Chef Supervisor

Greater Manchester Mental Health NHS Foundation Trust; Prestwich; On-site; GBP 60,000 - 80,000; Full time

Job summary

A healthcare organization in Prestwich is seeking a skilled catering professional. You will manage food production, ensuring compliance with safety regulations and high-quality standards. Your role includes cooking, portioning, and documenting food production while adhering to the Trust's catering policy. The position requires 37.5 hours a week across various shifts, including weekends, with enhancements for unsociable hours.

Responsibilities

• Cook food following specified ingredients and recipes.
• Portion food according to established procedures.
• Complete required production documentation.
• Report deficiencies in food production quality.
• Ensure correct food storage and labelling.
• Adhere to HACCP food safety regulations.
• Meet Trust catering policy requirements.
• Monitor and control food waste.
• Assist in meal preparation for various dietary needs.

Job description

Overview

To provide a professional catering service, managing the production of food within the food services department. To ensure that set standards, procedures and processes to produce high-quality food are adhered to and comply with all internal and external food production regulations and legislation. To supervise and support members of your team when the Catering manager or food production supervisor is not on site. Liaising with members of the food services department management team to provide a comprehensive customer journey for service users. This position is 37.5 hours a week, working a range of shifts from 06:00 to 19:00, 5 days over 7 days, including weekends. Enhancements will be received for working unsociable shifts. The role will be based at the Catering Prestwich unit. However, you will be required to commute and support other units.

Responsibilities

• To Cook food in the manner laid down, using the ingredients specified, following recipes, production methods and achieving the required standards.
• The portioning of food according to procedures.
• The completion of production documentation as required.
• To report all deficiencies in food production, quality, and temperature audit to your immediate supervisor.
• To ensure food is stored correctly when not being handled.
• Ensure all food is correctly labelled and stored to avoid cross contamination.
• To ensure HACCP is always adhered to with all food items.
• Ensuring the requirements of the Trust catering policy are met and maintained and ensuring all dietetic requirements are met.
• To assist in the control and monitoring of food waste.
• Primary duties will consist of general production work in all sections of the kitchen.
• Develop a close working relationship with managers, supervisors, ward managers and service managers.
• Will need to assist in the preparation, cooking, and dispatch of all types of meals to the highest possible standard with special dietary needs and/or with food allergies.