Chef

St Leonard's Hospice; York and North Yorkshire; On-site; GBP 26,000 - 28,000; Full time

Benefits offered by this job

Generous annual leave (up to 41 days)

Free onsite car parking

Weekend shift enhancements

Job summary

St Leonard's Hospice is recruiting a passionate full-time Chef to join our catering team. You will prepare, cook and serve meals for patients and staff, ensuring dietary requirements are met and food safety standards are followed.

The role is 37.5 hours per week, 5 days over 7 with alternating weekends, offering a great work-life balance. Salary £25,909–£27,653 per annum, with weekend shift enhancements and 41 days leave.

Qualifications

• Operational, hands-on catering experience.
• Maintains consistent food standards and presentation.
• Ability to work as part of a team.

Responsibilities

• Prepare, cook and serve meals.
• Deal with allergies and dietary requests.
• Manage daily deliveries and stock rotation.
• Comply with Food Safety regulations.

Skills

Catering experience

Team player

Food safety

Attention to detail

Communication

Calm under pressure

Education

Level 2 Food Safety

City & Guilds 706.1/2 or NVQ Level 2 or equivalent

Job description

Are you looking for a Chef role that offers you a great work-life balance? At St Leonard's Hospice, we are recruiting for a passionate and food focussed full-time Chef to join our catering team.

This is a full-time role, working 37.5 hours per week, 5 days over 7 working alternate weekends. The Catering team's shift patterns are normally worked between 7.30am 6.30pm (either an early or late, based on a 7.5 hour shift length), which allows our team to have a great work-life balance. The salary band for this role is £25,909 – £27,653 per annum.

Main duties of the job

Our Chefs provide consistent high-quality food for our patients and other key stakeholders at the Hospice and on a day-to-day basis, you will:

• Prepare, cook and serve meals
• Ensure allergies and special dietary requests are dealt with appropriately
• Deal with daily deliveries and stock rotation
• Comply with Food Safety regulations

To fulfil the Chef role, you will need:

• Experience of working operationally within a catering environment
• To maintain consistent food standards and presentation whilst prioritising a workload
• To be an effective team player

Whats in it for you:

• Shift enhancements when working on a weekend
• Generous annual leave entitlement of up to 41 days
• Extensive employee discounts on shops, holidays and lifestyle choices and Blue Light Card discounts
• Opportunities to grow your skills and career
• Free onsite car parking
• Day shifts which allow you to have a great work/life balance
• A supportive and friendly working environment

About us

Our mission is to provide excellent care and support to those living with life-limiting illness and to the people they care about, to enrich their lives and to contribute to the ongoing development of end-of-life care. We do this by placing our patients at the centre of everything we do, and through involving patients and their families in all decisions regarding their care.

We can only achieve this with the help of our amazing colleagues, by developing and recognising their contribution, and by sharing our knowledge and skills through education, audit and research.

Job responsibilities

The Chef willcontribute towards the preparation, cooking and service of meals and cleaningof the kitchens throughout the Hospice, ensuring a quality catering service isdelivered. Produce high quality meals to menu/allergen specifications and toprovide refreshments to meet the needs of patients, visitors, staff andvolunteers, maintain a clean and orderly working environment and comply withhospice policy and procedures and compliance with Health and Safety and FoodHygiene legislation and Regulations.

Mainduties and responsibilities

Professional

1.Support theproduction of appetising and creative meals including preparing ingredients, ensuringthat portion sizes are accurate, and that allergies and patient special dietaryrequests are dealt with appropriately.

2.Providerefreshments for internal, external functions and special events as required.

3.Deal with dailydeliveries, recording of necessary temperatures from nominated suppliers,ensuring deliveries are stored away correctly and immediately without delayafter delivery. Report any issues with food products.

4.Ensure oldbefore new stock rotation is maintained, correctly cover food, store indesignated areas or fridges. Use the daydot and food labelling systems at all times.

5.Ensure thecorrect standards of hygiene and cleanliness of all catering workingenvironments are maintained at all times, adhere to the clean as you gopolicy.

6.To comply withand follow cleaning schedules for main and satellite kitchens.

Compliance and administration

1.Maintainconsistent food standards and quality across all areas and during all stages ofpreparation and cooking, ensuring the HACCP procedure according to the HospiceFood Safety is adhered to at all times.

2.Actively use andcomplete audits, checklists, COSHH and risk assessments usingappropriatesoftware.

3.Ensure allcatering equipment and utensils are maintained ensuring due care and diligenceis observed at all times.

Person Specification

Qualifications

• Level 2 Food Safety
• City & Guilds 706.1/2 or NVQ Level 2 or equivalent

Personal

• Ability to listen & act on feedback
• Integrity, discretion and be able to respect confidentially
• Courteous and respectful of others
• Team player
• Professional approach to work undertaken
• Remain calm under pressure

Communication

• Ability to communicate at all levels within the Hospice
• Ability to be sensitive and empathetic, with colleagues, patients and their families

Other

• Flexible approach to hours of work
• Be prepared to assist with Hospice fundraising activities

Experience

• Operational, hands-on catering experience
• Ability to maintain consistent food standards & quality
• Knowledge of Health & Safety & Food Hygiene Regulations
• Knowledge of risk assessments
• Ability to multi-task
• Ability to manage and prioritise workload
• Working knowledge of HACCP regulations

IT

• Good basic IT skills
• Knowledge of Microsoft applications (Word, Excel, Powerpoint, Outlook)