Deputy Head Chef

St Leonard's Hospice; York and North Yorkshire; On-site; GBP 26,000 - 31,000; Full time

Benefits offered by this job

Shift enhancements

Annual leave 41 days

Pension schemes

Staff discounts

Career development

On-site parking

Day shifts

Supportive environment

Job summary

St Leonard’s Hospice is seeking a Deputy Head Chef to lead day-to-day kitchen operations in the Head Chef’s absence, sourcing local seasonal produce and engaging with patients to meet individual needs while upholding high culinary standards.

This full-time role (37.5 hours per week, 5 days over 7 with alternating weekends) involves shifts from 7.30am to 6.30pm and requires flexibility to meet the Hospice and Catering Team needs. Salary range £25,909–£31,337 per annum with enhanced hours.

Qualifications

• Excellent food presentation and plating skills.
• Experience managing a catering team in a similar environment.
• Comprehensive knowledge of food hygiene and safety regulations.

Responsibilities

• Deliver high-quality, inventive catering for patients, staff and visitors.
• Collaborate with Head Chef to shape catering offer.
• Support and develop a collaborative kitchen team.

Skills

Excellent food presentation

Team management

Food hygiene knowledge

Workload prioritisation

Team player

Effective communication

Job description

Looking for a Senior Chef role that offers you a great work-life balance?

At St Leonard’s Hospice, we are recruiting for a passionate and food focussed Deputy Head Chef to lead on the day to day kitchen operations in the absence of our Head Chef. Ensuring the catering team strive for excellence in everything within its remit, you will help to source local seasonal produce and interact with patients to truly meet their individual and changing needs.

On a day-to-day basis, you will:

• Consistently deliver high levels of exciting, delicious and inventive catering for our patients, staff and visitors
• Work with the Head Chef to review the catering offer to meet the needs of the organisation
• Support and develop a collaborative 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. Full flexibility is essential though as no two days are the same and it is imperative the needs of the Hospice and Catering Team are met at all times.

The salary band for this role is £25.909 - £31,337 per annum plus shift enhancements for working unsociable hours.

To fulfil the Deputy Head Chef role, you will need:

• Excellent food presentation skills
• Experience of managing a team in a catering environment
• Comprehensive knowledge of food hygiene and food safety regulations
• The ability to manage and prioritise your workload
• To be a team player
• Effective verbal communication skills

What’s in it for you as Deputy Head Chef:

• Shift enhancements for working unsociable hours
• Generous annual leave entitlement of up to 41 days
• Attractive pension schemes
• 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

If you wish to discuss this role further, please contact the Hospice’s HR Team by email at [e-mail].

No recruitment agencies please.

We do not have sponsorship status and therefore all our offers are made conditional upon our candidates submitting evidence of their right to work in the UK in conjunction with our other pre-employment checks.