Hospice Kitchen Lead Chef - Patient-Centered Meals

HOSPICE UK; Greater London; On-site; GBP 26,000 - 32,000; Full time

Job summary

St Joseph's Hospice is recruiting a Chef to lead food preparation across the In-Patient Unit, café and wards. You will be the senior kitchen figure when the Chef Manager is away, creating fresh meals for patients, staff and visitors in line with nutritional needs and dietary requirements.

Applicants should hold Level 2 Foundation Certificate in Food Hygiene and a recognised Level 2 qualification; experience in hospital or hospice catering, plus strong team leadership and communication skills,

Qualifications

• Level 2 Foundation Certificate in Food Hygiene, held or obtained within one month of starting.
• C&G 7061/2 or NVQ Level 2 equivalent.
• Up to date knowledge of modern cooking methods and the ability to demonstrate good food safety practice.
• Knowledge of special diets, dietary requirements and allergens.
• Experience of cooking to meet the specific nutritional needs of patients.
• Experience of working in a hospital, care home or hospice catering environment.
• Excellent verbal communication skills; confident communicating face to face with patients, colleagues, visitors and external stakeholders.
• Able to take direction from management and to work independently with minimal supervision, as well as being a good team player.
• Good self-organisational skills and the ability to set own tasks in relation to food production.
• Experience of supervising junior staff, apprentices or volunteers.
• Willing and able to conduct oneself in accordance with the Values and Behaviours Framework of St Joseph's Hospice.
• Awareness of the hospice environment and able to feel comfortable with palliative and end of life care.

Responsibilities

• Food preparation and service: prepare hot and cold food for In-Patient Unit and café, including breakfast, lunch and supper, soups, main meals, salads, sandwiches and desserts.
• Food safety, health and safety: work to FSMS and HACCP, COSHH, systems of work and manual handling.
• Supervision and teamwork: provide day-to-day supervision of junior team members and guide staff in food safety and health and safety.
• Customer service and service development: build relationships with patients, visitors, staff and contractors; lead by example in customer service and handle queries.
• Stock and financial management: participate in monthly stock counts and ensure stock is stored safely and within financial targets.
• Personal development: identify learning needs and engage in supervision and CPD.

Skills

Food hygiene

Cooking

Hospice experience

Communication

Team supervision

Dietary knowledge

Autonomy

Organisational skills

Mentoring junior staff

Education

Level 2 Foundation Certificate in Food Hygiene

C&G 7061/2 or NVQ Level 2 equivalent

Job description

St Joseph's Hospice is recruiting a Chef to lead food preparation across the In-Patient Unit, café and wards. You will be the senior kitchen figure when the Chef Manager is away, creating fresh meals for patients, staff and visitors in line with nutritional needs and dietary requirements.

Applicants should hold Level 2 Foundation Certificate in Food Hygiene and a recognised Level 2 qualification; experience in hospital or hospice catering, plus strong team leadership and communication skills,