Job Description

Kitchen Facilities Cook

Department: Operations

Employment Type: Full Time

Location: Valley Mills, Drighlington

Compensation: £26,250 / year

About the Team
At Vintage Cash Cow, we believe in creating a welcoming and comfortable environment for our hardworking team. Our Facilities Kitchen team plays a vital role in ensuring that employees have access to nutritious, high-quality meals during their shifts. We take pride in maintaining a clean, efficient, and well-run kitchen that supports our fast-paced operations while fostering a positive dining experience for our staff.


About the Role
As a Workplace Cook, you will be responsible for preparing, cooking, and serving meals. You’ll ensure that all food is prepared to high-quality standards, maintain excellent hygiene and safety practices, and manage kitchen supplies effectively. Your role is essential in providing a nutritious and enjoyable dining experience while keeping the kitchen running smoothly.

• Learn the kitchen setup, menu planning, and food preparation processes.
• Familiarise yourself with food safety, hygiene regulations, and kitchen equipment.
• Understand ingredient sourcing, inventory management, and ordering procedures.
• Begin coordinating with the team to ensure smooth meal service.

• Prepare and cook a variety of meals according to the daily menu and dietary needs.
• Maintain high cleanliness and sanitation standards in the kitchen.
• Ensure proper food storage, handling, and safety compliance.
• Manage inventory effectively, minimising food waste and optimising ingredient use.
• Work efficiently in a fast-paced environment to meet scheduled meal times.

• Consistently deliver high-quality meals while maintaining efficiency.
• Collaborate with management to improve menu variety and nutritional value.
• Refine kitchen processes to enhance food service operations.
• Ensure the kitchen remains a calm and welcoming space for the team.
• Provide feedback on kitchen operations and suggest process improvements.

Key Responsibilities

• Prepare and cook meals according to established menus and dietary requirements.
• Maintain cleanliness and hygiene standards in all kitchen areas.
• Monitor food inventory, manage stock levels, and place orders when needed.
• Operate kitchen equipment safely and efficiently.
• Minimize food waste and optimize ingredient usage.
• Assist in menu planning and accommodate dietary restrictions as required.
• Provide a welcoming and high-quality dining experience for staff.

Skills, Knowledge and Expertise

• 3+ years as a cook in a commercial kitchen, cafeteria, or similar setting.
• Food safety certification and knowledge of hygiene regulations.
• Strong time management and multitasking skills in a fast-paced environment.
• Ability to work independently while collaborating with a team.
• Safe handling of kitchen equipment and adherence to best practices.
• Good communication skills to coordinate with management and staff.
• Culinary training is a plus but not required.