Hospital Kitchen Chef | Lead Service, Diets & Budget - Ayr

Priory; Ayr; On-site; GBP 27,000 - 33,000; Full time

Benefits offered by this job

Free on-site parking

Birthday Holiday - extra annual leave

Enhanced maternity pay

Contributory pension scheme

Flexible benefits including gym access

Job summary

Priory Ayr Clinic is recruiting a Chef to join the hospital team on a permanent full-time basis. The role is 37.5 hours per week, with a rota across seven days between 8:00am and 6:00pm, based at Ayr Clinic in Scotland. A vehicle is recommended due to service location.

You will assist with planning, preparing and cooking meals to meet dietary requirements, while maintaining food safety standards and budget controls in a professional kitchen setting.

Qualifications

• NVQ2 level or equivalent; basic food hygiene qualification.
• Able to plan, prepare and cook meals with dietary requirements.
• Experience in professional kitchen; deliver meals to budget and deadlines.
• Numerate and literate; strong organisation and time management.
• Understand Dysphagia and allergen considerations; liaise with suppliers.

Responsibilities

• Assist with provision of catering services; plan, prepare, cook and serve meals.
• Ensure compliance with Food Safety policies and statutory regulations.
• Take full shift responsibility for catering in the absence of Head Chef.
• Monitor stock, place orders and reconcile deliveries.

Skills

Resilience

Numerate

Literate

Organisation

Time management

Communication

Negotiation

Cost control

Dietary knowledge

Education

NVQ2 level or equivalent

Basic food hygiene qualification

Job description

Priory Ayr Clinic is recruiting a Chef to join the hospital team on a permanent full-time basis. The role is 37.5 hours per week, with a rota across seven days between 8:00am and 6:00pm, based at Ayr Clinic in Scotland. A vehicle is recommended due to service location.

You will assist with planning, preparing and cooking meals to meet dietary requirements, while maintaining food safety standards and budget controls in a professional kitchen setting.