Job summary
Chef -- 1x Permanent Post.
Band 3 22,816 per annum
Post - 37.5 hours weekly
5-day Rota across a week.
The Chef will assist in preparing meals for Patients, Staff Restaurants and Hospitality events within a thriving catering department. The ideal candidate must be patient focused and is able to demonstrate practical experience and knowledge of allergens and nutritional content. Having experience within an Industrial Kitchen would be an advantage. They will be required to ensure food safety standards are met at all times following our HACCP procedures. Prepare, cook and serve food for patients and staff to the highest possible standard. Following food hygiene regulations and site HACCP plans for set standards for food safety and service delivery. Work within agreed catering budgets following management guidance.
Main duties of the job
*Organise and plan own work according to work schedules and rotas
*Prepare and cook food according to a planned menu, using standard recipes at the prescribed times, including the provision of special diets
*Exercise portion control following recipes guidelines achieving correct nutritional values
*Prepare food to patients when required. Work within the Catering Team Leaders to assist in any referral of special diets from the Dietetic department
*Assist in ordering of kitchen supplies in liaison with the Stores Manager & Production manager
*Assist in the preparation, weighing and portioning of vegetables
*The employee is expected to be familiar with the relevant hygiene and safety legislation relating to kitchen areas and attend any refresher training arranged by the Production Manager.
*Ensure that the working areas and equipment are kept in a clean, hygienic state and good hygiene practices are observed in cooking processes as stated in the health service catering hygiene schedule. Instruct kitchen porter to oversee areas of concern regarding cleaning and maintaining.
*Adhere to all assured safe catering practices
*Help in welfare and training of assistants and students and the induction of new staff
*Maintain good working relationships with ward sand other departmental staff e.g. in telephone communication, at service counters and with other kitchen staff and hospitality
Please see attached full JD/PS
About us
We are recognised as one of the leading NHS Foundation Trusts in the UK. Our vision is to Build Healthier Lives, and we recognise that we need incredible staff to do this.
Our commitment to our staff is to create the best place for them to work, and we are dedicated to:
Investing in the health and wellbeing of our staff, including a commitment of offering flexible working where we can;Offer our staff a wide variety of training and development opportunities, to support their personal and career development objectives.
UHB is committed to ensuring that our staff are treated fairly and feel that they belong, by creating a kind and inclusive environment. This is about equity of opportunity; removing all barriers, including discrimination and ensuring each individual member of staff reach their true potential, achieve their ambitions and thrive in their work. This is more than words. We are taking action. Our commitment to an inclusive culture is embedded at all levels of the organisation where every voice is heard, driven by our diverse and active staff networks, and at Board level by the Fairness Taskforce led by our CEO. We nurture a culture which empowers staff to challenge discriminatory behaviours and to enable people to bring their 'whole self' to a kinder, more connected and bold place to work.
University Hospitals Birmingham is a Smoke-Free premises hospital.
Job description
Job responsibilities
*Please Note : For a detailed job description for this vacancy, please see attached Job Description*
Job description
Job responsibilities
*Please Note : For a detailed job description for this vacancy, please see attached Job Description*
Person Specification
Qualifications
Essential
- *Basic Food Hygiene Certificate
- *Allergen Training
- *European Qualification Considered
- *City and Guilds 706/1 or NVQ 2/3 equivalent
- *City and Guilds 706/2 or NVQ 2/3 equivalent
- *Food Hygiene Level 3 or equivalent (e.g. Chartered Institute of Environmental Health, CIEH)
- *Level 2 Health & Safety qualification or equivalent (e.g. Institute of Occupational Safety and Health IOSH, CIEH)
- *Level 2 HACCP qualification or equivalent
- *BETEC Level 3 Catering course or equivalent ( 706/1 2 certificate)
Desirable
- *Good basic education
- *HACCP Training
- *Level 2 in Infection Control or equivalent (e.g. NVQ)
- *Level 2 in Customer Care/Services or equivalent
- *Level 3 Health and Safety Qualification or equivalent (e.g. IOSH, CIEH)
- *Food Hygiene Level 4 or equivalent (e.g. Chartered Institute of Environmental Health, CIEH)
- *Level 2 -- Team Leading/Management qualification or equivalent (e.g. Institute of Leadership & Management ILM)
- *Level 2 Cleaning qualification or equivalent (e.g. National Vocational Qualification NVQ or certificated British Institute of Cleaning Science qualification (BICs)
Experience
Essential
- *Food Hygiene Regulations
- *Catering background with a minimum of one year's experience
- *Food Safety
- *Experience of monitoring standards against targets
- *Self-management and team-building skills, aware of customer requirements, aware of inter-personal dynamics
- *Knowledge of catering services within a health care environment
- *Knowledge of Health & Safety at Work Regulations, COSHH, HACCP and Environmental Health legislation
- *Knowledge of National Specification for Cleaning and methodologies in the NHS including monitoring standards
- *Standard IT skills
Desirable
- *Site HACCP plans
- *Experience of training individuals or groups
- *Experience of working in a large scale catering operation
- *Knowledge of hospital routines and procedures
- *Knowledge of Infection Control, implementation of infection control measures and methodology
- *Knowledge of ISO 9001 -- Quality Management System
- *Knowledge of Menu-Mark system or equivalent ordering system
- *Developed IT skills
- *Minimum of Team leader/supervisory experience
- *Human Resources procedures -- recruitment, appraisals, absence management
Additional Criteria
Essential
- *Team worker
- *Be able to communicate effectively, accurately and confidently using all methodologies to individuals and small groups
- *Brief and motivate a team
- *Develop excellent working relationships with management and service users
- *Be visible and approachable to facilities staff and clients
- *Training individuals and groups on catering tasks
- *Ability to select staff in the course if recruitment and service needs
- *Understand service need requirements and priorities e.g. appropriate staffing levels as required
- *Recognise development needs of staff groups
- *Apply Trust policies and procedures appropriately
- *Ability to recognise compliance issues, resolve hygiene and safety issues
- *Understand how a team works
- *Good time keeping
- *Be an ambassador for the catering department and represent facilities management effectively and appropriately
- *Maintain excellent personal standards, act as a leader and mentor for staff
- *Be approachable, professional and courteous at all times
- *Understand the people being led and can manage own workloads and responsibilities
- *Ability to work well during demanding situations
- *Be highly motivated to ensure high standards are achieved and maintained
- *Be motivated to create good team working with staff groups
- *Demonstrate an enthusiasm to promote the catering departments and team members
- *Have a 'can do' attitude
Desirable
- *Ability to work on own initiative
- *Awareness of Trust's values
- *Good sickness record
- *Personal achievements
- *Shifts cover can change at short notice to be flexible to the needs of the service to provide cover
Person Specification
Qualifications
Essential
- *Basic Food Hygiene Certificate
- *Allergen Training
- *European Qualification Considered
- *City and Guilds 706/1 or NVQ 2/3 equivalent
- *City and Guilds 706/2 or NVQ 2/3 equivalent
- *Food Hygiene Level 3 or equivalent (e.g. Chartered Institute of Environmental Health, CIEH)
- *Level 2 Health & Safety qualification or equivalent (e.g. Institute of Occupational Safety and Health IOSH, CIEH)
- *Level 2 HACCP qualification or equivalent
- *BETEC Level 3 Catering course or equivalent ( 706/1 2 certificate)
Desirable
- *Good basic education
- *HACCP Training
- *Level 2 in Infection Control or equivalent (e.g. NVQ)
- *Level 2 in Customer Care/Services or equivalent
- *Level 3 Health and Safety Qualification or equivalent (e.g. IOSH, CIEH)
- *Food Hygiene Level 4 or equivalent (e.g. Chartered Institute of Environmental Health, CIEH)
- *Level 2 -- Team Leading/Management qualification or equivalent (e.g. Institute of Leadership & Management ILM)
- *Level 2 Cleaning qualification or equivalent (e.g. National Vocational Qualification NVQ or certificated British Institute of Cleaning Science qualification (BICs)
Experience
Essential
- *Food Hygiene Regulations
- *Catering background with a minimum of one year's experience
- *Food Safety
- *Experience of monitoring standards against targets
- *Self-management and team-building skills, aware of customer requirements, aware of inter-personal dynamics
- *Knowledge of catering services within a health care environment
- *Knowledge of Health & Safety at Work Regulations, COSHH, HACCP and Environmental Health legislation
- *Knowledge of National Specification for Cleaning and methodologies in the NHS including monitoring standards
- *Standard IT skills
Desirable
- *Site HACCP plans
- *Experience of training individuals or groups
- *Experience of working in a large scale catering operation
- *Knowledge of hospital routines and procedures
- *Knowledge of Infection Control, implementation of infection control measures and methodology
- *Knowledge of ISO 9001 -- Quality Management System
- *Knowledge of Menu-Mark system or equivalent ordering system
- *Developed IT skills
- *Minimum of Team leader/supervisory experience
- *Human Resources procedures -- recruitment, appraisals, absence management
Additional Criteria
Essential
- *Team worker
- *Be able to communicate effectively, accurately and confidently using all methodologies to individuals and small groups
- *Brief and motivate a team
- *Develop excellent working relationships with management and service users
- *Be visible and approachable to facilities staff and clients
- *Training individuals and groups on catering tasks
- *Ability to select staff in the course if recruitment and service needs
- *Understand service need requirements and priorities e.g. appropriate staffing levels as required
- *Recognise development needs of staff groups
- *Apply Trust policies and procedures appropriately
- *Ability to recognise compliance issues, resolve hygiene and safety issues
- *Understand how a team works
- *Good time keeping
- *Be an ambassador for the catering department and represent facilities management effectively and appropriately
- *Maintain excellent personal standards, act as a leader and mentor for staff
- *Be approachable, professional and courteous at all times
- *Understand the people being led and can manage own workloads and responsibilities
- *Ability to work well during demanding situations
- *Be highly motivated to ensure high standards are achieved and maintained
- *Be motivated to create good team working with staff groups
- *Demonstrate an enthusiasm to promote the catering departments and team members
- *Have a 'can do' attitude
Desirable
- *Ability to work on own initiative
- *Awareness of Trust's values
- *Good sickness record
- *Personal achievements
- *Shifts cover can change at short notice to be flexible to the needs of the service to provide cover
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.
