Bank Cook

St Cuthbert’s Hospice; North East; Presencial; GBP 15.000 - 21.000; A tiempo parcial

Descripción de la vacante

St Cuthbert’s Hospice is seeking an experienced Bank Cook to join our Hospice Bank and deliver high-quality meals for patients, visitors and staff, while supporting the catering team and maintaining the highest hygiene standards.

You will plan menus, manage daily food preparation, work with volunteers, handle stock and orders within budget, and ensure safety, infection control, and patient-focused meal options. A DBS check is required and experience coordinating a commercial kitchen is desirable.

Formación

• NVQ Level 2 in catering
• Food hygiene certificate
• Experience coordinating a commercial kitchen
• Ability to plan menus and manage dietary requirements

Responsabilidades

• Organise and coordinate catering services for patients, visitors and staff
• Manage daily food preparation schedules and special dietary requirements
• Maintain high standards of hygiene, safety and cleanliness
• Stock control and food ordering within budget
• Develop dementia-friendly and senior care-focused meal options

Descripción del empleo

This is an exciting opportunity for an experienced cook to join our Hospice Bank. At St Cuthberts, we provide compassionate specialist palliative and end-of-life care to patients and support to their families. We are looking for a dedicated and caring Bank Cook to join our team and be responsible for all areas of food production, maintaining the highest standards in order to meet both patient and our coffee shop requirements. You will work closely with colleagues across clinical and non-clinical teams to ensure the smooth running of all areas of the kitchen and create a welcoming environment that supports the dignity, comfort, and wellbeing of patients and their loved ones.

Main duties of the job

• Organize and coordinate catering services for patients, visitors, and staff, ensuring timely delivery of meals and refreshments
• Collaborate with kitchen staff to manage daily food preparation schedules and special dietary requirements
• Maintain high standards of hygiene, safety, and cleanliness in all catering areas in compliance with health regulations
• Assist with setting up dining areas for events or special occasions, creating a welcoming atmosphere
• Communicate effectively with team members to ensure smooth operation of catering services and address any issues promptly
• Monitor stock levels of catering supplies and place orders as needed to ensure availability
• Support the delivery of dementia-friendly and senior care-focused meal options tailored to individual needs.
• Previous experience in coordinating a commercial kitchen
• Previous experience of planning menus and ordering provisions within agreed budget allocation
• NVQ Level 3 in catering & Food hygiene certificate is desirable.

This role requires a DBS check, we will do this for you.

Closing date for applications is 22nd November 2026, but we reserve the right to close the advert earlier if we have a high volume of applications.

About us

About us: St Cuthberts Hospice provides holistic care for patients with life limiting illnesses. Our 10 bedded palliative care In Patient Unit provides individualised care planned to support the total wellbeing of each person, taking into account their physical, psychological, social and spiritual needs. Our Living Well Centre delivers groups and activities to enable people with life limiting illnesses cope better with their health and wellbeing and support them to regain control of their life. We value the contribution of all our workforce comprising of over 90 staff and around 300 volunteers. We are an equal opportunities employer and believe in treating everyone with dignity and respect, encouraging applications from all sectors of the community.

Our Values: Compassionate, Respect, Integrity, Professionalism, Choice, Reputation. These define who we are and guide what we do to ensure the highest quality care for those accessing our services and the highest quality experience for staff working here.

Job responsibilities

KEY RESPONSIBILITIES

Communication and relationships

• Liaise with colleagues to ensure the smooth running of all areas of the kitchen
• Communicate with patients, staff, volunteers, visitors, carers and external suppliers to ensure effective and efficient service delivery
• Responsible for supporting and motivating the kitchen volunteers

Analytical and judgement skills

• Make judgements involving straight forward job related situations

Planning and organisational skills

• Manage own time effectively, delegate and prioritise work load to volunteers
• Plan and co-ordinate hospitality for small and large catering requirements
• Ensure that day to day activities such as the tea trolley are coordinated with the nursing team
• Plan and develop menus in consultation with nursing staff and patients taking into account any dietary and allergen special requirements.
• Work with cleaning schedules for the kitchen areas and ensure cleanliness is of the highest standards.
• Ensure all work areas are kept clean and tidy

Physical skills

• Use a range of basic kitchen tools and machinery as well as standard catering equipment
• Assists patients/relatives with menus and meal choices

Policy and Service Development

• Ensure personal hygiene, health and safety procedures are adhered to
• Comply with Hospice policies and procedures
• May comment on proposed change which applies to own area of work

Financial and Physical Resources

• Responsible for stock control and food ordering, ensuring best practice at all times
• Contribute to the identification and reduction of food wastage
• Exercise personal duty of care when using kitchen equipment
• Ensure all kitchen equipment is switched off and regularly maintained
• Report as necessary any faults re: equipment or office accommodation and ensure the safety and security of the building is met

Human Resources

• Responsible for providing advice and support to new or less experienced employees or volunteers in own area of work
• Attend mandatory training and training courses related to duties of the post ensuring regular updating
• Maintain confidentiality in relation to all work matters

Information Resources

• Ensure food records are carried out as required by Health & Safety and Environmental health standards and best practice

Research and Development

• Continually look for ways to improve the quality of the service one provides to guests, patients, visitors and volunteers

Freedom to Act

• Works within established procedures and work is supervised

EFFORT & ENVIRONMENT

Physical

• There is a frequent requirement for standing in a restricted working position for a substantial proportion of the working day

Mental

• Concentration is required when undertaking checklists and records in line with Environmental Health requirements and during the preparation and production of food

Emotional

• Exposure to distressing or emotional circumstances is rare
• Ability to work to tight schedules

Working Conditions

• Exposure to heat, humidity and noise as well as exposure to risks entailed in handling very hot foods, kitchen utensils and equipment
• Take appropriate action to minimise any risks

Data Protection and Confidentiality

• All employees have a responsibility in line with information governance to maintain confidentiality and ensure the principles of the Data Protection Act 1998 are applied to patients, clients, staff, volunteers and Hospice business information, including electronic information. Only information required to fulfil the duties of the role should be accessed by the post holder.
• All employees have a responsibility to use electronic systems in a way that preserves the dignity and privacy of people, helps to ensure services of the highest quality, and is compliant with the law and Hospice policies and procedures

Health and Safety

• The Hospice will take all reasonably practical steps to ensure the health, safety and welfare of its employees while at work. Employees will familiarise themselves with the Health and Safety Policy and procedure as well as the fire procedures and ensure a safe working environment for self and others in line with these.

Safeguarding

• All employees within the Hospice have a responsibility for, and is committed to, safeguarding and promoting the welfare of children and vulnerable adults and ensure they are protected from harm.
• All employees should make themselves aware of the policies and procedures of safeguarding, take personal responsibility as far as is reasonably practicable, to safeguard children and vulnerable adults, complete statutory and mandatory training and take appropriate action as set out in the Hospices policies and procedures.

Infection Control

All employees have a responsibility to ensure the risk of infection to themselves, colleagues, patients, relatives and visitors is minimised by:

• Attending mandatory training and role specific infection prevention education and training
• Challenging poor infection prevention and control practices
• Ensuring their own compliance with Hospice Infection Prevention and Control policies and procedure.
• The Hospice welcomes all persons without regard to race, religion or belief, age, gender re-assignment, sex, sexual orientation, pregnancy or maternity, marriage or civil partnership, physical or mental disability. The Hospice aims to provide services in a manner that enables all members of the community to access them.
• Employees must behave in a non-judgemental manner that respects the differing needs and cultures of others.

Person Specification

Experience

• Experience of planning menus and ordering provisions within agreed budget allocation Experience of coordinating a commercial kitchen
• Experience of cooking for special dietary requirements Experience of cooking for small buffets

Skills and Knowledge

• Ability to work unsupervised and to provide nutritious, well presented home cooked meals of good quality to meet clients needs Knowledge of Environmental Health regulations Knowledge of COSHH Good organisational skills and ability to work to timeframes
• Motivational skills Supervisory skills Knowledge of allergens

Qualifications

• General standard of education including literacy and numeracy Job related training NVQ level 2 in catering Food hygiene certificate
• First Aid

Disclosure and Barring Service Check

This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.