The Torch Trust aims can be summarised as ‘enabling people with sight loss to discover Christian faith and lead fulfilling Christian lives.’ To achieve this we provide Christian resources and activities for blind and partially sighted people worldwide.
Torch Trust has a distinctive culture that reflects its Christian beliefs and has been shaped by its history of seeking to be faithful to God’s guidance.
Our values inform the choices made by Torch, what we do and the way we do it. Our Values are:
Christ-centred; People-focussed; Openness; Creativity
We are a Christian mission and will seek to faithfully represent the Christian message in what we do and in what we say but we will never impose our faith or belief on others.
Torch Holiday and Retreat Centre (HRC) is set in a most attractive area close to the South Downs and adjacent to a bustling village. The Centre has been developed by Torch over a period of many years to provide a retreat, holiday and leisure base primarily for those who are blind or partially sighted. We have primarily focussed on providing a Christ-centred programme of varied and imaginative holidays, which continues to grow and develop (known collectively as Torch Holidays). In addition a subsidiary element of Torch HRC’s activities is to offer opportunities for church and group conferences, weekend and day conferences (these we refer to as Torch Centre bookings).
The Centre has been extended and refurbished to provide en-suite bedrooms, lounge, dining room and a pleasant garden looking onto the South Downs. We provide full board accommodation and an inclusive programme of activities.
Other volunteers and members of staff
To provide good wholesome food to our guests using agreed suppliers. To meet with the Facility Manager on a regular basis to discuss operational issues and to develop the working of the kitchen to a high standard working within set guidelines set down by the Food Standards Agency and Environmental Health
To provide good wholesome cooked food using fresh produce where possible.
To create menus in liaison with the Facility Manager for activity holidays and centre/conference booking and other events
To create a menu for those with dietary requirements For example: diabetics, vegetarians, gluten free, dairy free, low fat diets
To work within the set stock control limits
To prepare food orders and to pass to the Facility Manager for authorisation. Once authorised order food using the agreed suppliers.
To create and maintain a supply of frozen food using left over produce for any emergencies.
Ensure all aspects of Food Hygiene regulations are strictly adhered to
To bring to the attention of the Facility Manager any health and safety
To participate and work to the agreed rota shift pattern.
To clean all fridges at the end of an activity holiday and dispose of any Out dated food.
To clean down kitchen at end of holiday. Work Tops, Tiles, Cooker, Floors according to cleaning schedules.
To be responsible for fridge and freezer temperatures on a daily basis and record
To comply with and operate within the Safer Food Better Business Manual
To label and date dot all food using the available colour coded labels and to dispose of food at the end of the date on label.
To clear the kitchen after meal times according to cleaning schedule
To ensure food is ready at the agreed meal times
To liaise directly with the Facility Manager for any operational issues within the kitchen
To maintain the cleanliness of the kitchen on a daily basis with the help from the hospitality assistant assigned to help that day and complete cleaning forms.
The following attributes are all essential requirements:
Able to cook and present a range of dishes from menu’s supplied.
Good attention to detail, cleanliness and organisational skills.
Ability to work independently in a calm, mature and professional manner.
Friendly personality to be able to interact with staff and guests.
An empathy with blind and disabled people is essential.
Respectful of the values and ethos of the Holiday and Retreat Centre.
Permanent, Part-Time (Working 30 hours per week)