Chef

Integrated Care System; Nottingham; On-site; GBP 24,000 - 30,000; Full time

Job summary

A prominent healthcare institution in Nottingham is seeking a Chef to join their catering team. You will be responsible for producing high-quality food for patients, maintaining hygiene standards, and supporting dietary needs. Ideal candidates will have catering experience and relevant food hygiene qualifications. This role offers opportunities for personal development within a large healthcare organization.

Benefits

Enhanced pay for weekends and unsocial hours

Personal development opportunities

Qualifications

• Minimum 2 years of food production experience.
• Experience in producing therapeutic diets.
• Understanding of food hygiene legislation.

Responsibilities

• Prepare, produce, and serve food according to hygiene legislation.
• Work under supervision to produce quality foods.
• Maintain hygiene of catering equipment and areas.
• Document HACCP records to ensure safety compliance.
• Support and provide guidance to catering staff.

Skills

Catering experience

Knowledge of food hygiene processes

Ability to produce therapeutic diets

Education

City and Guilds 706/1 706/2 or NVQ 3

Certificate in food hygiene

Intermediate food hygiene

Job description

Go back Nottingham University Hospitals NHS Trusts

Chef

The closing date is 17 August 2025

To work as a member of the catering team to provide high quality, varied food to patients. You will produce food in all areas of the Central Production Unit & the Wolfson Cystic Fibrosis Centre kitchen at City campus and the Receipt and Distribution Unit at the QMC campus. These areas may include main courses, vegetables, salads, bakery and therapeutic diets.

The post holder will be responsible for maintaining a high standard of cleanliness of all catering equipment and building hygiene in relation to all catering areas, to ensure the service of all types of food and beverage is given to the expected standards required of the department.

Hours of work are 37.5 per week working between the hours of 6am and 8pm on a rota basis which will include weekends and bank holidays.

Main duties of the job

In addition to the below summary you need to familiarize yourself with full Job Description and Person Specification documents attached to this advert.

An opportunity to work in a large team of caterers working in our purpose built central food production unit (CPU).

You will be required to produce patient meals that are cooked fresh and then blast frozen to retain all the nutrients before being stored in our large holding freezer, before being delivered to our wards and then re-heated.

More than 65% of our ingredients are British with many from the local region. Almost all of our main menu items have been chosen by the public of Nottingham

You will be required to produce all food under supervision and in accordance with food hygiene legislation 1999.

Enhanced rates of pay will be paid for weekend working and unsocial hours.

About us

With over 19,000 staff, we are one of the biggest employers in the city with a central role in supporting the health and wellbeing of our local population. We play a leading role in research, education and innovation.

Come and join our wonderful team at NUH. We are big believers in diversity and welcome new ideas to help develop our team in order to deliver world class healthcare to the vast patient populations we serve. With endless personal development opportunities available, at NUH we will endeavour to turn your job into a career!

We particularly welcome applications from people who identify as Black, Asian and Minority Ethnic, or Disabled, as we are striving to be better represented at NUH

Job responsibilities

To prepare, produce and serve food in accordance with food hygiene legislation1999.

Under the direction of the Unit Supervisor or working on their own to produce appealing and high quality foods to meet the nutritional and cultural needs of customers within the agreed budget and resources.

To operate within the procedures and Policies designed to maintain a safe system of work and food hygiene.

To undertake all cleaning duties that may be required to ensure the smooth running of this busy catering operation.

To work co-operatively as a member of the catering team in a cohesive and effective manner.

Receiving communication from ward clinical teams and dieticians to provide patients their nutritional and food preference requirements.

Control the efficient and effective use of resources.

Maintaining food quality and reducing food wastage by ensuring that standardised recipes and portion controls are maintained at all times.

To complete and maintain the HACCP records in accordance with food safety legislation 1999.

Able to communicate with external personnel such as the environmental health officer to give assurances and confidence that patient safety isnt compromised.

Ensure the timeliness of meal production are achieved to provide an efficient service

To manage food stock effectively and efficiently to support the Trust financial position.

Reporting any premises and equipment faults to relevant colleagues and supervisors.

To ensure high standards of presentation of food to maximise customer satisfaction.

Reporting any signs of pests to their line supervisor.

Answering the telephone in a courteous and helpful manner.

Carrying out ward visits with the supervisor to gain an understanding of the patient needs and requirements.

To prepare food in a way that maintains quality, food safety and nutrition.

To support and provide advice and technical guidance to other catering staff.

To undertake any other duties delegated to them by a supervisor or manager that may be safely and reasonably be required to maintain a high level of service to the customer/patient.

GENERAL DUTIES

Ensure the delivery of patient care when producing food to patient needs.

To deal with verbally aggressive and or abusive visitors / patients.

To occasionally work for short periods of time with unpleasant smells / odours / body fluids.

To assist with training for new starters.

Undertake and complete HACCP food safety paperwork system.

To assist the management team to carry out cost, quality and wastage audits.

To prioritise delegated workload for that day.

To lift, carry, and manoeuvre objects (on occasions heavy objects).

Use of mechanical aids (e.g. mixers, boiling kettles).

Changing tasks as a result of changing priorities in workload.

Understanding and adhering to Trust Policies and procedures.

Person Specification

Training & Qualifications

• City and Guilds706/1 706/2 0r/NVQ 3, requirement obtained through further education or apprentice scheme to undertake Environmental Excellence Training.
• Certificate/qualification of food hygiene processes.
• Intermediate food hygiene

Experience

• Catering experience including knowledge of procedures and processes. Minimum of 2 years food production experience
• Experience for the production of therapeutic diets.

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 name

Nottingham University Hospitals NHS Trusts