Kitchen jobs in United Kingdom

Are you a chef looking for a role that offers better work-life balance, stability, and the chance to make a real difference? Dorset County Hospital is looking for passionate chefs to join our dedicated catering team.

Unlike traditional restaurant and hospitality roles, working as a chef with us means:

• Better Hours & Work-Life Balance – Enjoy more sociable working hours without the late nights typical in the restaurant trade.
• Job Security & Stability – Be part of the NHS, with long‑term career opportunities and a secure contract.
• Support & Benefits – Access to the NHS pension scheme, generous annual leave, and staff wellbeing support.
• Make a Real Difference – You won’t just be preparing meals; you’ll be helping patients on their journey to recovery. The nutritious, carefully prepared food you create plays a vital role in supporting health, healing and wellbeing.

As a Chef in the Catering Department, you will play a vital role in delivering high‑quality, nutritious meals to patients, staff, and visitors while maintaining excellent standards of food safety, hygiene, and presentation.

Key Responsibilities:

• Food Preparation & Cooking – Prepare and cook meals in line with hospital menus and dietary requirements, ensuring high standards of taste and presentation.
• Menu Planning – Support the creation and refinement of seasonal menus, focusing on nutrition, taste, and budget considerations for patients' dietary needs.
• Stock Management – Manage the ordering, storage, and rotation of food supplies to maintain optimal stock levels and minimise waste.
• Food Safety & Hygiene – Adhere to all food safety regulations, including HACCP, while maintaining a clean and safe kitchen environment.
• Team Leadership – Guide and mentor junior staff, fostering teamwork and ensuring efficient kitchen operations.
• Meal Service Coordination – Ensure timely and consistent meal delivery in collaboration with the catering team.
• Healthcare Collaboration – Work with dieticians and healthcare staff to meet patients' specific dietary needs.
• Customer Service – Provide a positive dining experience by addressing concerns and special requests professionally. This role ensures the highest standards in food quality and service, directly contributing to the well‑being of patients and staff.

At Dorset County Hospital, we are looking for passionate and dedicated individuals to join our dynamic catering team during an exciting period of transformation. As a valued team member, you will play a key role in driving change and ensuring the delivery of high‑quality meals to our patients, using locally sourced ingredients whenever possible.

Within the catering department, you'll find a diverse and welcoming group of individuals who treat each other like family. Our team thrives on collaboration, and we celebrate the unique qualities that each member brings to the table. We believe in positive encouragement, providing ample opportunities for personal growth and professional advancement to those who show dedication and commitment.

We understand that some applicants may choose to use artificial intelligence (AI) tools to assist in preparing their application materials. While this is not discouraged, we kindly remind candidates that all submissions must be truthful and accurately reflect your own experiences and suitability for this role. Personal integrity and authenticity are central to our recruitment process. We value honesty and appreciate applications that are genuine and representative of the individual behind them.

24 November 2025

Agenda for change

Band 3

£24,937 to £26,598 a year Per Annum

Permanent

Full‑time, Part‑time

405-25-EA502CAT-A

Dorset County Hospital

Williams Avenue

Dorchester

DT1 2JY

Our DCHFT Job Description and Person Specification (attached) tells you all about this role, what to expect and what is needed to succeed. When completing your application please make sure to tell us how your experience and skills fit the person specification.

Please contact us at Recruitment@dchft.nhs.uk if you are unable to view or download the attachment.

For all our roles, we are looking for staff who hold our Trust Values of Integrity, Respect, Teamwork and Excellence, and who are passionate about providing the best patient care. To read more about our Trust and our Values search Dorset County Hospital online.

Our DCHFT Job Description and Person Specification (attached) tells you all about this role, what to expect and what is needed to succeed. When completing your application please make sure to tell us how your experience and skills fit the person specification.

Please contact us at Recruitment@dchft.nhs.uk if you are unable to view or download the attachment.

For all our roles, we are looking for staff who hold our Trust Values of Integrity, Respect, Teamwork and Excellence, and who are passionate about providing the best patient care. To read more about our Trust and our Values search Dorset County Hospital online.

• NVQ Level 3 Or equivalent experience
• NVQ Level 2
• Food Safety Level 3
• Advanced Food Hygiene

• Proficiency in preparing a variety of dishes, including specialized dietary meals such as low‑sodium, diabetic, and allergen‑free options. Knowledge of portion control, plating standards, and food presentation.
• Ability to create diverse menus that meet nutritional requirements and cater to specific patient needs.
• Ability to work efficiently under pressure in a high‑demand environment. Capacity to manage multiple tasks and deliver meals within strict timeframes.
• Adherence to HACCP (Hazard Analysis and Critical Control Points) principles and hospital‑specific hygiene standards. Proper handling, storage, and preparation of food to minimise contamination risks.
• Effective communication with dietitians, nurses, and other healthcare professionals. A patient‑focused attitude, ensuring meals meet both nutritional and individual preferences.
• Quick thinking to address last‑minute changes to dietary requirements or supply issues.
• Ability to work collaboratively with kitchen staff, assistants, and other hospital teams

• Understanding of hospital dietary guidelines and medical conditions affecting diet, such as diabetes, renal issues, or cardiovascular diseases. Awareness of allergen management and special diets (e.g., gluten‑free, vegetarian, vegan).
• Familiarity with food safety laws and certifications (e.g., Food Hygiene Certificate Level 2 or 3). Knowledge of safe equipment usage and kitchen sanitation practices.
• Experience in cooking for large groups, ideally in healthcare, schools, or other institutional settings. 3 years in industry or 2 years college
• Ability to manage kitchen supplies efficiently, minimising waste while ensuring availability of key ingredients.
• Familiarity with healthcare environments or working alongside medical staff is a strong advantage.
• Knowledge of operating commercial kitchen equipment like steamers, ovens, and food processors

• NVQ Level 3 Or equivalent experience
• NVQ Level 2
• Food Safety Level 3
• Advanced Food Hygiene

• Proficiency in preparing a variety of dishes, including specialized dietary meals such as low‑sodium, diabetic, and allergen‑free options. Knowledge of portion control, plating standards, and food presentation.
• Ability to create diverse menus that meet nutritional requirements and cater to specific patient needs.
• Ability to work efficiently under pressure in a high‑demand environment. Capacity to manage multiple tasks and deliver meals within strict timeframes.
• Adherence to HACCP (Hazard Analysis and Critical Control Points) principles and hospital‑specific hygiene standards. Proper handling, storage, and preparation of food to minimise contamination risks.
• Effective communication with dietitians, nurses, and other healthcare professionals. A patient‑focused attitude, ensuring meals meet both nutritional and individual preferences.
• Quick thinking to address last‑minute changes to dietary requirements or supply issues.
• Ability to work collaboratively with kitchen staff, assistants, and other hospital teams

• Understanding of hospital dietary guidelines and medical conditions affecting diet, such as diabetes, renal issues, or cardiovascular diseases. Awareness of allergen management and special diets (e.g., gluten‑free, vegetarian, vegan).
• Familiarity with food safety laws and certifications (e.g., Food Hygiene Certificate Level 2 or 3). Knowledge of safe equipment usage and kitchen sanitation practices.
• Experience in cooking for large groups, ideally in healthcare, schools, or other institutional settings. 3 years in industry or 2 years college
• Ability to manage kitchen supplies efficiently, minimising waste while ensuring availability of key ingredients.
• Familiarity with healthcare environments or working alongside medical staff is a strong advantage.
• Knowledge of operating commercial kitchen equipment like steamers, ovens, and food processors

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.

Employer name: Dorset County Hospital NHS Foundation Trust

Address:

Dorset County Hospital

Williams Avenue

Dorchester

DT1 2JY

Employer's website: https://www.dchft.nhs.uk/working-for-us/ (Opens in a new tab)

Employer name: Dorset County Hospital NHS Foundation Trust

Address:

Dorset County Hospital

Williams Avenue

Dorchester

DT1 2JY

Employer's website: https://www.dchft.nhs.uk/working-for-us/ (Opens in a new tab)