Head Chef

The Princess Alexandra Hospital NHS Trust; Harrogate; On-site; GBP 30,000 - 40,000; Full time

Job summary

A healthcare provider in the UK is seeking a Head Chef to manage kitchen operations at their facility. This leadership role involves overseeing food production for patients and staff, ensuring compliance with food safety standards, and managing kitchen staff. The ideal candidate will possess qualifications in catering and food hygiene alongside experience in a similar environment. This position offers an opportunity to influence meal quality in a community-focused healthcare setting.

Benefits

Development opportunities

Flexible working hours

Supportive work environment

Qualifications

• 3 GCSE or equivalent E.
• NVQ level 2 or equivalent in catering.
• Basic qualification in food hygiene (CIEH Level 2).
• Previous experience in hospital trust environment.

Responsibilities

• Lead food production and preparation for patients, staff, and visitors.
• Develop menus that meet dietary requirements.
• Supervise and manage the kitchen team including catering assistants and chefs.
• Ensure compliance with food safety standards, hygiene regulations.

Skills

Culinary service

Food hygiene standards

Team leadership

Flexibility

Education

GCSE or equivalent

NVQ level 2 in catering

NVQ in nutrition

CIEH Level 2 in food hygiene

Job description

Head Chef

The closing date is 23 December 2025

The Catering team are looking for a dynamic New Head Chef to lead the team to excellence. We are expanding our team to meet the needs of our Patients, staff and Visitors in our on‑site fresh cook production kitchen. We are looking for someone with a passion for food, knowledge of the latest trends in food and a drive to push the team forward as we look to deliver on the day ordering and cooking. The candidate will need to be organised, have flexibility due to operational issues and be prepared to excite and educate the team.

Main duties of the job

The Head Chef is responsible for the day‑to‑day management of the kitchen operations at The Princess Alexandra Hospital NHS Trust. This includes:

• Leading food production and preparation for patients, staff, and visitors.
• Supervising and managing the kitchen team, including catering assistants and chefs.
• Ensuring compliance with food safety standards, hygiene regulations (HACCP), and Trust policies.
• Developing menus that meet dietary requirements, including special dietary needs.
• Managing stock control, ordering, and cost efficiency to optimise productivity.
• Working closely with the Chef Manager and Facilities Team to improve catering services, automate processes, and ensure high‑quality meal service delivery.
• Upholding customer service excellence, ensuring meals are nutritious, safe, and prepared to the highest standards.
• Providing initial support for urgent operational issues during on‑call rota, holding the on‑call phone one week in every five and ensuring service continuity outside of standard working hours.

About us

The Princess Alexandra Hospital NHS Trust (PAHT) is proud to care for the communities of West Essex, delivering safe, compassionate, and high‑quality services. We are part of the Neighbourhood Wave; a national programme that is changing how care is delivered by focusing on prevention, early support, and more joined‑up services across health, social care, and the voluntary sector. This means we’re working more closely with local partners to bring care closer to home and support people to live healthier, more independent lives. We are a supportive and inclusive organisation that values its people. We offer development opportunities, flexible working, and a strong focus on wellbeing. As a Disability Confident and equal opportunities employer, we welcome applicants from all backgrounds and experiences. Join us and help shape the future of care in West Essex.

Job responsibilities

1. Kitchen Operations & Food Service Management
   • Lead the kitchen team in preparing and cooking high‑quality meals for patients, staff, and visitors.
   • Oversee special dietary requirements, ensuring allergen compliance and minimal risk of cross‑contamination.
   • Monitor food hygiene standards, portion control, and presentation, ensuring consistency in quality.
   • Ensure all food service processes adhere to NHS Trust guidelines, HACCP protocols, and legal food safety regulations.
   • Supervise meal service in patient dining areas and staff restaurants, ensuring timely and professional delivery.
   • Act as a point of escalation for operational issues within the catering team.
2. Stock Control & Resource Management
   • Maintain accurate stock levels, ensuring FIFO (First‑In, First‑Out) principles are applied.
   • Oversee ordering, receiving, and storing ingredients, ensuring compliance with food safety standards.
   • Manage budget control measures, minimizing food wastage and maintaining cost efficiency.
   • Ensure all food items are stored at the correct temperatures, and labelling procedures are followed.
   • Support the automation of catering processes, including software integration for improved efficiency.
3. Compliance, Safety & Hygiene
   • Ensure strict adherence to HACCP policies and NHS food safety regulations.
   • Conduct risk assessments and safety audits to maintain kitchen hygiene and prevent contamination.
   • Ensure staff follow infection control procedures, including PPE usage and COSHH (Control of Substances Hazardous to Health) regulations.
   • Attend all mandatory training, including Food Hygiene, Fire Safety, Manual Handling, and Health & Safety.
   • Ensure kitchen equipment is clean, well‑maintained, and safe for use.
4. Staff Leadership & Team Development
   • Supervise and train kitchen staff, ensuring high performance and professional development.
   • Write the staff rotas, absence management, and workforce planning, ensuring appropriate coverage.
   • Provide feedback, coaching, and appraisals to team members, fostering a culture of excellence.
   • Promote a collaborative and positive work environment, ensuring strong team morale.
   • Assist the Catering Manager to work closely with dietitians and clinical teams to ensure menus align with nutritional needs.
   • Assist in menu development and service improvements, incorporating patient feedback and best practices.
   • Identify and implement efficiency measures, improving kitchen productivity and service quality.
   • Support quality audits and inspections, ensuring all standards are consistently met.

Person Specification

Qualifications

• 3 GCSE or equivalent E
• NVQ level 2 or equivalent in catering
• NVQ or equivalent in nutrition
• Basic qualification in food hygiene (CIEH Level 2)
• Previous experience in hospital trust environment
• Previous experience in hotel or similar large establishment

Experience

• Culinary service, hospitality, restaurant or large retail environment
• Working with basic PC, printers and scanners
• Experience working with large team
• Ability to conduct risk assessments (Familiarisation with risk management protocols)

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

The Princess Alexandra Hospital NHS Trust