Job summary
We are seeking a dynamic and passionate Head Chef to join our adult hospice team in North Wales. This vital role involves preparing and delivering nutritious meals tailored to patients with complex needs, as well as catering for families, volunteers, and staff. The successful candidate will also lead our kitchen team in serving high-quality meals to the public in our well-renowned on-site cafe.
The Head Chef will work closely with the Cafe Manager to meet operational and financial objectives while ensuring a safe and welcoming environment.
Main duties of the job
Create and deliver seasonal, nutritious menus tailored to individual dietary needs, including texture-modified and end-of-life nutrition.
Lead a dedicated kitchen team, ensuring high standards of food safety, hygiene, and presentation.
Collaborate with our Cafe Manager to maintain the cafes reputation for quality and service.
Manage stock, suppliers, budgets, and compliance with HACCP, COSHH, and CQC standards.
Support staff development, training, and wellbeing in a fast-paced, compassionate environment.
About us
We are an ambitious organisation providing specialist palliative care services, completely free-of-charge, to patients and their families across a wide area stretching from Wrexham, Flintshire, and East Denbighshire to Barmouth and the border towns including Oswestry and Whitchurch. It costs £5.6m per year to run the Hospice, with only 20% of our funding provided by the government. We are reliant on the support of the community we serve to donate and fundraise to maintain our vital services. Over 400 volunteers give their time to the Hospice helping us run efficiently and effectively as part of the local community. This year Nightingale House Hospice is celebrating 30 years of providing compassionate care and strive to see this continue for future generations.
At Nightingale House Hospice, we believe in making every moment matter. We pride ourselves in providing compassionate care in our community, through comfort, dignity, and support to individuals and families facing life's most profound challenges. Join us in our mission to make a difference and leave a legacy of care and compassion.
Details
Date posted
14 October 2025
Pay scheme
Other
Salary
£32,000 to £35,000 a year
Contract
Permanent
Working pattern
Full-time
Reference number
B0080-25-0015
Job locations
Chester Road
Wrexham
Clwyd
LL11 2SJ
Job description
Job responsibilities
Working Environment
The Head Chef will be based within Nightingale House Hospice, working in a fast-paced and dynamic kitchen environment. Collaboration with various departments is essential, flexibility is required as the role may include working evenings, weekends, or public holidays to meet operational demands.
Key Working Relationships
Cafe Manager Work closely to ensure smooth coordination between kitchen and cafe operations, including menu planning and service efficiency.
Sous Chef and Chefs Provide leadership and training to support and enhance the kitchen team.
HR and Volunteer Teams Partner on recruitment, staff and volunteer development, performance management, and HR compliance matters.
Clinical Team Ensure patient meals meet dietary, nutritional, and cultural requirements, including allergies and texture modified diets.
Finance Team Liaise on budget control, stock management, supplier payments, and cost efficiency strategies.
Facilities and Maintenance Team Report and coordinate kitchen equipment maintenance, repairs, and compliance with safety regulations.
Suppliers and Vendors Manage relationships to ensure quality ingredients, competitive pricing, and timely deliveries.
Health and Safety Officers Work together to maintain hygiene standards, conduct risk assessments, and uphold food safety regulations.
Key Responsibilities
Kitchen and Food Operations
Kitchen Management Oversee the day to day operations of the kitchen, ensuring the efficient preparation and delivery of meals.
Menu Planning Develop and maintain nutritionally balanced seasonal menus for patients, staff, and visitors in collaboration with the clinical team.
Nutritional Care Work closely with dietitians, nurses, and clinical teams to ensure menus support patient health, comfort, and dietary needs.
Modified Diets and Texture Ensure compliance with IDDSI for texture modified diets and provide clear guidance to kitchen staff.
End of Life Nutrition Adapt meal offerings to accommodate palliative care needs, ensuring meals are suitable for patients with reduced appetites or specific nutritional challenges.
Food Quality Maintain high standards of food presentation, portion control and consistency.
Cafe Collaboration Work closely with the Cafe Manager to ensure synergy between kitchen operations and cafe offerings.
Hygiene and Cleanliness Maintain a clean and organised kitchen, ensuring all food preparation areas adhere to hygiene standards.
Menu Development and Stock Control
Menu Reviews Conduct quarterly menu reviews, adjusting based on seasonal availability, customer feedback, and dietary trends.
Allergen Management Ensure all menu items are correctly documented, including allergen information and recipe standardisation.
Cafe Specials Collaborate with the Cafe Manager and local producers to develop seasonal specials and enhance cafe menu offerings.
Financial and Resource Management
Budget and Cost Control Work alongside the Head of Retail and Catering to manage food costs and financial sustainability, ensuring expenditure remains within budget.
Stock Management Conduct monthly stock takes, ensuring accurate inventory management and liaising with the Finance team to maintain proper records.
Supplier and Invoice Management Authorise and manage supplier invoices, ensuring competitive pricing and sourcing high quality ingredients while maintaining strong supplier relationships.
Waste Reduction Implement waste reduction initiatives to improve cost efficiency and minimise food wastage, optimising kitchen resources.
Staff and Volunteer Management
Kitchen Leadership Provide training and guidance on kitchen leadership and operational management to the Sous Chef and Chefs, ensuring high standards in food preparation, hygiene, and efficiency. Oversee kitchen workflows and maintain smooth day to day operations.
Scheduling and Coordination Responsible for kitchen team rotas, working alongside the Cafe Manager to ensure appropriate staffing levels and seamless front and back-of-house operations.
Training and Development Ensure all staff and volunteers receive appropriate training in food hygiene and handling, health and safety regulations, and catering procedures. Identify training needs and implement development opportunities.
HR Collaboration Work closely with the HR team to manage disciplinary matters professionally and fairly, resolve conflicts constructively, support staff well-being, and uphold employment policies. Conduct annual PDRs, oversee recruitment and probationary reviews, and ensure a structured approach to staff development and retention.
Team Engagement Promote teamwork, foster a collaborative and supportive culture, and encourage open communication to enhance staff morale and retention. Ensure staff and volunteers feel valued, motivated, and aligned with the Hospices mission and goals.
Food Safety and Compliance
Food Safety Management Ensure full compliance with Food Safety Management Systems maintaining up-to-date HACCP and COSHH documentation.
Audits and Inspections Conduct regular food safety checks, audits, and kitchen inspections, addressing any non-compliance issues to uphold the highest hygiene standards.
Recording and Monitoring Ensure accurate recording of temperature logs, cleaning schedules and allergen control measures, keeping all documentation up to date.
Training and Briefings Lead Health and Safety briefings and ensure all kitchen staff receive mandatory food safety training, reinforcing best practices.
Incident and Risk Management Maintain accurate incident, accident, and risk assessment records, ensuring timely reporting and updates when necessary.
Emergency Compliance Act as the Fire Warden and First Aider for the kitchen team, ensuring full compliance with emergency procedures.
Maintenance and Repairs Liaise with the Facilities Team for kitchen maintenance, reporting any necessary repairs or servicing to ensure a safe and functional workspace.
Hygiene Standards Ensure the Hospice continues to achieve a five-star hygiene rating, upholding the highest food safety and cleanliness standards.
CQC Compliance Ensure food provision meets Care Quality Commission standards, particularly for patient catering.
Allergen Control and Labelling Ensure all clinical and cafe food products comply with Natashas Law and provide clear allergen information.
Business Development
Revenue Growth Work alongside the Cafe Manager to explore additional revenue opportunities and improve the catering departments financial performance.
Innovation and Strategy Share ideas with the Head of Retail and Catering to help the catering department continue evolving.
Industry Trends Stay updated on advancements in kitchen technology and industry best practices to improve efficiency and food safety.
Community Partnerships Develop relationships with local businesses, suppliers, and community groups to enhance catering services and fundraising efforts.
Problem-Solving
Operational Challenges Handle issues such as staff shortages, last-minute menu changes, or equipment failures, ensuring minimal disruption.
Customer Service Respond promptly to dietary concerns or feedback, maintaining high service standards.
Contingency Planning Ensure emergency contingency plans are in place to address unforeseen circumstances.
Reporting and Performance Monitoring
Performance Tracking Maintain weekly and monthly spreadsheets tracking key kitchen performance metrics.
Food Safety Audits Conduct regular food safety audits, implementing necessary improvements as required.
Financial Oversight Monitor food cost percentages, waste reduction targets, and customer satisfaction levels, ensuring continuous improvements.
General Requirements All Staff
This post is subject to the Terms and Conditions of employment of the Hospice as specified in the Staff Handbook
Competence
You are responsible for limiting your actions to those that you feel competent to undertake. If you have any doubts about your competence during the course of your duties, you should immediately speak to your line manager
Risk ManagementIt is a standard element of the role and responsibility of all staff of the Hospice that they fulfil a proactive role towards the management of risk in all of their actions. This entails the risk assessment of all situations, the taking of appropriate actions and reporting of all incidents, near misses and hazards. It is a requirement that you adhere to Nightingale House Hospice Policies, Procedures, Protocols and guidelines always.
Health and Safety Requirements of the Hospice
All employees of the Hospice have a statutory duty of care for their own personal safety and that of others who may be affected by their acts or omissions. Employees are required to co-operate with management to enable the Hospice to meet its own legal duties including attendance at mandatory training updates and to report any hazardous situations or defective equipment.
Data Protection and Confidentiality
The post holder must treat all information, whether corporate, staff or patient information, in a discreet, secure and confidential manner in accordance with the provisions of the current data protection legislation and organisational policy. Any breach of such confidentiality is considered a serious disciplinary offence, which is liable to dismissal and or prosecution under statutory legislation and the hospices disciplinary policy. This duty of confidence continues after the post holder leaves the organisation.
Job description
Job responsibilities
Working Environment
The Head Chef will be based within Nightingale House Hospice, working in a fast-paced and dynamic kitchen environment. Collaboration with various departments is essential, flexibility is required as the role may include working evenings, weekends, or public holidays to meet operational demands.
Key Working Relationships
Cafe Manager Work closely to ensure smooth coordination between kitchen and cafe operations, including menu planning and service efficiency.
Sous Chef and Chefs Provide leadership and training to support and enhance the kitchen team.
HR and Volunteer Teams Partner on recruitment, staff and volunteer development, performance management, and HR compliance matters.
Clinical Team Ensure patient meals meet dietary, nutritional, and cultural requirements, including allergies and texture modified diets.
Finance Team Liaise on budget control, stock management, supplier payments, and cost efficiency strategies.
Facilities and Maintenance Team Report and coordinate kitchen equipment maintenance, repairs, and compliance with safety regulations.
Suppliers and Vendors Manage relationships to ensure quality ingredients, competitive pricing, and timely deliveries.
Health and Safety Officers Work together to maintain hygiene standards, conduct risk assessments, and uphold food safety regulations.
Key Responsibilities
Kitchen and Food Operations
Kitchen Management Oversee the day to day operations of the kitchen, ensuring the efficient preparation and delivery of meals.
Menu Planning Develop and maintain nutritionally balanced seasonal menus for patients, staff, and visitors in collaboration with the clinical team.
Nutritional Care Work closely with dietitians, nurses, and clinical teams to ensure menus support patient health, comfort, and dietary needs.
Modified Diets and Texture Ensure compliance with IDDSI for texture modified diets and provide clear guidance to kitchen staff.
End of Life Nutrition Adapt meal offerings to accommodate palliative care needs, ensuring meals are suitable for patients with reduced appetites or specific nutritional challenges.
Food Quality Maintain high standards of food presentation, portion control and consistency.
Cafe Collaboration Work closely with the Cafe Manager to ensure synergy between kitchen operations and cafe offerings.
Hygiene and Cleanliness Maintain a clean and organised kitchen, ensuring all food preparation areas adhere to hygiene standards.
Menu Development and Stock Control
Menu Reviews Conduct quarterly menu reviews, adjusting based on seasonal availability, customer feedback, and dietary trends.
Allergen Management Ensure all menu items are correctly documented, including allergen information and recipe standardisation.
Cafe Specials Collaborate with the Cafe Manager and local producers to develop seasonal specials and enhance cafe menu offerings.
Financial and Resource Management
Budget and Cost Control Work alongside the Head of Retail and Catering to manage food costs and financial sustainability, ensuring expenditure remains within budget.
Stock Management Conduct monthly stock takes, ensuring accurate inventory management and liaising with the Finance team to maintain proper records.
Supplier and Invoice Management Authorise and manage supplier invoices, ensuring competitive pricing and sourcing high quality ingredients while maintaining strong supplier relationships.
Waste Reduction Implement waste reduction initiatives to improve cost efficiency and minimise food wastage, optimising kitchen resources.
Staff and Volunteer Management
Kitchen Leadership Provide training and guidance on kitchen leadership and operational management to the Sous Chef and Chefs, ensuring high standards in food preparation, hygiene, and efficiency. Oversee kitchen workflows and maintain smooth day to day operations.
Scheduling and Coordination Responsible for kitchen team rotas, working alongside the Cafe Manager to ensure appropriate staffing levels and seamless front and back-of-house operations.
Training and Development Ensure all staff and volunteers receive appropriate training in food hygiene and handling, health and safety regulations, and catering procedures. Identify training needs and implement development opportunities.
HR Collaboration Work closely with the HR team to manage disciplinary matters professionally and fairly, resolve conflicts constructively, support staff well-being, and uphold employment policies. Conduct annual PDRs, oversee recruitment and probationary reviews, and ensure a structured approach to staff development and retention.
Team Engagement Promote teamwork, foster a collaborative and supportive culture, and encourage open communication to enhance staff morale and retention. Ensure staff and volunteers feel valued, motivated, and aligned with the Hospices mission and goals.
Food Safety and Compliance
Food Safety Management Ensure full compliance with Food Safety Management Systems maintaining up-to-date HACCP and COSHH documentation.
Audits and Inspections Conduct regular food safety checks, audits, and kitchen inspections, addressing any non-compliance issues to uphold the highest hygiene standards.
Recording and Monitoring Ensure accurate recording of temperature logs, cleaning schedules and allergen control measures, keeping all documentation up to date.
Training and Briefings Lead Health and Safety briefings and ensure all kitchen staff receive mandatory food safety training, reinforcing best practices.
Incident and Risk Management Maintain accurate incident, accident, and risk assessment records, ensuring timely reporting and updates when necessary.
Emergency Compliance Act as the Fire Warden and First Aider for the kitchen team, ensuring full compliance with emergency procedures.
Maintenance and Repairs Liaise with the Facilities Team for kitchen maintenance, reporting any necessary repairs or servicing to ensure a safe and functional workspace.
Hygiene Standards Ensure the Hospice continues to achieve a five-star hygiene rating, upholding the highest food safety and cleanliness standards.
CQC Compliance Ensure food provision meets Care Quality Commission standards, particularly for patient catering.
Allergen Control and Labelling Ensure all clinical and cafe food products comply with Natashas Law and provide clear allergen information.
Business Development
Revenue Growth Work alongside the Cafe Manager to explore additional revenue opportunities and improve the catering departments financial performance.
Innovation and Strategy Share ideas with the Head of Retail and Catering to help the catering department continue evolving.
Industry Trends Stay updated on advancements in kitchen technology and industry best practices to improve efficiency and food safety.
Community Partnerships Develop relationships with local businesses, suppliers, and community groups to enhance catering services and fundraising efforts.
Problem-Solving
Operational Challenges Handle issues such as staff shortages, last-minute menu changes, or equipment failures, ensuring minimal disruption.
Customer Service Respond promptly to dietary concerns or feedback, maintaining high service standards.
Contingency Planning Ensure emergency contingency plans are in place to address unforeseen circumstances.
Reporting and Performance Monitoring
Performance Tracking Maintain weekly and monthly spreadsheets tracking key kitchen performance metrics.
Food Safety Audits Conduct regular food safety audits, implementing necessary improvements as required.
Financial Oversight Monitor food cost percentages, waste reduction targets, and customer satisfaction levels, ensuring continuous improvements.
General Requirements All Staff
This post is subject to the Terms and Conditions of employment of the Hospice as specified in the Staff Handbook
Competence
You are responsible for limiting your actions to those that you feel competent to undertake. If you have any doubts about your competence during the course of your duties, you should immediately speak to your line manager
Risk ManagementIt is a standard element of the role and responsibility of all staff of the Hospice that they fulfil a proactive role towards the management of risk in all of their actions. This entails the risk assessment of all situations, the taking of appropriate actions and reporting of all incidents, near misses and hazards. It is a requirement that you adhere to Nightingale House Hospice Policies, Procedures, Protocols and guidelines always.
Health and Safety Requirements of the Hospice
All employees of the Hospice have a statutory duty of care for their own personal safety and that of others who may be affected by their acts or omissions. Employees are required to co-operate with management to enable the Hospice to meet its own legal duties including attendance at mandatory training updates and to report any hazardous situations or defective equipment.
Data Protection and Confidentiality
The post holder must treat all information, whether corporate, staff or patient information, in a discreet, secure and confidential manner in accordance with the provisions of the current data protection legislation and organisational policy. Any breach of such confidentiality is considered a serious disciplinary offence, which is liable to dismissal and or prosecution under statutory legislation and the hospices disciplinary policy. This duty of confidence continues after the post holder leaves the organisation.
Person Specification
Qualifications
Essential
- Level 3 Food Hygiene certificate or willing to obtain.
- Level 3 or 4 HACCP (Hazard Analysis & Critical Control Points)
- COSHH (Control of Substances Hazardous to Health) Training (for chemical & allergen safety)
Desirable
- NVQ Level 3 in Catering and Hospitality
- Level 3 or 4 NVQ/SVQ in Professional Cookery
Skills Knowledge and Behaviour
Essential
- Excellent verbal, written and listening skills
- Good computer and IT skills such as MS Office
- Prioritisation and time management
- Excellent budgeting and financial management skills, with experience controlling food costs.
- Proactive and positive approach
- Ability to use own initiative
- Be able to embrace change and innovation
- Strong interpersonal and communication skills, with the ability to collaborate across departments.
- Able to remain calm in stressful situations and act as a calming influence to the team leading by example
- Reliable and prepared to work outside normal working hours as appropriate.
Experience
Essential
- Minimum of 3 years in a senior catering position.
- Experience of managing and leading a catering team.
- Rota planning
- Menu planning
- Stock control / ordering
- Experience working in a hospice or healthcare catering environment.
- Understanding of nutritional standards and special dietary needs
Person Specification
Qualifications
Essential
- Level 3 Food Hygiene certificate or willing to obtain.
- Level 3 or 4 HACCP (Hazard Analysis & Critical Control Points)
- COSHH (Control of Substances Hazardous to Health) Training (for chemical & allergen safety)
Desirable
- NVQ Level 3 in Catering and Hospitality
- Level 3 or 4 NVQ/SVQ in Professional Cookery
Skills Knowledge and Behaviour
Essential
- Excellent verbal, written and listening skills
- Good computer and IT skills such as MS Office
- Prioritisation and time management
- Excellent budgeting and financial management skills, with experience controlling food costs.
- Proactive and positive approach
- Ability to use own initiative
- Be able to embrace change and innovation
- Strong interpersonal and communication skills, with the ability to collaborate across departments.
- Able to remain calm in stressful situations and act as a calming influence to the team leading by example
- Reliable and prepared to work outside normal working hours as appropriate.
Experience
Essential
- Minimum of 3 years in a senior catering position.
- Experience of managing and leading a catering team.
- Rota planning
- Menu planning
- Stock control / ordering
- Experience working in a hospice or healthcare catering environment.
- Understanding of nutritional standards and special dietary needs
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.
Employer details
Employer name
Nightingale House Hospice
Address
Chester Road
Wrexham
Clwyd
LL11 2SJ
Employer's website
Employer details
Employer name
Nightingale House Hospice
Address
Chester Road
Wrexham
Clwyd
LL11 2SJ
Employer's website
Employer contact details
For questions about the job, contact:
Details
Date posted
14 October 2025
Pay scheme
Other
Salary
£32,000 to £35,000 a year
Contract
Permanent
Working pattern
Full-time
Reference number
B0080-25-0015
Job locations
Chester Road
Wrexham
Clwyd
LL11 2SJ
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