Lead Hospital Kitchen: Deputy Head Chef

The Christie NHS FT; Manchester; On-site; GBP 28,000 - 31,000; Full time

Benefits offered by this job

Band 4 salary

Full-time hours 37.5 per week

27 days annual leave pro rata

Training and development

Job summary

The Christie NHS FT in Manchester invites applications for a hands-on Deputy Head Chef to lead day-to-day kitchen operations, ensuring top food quality, safety and service for patients, staff and visitors. You will deputise for the Executive Head Chef and shape menus, stock control and dietary management in a fast-paced NHS environment.

You will play a pivotal role in training staff, planning rotas, and driving continuous service improvements while upholding high standards and compassionate

Qualifications

• City & Guilds/NVQ Level 1 and 2 in Catering Services or equivalent.
• Supervisory experience in large-scale catering with budgetary awareness.
• Strong leadership, communication, organisational and IT skills.
• Knowledge of food-safety legislation, HACCP Level 4, COSHH and specialist diets.
• Knowledge of NHS Standard Recipes desirable.

Responsibilities

• Supporting the Executive Head Chef in running the kitchen and deputising in their absence.
• Leading, allocating and supervising kitchen staff, including rotas, induction, training and appraisal.
• Ensuring high standards of food preparation, presentation, hygiene, HACCP and due diligence.
• Planning menus, ordering provisions, controlling stock and helping reduce food waste.
• Managing therapeutic, special and ethnic diets, allergens and patient-specific requests.
• Liaising with wards, Dietetics, Estates and other teams, and responding to complaints and incidents.
• Supporting audits, inspections, catering policies and continuous service improvement.

Skills

Leadership

Staff management

IT skills

Education

City & Guilds/NVQ Level 1 & 2 in Catering Services

Job description

The Christie NHS FT in Manchester invites applications for a hands-on Deputy Head Chef to lead day-to-day kitchen operations, ensuring top food quality, safety and service for patients, staff and visitors. You will deputise for the Executive Head Chef and shape menus, stock control and dietary management in a fast-paced NHS environment.

You will play a pivotal role in training staff, planning rotas, and driving continuous service improvements while upholding high standards and compassionate