Part-Time Chef (22.5 hours)

NHS; Birmingham; On-site; GBP 15,000 - 31,000; Part time

Job summary

A renowned charity in Birmingham is seeking a part-time Chef to provide high-quality meals to patients and families. The role involves planning menus, overseeing food preparation, and ensuring hygiene standards. Join our compassionate team and make a difference in our community.

Benefits

Generous holiday entitlement

Comprehensive training

Wellbeing programmes

Qualifications

• Experience in professional kitchen environment creating fresh meals.
• Understanding of basic nutritional requirements.
• Leadership experience in supervising assistants and volunteers.

Responsibilities

• Plan and create menus accommodating diverse dietary needs.
• Ensure high food hygiene standards and compliance with regulations.
• Supervise catering assistants and manage kitchen operations.

Skills

Food Hygiene

Creativity

Organisational Skills

Communication

Education

City & Guilds in Professional Cookery Level 2

Level 3 Food Hygiene

Job description

22.5 per week (two days in Erdington, one day in Selly Park, will also include a Saturday or Sunday and bank holidays when required)

At Birmingham Hospice we are committed to improving the quality of life for people living with life-limiting conditions, as well as supporting their families and loved ones during one of the most challenging periods they will ever face.

As part of that care, we are looking for a talented chef to join our team on a part-time basis to help us plan and deliver high quality freshly made meals to our patients and their families.

As a chef at the hospice, you will identify ways to support our patients' nutritional and hydration needs. You will help plan and create menus that cater to the diverse needs of our patients, including special dietary requirements ensuring food standards and hygiene levels are always maintained.

Main duties of the job

You will be an experienced and organised chef who has a Food Hygiene Level 2 Certificate or City and Guilds in Professional Cookery level 2 (or equivalent) and able to work a weekend shift, bank holidays when required and cover additional shifts when needed.

In return, we offer the opportunity to be part of an amazing growing charity, generous holiday entitlement, wellbeing programmes, comprehensive training and the opportunity to develop your skills as a chef.

Join us and make a difference in your community!

For further information or an informal chat, please email:[e-mail]

About us

Birmingham Hospice provides expert palliative and end oflife care for people and their families living with life-limiting illnesses.

We believe that all people in Birmingham should have accessto the best specialist care and support - when, where and how they need it. Ourvision is a future where everyone with a life-limiting illness will live anddie with dignity and in comfort. Our mission is to enable more people from allcommunities to access the care of their choice at the end of life.

During a recent CQC inspection our sites have been ratedoutstanding, with independent health care regulators highlighting thatcolleagues and services are caring, responsive and well-led.

Our outstanding teams are passionate about providing thevery best care, and patients and their loved ones are at the heart ofeverything we do.

Our values of kindness, respect, innovation, togetherness,positivity and openness are at the centre of who we are, what we do and how webehave. We pride ourselves on being an inclusive, welcoming, caring andsupportive team. We are offering a competitive salary, with generous holidayallowance, a contribution pension scheme, and a commitment to investing in ourpeople through employee benefits and ongoing professional development.

Job responsibilities

JobTitle:

Chef

Department:

Catering

Corporate Band G

Catering Manager

DBSRequired

Job Purpose

The role is to provide food services includingweekends and bank holidays during agreed work shift times between the hoursof 7 am to 7 pm Monday to Sunday.

Chefs will be required to plan, procure,produce and serve high quality, freshly made, nutritious and well-presentedfood and refreshments to meet the needs of our patients, staff and visitorsin a safe, well managed environment.

Main Dutiesand Responsibilities

Food Preparation

Createmenus and meals to reflect the diversity of our patients, identifyingallergens and costings for each recipe provided to ensure consistency andcompliance.

Sourcehigh quality ingredients within budgetary constraints.

Planand produce food and menus in line with IDDSI standards, ensuring that foodlooks and tastes appetising, that dietary requirement options are wellcatered for, including plant based, food intolerances/allergens and culturalrequirements, and ensuring that quality and considerate service is achievedby accommodating patients food preferences (likes and dislikes).

Ensurethat meals are delivered and served appropriately, in a safe and cleanenvironment. including temperature of meals and with relevant portion sizesto meet patient appetites.

Monitorstock levels, ensure appropriate rotation of stock.

Monitorand implement methods to reduce waste and ensure cost efficiencies arefollowed.

Safelyuse equipment within the kitchen, ensuring that the equipment is used in linewith safety and user guidance and well maintained.

Ensurethe highest standards of food hygiene, kitchen hygiene and health and safetystandards, including avoidance of cross contamination, rigid cleaning of thekitchen and all appliances and equipment, and keeping the kitchen tidy at alltimes, free of clutter and hazards.

Provideordered food and/or drinks for hospice workers and meetings.

Workforce Supervision

Supervise Catering Assistants and Volunteers,allocating duties where required and ensuring that they are aware of, andrigorously adhere to health, hygiene and safety standards.

Communicate effectively in all verbal communicationsand also in written formats, including the use of applications such asMicrosoft Word, Excel and email.

Tohave insightfulness and be able to follow HACCP and Food Hygiene managementsystems.

Understandrisk assessment process including COSHH, to be able to follow riskassessments and advise where control measures may need to be reviewed andupdated.

Demonstratehigh levels of infection control including excellent hand hygiene,presentable appearance to assist in food safety legislation.

Ensurelegislative checks and records for all responsible areas are completedaccurately and legibly. Records aremaintained and accessible.

Toensure safe systems of work are followed and maintained in the cateringdepartment, ensuring compliance with all relevant statutory requirementswhich will include supporting senior staff in ensuring the catering team arefamiliar with health and safety relevant to their duties and have receivedthe appropriate training in health and safety matters.

Other Duties

Tobe flexible, able and willing to cover across the rota during times ofabsence including annual leave and other absences.

Willingto participate in Hospice forums and groups, representing the widerFacilities team.

Tostrive for continual improvement, providing a customer focussed proactiveapproach which encourages, records and processes customer feedback and wheresuccesses are celebrated and opportunities for change are identified andtaken forward.

Ensurecontinuing dignity of patients at all times from undertaking new patientchecks to introducing the catering service, identifying patients requirementswith them and offering menu choices which meet their needs and preferences.

Workcollaboratively with all other hospice teams to provide the best service topatients and other customers and reflect the values of the Hospice.

Reportany accidents, risks, concerns or proposed improvements to the Catering Manager.

Undertakeany duties identified by the Catering Manager, which are commensurate withthe Chef role.

General Duties

Confidentiality

Allemployees are required to uphold the confidentiality of all informationrecords in whatever format, encountered in the course of employment and afterit.

Allemployees are bound by the requirements of the General Data ProtectionRegulations when, in the course of their employment, they deal withinformation records relating to individuals

Equality andDiversity

TheHospice is committed to promoting an environment that values diversity. Allstaff are responsible for ensuring that they treat individuals equally andfairly and do not discriminate on the grounds of age, disability, genderreassignment, marriage or civil partnership, pregnancy or maternity, race,religion or belief, sex and sexual orientation. The Hospice expects all staffto behave in a way that recognises and respects diversity in line with theappropriate standards.

Health and Safety

Allemployees have a responsibility under the terms of the Health and Safety atWork Act1974 to protect and promote their own health and that of others inthe workplace

Allemployees must comply with all Hospice Health and Safety Procedures InfectionControl

Theprevention and control of infection is the responsibility of everyone who isemployed by the Hospice. Employees must be aware of infection controlpolicies, procedures and the importance of protecting themselves and theirclients in maintaining a clean and healthy environment.

InformationGovernance

Allemployees are responsible for ensuring they undertake any training relatingto information governance, read the Hospices policies, procedures andguidance documents relating to information governance, and understanding howthis affects them in their role.

ProfessionalDevelopment

Allemployees must participate in an annual appraisal and develop a personaldevelopment plan with their Line Manager

Allemployees are responsible for maintaining their statutory and mandatorytraining.

SafeguardingChildren, Young People and Vulnerable Adults

TheHospice is committed to safeguarding and promoting the welfare of children,young people and vulnerable adults. All employees and volunteers are expectedto behave in such a way that supports this commitment Pandemic or majorincident.

Inthe event of a pandemic or major incident, the post holder may be asked toundertake other duties not necessarily commensurate to the banding of thisrole. This could include duties in any part of the Hospice. Prior to undertakingany duties, the member of staff will have full training and induction. Wewont ask any member of staff to undertake duties for which they are notcompetent or where they feel unsafe in their environment or could putpatients or themselves at risk.

The job description is not exhaustive and may be amendedfollowing appropriate consultation in the light of business needs

Person Specification

Personal Skills and Attributes

• Approachable with an ability to all handle feedback in a positive and proactive way
• Capable of professionally managing and resolving complaints
• Empathy able to provide a caring and appropriate service to all patients regardless of their circumstances, backgrounds or health
• Creativity in producing nutritious meals for patients with low appetites
• Excellent organisational skills and ability to multitask to meet deadlines
• Resilient, able to demonstrate a calm and measured approach and work well under pressure
• Ability to follow guidelines and procedures
• Well-presented, clean and tidy appearance
• Ability to work using own initiative and make appropriate decisions.
• Team working - able to work effectively with kitchen team colleagues and across multiple teams within the organisation
• Supportive of colleagues to provide assistance, support and mentoring as appropriate
• Physically fit to be able to provide a complete and regular service including moving trolleys of food and moving all manner of deliveries
• Confidentiality and discretion
• Problem solving and decision making
• Ability to communicate clearly and concisely both verbal and in writing
• Leadership of volunteer workers to ensure compliance and encourage team working
• Ability to produce clear and concise instructions for team members

Qualifications

• City & Guilds in Professional Cookery to Level 2 or NVQ in Food Preparation and Food Service to Level 2
• Level 3 Food Hygiene

Experience

• Considerable experience working within a professional kitchen environment producing freshly made meals
• Considerable experience of setting menus and producing recipes.
• Significant experience of completing safety data information in line with legislation
• Basic IT skills including use of Microsoft Office to produce Word and Excel documents
• An understanding of basic nutritional requirements
• Demonstrable leadership experience
• Knowledge of COSHH legislation and how this relates to a kitchen environment
• Knowledge of HACCPs, including temperatures for safe hot and cold holding
• Health and Safety knowledge including risk assessments and manual handling
• Significant experience of working within a healthcare catering service
• Experiencing of cash handling and using a till
• Experience of completing risk assessments

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.

Zeeta James-Cotterill (Recruitment Administrator)

£15,931 to £30,935 a year£26,522 - £30,935 full time equivalent