The Team Cook is employed as part of the shearing team. The Team Cook stays with the team at the client’s quarters. The position involves providing meals for the team and cleaning up after meals.
Report to: The Team Cook reports to the Team Leader while out on a job. The Team Cook must work to the direction of the Team Leader. Any grievances about the Team Leader should be taken to the Operations Manager.
When not on a job, a Team Cook reports directly to the Operations Manager. The Team Cook has no other employees reporting to them.
Conditions of Employment: The MSL Team Operation Manual and MSL Individual Employment Agreement should be read in conjunction with this Job Description. The conditions in the Operations Manual and Employment Agreement apply to the job of Team Cook.
Duties and Responsibilities
Cleaning and Maintenance
1. Meal Preparation
Prepare breakfast, morning tea, lunch afternoon tea and dinner for the team. Meals should be available at the following times. The Team Leader will advise you if the times vary from these.
Morning tea and afternoon tea will be eaten at the shed. Arrange for the presser to pick up the tucker boxes to take to the shed. The times given above are the latest time the morning or afternoon teas are to be picked up. Breakfast, lunch and dinner are served at the quarters. Dinner must be ready between 6 and 6.30pm.
Leave bread and butter out on the dining table at 5pm, so that workers can help themselves to a snack immediately after work if they want.
At some sheds, the Team Cook is required to prepare meals (usually morning and afternoon tea) for the client and/or the client’s employees. The Team Cook should check with the Team Leader at the start of each job.
All egg cartons, milk and bread crates are to be returned to the MSL base.
Rubbish and food scraps must be disposed of appropriately, so as to maintain a hygienic environment and discourage vermin, such as rats. Make an arrangement regarding pig scraps with the client (or ask the Team Leader to speak to client).
Shearing Teams must be fed well with plenty of variety. The Team Leader may direct you to change the quantity served and/or the quality and variety of the meals. The Team Leader may instruct you to use menus and recipes from Mabel’s Cookbook.
If a team is on camp-out but they are unable to shear due to bad weather, the Team Cook does not work either. If the team works up to lunch time, then the cook is still expected to cook dinner for any team members who are staying at the quarters for the night, because the cook is being paid a full days wages.
Endeavour to minimise food wastage .
The stores and equipment you will need on a camp-out will be packed into a trailer at the MSL Base by the Head Cook and you may be asked to help. The team will help out to unload the trailer.
If a trailer returns from camp-out to the Taumarunui or Taihape Base late at night and you are unable to unload it, please make an effort to get to the base the next morning to unload and restock for the next camp-out.
Do not return leftovers or opened cans to the Bases. Throw all used food out before loading the trailer and leaving camp-outs.
A completed Stores Checklist will be packed with the stores and equipment on the trailer. This details all cooking equipment that has left the MSL Base for your use. You are responsible for keeping track of all this equipment. All equipment must be returned to the MSL Base.
To help ensure no equipment is lost, check items off on the Stores Checklist when you pack and load items onto the trailer at the end of a shed. Put perishable food into the trailer last, so that it is next to the door of the trailer, and can be quickly and easily unpacked at the MSL Base.
If you are cooking in the Taihape area, do the store orders through the Taihape Base.
Before ordering additional stores from the Taumarunui or Taihape Base, you may wish to write out a Meal Menu for the following order period. This will help with determining what stores need ordering. Fill out a Stores Order for perishable items every Thursday & Sunday and give to the team Leader to ring in to the MSL Base. The Team Leader or Operations Manager may ask to look at your menu from time to time, or where you are not compiling menus, they may ask you to do so.
3. Cleaning and Maintenance
The Team Cook is responsible for clearing up after meals. The presser will return leftovers and equipment from morning and afternoon tea to the kitchen immediately on arrival home from work.
Keep the kitchen and eating areas clean. Wash floors daily. Wash and dry tea towels and cloths every day. Keep the gear box clean and tidy (including plastic food storage containers).
At the end of the job, clean oven with oven cleaner. Line the oven and elements with tinfoil. Defrost and clean out the fridge/freezer. Leave the fridge door open with the power off. If these jobs are not done, then MSL may organise to have someone else do this cleaning job and will on-charge the cost to the Team Cook.
The team will help you load the trailer at the end of the job. The trailer must be returned to the MSL Base in a clean and tidy state. If it is not clean and tidy, the Head Cook may ask you to tidy it on arrival back at the MSL Base. Unpack all perishables from the trailer when you arrive back at the MSL Base. You may be asked to unpack the rest of the trailer, at the discretion of Base Cook.
Clean the client’s quarters as directed by the Team Leader. Work with the rest of the shearing team to tidy the quarters at the end of the job.
The cook is required to clean the ablution block on arrival to camp-out quarters.
Health and Safety
Notify your Team Leader of any accidents or injuries sustained during work hours. There is a First Aid Kit in the Team Leader’s Bag. No smoking while preparing food. No smoking in the kitchen. All MSL cooks should keep their hair tied back and wear a hat at all times.