Chef

HOSPICE UK; Greater London; On-site; GBP 26,000 - 32,000; Full time

Job summary

St Joseph's Hospice is recruiting a Chef to lead food preparation across the In-Patient Unit, café and wards. You will be the senior kitchen figure when the Chef Manager is away, creating fresh meals for patients, staff and visitors in line with nutritional needs and dietary requirements.

Applicants should hold Level 2 Foundation Certificate in Food Hygiene and a recognised Level 2 qualification; experience in hospital or hospice catering, plus strong team leadership and communication skills,

Qualifications

• Level 2 Foundation Certificate in Food Hygiene, held or obtained within one month of starting.
• C&G 7061/2 or NVQ Level 2 equivalent.
• Up to date knowledge of modern cooking methods and the ability to demonstrate good food safety practice.
• Knowledge of special diets, dietary requirements and allergens.
• Experience of cooking to meet the specific nutritional needs of patients.
• Experience of working in a hospital, care home or hospice catering environment.
• Excellent verbal communication skills; confident communicating face to face with patients, colleagues, visitors and external stakeholders.
• Able to take direction from management and to work independently with minimal supervision, as well as being a good team player.
• Good self-organisational skills and the ability to set own tasks in relation to food production.
• Experience of supervising junior staff, apprentices or volunteers.
• Willing and able to conduct oneself in accordance with the Values and Behaviours Framework of St Joseph's Hospice.
• Awareness of the hospice environment and able to feel comfortable with palliative and end of life care.

Responsibilities

• Food preparation and service: prepare hot and cold food for In-Patient Unit and café, including breakfast, lunch and supper, soups, main meals, salads, sandwiches and desserts.
• Food safety, health and safety: work to FSMS and HACCP, COSHH, systems of work and manual handling.
• Supervision and teamwork: provide day-to-day supervision of junior team members and guide staff in food safety and health and safety.
• Customer service and service development: build relationships with patients, visitors, staff and contractors; lead by example in customer service and handle queries.
• Stock and financial management: participate in monthly stock counts and ensure stock is stored safely and within financial targets.
• Personal development: identify learning needs and engage in supervision and CPD.

Skills

Food hygiene

Cooking

Hospice experience

Communication

Team supervision

Dietary knowledge

Autonomy

Organisational skills

Mentoring junior staff

Education

Level 2 Foundation Certificate in Food Hygiene

C&G 7061/2 or NVQ Level 2 equivalent

Job description

Every meal we serve matters. For a patient nearing the end of life, food they can manage and look forward to is one of the real comforts left to them. For a family sitting at a bedside all day, our cafe is where they catch their breath. We are looking for a Chef who wants to cook somewhere the work means something.

You will cook fresh food across our kitchen, restaurant and cafe, and ward kitchens, and you will be the senior person in the kitchen when the Chef Manager is away.

1. Food preparation and service
   • Prepare hot and cold food for the In-Patient Unit and café, including breakfast, lunch and supper, soups, main meals, salads, sandwiches and desserts.
   • Prepare hospitality and buffet food in good time ahead of booked events, to a professional standard.
   • Cook to meet patients' nutritional needs, special diets and allergen requirements, taking direction from the Catering Manager and dietitians.
   • Set up workstations and patient trolleys ready for the safe preparation and service of meals.
   • Assist other chefs with food preparation as required, and work at other Hospice sites from time to time to support events and menu rollout.
2. Food safety, health and safety
   • Work to the Hospice's Food Safety Management System (FSMS) and to all health and safety policies, including HACCP, COSHH, systems of work and manual handling.
   • Maintain high standards of personal hygiene and wear the correct uniform, footwear and minimum jewellery in line with food safety legislation.
   • Clean kitchen premises — floors, walls, sinks, hand basins, work surfaces and cupboards — and large equipment such as ovens, microwaves and fryers, to the required hygiene standards.
   • Operate kitchen equipment safely (ovens, fryers, mixers, Merrychef, dishwashers) and use, maintain and replace knives and cutting equipment correctly, in line with training.
   • Complete daily food safety due diligence records accurately and on time, and file them ready for weekly processing.
   • Report promptly to the Catering Manager any defect to food, buildings or equipment, any sighting of pests, and any serious food safety breach.
3. Supervision and teamwork
   • Provide day‑to‑day supervision of junior team members, including Catering Assistants/Porters, volunteers and apprentices, particularly when the Catering Manager is not present.
   • Guide junior staff in food preparation and in correct standards of food safety and health and safety.
   • Work with other chefs to ensure a consistent, high-quality catering service for patients, staff and visitors.
4. Customer service and service development
   • Build good relationships with all users of the catering service, including patients, visitors, staff, commercial tenants, delegates and contractors, communicating courteously and professionally in person and by telephone.
   • Lead by example in promoting excellent customer service, and report issues such as complaints and menu, allergen or PPDS queries.
   • Ensure In-Patient Unit catering meets both patient and clinical expectations, taking direction from the Catering Manager.
   • Attend site meetings with departmental managers and dietitians to review and develop the catering service.
   • Participate actively in menu development and creativity sessions.
5. Stock and financial management
   • Take part in monthly stock counts in the café/restaurant and hospitality areas so that monthly financial reporting can be completed.
   • Ensure stock is stored securely and safely, and report any stock or asset loss or discrepancy to the Catering Manager immediately.
   • Ensure that goods, recipes and menus are produced within agreed financial targets and quality standards.
6. Personal development

• Identify your own learning and development needs and link them to the Hospice appraisal and objective-setting process.
• Take responsibility for your own continuing professional development, keeping up to date with relevant developments in catering practice.
• Engage in supervision to support your personal and professional development.

The post holder may be required to undertake other duties appropriate to the grade and nature of the role, as reasonably requested by their line manager.

Person Specification

• Level 2 Foundation Certificate in Food Hygiene, held or obtained within one month of starting.
  • ü
  • Application Form
  • Application Form
• C&G 7061/2 or NVQ Level 2 equivalent.
  • ü
  • Application Form
  • Application Form
• Up to date knowledge of modern cooking methods and the ability to demonstrate good food safety practice.
  • ü
  • Interview / Trade Assessment
• Knowledge of special diets, dietary requirements and allergens.
  • ü
  • Interview / Trade Assessment
• Experience of cooking to meet the specific nutritional needs of patients.
  • ü
  • Application Form / Interview
• Experience of working in a hospital, care home or hospice catering environment.
  • ü
  • Application Form / Interview
• Excellent verbal communication skills; confident communicating face to face with patients, colleagues, visitors and external stakeholders.
  • ü
  • Interview
• Able to take direction from management and to work independently with minimal supervision, as well as being a good team player.
  • ü
  • Interview / Trade Assessment
• Good self-organisational skills and the ability to set own tasks in relation to food production.
  • ü
  • Interview / References / Trade Assessment
• Experience of supervising junior staff, apprentices or volunteers.
  • ü
  • Application Form / Interview
• Willing and able to conduct oneself in accordance with the Values and Behaviours Framework of St Joseph's Hospice.
  • ü
  • Interview
• Awareness of the hospice environment and able to feel comfortable with palliative and end of life care.
  • ü
  • Interview