Hospice Chef & Catering Lead

Marie-Curie; Metropolitan Borough of Solihull; On-site; GBP 26,000 - 27,000; Full time

Benefits offered by this job

Annual leave 27 days + 8 public hols

Parental/sick leave policy

Professional development

Training programmes

Pension with employer match

Eye care support

Discount hub

Marie Curie Blue Light Card

Life assurance

Job summary

Marie Curie West Midlands Hospice is seeking a skilled Chef to join our Facilities team. You will prepare high-quality, nutritious meals for patients, staff, volunteers and visitors, while upholding food safety, hygiene and presentation standards. You will design and deliver varied menus, supervise Catering Assistants, assist with staff rotas, recruit junior team members, and manage supplier selection and ordering processes.

Location: Solihull area. Contract: Full-time, 37.5 hours per week.

Qualifications

• City & Guilds 706/1, 706/2, or Level 2 NVQ in Food Production and Cooking (or equivalent qualification)
• Basic food hygiene certificate
• Relevant catering experience
• Experience supervising staff in the absence of head chef
• High levels of Health and Safety awareness
• Previous experience working within a healthcare environment
• NVQ Level 3 qualification, or willing to work towards it

Responsibilities

• Design and deliver varied menus for patients, staff, volunteers and visitors
• Assist the Head Chef in supervision of Catering Assistants
• Assist with staff rotas
• Help recruit junior team members
• Manage supplier selection and ordering processes
• Prepare high-quality, nutritious meals and uphold food safety and presentation standards

Skills

Catering experience

Staff supervision

Health & safety

Customer service

Education

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

NVQ Level 3 or willing to work towards it

Job description

Marie Curie West Midlands Hospice is seeking a skilled Chef to join our Facilities team. You will prepare high-quality, nutritious meals for patients, staff, volunteers and visitors, while upholding food safety, hygiene and presentation standards. You will design and deliver varied menus, supervise Catering Assistants, assist with staff rotas, recruit junior team members, and manage supplier selection and ordering processes.

Location: Solihull area. Contract: Full-time, 37.5 hours per week.