Senior Cook / Head Chef | Dorset HealthCare University NHS Foundation Trust

Dorset HealthCare University NHS Foundation Trust; Sherborne; On-site; GBP 27,000 - 35,000; Full time

Job summary

A regional healthcare provider in Sherborne is seeking a Senior Cook/Head Chef to manage the catering facility, ensuring high-quality food and service for in-patients, staff, and café visitors. The ideal candidate will possess strong culinary skills, leadership abilities, and knowledge of food safety regulations. This full-time position includes a permanent contract with no late nights and offers generous holidays alongside an NHS pension.

Benefits

Generous holiday allowance

NHS pension

Uniform provided

On-site free parking

Healthcare discount scheme

Qualifications

• Strong knowledge of kitchen operation, food production and culinary techniques.
• Excellent leadership and supervisory skills.
• Understanding of HACCP and allergen regulations.

Responsibilities

• Supervise and support a small team of catering staff.
• Plan menus, orders, deliveries, and budget control.
• Manage food safety procedures and compliance.

Skills

Leadership

Culinary Techniques

Food Safety Knowledge

Menu Planning

Education

Level 3 Food Hygiene Certificate

Job description

The Yeatman Hospital is seeking a skilled and experienced Senior Cook/Head Chef who is passionate about food and wants to make a difference.

The ideal candidate will have a passion for culinary excellence, strong leadership abilities, and a keen eye for detail.

As Senior Cook/Head Chef, you will have full operational and financial responsibility for the hospitals catering facility, leading the team to deliver the highest quality of food and service to 26 in‑patients, as well as our staff and members of the public in our friendly hospital café.

You must be able to work flexibly as part of a rota including working weekends and bank holidays.

Responsibilities

• Supervising and supporting a small team of catering staff, ensuring the smooth day‑to‑day operation
• Recruiting, managing and training catering team
• Planning of menus, orders, deliveries and budget control
• Managing food safety, Health & Safety and Allergens legislation, overseeing food safety practices and compliance and conducting periodic audits

Requirements

• Level 3 Food Hygiene Certificate or willingness to undertake
• Strong knowledge of kitchen operation, food production and culinary techniques
• Excellent leadership and supervisory skills
• Understanding of HACCP, allergen regulations and best practice
• Awareness of COSHH regulation
• Basic IT skills/computer competence

Offer

• Permanent contract – no late nights
• Generous holiday allowance increasing with service
• NHS pension
• Uniform provided
• On‑site free parking
• Healthcare discount scheme

Appointment to this post is subject to a standard DBS certificate.

Although this is a full‑time position of 37.5hrs per week, we are committed to supporting flexible working in line with service needs and would consider 30 hours availability.

We’re an inclusive workplace, where everyone is welcome, everyone can be authentic, and we are all encouraged to be the best version of ourselves.