Job summary
Are you a passionate and experienced chef looking for a rewarding role where your skills make a real difference? We are looking for a talented and dedicated individual to join our hospice catering team, delivering high-quality, nutritious meals to patients, visitors, and staff.
At our hospice, food is more than just a mealits a source of comfort, care and connection. Every dish we prepare is made with thoughtfulness, attention to detail, and a deep understanding of our patients needs. This is not a "heat-and-serve" role we prepare fresh, seasonal, and thoughtfully presented meals from scratch, each one carefully designed to support wellbeing and provide comfort, even in the most difficult of times.
You'll be part of a warm, supportive, and close-knit team that takes great pride in its work. The kitchen is a genuinely positive place to be, where your ideas and input are valued, and where the impact of your work can be seen and felt every single day.
If you take pride in your cooking, value teamwork, and want to be part of something meaningfulwhere compassion, respect, and excellence are at the heart of everything we dowed love to hear from you.
Main duties of the job
Hours:
30 hours per week, Monday to
Sunday. Weekend cover required is on a 2 out of 3 weekend rota basis.
We are looking for a dedicated and experienced catering professional who is a true team player. You will hold an NVQ Level 2 in Food Preparation (or equivalent) and a Level 2 Food Hygiene Certificate, and bring with you at least three years experience working in a busy catering environment, ideally within a healthcare or similar care-focused setting.
You must be confident in preparing meals from scratch, with a strong understanding of nutritional needs and dietary requirements, ensuring every dish supports the health and wellbeing of our patients.
Compassion and respect are central to this role, so were looking for someone with a caring and sensitive approach to patients and their families, and a friendly, professional manner when working with staff, volunteers, and visitors.
Youll also need to demonstrate the ability to support and guide volunteers, contribute positively to team meetings and training, and show flexibility in supporting different areas of the catering service as needed.
About us
Ashgate Hospice, based in North Derbyshire, offers free palliative and end of life care for adults with life-limiting or incurable illnesses, including cancer, neurological diseases, and advanced heart, kidney, and lung conditions. Last year, we cared for over 2,400 people. Our aim is to support our patients by keeping them informed, managing their symptoms, and improving their quality of life from diagnosis onwards.
We also provide vital support to the people who are important to them, offering practical assistance and emotional support, including bereavement services.
Were more than a care provider. Were a campaigner for sustainable end of life care funding in the UK, and we continually invest in our services and workforce.
Job description
Job responsibilities
Leading the kitchen during shifts, ensuring high standards of food quality and safety.
Preparing and serving fresh, nutritious, and often bespoke meals for patients, visitors, and staff.
Supervising and supporting Catering Assistants and volunteers, helping to organise tasks and oversee service.
Maintaining a safe, clean, and well-organised kitchen, upholding food hygiene and HACCP standards.
Continuously improving our catering service, working with the team to develop menus and uphold best practices
Mentoring and training team members, sharing knowledge and supporting professional development.
For full details of what the role includes please read the attached Job Description or call Mark Taylor on 01246 568801.
Job description
Job responsibilities
Leading the kitchen during shifts, ensuring high standards of food quality and safety.
Preparing and serving fresh, nutritious, and often bespoke meals for patients, visitors, and staff.
Supervising and supporting Catering Assistants and volunteers, helping to organise tasks and oversee service.
Maintaining a safe, clean, and well-organised kitchen, upholding food hygiene and HACCP standards.
Continuously improving our catering service, working with the team to develop menus and uphold best practices
Mentoring and training team members, sharing knowledge and supporting professional development.
For full details of what the role includes please read the attached Job Description or call Mark Taylor on 01246 568801.
Person Specification
Qualifications
Essential
- Basic Food Hygiene Certificate (or willingness to work towards Level 3 Intermediate).
- NVQ Level 2 qualification in Food Preparation.
Desirable
- Experience of working with HACCPbased systems.
- Knowledge and experience of HACCP and food safety procedures.
- First Aid qualification.
- Intermediate or Advanced Food Hygiene Certificate.
Experience
Essential
- At least 12 years experience in a similar role
- Experience in menu planning, pricing, and cost control
- Strong knife skills with a focus on safe and efficient use
- Ability to plan ahead for rotas and menu schedules
- Excellent communication and interpersonal skills
- Strong organisational and time management abilities
- Ability to supervise and delegate tasks effectively to Catering Assistants.
- Experience working in a busy kitchen as a cook or chef
- Experience working as part of a team
- Stock-taking experience
- Previous experience in a food preparation environment
- Strong knowledge of traditional British and international cuisine, with an understanding of ingredient
- pairings
- Experience working within a multi disciplinary team
- Ability to manage a busy and diverse catering environment while maintaining a high standard of patient,
- client, and customer service
- Ability to remain calm and perform effectively under pressure
- Knowledge of food allergies, intolerances and the preparation of specialised dietary menus (e.g., gluten-
- free, lactose-free)
- Understanding of confidentiality and data protection requirements
Desirable
- Experience in stock management and procurement, working with a range of suppliers
- A solid understanding of food hygiene, health & safety, and COSHH regulations
- Ability to motivate and work effectively within a team of staff and volunteers
- Experience working in a healthcare setting
- Previous experience in hospitality or healthcare catering
- Knowledge of ingredients and their nutritional value, including how to increase calorific content where
- necessary
- Experience supervising and motivating a team
- Experience working with and supporting volunteers
- Understanding of the IDDSI framework and its application in a catering environment
Person Specification
Qualifications
Essential
- Basic Food Hygiene Certificate (or willingness to work towards Level 3 Intermediate).
- NVQ Level 2 qualification in Food Preparation.
Desirable
- Experience of working with HACCPbased systems.
- Knowledge and experience of HACCP and food safety procedures.
- First Aid qualification.
- Intermediate or Advanced Food Hygiene Certificate.
Experience
Essential
- At least 12 years experience in a similar role
- Experience in menu planning, pricing, and cost control
- Strong knife skills with a focus on safe and efficient use
- Ability to plan ahead for rotas and menu schedules
- Excellent communication and interpersonal skills
- Strong organisational and time management abilities
- Ability to supervise and delegate tasks effectively to Catering Assistants.
- Experience working in a busy kitchen as a cook or chef
- Experience working as part of a team
- Stock-taking experience
- Previous experience in a food preparation environment
- Strong knowledge of traditional British and international cuisine, with an understanding of ingredient
- pairings
- Experience working within a multi disciplinary team
- Ability to manage a busy and diverse catering environment while maintaining a high standard of patient,
- client, and customer service
- Ability to remain calm and perform effectively under pressure
- Knowledge of food allergies, intolerances and the preparation of specialised dietary menus (e.g., gluten-
- free, lactose-free)
- Understanding of confidentiality and data protection requirements
Desirable
- Experience in stock management and procurement, working with a range of suppliers
- A solid understanding of food hygiene, health & safety, and COSHH regulations
- Ability to motivate and work effectively within a team of staff and volunteers
- Experience working in a healthcare setting
- Previous experience in hospitality or healthcare catering
- Knowledge of ingredients and their nutritional value, including how to increase calorific content where
- necessary
- Experience supervising and motivating a team
- Experience working with and supporting volunteers
- Understanding of the IDDSI framework and its application in a catering environment
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.
