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St Leonard's Hospice

Chef

The closing date is 15 February 2026

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Job summary

Are you 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.

This is a part time role, working 22.5 hours per week, 3 days over 7. The Catering team's shift patterns are normally worked between 7.30am - 6.30pm (either an early or late, based on a 7.5 hour shift length), 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.

Main duties of the job

Our Chefs provide consistent high-quality food for our patients and other key stakeholders at the Hospice and on a day-to-day basis, you will:

  • Prepare, cook and serve meals
  • 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 maintain consistent food standards and presentation whilst prioritising a workload
  • To be an effective team player

Whats in it for you:

  • Salary above NHS pay scales
  • Shift enhancements when working on a weekend
  • Generous annual leave entitlement of up to 41 days
  • Attractive pension schemes
  • Extensive employee discounts on shops, holidays and lifestyle choices and Blue Light Card discounts
  • 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

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.

We do not have sponsorship status and therefore all our offers are made conditional upon our candidates submitting evidence of their right to work in the UK in conjunction with our other pre-employment checks.

Details

Date posted

22 January 2026

Pay scheme

Other

Salary

£15,049.20 to £16,051.80 a year

Contract

Permanent

Working pattern

Part-time

Reference number

HG1482911MaiC

Job locations

St Leonard's Hospice

185 Tadcaster Road

York

North Yorkshire

YO24 1GL


Job description

Job responsibilities

The Chef will contribute towards the preparation, cooking and service of meals and cleaning of the kitchens throughout the Hospice, 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

1. 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.

2. Provide refreshments for internal, external functions and special events as required.

3. 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.

4. 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.

5. 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.

6. To comply with and follow cleaning schedules for main and satellite kitchens.

Compliance and administration

1. 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.

2. Actively use and complete audits, checklists, COSHH and risk assessments using appropriate software.

3. 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, 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

1. 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.

2. Provide refreshments for internal, external functions and special events as required.

3. 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.

4. 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.

5. 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.

6. To comply with and follow cleaning schedules for main and satellite kitchens.

Compliance and administration

1. 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.

2. Actively use and complete audits, checklists, COSHH and risk assessments using appropriate software.

3. Ensure all catering equipment and utensils are maintained ensuring due care and diligence is observed at all times.

Person Specification

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

IT

Essential

  • Good basic IT skills
  • Knowledge of Microsoft applications (Word, Excel, Powerpoint, Outlook)

Qualifications

Desirable

  • Level 2 Food Safety
  • City & Guilds 706.1/2 or NVQ Level 2 or equivalent

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
Person Specification

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

IT

Essential

  • Good basic IT skills
  • Knowledge of Microsoft applications (Word, Excel, Powerpoint, Outlook)

Qualifications

Desirable

  • Level 2 Food Safety
  • City & Guilds 706.1/2 or NVQ Level 2 or equivalent

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

Employer details

Employer name

St Leonard's Hospice

Address

St Leonard's Hospice

185 Tadcaster Road

York

North Yorkshire

YO24 1GL


Employer's website

https://www.stleonardshospice.org.uk/ (Opens in a new tab)

Employer details

Employer name

St Leonard's Hospice

Address

St Leonard's Hospice

185 Tadcaster Road

York

North Yorkshire

YO24 1GL


Employer's website

https://www.stleonardshospice.org.uk/ (Opens in a new tab)

Employer contact details

For questions about the job, contact:

HR Adviser

Hannah Gibson

hr@stleonardshospice.org.uk

01904777742

Details

Date posted

22 January 2026

Pay scheme

Other

Salary

£15,049.20 to £16,051.80 a year

Contract

Permanent

Working pattern

Part-time

Reference number

HG1482911MaiC

Job locations

St Leonard's Hospice

185 Tadcaster Road

York

North Yorkshire

YO24 1GL


Supporting documents

Privacy notice

St Leonard's Hospice's privacy notice (opens in a new tab)