Casual Cook

About Hospice

Ipswich Hospice Care is a seven-bed community facility, providing quality end of life palliative care to terminally ill people, and support for their families in a caring home-like environment.

Position Summary

• To maintain the highest standards of food choices, preparation and presentation of meals to meet the individual needs, wishes and abilities of each Guest
• Expertise appropriate to meet the changing dietary requirements of terminally ill people
• To ensure a quality service that maintains the required legislation and standards, Hospice policies, practices and procedures. This includes maintaining the Food License with associated Food Safety Plan.
• To coordinate the preparation of food for other Hospice Functions and Events

Key Duties & Responsibilities

• Liaise with Guests and families and Clinical Staff in relation to the identification of dietary restrictions, allergies, preferences and seek regular feedback to ensure requirements are being met
• Preparation and cooking of food for Hospice Guests. This will include special dietary requirements, including vitamised drinks and foods of modified textures and consistencies
• Liaise with Clinical staff to ensure correct meals and beverages are served and delivered to guests
• Supervision of Hospice kitchen volunteers
• Cleanliness of kitchen and general maintenance of kitchen/cooking equipment including kitchen linen and adhering to a recorded Cleaning Schedule
• Contribute to the continuous improvement of Hospice kitchen area
• Prepare food for functions, meetings, staff and volunteers, volunteers on an as needs basis
• Ensuring stock rotation and planning ahead ensuring adequate stock available
• Adheres to kitchen budget when ordering supplies, in the absence of Head of Kitchen
• Adhere to strict practices and record management relating to temperature monitoring during food production
• Adhere to Daily Food Safety Operations records including Allergen Management
• Complete Food Safety Programme paperwork as per FSP appropriate to each shift
• Cleaning of kitchen / cooking equipment / dishes / and kitchen floor (within strict hygiene guidelines as per FSP)
• Other suitable duties as required by the role

Performance Standards

1. ACHS EQuIPNational Standards - Practices are demonstrated to support a satisfactory achievement in each criterion of the relevant standards.
2. Customer Service - Excellent communication and interpersonal skills including demonstrated experience in liaising with a wide range of internal and external clients. Excellent working relationships developed with key stakeholders.
3. Teamwork & Communication - Demonstrated ability to lead and develop a diverse team or participate as an active member of a team, consistent with the philosophy and policies of the organisation. Effective communication, particularly with difficult situations, demonstrating understanding, sensitivity and empathy. Ability to multi-task several projects and supervise several people at the same time.
4. Continuous Quality Improvement - Commitment to ensuring quality services are delivered to both internal & external clients through continuous improvement activities. Process improvements implemented with effective internal policies clearly communicated to staff. Develop and maintain existing quality administration systems and processes for the organisation. Monitor ongoing administrative and operational activities to ensure they are efficient and effective.
5. Technical Skills & Application - Demonstrated knowledge and application of the skills required for this position, including knowledge and understanding of relevant equipment, legislation, policies & procedures. Ensures all administration and documentation requirements are initiated and completed in a professional and timely manner. Month and year end reporting completed on time and without errors. Flexible approach to changing situations, with expertise in prioritizing duties to be able to meet deadlines.
6. Compliance and Professional Conduct - Ensures privacy and confidentiality at all times. Work within the bounds of relevant legislation/regulations (e.g. Privacy, Fair Work, WHS, etc.) and relevant professional codes. Adhere to all IHC policies and procedures including the Code of Conduct, Confidentiality Agreement, WHS. Demonstrated commitment to IHC organisational values. Demonstrated experience and understanding of the need for continuation of both personal and professional development.

Personal Qualities

• Compassion
• Flexibility

Skills, Experience & Qualifications

• Comprehensive knowledge of preparation, presentation and cooking of foods and beverages suitable for terminally ill people
• Ability to prepare food for catering for individual guests changing dietary needs
• Ability to prepare food for internal and external large and small events
• Good communication skills
• Ability to plan ahead and co-ordinate work-flow process
• Ability to work individually or as part of a team
• Willingness to share expertise
• Knowledge of safe work practices
• Open “A” Class Driver’s license desirable
• Extensive employed experience of greater than five years in a Health Care facility kitchen and/or restaurant and/or catering
• Comprehensive knowledge of IDDSI
• Computer literacy
• Exposure to working within a Food Safety Program which includes food production temperature monitoring records and allergen management is desirable
• Food Safety Supervisor certificate