Chef

The Methodist Church in Britain; Nacton; On-site; GBP 24,000 - 32,000; Full time

Benefits offered by this job

27 days annual leave

NHS-transferable pension scheme

Life cover

Free car parking

Cycle to Work and car leasing scheme

Health service discounts and Blue Link

Occupational sick pay

Employee Assistance Programme

Job summary

St Elizabeth Hospice is seeking a Chef to join the catering team within the Catering and Sustainable Estates department. You will lead day-to-day kitchen operations on allocated shifts, preparing nutritious meals for patients, visitors and staff while maintaining high food safety standards.

The role covers early, mid and late shifts from 7am to 7pm, including weekends, and involves supporting catering assistants and volunteers during service, with opportunities to develop menus and contribute to

Qualifications

• Level 3 Food Hygiene Certificate or commitment to attain it.
• NVQ Level 2 in Professional Cookery.

Responsibilities

• Lead day-to-day kitchen operations during allocated shifts, coordinating a safe and efficient service and guiding the catering team
• Prepare, cook and present high-quality, nutritious meals across the hospice, including dietary-specific meals for patients and options for visitors and staff
• Ensure compliance with food safety, HACCP, allergen, hygiene and health and safety standards in food preparation and storage
• Deliver responsive catering that meets individual dietary needs and an outstanding dining experience, responding to patient and family feedback
• Support and develop catering assistants and volunteers during shifts
• Support stock management and minimise food waste
• Promote high standards of quality, presentation and patient experience
• Contribute to continuous improvement and service development
• Work flexibly across early, mid and late shifts, supporting the wider catering team and colleagues across functions
• Report safeguarding disclosures and concerns to the appropriate person and maintain awareness of hospice safeguarding policies
• Act as a positive ambassador for the hospice and comply with the standards of any professional body you belong to
• Undertake other duties as reasonably required to maintain the hospice's standards of care

Skills

Food hygiene compliance

Menu adaptation

Food preparation

Organisation

Leadership

Communication

Education

Level 3 Food Hygiene Certificate

NVQ Level 2 Professional Cookery

Tools

Hygiene standards tools

Job description

Chef in the catering team at St Elizabeth Hospice, reporting to the Head Chef within the Catering and Sustainable Estates department. The role leads day-to-day kitchen operations on allocated shifts, producing nutritious meals for patients, visitors and staff while keeping food safety standards high. The post covers early, mid and late shifts from 7am to 7pm, including weekends, and includes supporting catering assistants and volunteers during service. Sponsorship is not offered for this role.

What the job involves

• Lead day-to-day kitchen operations during allocated shifts, coordinating a safe and efficient service and guiding the catering team
• Prepare, cook and present high-quality, nutritious meals across the hospice, including dietary-specific meals for patients and options for visitors and staff
• Ensure compliance with food safety, HACCP, allergen, hygiene and health and safety standards in food preparation and storage
• Deliver responsive catering that meets individual dietary needs and an outstanding dining experience, responding to patient and family feedback
• Support and develop catering assistants and volunteers during shifts
• Support stock management and minimise food waste
• Promote high standards of quality, presentation and patient experience
• Contribute to continuous improvement and service development
• Work flexibly across early, mid and late shifts, supporting the wider catering team and colleagues across functions
• Report safeguarding disclosures and concerns to the appropriate person and maintain awareness of hospice safeguarding policies
• Act as a positive ambassador for the hospice and comply with the standards of any professional body you belong to
• Undertake other duties as reasonably required to maintain the hospice's standards of care

What’s required

Qualifications

• Level 3 Food Hygiene Certificate, or commitment to attain it
• NVQ Level 2 Professional Cookery

Experience

• Proven experience working as a chef
• Experience in a commercial or healthcare catering environment
• Experience preparing meals to a consistently high standard

Skills & knowledge

• Strong knowledge of food hygiene regulations
• Ability to adapt menus to meet specific nutritional or medical dietary needs
• Excellent food preparation and organisational skills
• Ability to prioritise workload during busy service periods
• Excellent communication, leadership and customer service skills

Checks & eligibility

• Disclosure of criminal records and vetting checks

Other

• Reliable, professional and flexible
• Friendly, approachable and calm
• Positive, enthusiastic team player who enjoys supporting others
• Passionate about delivering exceptional patient and customer experience
• Compassionate approach, with commitment to supporting the values of a local charity

Nice to have

• Menu development and recipe costing
• Stock management and waste reduction
• Experience working with special diets and allergens
• Experience supervising and supporting colleagues during shifts
• First Aid at Work
• Manual Handling training

What’s offered

• 27 days annual leave
• NHS-transferable pension scheme
• Life cover
• Free car parking
• Cycle to Work and car leasing scheme
• Health service discounts and Blue Light Card
• Occupational sick pay
• Employee Assistance Programme