Head Chef (Central Production Kitchen)

University Hospitals Dorset NHS Foundation Trust; Bournemouth; On-site; GBP 35,000 - 45,000; Full time

Job summary

A healthcare organization in Bournemouth is seeking a Head Chef for its Central Production Kitchen. You will oversee the provision of catering services, ensuring high-quality meal production for patients and staff. The ideal candidate has experience in food production management, knowledge of food safety standards, and strong leadership skills. The role requires flexibility and a commitment to quality service.

Qualifications

• 3 years experience in food production management.
• Experience in preparing diet meals for patients.
• Ability to work in both low and high risk areas.

Responsibilities

• Develop new dishes and menus to ensure variety and quality.
• Oversee the selection and ordering of ingredients.
• Supervise and train kitchen staff on techniques and recipes.

Skills

Problem solving skills

Knowledge of HACCP & COSHH

Menumark experience

Experience in new product development

Education

Level 3 Food Hygiene

Level 3 HACCP

Level 4 Food Hygiene

Job description

Overview

Head Chef (Central Production Kitchen) – University Hospitals Dorset NHS Foundation Trust

Closing date: 05 October 2025

To liaise with the CPK Manager to ensure the provision of catering services and the day-to-day production of high-quality, cost-effective meals and menu items for patients and staff across UHD sites, ensuring production meets the demands of the hospital population. To be part of the management team assisting, advising and devising strategies to enable the smooth running of the department. Managing and participating in ensuring a high standard of food production, hygiene and cleanliness.

Main duties of the job

Developing new dishes and menus to ensure variety and quality, adapting to seasonal ingredients. Ensuring consistency and efficiency in production. Overseeing the selection and ordering of ingredients, managing stock levels, and minimising waste. Supervising and directing all kitchen staff (chefs, catering assistants and store person). Training new and existing staff on techniques, recipes, and safety procedures. Evaluating staff performance, providing feedback, and addressing any issues or disciplinary matters. Overseeing the maintenance and upkeep of kitchen equipment. Managing food costs, minimising waste, and ensuring profitability. Addressing any issues that arise in the kitchen, from equipment malfunctions to staffing shortages. Ensuring the kitchen adheres to all relevant health and safety regulations, including food hygiene standards. Adhering to all company policies and procedures related to kitchen operation. Responsibilities will include the catering stores. Ensure all cleaning schedules and production recipes are signed off.

About us

Our values define who we are as #TeamUHD. They underpin everything we do now and in the future. They define how we treat our patients, visitors, and each other, our valued teammates and colleagues. UHD are investing in services across the Trust, with many being transformed and developed following merger and the New Hospital Programme. This means that some services may move site this year or next, either temporarily or long term. Recruiting Managers interviewing for this role will be happy to answer any specific questions at interview.

This post is part of the Catering service that UHD may transfer to an NHS wholly owned subsidiary; the proposed date of transfer is October 2025. The subsidiary will continue to offer NHS AFC T&Cs to current employees who transfer in October as well as to new employees recruited after that date.

Job responsibilities

Please review the job description and person specification to gain a better understanding of the Head Chef (Central Production Kitchen) role.

Person Specification

Experience

• Experience in Low risk and High Risk Areas
• 3 years experience
• Ability to multi-task
• Good time management

Knowledge

• IDDSI meals
• Experience in preparing diet meals for patients

Qualifications

• Level 3 Food Hygiene
• Level 3 HACCP
• Level 4 Food Hygiene

Skills

• Problem solving skills
• Knowledge of HACCP & COSHH
• Menumark experience
• Experience in new product development / existing product development

Role requirements

• Flexible working pattern
• Leadership / team player
• Problem solving / critical thinking
• Good knowledge of IT
• Communication skills
• Speciality in any cuisine

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.

University Hospitals Dorset NHS Foundation Trust