Job summary
Southport and Ormskirk Facilities are looking to recruit a conscientious and enthusiastic Chef to join our team going forward in these exciting times.
Southport and Ormskirk is a traditional cook trust that provides quality freshly prepared food to patients, staff and visitors alike.
The role involves working in all areas of the kitchen including pastry, breakfasts, vegetables, main courses and special dietary requirements.
Main duties of the job
The Catering Department based at SouthportHospital is looking for an experienced Chef.
The ideal candidate should have good culinary skills and experience of large scale catering with an eye for detail.
Do you have City & Guilds 7061&2 or NVQ Level 2, experience in menu planning and good organisational skills?
Are you motivated and willing to work with the team around you?
If so we can offer you:-
- Working 37.5 hours per week over two days between 12.00 - 8.00pm working weekends and Bank Holidays on a rota basis
- Salary Band 3
- Chef for 37.5 hours Southport Catering Department and if service requirements are needed at Ormskirk Hospital Catering Department
- 27 days holiday per year (pro- rata) rising to 29 after 5 years
- NHS Pension Scheme
- Essential Requirements: City and Guilds 7061/7062 or equivalent
About us
The Secretary of State has approved the partnership between St Helens & Knowsley Teaching Hospitals and Southport & Ormskirk Hospitals.
On 1st July we came together as a single organisation under the name Mersey & West Lancashire Teaching Hospitals NHS Trust.
The Trust delivers acute hospital care, intermediate care, community, and primary care services to a population of over 600,000 people with a combined workforce of around 9000 dedicated and skilled staff from 17 locations including Whiston, Southport & Formby, St Helens, Ormskirk and Newton hospitals.
The Trust provides regional services for burns, plastic surgery and spinal injuries to more than 4 million people across Mersey and West Lancashire, Cheshire, the Isle of Man and North Wales.
Our Vision is to deliver 5 Star Patient Care:
- CAREthat is evidence based, high quality and compassionate
- SAFETY that is of the highest standards
- COMMUNICATION that is open, inclusive and respectful
- SYSTEMS that are efficient, patient centred and reliable
- PATHWAYS that are best practice and embedded, but also respect the individual needs of patients
Our achievements include:
- Trust rated Outstanding by CQC Inspection August 2018
- Top 100 places to work in the NHS (NHS Employers & Health Service Journal)
- Awarded National Preceptorship Accreditation (2023) for our Nursing & AHP Preceptorship Programme
Please see our Wellbeing & Benefits booklet for more information on our staff benefits. Accessible version available upon request.
Job description
Job responsibilities
KEY DUTIES
Maintain all operational procedures, inform ward / staff of menu changes and communicate any dietary information to patients and retail.
Enforce compliance with Waste Management Policy to meet the changing requirements as segregation requirements increase.
Assist in departmental waste procedure following guardians of waste process.
Comply with all aspects of Hygiene and Food Safety LegislationStock rotation and store keeping as appropriate identify any anomalies which will affect menus and communicate to Management team.
Organise daily work communicating with colleagues this is to include cooking methods, cooking times, cooking procedures, re-organises menus at a short notice for fresh cook system.
Regeneration of cook chill/freeze products IDSSI meals, and special diets.
Adhere to Clean as you go principles
Assist in ordering process of provisions as appropriate
Deals with Patient and service users queries
Assist Catering Manager and Team leader with implementation of any departmental changes.
Job description
Job responsibilities
KEY DUTIES
Maintain all operational procedures, inform ward / staff of menu changes and communicate any dietary information to patients and retail.
Enforce compliance with Waste Management Policy to meet the changing requirements as segregation requirements increase.
Assist in departmental waste procedure following guardians of waste process.
Comply with all aspects of Hygiene and Food Safety LegislationStock rotation and store keeping as appropriate identify any anomalies which will affect menus and communicate to Management team.
Organise daily work communicating with colleagues this is to include cooking methods, cooking times, cooking procedures, re-organises menus at a short notice for fresh cook system.
Regeneration of cook chill/freeze products IDSSI meals, and special diets.
Adhere to Clean as you go principles
Assist in ordering process of provisions as appropriate
Deals with Patient and service users queries
Assist Catering Manager and Team leader with implementation of any departmental changes.
Person Specification
Our Values
Essential
- We are Kind
- We are Open
- We are Inclusive
Qualifications
Essential
- NVQ Level 2 Cookery
- Food Hygiene Certificate Level 2
- Basic Numeracy
- HACCP Training
- Basic Computer Skills
Desirable
- ECDL or equivalent
- NVQ Level 3 Cookery
- Food Safety Level 3/4 Certificate
Knowledge and Experience
Essential
- Dietetic Knowledge
- Large scale catering production
- Varied cooking ability
- Team working
Desirable
Skills
Essential
- Customer Care Skills
- Ability to work under pressure
- Provision of a patient/customer focussed service
- Principles of Risk Management
- Communication
- Ability to instruct other less qualified staff or students
Desirable
- Cash handling abilities/use of cash registers
Other
Essential
- Physically demanding role
- Varied deadlines and adhoc pressures
- Dealing with staff/customer issues
- Professional and hygiene awareness/appearance
- Varied shifts
- Flexible approach to work duties
- Weekend and Bank Holiday Working
- Cross site cover
Person Specification
Our Values
Essential
- We are Kind
- We are Open
- We are Inclusive
Qualifications
Essential
- NVQ Level 2 Cookery
- Food Hygiene Certificate Level 2
- Basic Numeracy
- HACCP Training
- Basic Computer Skills
Desirable
- ECDL or equivalent
- NVQ Level 3 Cookery
- Food Safety Level 3/4 Certificate
Knowledge and Experience
Essential
- Dietetic Knowledge
- Large scale catering production
- Varied cooking ability
- Team working
Desirable
Skills
Essential
- Customer Care Skills
- Ability to work under pressure
- Provision of a patient/customer focussed service
- Principles of Risk Management
- Communication
- Ability to instruct other less qualified staff or students
Desirable
- Cash handling abilities/use of cash registers
Other
Essential
- Physically demanding role
- Varied deadlines and adhoc pressures
- Dealing with staff/customer issues
- Professional and hygiene awareness/appearance
- Varied shifts
- Flexible approach to work duties
- Weekend and Bank Holiday Working
- Cross site 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.
