Deputy Head Chef

Job responsibilities

In the absence of the Head Chef, the Deputy Head Chef will lead on the day-to-day operations of the kitchen including the supervision of the team in order for them to consistently deliver high level quality food whilst also maintaining the 5* EHO rating.

The Deputy Head Chef will work with the Head Chef on developing and modernising the food offering to meet the needs of our patients, staff, visitors and volunteers.

Main duties and responsibilities

Professional

1. Deputise to the Head Chef on all aspects of food across the organisation; delivering enticing, nutritional, inventive and experimental menus to meet the needs of our patients, staff, visitors and volunteers.

2. Collaborate working across all departments that come in contact with the catering service, particularly with the Clinical team to meet the needs of our patients, ensuring any changes to their requirements are responded to promptly.

3. Provide refreshments for internal, external functions and special events as required including cakes and meals for celebratory events for patients.

Managerial

4. With the active support of the Head Chef, supervise the Catering team (paid staff and volunteers), ensuring staff are briefed every day and that individual skills are utilised appropriately.

5. Order ingredients as required, matching menus to sourcing of goods, ensuring fresh, local, seasonal and sustainable provisions are used. Ensure deliveries match purchase orders, ensuring quality and standards are met, and stored correctly.

6. Assist with managing all stock to ensure shelf rotation and that they are clearly visible to aid ease of identifying stock levels.

7. Monitor and maintain consistent high food standards and quality across all areas and during all stages of production and supply to ensure HACCP procedures are maintained including cleaning rotas and closing down procedures. Actively use and complete audits, checklists, COSHH and risk assessments using appropriate software.

Communication

Essential

• Courteous and respectful of others
• Ability to be sensitive and empathetic
• Ability to communicate at all levels within the Hospice
• Effective verbal communication skills

Qualifications

Essential

• City & Guilds 706.1/2 or NVQ Level 2 or equivalent
• Level 2 Basic Food Hygiene Certificate

Desirable

• Level 3 Supervising Food Safety or higher

Personal

Essential

• Team player
• Enthusiasm and can do attitude
• Ability to listen & act on feedback
• Integrity, discretion and be able to respect confidentially
• Courteous and respectful of others
• Professional approach to work
• Remain calm under pressure

Experience

Essential

• Experience of working within management in a catering environment
• Experience of successfully delivering consistent food standards & quality
• Excellent food presentation skills
• Experience of performing audit/quality controls
• Knowledge of special dietary requirements and food allergies
• Comprehensive knowledge of Food Hygiene Regulations, Health & Safety and HACCP
• Good organisational & planning skills including being able to prioritise workload
• Attention to detail/ accuracy

Desirable

• Experience of working within management in a catering environment
• Experience of successfully delivering consistent food standards & quality
• Excellent food presentation skills
• Experience of performing audit/quality controls
• Knowledge of special dietary requirements and food allergies
• Comprehensive knowledge of Food Hygiene Regulations, Health & Safety and HACCP
• Good organisational & planning skills including being able to prioritise workload
• Attention to detail/ accuracy
• Experience of using the IDDSI Framework