensuring cost effective value for money, use of donations and public money. Challenges Thenatureofourworkinvolvessupportingthemostvulnerablepeoplewhooftenhavecomplex needs and may be survivors of trauma. As a result, during the course of your work you may engage with sensitive and confidential matters that require empathy, compassionand pragmatism. You may also encounter clients or tenants who are in distress, displaying challenging behaviours or struggling to moderate their behaviour. Patience, respect, and an ability to remain professional and focused on deescalating is essential. Further training will be provided in TraumaInformed Practice or Crisis Prevention. Asanorganisationthatislargelyfundedbypublicmoney,effectiveuseofresourcesisa continuousfocusandchallenge. Key Accountabilities Quality Client Service Delivery Achieved by Engage with clients in a way that is trauma informed, person-centred, respectful, and responsive to their needs, supporting independence and wellbeing through food and nutrition. Where appropriate under the direction of the Catering Manager or Service Manager: assist in planning menus, preparing meals, and ordering stockaccording to agreed menus and nutritional guidelines. take responsibility for guiding the workofcateringassistantsor maintenance workers in the kitchen. assist clients with activities to progress their goals in meal preparation, nutrition awareness, and healthy eatingas outlinedin theirSupportPlans,ensuringaccuraterecordingof all actions. Assist with the delivery ofmealstotheLimerickServicesasrequired and recorded in line with policies and procedures. Encourage participation by clients in food-related group activities, such as cooking workshops, meal tastings, or client coffee mornings, to gather client feedback and enhance engagement. Where appropriate, actively participate in case or support planning review meetings,sharing observations, challenges, and feedback regarding clients engagement with meal-related activities. Support clients to raise concerns or complaints or to provide feedbackrelating to catering services when necessary, and work proactively and collaboratively to resolveissues andmaintain positive relationships. Follow organisational policies and procedures for confidentialityand any safeguarding concernsrelatingtovulnerableadultsorchildren in the service. Safe&Effective Service Delivery Maintain attention to your own Health&Safetyand remain vigilant to any Health&Safety risks in the kitchen, dining areas, or service environment that could impact colleagues, visitors, or clients. Correctly log and report any Health&Safety risks, equipment faults, or required repairs and maintenanceissues in line with organisational procedures. Assist in maintaining kitchen, dining, and food preparation areas to a high standard, including cleaning, sanitising, and organisingworkstations, storage areas, and high-touch surfaces. Ensure familiarity with contents of kitchen risk assessmentsand notifytheCateringManagerorServiceManagerofanynewlyemerging risks related to food safety or operational hazards. Ensure incidents, accidents, or near missesin the kitchen or service areas are appropriately recorded according to established procedures. Be proficient in basic first aidforcolleaguesandvisitorsasrequired, with necessary training provided, including use of CPR and AED devices where appropriate. As delegated by the Catering or Service Manager, support the implementation of fire safetymeasures in kitchen and dining areas, ensuringregularchecksareconductedandpromptlyescalatingissues. Support compliance with food safety, hygiene, and infection prevention measures, including HACCP standards, daily cleaning schedules, and proper storage of food and equipment. Participate in Health&Safety and food safety auditsandassistin implementing any recommendations. Maintain all required training and certifications relevant to food safety, health&safety, and operational compliance. Teamwork Whennewteammembersarerecruitedactivelyparticipateintheir induction and trainingtohelpthemsettleintotheteam. Communicateclearly with colleagues during handovers, in records and in relation to clients. Proactivelyreport any concernsabout the service or suggestions for more effective practices, equipment or resources to the Catering Manager. Applying Trauma Informed Practiceto colleague relationships as wellasclients.Assumegoodintent,becuriousabouttheirexperiences and support one another. Support effective running of the service by being mindfulof the impact of absence or lateness on colleagues and providing as much notice as possible to the management team. SafeCash Handling Ensure all cash in the service is handled safelyand in line with procedures. Ensure donorsreceive receipts when donations are made directly to the service and that the fundraising team is informed. Ensure the accrual of expensesis agreed in advance with your line manager when required and that the correct process for applying to receive expenses is followed. Ensure no unauthorised expenditureis made in the service without authorisation from the budget holder (Catering Manager). Report any concerns about use of fundsto the Catering Manager or a member of the Finance Department. External Collaboration Be responsive to queries from service fundersfor information in line with our data protection policy, mindful of appropriately protecting information,clientprivacyandclientconsent.KeepyourLineManager informed of any communication with service funders. Establish good working relationships with NOVAS teamsin other services to share learning and best practice. Establish good working relationships with local externalservice providers. Ensure your line manager and colleagues are awareofyour appointments if required to leave the service during duty. Reporting&Record Keeping Ensure no sensitive information is accessiblebypersonsnot authorised to see it. Ensure records no longer requiredare safely destroyed(shredded) in line with NOVAS policies. Participate in Service Audits and Environmental Health Inspectionsas requested. Prepare and provide reportsof your work to your line manager asrequested. Complete organisational documentsasrequested. Supervision,Support&Development Engage in regular supervisionwithyourlinemanager. Work under the direction of and in collaborationwithyourline manager and the wider management team. Worktohelptheorganisationachievetheaimsandobjectivesofthe strategic planinlinewith ourvaluesandmission. Participate in teammeetings,casemanagementmeetings,and other organisational events as required. Familiarity and compliance with all relevant policies and standards. Participate in relevant and required trainingevents. Information Management Ensure data and personal informationrelating to clients, tenants, colleagues, and other members of the organisation …