Prison Catering: Caterer - HMP Exeter (Ref: 11433)

HM Prison and Probation Service; Exeter; On-site; GBP 33,000 - 36,000; Full time

Job summary

A UK prison service is seeking an experienced catering professional to join their kitchen team. The ideal candidate will be responsible for preparing high-quality meals for prisoners while overseeing kitchen operations and ensuring hygiene standards. A Level 2 certificate in Food Production and a Food Hygiene Certificate are required. This role offers a 37-hour work week with no late shifts, a competitive salary, and extensive employee benefits, including annual leave and pension contributions.

Benefits

Band 3 salary: £33,746 – £35,533

£9,776 pension contribution

32 days annual leave plus public holidays

Access to learning and development programmes

Flexible working options

Inclusive working culture

Qualifications

• Experience in an industrial kitchen environment.
• Ability to oversee work and maintain hygiene standards.
• Knowledge of health and safety regulations.

Responsibilities

• Prepare and cook meals for offenders, ensuring quality and nutritional standards.
• Oversee kitchen work and maintain a safe, hygienic environment.
• Support offenders in developing cooking skills.

Skills

Food production competence

HACCP food safety knowledge

Spoken English confidence

Education

Level 2 certificate in Food Production

Food Hygiene Certificate Level 2

Vocational Qualification Level 3 or willingness to pursue

Job description

Job Summary

We are looking for an experienced catering professional to join the prison's catering team. The role involves working in a professional industrial kitchen environment to prepare and cook high‑quality, nutritious meals for the entire prison population. You will not be required to work late into the evening and will have a 37‑hour week with shift patterns that may include weekends and public holidays.

Responsibilities

• Prepare and cook meals for offenders, ensuring quality and nutritional standards are met.
• Oversee the work of others in the kitchen and maintain a safe, hygienic environment.
• Support offenders in developing cooking skills and encouraging their progress toward qualifications.
• Assist with meal planning, stock control and hygiene compliance.

Qualifications

• Level 2 certificate in Food Production within Hospitality and Catering or equivalent.
• Food Hygiene Certificate Level 2.
• Vocational Qualification at Level 3 or willingness to work towards this qualification within an agreed timescale.
• Familiarity with current health, safety and hygiene regulations for kitchen work.
• Competence within an industrial kitchen environment.
• Confidence in spoken English.
• Refresher HACCP food safety training completed within the last three years (required).

Benefits

• Band 3 salary: £33,746 – £35,533 (inclusive of a 20 % unsocial hours allowance).
• £9,776 contribution to the Civil Service defined benefit pension scheme.
• 32 days of annual leave plus public holidays.
• Access to learning and development programmes.
• Flexible working options to support work‑life balance.
• Inclusive and diverse working culture.

Nationality Requirements

Open to:

• UK nationals.
• Nationals of the Republic of Ireland.
• Nationals of Commonwealth countries with the right to work in the UK.
• Nationals of the EU, Switzerland, Norway, Iceland or Liechtenstein, and family members with settled or pre‑settled status under the EUSS.
• Individuals with limited leave to remain or indefinite leave to remain who were eligible to apply for EUSS on or before 31 December 2020.
• Turkish nationals and certain family members with the right to work in the Civil Service.

Security Screening

Successful candidates must pass a criminal record check and the baseline personnel security standard (basic personnel security). Refresher training in food safety (HACCP) should be completed at three‑year intervals.

Application Procedure

Applicants will need to submit an anonymised CV and answer a set of behavioural questions. The assessment will focus on behaviours such as developing self and others, managing a quality service, communicating and influencing, making effective decisions, working together and effective decision‑making.