Chef

NHS; Dorchester; On-site; GBP 24,000 - 27,000; Full time

Job summary

An NHS Trust in Dorchester is seeking a chef to join their catering team. The role involves preparing high-quality meals for patients, staff, and visitors, ensuring food safety, and leading a team of catering assistants. Ideal candidates will have NVQ Level 3 and experience in a fast-paced kitchen environment, along with a passion for food and quality service.

Qualifications

• Proficiency in preparing a variety of specialized dietary meals.
• Knowledge of food safety laws and certifications.
• Ability to manage kitchen supplies efficiently.

Responsibilities

• Prepare and cook meals according to hospital menus and dietary requirements.
• Assist in developing and refining seasonal menus.
• Lead and mentor junior kitchen staff.

Skills

Proficiency in preparing a variety of dishes

Ability to work efficiently under pressure

Effective communication with healthcare professionals

Education

NVQ Level 3

Food Safety Level 3

Job description

Job summary

The Catering Department at Dorset County Hospital is seeking a chef to join our team in the kitchen delivering an excellent service to patients, Staff and Visitors. We pride ourselves on the high standards of our kitchens and food and hope that you will be a key member of our growing team.

We are looking for a chef who wants to use their skills and passion for food to help people and work in a supportive and dynamic environment. You will be preparing freshly made dishes daily with many opportunities for career progression, training, and ongoing creative input.

We have a large department, and work as part of a team reporting to the Hospitals' Facilities management team. The successful candidate will be expected to guide and support our Catering Assistants to ensure the smooth operation of the catering department.

The ideal candidate will thrive in a collaborative and fast-paced kitchen environment, demonstrating a natural flair and passion for consistently delivering high-quality food. Flexibility is key, as you'll be part of a team working evenings, weekdays, and weekends to ensure our customers enjoy exceptional dining experiences.

Main duties of the job

As a Chef in the Catering Department, you will play a vital role in delivering high-quality, nutritious meals to patients, staff, and visitors while maintaining excellent standards of food safety, hygiene, and presentation.

Key Responsibilities:

• Food Preparation & Cooking: Prepare and cook meals in line with hospital menus and dietary requirements, ensuring high standards of taste and presentation.
• Menu Planning: Support the creation and refinement of seasonal menus, focusing on nutrition, taste, and budget considerations for patients' dietary needs.
• Stock Management: Manage the ordering, storage, and rotation of food supplies to maintain optimal stock levels and minimise waste.
• Food Safety & Hygiene: Adhere to all food safety regulations, including HACCP, while maintaining a clean and safe kitchen environment.
• Team Leadership: Guide and mentor junior staff, fostering teamwork and ensuring efficient kitchen operations.
• Meal Service Coordination: Ensure timely and consistent meal delivery in collaboration with the catering team.
• Healthcare Collaboration: Work with dieticians and healthcare staff to meet patients' specific dietary needs.
• Customer Service: Provide a positive dining experience by addressing concerns and special requests professionally. This role ensures the highest standards in food quality and service, directly contributing to the well-being of patients and staff.

About us

At Dorset County Hospital, we are looking for passionate and dedicated individuals to join our dynamic catering team during an exciting period of transformation. As a valued team member, you will play a key role in driving change and ensuring the delivery of high-quality meals to our patients, using locally sourced ingredients whenever possible.

Our catering team is small yet incredibly supportive, and we rely on each other to succeed, especially when working under pressure. As part of this team, you'll be encouraged to lead by example, motivating and inspiring your colleagues to deliver their best work every day.

The Trust is committed to supporting the development and success of every team member. We offer comprehensive support systems to help you reach your career goals, including guidance from HR, the Staff Union, and various wellbeing initiatives such as Vivup and Steps to Wellbeing.

Within the catering department, you'll find a diverse and welcoming group of individuals who treat each other like family. Our team thrives on collaboration, and we celebrate the unique qualities that each member brings to the table. We believe in positive encouragement, providing ample opportunities for personal growth and professional advancement to those who show dedication and commitment.

At Dorset County Hospital, hard work doesn't go unnoticed. You'll be recognized and praised for your efforts, ensuring you feel valued as an integral part of our team.

Details Date posted

18 July 2025

Pay scheme

Agenda for change

Band

Band 3

Salary

£24,937 to £26,598 a year Pro Rata Per Annum

Contract

Permanent

Working pattern

Full-time, Part-time

Reference number

405-25-EA277CAT-A

Job locations

Dorset County Hosital NHS Foundation Trust

Dorchester

DT1 2JY

Job description Job responsibilities

The primary duties of a Chef include:

Food Preparation & Cooking:Prepare and cook meals according to hospital menus and dietary requirements, ensuringhigh-quality presentation and taste.

Menu Planning:Assist in developing and refining seasonal menus, tailoring dishes to meet patients ' dietary needs, while considering taste, nutrition, and budget.

Stock Management:

Oversee the ordering, storage, and rotation of food supplies, ensuringoptimal stock levels and minimising waste.

Food Safety & Hygiene:Ensure compliance with all food safety regulations, including HACCP, and maintain thecleanliness and safety of kitchen and service areas.

Team Leadership & Mentorship:Lead and mentor junior kitchen staff, providing guidance, training, and support to ensure theteam operates effectively and efficiently.

Meal Service Coordination:Work closely with the catering team to promptly ensure meals are delivered to the appropriate areas, maintaining consistency in quality and presentation.

Collaboration with Healthcare Staff:Collaborate with dieticians, nutritionists, and other healthcare staff to ensure meals meet thespecific needs of patients, including those with special dietary requirements.

Customer Service:Ensure a positive dining experience for patients, visitors, and staff, addressing any concernsor special requests promptly and professionally.

Job description Job responsibilities

The primary duties of a Chef include:

Food Preparation & Cooking:Prepare and cook meals according to hospital menus and dietary requirements, ensuringhigh-quality presentation and taste.

Menu Planning:Assist in developing and refining seasonal menus, tailoring dishes to meet patients ' dietary needs, while considering taste, nutrition, and budget.

Stock Management:

Oversee the ordering, storage, and rotation of food supplies, ensuringoptimal stock levels and minimising waste.

Food Safety & Hygiene:Ensure compliance with all food safety regulations, including HACCP, and maintain thecleanliness and safety of kitchen and service areas.

Team Leadership & Mentorship:Lead and mentor junior kitchen staff, providing guidance, training, and support to ensure theteam operates effectively and efficiently.

Meal Service Coordination:Work closely with the catering team to promptly ensure meals are delivered to the appropriate areas, maintaining consistency in quality and presentation.

Collaboration with Healthcare Staff:Collaborate with dieticians, nutritionists, and other healthcare staff to ensure meals meet thespecific needs of patients, including those with special dietary requirements.

Customer Service:Ensure a positive dining experience for patients, visitors, and staff, addressing any concernsor special requests promptly and professionally.

Person Specification Education, Qualifications and Training Essential

• NVQ Level 3 Or equivalent experience
• NVQ Level 2
• Food Safety Level 3
• Advanced Food Hygiene

Skills & Abilities Essential

• Proficiency in preparing a variety of dishes, including specialized dietary meals such as low-sodium, diabetic, and allergen-free options. Knowledge of portion control, plating standards, and food presentation.
• Ability to create diverse menus that meet nutritional requirements and cater to specific patient needs.
• Ability to work efficiently under pressure in a high-demand environment. Capacity to manage multiple tasks and deliver meals within strict timeframes.
• Adherence to HACCP (Hazard Analysis and Critical Control Points) principles and hospital-specific hygiene standards. Proper handling, storage, and preparation of food to minimize contamination risks.
• Effective communication with dietitians, nurses, and other healthcare professionals. A patient-focused attitude, ensuring meals meet both nutritional and individual preferences.
• Quick thinking to address last-minute changes to dietary requirements or supply issues.
• Ability to work collaboratively with kitchen staff, assistants, and other hospital teams

Knowledge & Experience Essential

• Understanding of hospital dietary guidelines and medical conditions affecting diet, such as diabetes, renal issues, or cardiovascular diseases. Awareness of allergen management and special diets (e.g., gluten-free, vegetarian, vegan).
• Familiarity with food safety laws and certifications (e.g., Food Hygiene Certificate Level 2 or 3). Knowledge of safe equipment usage and kitchen sanitation practices.
• Experience in cooking for large groups, ideally in healthcare, schools, or other institutional settings. 3 years in industry or 2 years college
• Ability to manage kitchen supplies efficiently, minimizing waste while ensuring availability of key ingredients.
• Familiarity with healthcare environments or working alongside medical staff is a strong advantage.
• Knowledge of operating commercial kitchen equipment like steamers, ovens, and food processors

Person Specification Education, Qualifications and Training Essential

• NVQ Level 3 Or equivalent experience
• NVQ Level 2
• Food Safety Level 3
• Advanced Food Hygiene

Skills & Abilities Essential

• Proficiency in preparing a variety of dishes, including specialized dietary meals such as low-sodium, diabetic, and allergen-free options. Knowledge of portion control, plating standards, and food presentation.
• Ability to create diverse menus that meet nutritional requirements and cater to specific patient needs.
• Ability to work efficiently under pressure in a high-demand environment. Capacity to manage multiple tasks and deliver meals within strict timeframes.
• Adherence to HACCP (Hazard Analysis and Critical Control Points) principles and hospital-specific hygiene standards. Proper handling, storage, and preparation of food to minimize contamination risks.
• Effective communication with dietitians, nurses, and other healthcare professionals. A patient-focused attitude, ensuring meals meet both nutritional and individual preferences.
• Quick thinking to address last-minute changes to dietary requirements or supply issues.
• Ability to work collaboratively with kitchen staff, assistants, and other hospital teams

Knowledge & Experience Essential

• Understanding of hospital dietary guidelines and medical conditions affecting diet, such as diabetes, renal issues, or cardiovascular diseases. Awareness of allergen management and special diets (e.g., gluten-free, vegetarian, vegan).
• Familiarity with food safety laws and certifications (e.g., Food Hygiene Certificate Level 2 or 3). Knowledge of safe equipment usage and kitchen sanitation practices.
• Experience in cooking for large groups, ideally in healthcare, schools, or other institutional settings. 3 years in industry or 2 years college
• Ability to manage kitchen supplies efficiently, minimizing waste while ensuring availability of key ingredients.
• Familiarity with healthcare environments or working alongside medical staff is a strong advantage.
• Knowledge of operating commercial kitchen equipment like steamers, ovens, and food processors

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.

Employer details Employer name

Dorset County Hospital NHS Foundation Trust

Address

Dorset County Hosital NHS Foundation Trust

Dorchester

DT1 2JY

Employer's website

https://www.dchft.nhs.uk/working-for-us/ (Opens in a new tab)

Employer details Employer name

Dorset County Hospital NHS Foundation Trust

Address

Dorset County Hosital NHS Foundation Trust

Dorchester

DT1 2JY

Employer's website

https://www.dchft.nhs.uk/working-for-us/ (Opens in a new tab)