Chef - West Midlands Hospice

The Methodist Church in Britain; Metropolitan Borough of Solihull; In loco; GBP 26.000 - 36.000; Tempo pieno

Vantaggi offerti da questo lavoro

Annual leave 27 days + 8 bank holidays

Pension scheme with employer matching

Eye care support

Life assurance

CPD and training

Descrizione del lavoro

Marie Curie West Midlands Hospice is recruiting a full-time Chef to the Facilities team. The role centers on preparing nutritious, well-presented meals for patients, staff and visitors, while maintaining high food safety standards.

The position also involves supervising catering assistants, rota planning and supplier ordering, with shifts 11am to 7pm on a rota across seven days, including bank holidays.

Competenze

• Experience supervising staff in absence of the head chef.
• Relevant catering experience.
• High standards of health and safety practices.

Mansioni

• Prepare and serve nutritious, appealing meals for patients, staff, volunteers and visitors.
• Support the creation and delivery of varied menus for different needs and requirements.
• Maintain standards of food safety, hygiene, quality and presentation.
• Support the Head Chef with day-to-day supervision of Catering Assistants.
• Help prepare and manage staff rotas to support service delivery.
• Support the recruitment of junior team members.
• Assist with supplier selection, ordering and related processes.
• Work collaboratively, adapt to changing service demands and provide a caring, customer-focused service.

Conoscenze

Health and safety awareness

Formazione

City & Guilds 706/1, 706/2 or Level 2 NVQ in Food Production and Cooking, or equivalent

Basic food hygiene certificate

Descrizione del lavoro

Marie Curie's West Midlands Hospice is recruiting a full-time Chef to its Facilities team. The work centres on preparing nutritious, well-presented meals for patients, staff and visitors, building varied menus and keeping food safety standards high. The role also covers supervising catering assistants, rota planning and supplier ordering. Shifts run 11am to 7pm on a rota across all seven days, including bank holidays, and candidates need experience of supervising staff when the head chef is absent.

What the job involves

• Prepare and serve nutritious, appealing meals for patients, staff, volunteers and visitors
• Support the creation and delivery of varied menus for different needs and requirements
• Maintain standards of food safety, hygiene, quality and presentation
• Support the Head Chef with day-to-day supervision of Catering Assistants
• Help prepare and manage staff rotas to support service delivery
• Support the recruitment of junior team members
• Assist with supplier selection, ordering and related processes
• Work collaboratively, adapt to changing service demands and provide a caring, customer-focused service

What’s required

Qualifications

• City & Guilds 706/1, 706/2 or Level 2 NVQ in Food Production and Cooking, or equivalent
• Basic food hygiene certificate

Experience

• Relevant catering experience
• Experience supervising staff in the absence of the head chef

Skills & knowledge

• High levels of health and safety awareness

Checks & eligibility

• Enhanced DBS criminal record check

Nice to have

• Previous experience working within a healthcare environment
• NVQ Level 3, or willingness to work towards it
• Intermediate food handling certificate

What’s offered

• Annual leave of 27 days plus 8 public holidays, pro-rated
• Parental and sick leave policy
• Defined contribution pension, with employer matching up to 7.5%
• Support with eye care costs (terms apply)
• Discounts via the Benefit Hub Scheme
• 15% discount in Marie Curie shops
• Life assurance
• Continuous professional development and training