St John's Hospice

Chef

This job is now closed

Job summary

At St Johns Hospice we pride ourselves on producing locally sourced, homemade food which is served fresh daily to the patients in our care, in our Courtyard Café, and the wider Hospice team. Our evolving menu gives you the chance to be involved in and enjoy the freedom to produce food that is of a high standard.

St Johns has been rated Outstanding by the Care Quality Commission and has a 5* Food Hygiene rating

The successful candidate will have experience of producing high quality meals from raw produce for individuals with different dietary requirements. You will be required to build good relationships and work with our suppliers and have shared responsibility for the daily kitchen operation.

This is a great opportunity for the right person to be able to use their skills and passion for food to really make a difference. Joining an experienced and busy team, with no split shifts and 7 weeks annual leave a year, this could be the perfect Chef role for you.

Main duties of the job

Responding to patients and customers individual needs, ensure that high quality, appetising food is prepared in a safe, hygienic environment in line with policies & procedures

About us

St John's Hospice is a well established and respected local charity, which offers free palliative care to patients with life shortening conditions through our community services and in our inpatient unit.

Our catering team are led by our Head Chef, Dawn, and provide nourishing freshly prepared meals for patients residing in the in-patient unit onsite and customers in our onsite Courtyard Cafe. The revenue from the Cafe goes directly to support patient care.

The Hospice has it's own kitchen garden growing a wide range of vegetables and fruit which is harvested by the catering team and used daily in their menus.

The team work 7.5 hour shifts over a 7 day rota between 7.30am and 6.00pm.

Date posted

08 August 2023

Pay scheme

Other

Salary

£22,171.50 to £22,854 a year

Contract

Permanent

Working pattern

Full-time

Reference number

B0502-23-0002

Job locations

Slyne Road

Lancaster

LA2 6ST

Job description

Job responsibilities

Working directly with Head Chef.

Receive patient food orders from Hospitality Assistants for food service on the ward.

Produce appetising, well presented meals of a high quality for lunch & tea service and some food preparation for the next day in the Courtyard Café.

Produce cakes and/or biscuits for patients mid-morning, afternoon and evening. Ensure there is a range of appetising snacks which ward staff can provide for patients out of hours.

Ensure patients individual needs are met by being responsive to requests & dietary requirements.

Supervise Kitchen Assistants and Volunteers on duty, and delegate basic food preparation as appropriate, commensurate with individual ability and training.

Ensure the hygiene and cleanliness of the kitchen, its machinery and equipment is maintained to a high standard at all times.

Ensure food is stored, prepared and disposed of in line with Food Safety regulations

Complete and maintain department records and checklists as required.

Ensure that all temperature charts and cleaning schedules are up to date to comply with Food Safety regulations.

Ensure that all commodities are used economically and according to any specified procedures, and that waste is kept to a minimum.

Maintain a high standard of personal hygiene and ensure personal protective equipment, e.g. hats are worn at all times.

Ensure meals provided are prepared to a high standard.

Ensure all food orders are delivered in a timely manner.

Check and agree all catering deliveries prior to signing acceptance.

Report any breakdown or defects in equipment or premises to the Facilities Coordinator using the Hospice helpdesk.

Observe safe working practices generally and in accordance with policies & procedures: stop unsafe practice and report to Head Chef / Head of Facilities.

Report any incidents and/or accidents via the Hospices Incident & Near Miss reporting procedure.

Maintain a high standard of personal hygiene, wearing a clean hospice kitchen uniform each day, according to Hospice policy.

General Responsibilities

Undertake all mandatory training, and other training as required, in accordance with the hospices Training Policy.

Ensure personal Food Safety Level 3 Qualification is obtained within 6 months and maintained.

Maintain confidentiality at all times, which includes, patients, relatives, staff and volunteer information.

Work with others to maintain a positive team environment

Ensure all Health & Safety procedures are adhered to within area of responsibility.

People and departmental management

Supervision of Kitchen Assistants (paid and unpaid) during shift.

Other

The principle duties listed above are intended to serve as a guide for the particular job covered in this specification, but all staff at St Johns are expected to respond wholeheartedly to any reasonable requests by their line manager to ensure Hospice services are maintained at a high standard, whether listed or not.