Job summary
Looking for a Chef role that offers you a great work-life balance? At St Leonard's Hospice, we are recruiting for a passionate and food focussed part-time Chef to join our catering team.
Main duties of the job
Our Chefs provide consistent high-quality food for different stakeholders at the Hospice and on a day-to-day basis, you will:
- Prepare, cook and serve meals for patients
- Ensure allergies and special dietary requests are dealt with appropriately
- Deal with daily deliveries and stock rotation
- Comply with Food Safety regulations
To fulfil the Chef role, you will need:
- Experience of working operationally within a catering environment
- To be able to maintain consistent food standards and presentation whilst prioritising a workload
- To be an effective team player
What's in it for you:
- Shift enhancements for working a weekend or bank holiday
- Generous annual leave entitlement of up to 41 days
- Attractive pension schemes
- Extensive employee discounts on shops, holidays and lifestyle choices
- Opportunities to grow your skills and career
- Free onsite car parking
- Day shifts which allow you to have a great work/life balance
- A supportive and friendly working environment
This is part time role, working 22.5 hours per week. The Catering teams shift patterns are normally worked between 7.30am 6.30pm (either an early or late, based on a 7.5 hour shift), which allows our team to have a great work-life balance. Full flexibility is essential though as no two days are the same and it is imperative the needs of the Hospice and Catering Team are met at all times.
About us
Our mission is to provide excellent care and support to those living with life-limiting illness and to the people they care about, to enrich their lives and to contribute to the ongoing development of end-of-life care. We do this by placing our patients at the centre of everything we do, and through involving patients and their families in all decisions regarding their care.
We can only achieve this with the help of our amazing colleagues, by developing and recognising their contribution, and by sharing our knowledge and skills through education, audit and research.
Job description
Job responsibilities
The Chef will
contribute towards the preparation, cooking and service of meals and cleaning
of the kitchens throughout the Hospice, and ensuring a quality catering service
is delivered. Produce high quality meals to menu/allergen specifications and to
provide refreshments to meet the needs of patients, visitors, staff and
volunteers, maintain a clean and orderly working environment and comply with
hospice policy and procedures and compliance with Health and Safety and Food
Hygiene legislation and Regulations.
Main
duties and responsibilities
Professional
- Support the production
of appetising and creative meals including preparing ingredients, ensuring that
portion sizes are accurate, and that allergies and patient special dietary
requests are dealt with appropriately.
- Provide
refreshments for internal, external functions and special events as required.
- Deal with daily
deliveries, recording of necessary temperatures from nominated suppliers,
ensuring deliveries are stored away correctly and immediately without delay
after delivery. Report any issues with food products.
- Ensure old
before new stock rotation is maintained, correctly cover food, store in
designated areas or fridges. Use the day
dot and food labelling systems at all times.
- Ensure the
correct standards of hygiene and cleanliness of all catering working
environments are maintained at all times, adhere to the clean as you go
policy.
- To comply with
and follow cleaning schedules for main and satellite kitchens.
Compliance and administration
- Maintain
consistent food standards and quality across all areas and during all stages of
preparation and cooking, ensuring the HACCP procedure according to the Hospice
Food Safety is adhered to at all times.
- Actively use and
complete audits, checklists, COSHH and risk assessments using appropriate
software.
- Ensure all
catering equipment and utensils are maintained ensuring due care and diligence
is observed at all times.
Job description
Job responsibilities
The Chef will
contribute towards the preparation, cooking and service of meals and cleaning
of the kitchens throughout the Hospice, and ensuring a quality catering service
is delivered. Produce high quality meals to menu/allergen specifications and to
provide refreshments to meet the needs of patients, visitors, staff and
volunteers, maintain a clean and orderly working environment and comply with
hospice policy and procedures and compliance with Health and Safety and Food
Hygiene legislation and Regulations.
Main
duties and responsibilities
Professional
- Support the production
of appetising and creative meals including preparing ingredients, ensuring that
portion sizes are accurate, and that allergies and patient special dietary
requests are dealt with appropriately.
- Provide
refreshments for internal, external functions and special events as required.
- Deal with daily
deliveries, recording of necessary temperatures from nominated suppliers,
ensuring deliveries are stored away correctly and immediately without delay
after delivery. Report any issues with food products.
- Ensure old
before new stock rotation is maintained, correctly cover food, store in
designated areas or fridges. Use the day
dot and food labelling systems at all times.
- Ensure the
correct standards of hygiene and cleanliness of all catering working
environments are maintained at all times, adhere to the clean as you go
policy.
- To comply with
and follow cleaning schedules for main and satellite kitchens.
Compliance and administration
- Maintain
consistent food standards and quality across all areas and during all stages of
preparation and cooking, ensuring the HACCP procedure according to the Hospice
Food Safety is adhered to at all times.
- Actively use and
complete audits, checklists, COSHH and risk assessments using appropriate
software.
- Ensure all
catering equipment and utensils are maintained ensuring due care and diligence
is observed at all times.
Person Specification
Personal
Essential
- Ability to listen & act on feedback
- Integrity, discretion and be able to respect confidentially
- Courteous and respectful of others
- Tactful, sensitive, tolerant, flexible & positive manner
- Team player
- Professional approach to work undertaken
- Remain calm under pressure
Other
Essential
- Flexible approach to hours of work
- Be prepared to assist with Hospice fundraising activities
IT
Essential
- Good basic IT skills
- Knowledge of Microsoft applications (Word, Excel, Powerpoint, Outlook)
Communication
Essential
- Proven interpersonal skills
- Ability to communicate at all levels within the Hospice
- Ability to be sensitive and empathetic, with colleagues, patients and their families
Experience
Essential
- Operational, hands-on catering experience
- Excellent food presentation skills
- Ability to maintain consistent food standards & quality
- Knowledge of Health & Safety & Food Hygiene Regulations
- Knowledge of risk assessments
- Ability to multi-task
- Attention to detail/accuracy
- Ability to manage and prioritise workload
Desirable
- Working knowledge of HACCP regulations
Qualifications
Desirable
- Level 2 Food Safety
- City & Guilds 706.1/2 or NVQ Level 2 or equivalent
Person Specification
Personal
Essential
- Ability to listen & act on feedback
- Integrity, discretion and be able to respect confidentially
- Courteous and respectful of others
- Tactful, sensitive, tolerant, flexible & positive manner
- Team player
- Professional approach to work undertaken
- Remain calm under pressure
Other
Essential
- Flexible approach to hours of work
- Be prepared to assist with Hospice fundraising activities
IT
Essential
- Good basic IT skills
- Knowledge of Microsoft applications (Word, Excel, Powerpoint, Outlook)
Communication
Essential
- Proven interpersonal skills
- Ability to communicate at all levels within the Hospice
- Ability to be sensitive and empathetic, with colleagues, patients and their families
Experience
Essential
- Operational, hands-on catering experience
- Excellent food presentation skills
- Ability to maintain consistent food standards & quality
- Knowledge of Health & Safety & Food Hygiene Regulations
- Knowledge of risk assessments
- Ability to multi-task
- Attention to detail/accuracy
- Ability to manage and prioritise workload
Desirable
- Working knowledge of HACCP regulations
Qualifications
Desirable
- Level 2 Food Safety
- City & Guilds 706.1/2 or NVQ Level 2 or equivalent
