Job summary
We are currently seeking an experienced Chef to join our catering team in our Taunton Hospice. This is a fantastic opportunity for someone who wants to demonstrate creativity alongside their culinary skills.
You will join us on a part time (18.5 hours per week), permanent basis and in return, you will receive a competitive salary of£12,318.50 plus 14% unsocial hours enhancement.
The catering service operates over 7 days a week, including bank holidays, between the hours of 7am and 7.30pm.
If you are looking for a job where you can make a significant contribution to the overall catering experience, we would be delighted to hear from you.
Main duties of the job
With the support of our kitchen assistants and volunteers, your day-to-day work will include:
- Working with fresh, seasonal ingredients to create well balanced and innovative meals.
- Demonstrating creativity in menus, meals for functions, and retail food to reflect the diversity of our patients, staff, and visitors.
- Undertaking opening and closing checks and completing relevant documentation in line with safer foods better business and requirements of environmental health inspections
- Where necessary, modifying dishes to meet patients' dietary requirements.
- Introducing the service to all patients and families on the Inpatient Unit.Discussing their individual requirements for each meal with attention to their appetite, preference, food allergies, religious and ethnic dietary needs.
Although predominantly based in Taunton, this role will require working some unsocial hours, and covering for holidays and sickness at our Yeovil hospice site, as well as providing catering at our fundraising events. Therefore, flexibility and your own mode of transport with business insurance is necessary for this position.
About us
Be part of a welcoming, community minded charity. Our mission is to provide excellent specialist palliative care for patients and support to their families. Everyone here contributes and has a part to play towards our goal. If you speak to any of our staff or volunteers, they will tell you how the patient is at the heart of everything they do. So, if you're looking for a role where you can really make a difference, working as part of a supportive team, we could be a perfect match.
Holiday entitlement
- 33 days holiday including bank holidays rising to 35 days after 1 year, and increasing with length of service (pro-rata if part-time)
- Ability to buy and sell annual leave
Pension scheme
- NHS employees eligible to continue with their NHS pension scheme*
- Non-NHS employees will receive 5% employer and 5% employee contribution.
Award-winning Employee Assistance Programme for you and your family offering:
- Vitality & wellbeing health portal for non-emergency care
- Unlimited access to 24/7 online GP Consultations as well as Expert Case Management
- Confidential and free 24-hour Employee Assistance
- Counselling and support
- Legal, financial, and medical information and advice
And more
- Life assurance cover
- Health Cash Plans
- Blue Light Discount Card
- Enhanced parental leave*
- Excellent learning and development opportunities
- Free on-site parking in Yeovil and Taunton
- Volunteering and fundraising opportunities
*Eligibility criteria applies
Job description
Job responsibilities
Catering
Responsibilities:
- To demonstrate creativity in menus, meals, event catering, and retail food to
reflect diversity of patients, staff, visitors and identify food
intolerances / allergens, religious and ethnic dietary needs
- Work with fresh, seasonal ingredients to create well balanced and
innovative meals
- Where necessary, modify dishes to meet patients' dietary requirements
- Introduce the service to all patients and families on the Inpatient
Unit. Discuss with each patient their individual requirements for each
meal with attention to their appetite, preference, food allergies religious
and ethnic dietary needs
- Respond to catering requests from other departments
- Undertake opening and closing checks.
- Complete relevant paperwork in line with safer foods better business and requirements of environmental health inspections
- Monitor stock levels, correct storage, and ensure appropriate rotation
of stock to reduce food waste and remove any out-of-date stock
- Ensure the safe preparation, cooking, temperature checks and storage
of foods in line with current food safety and allergen legislation
- Ensure all cleaning equipment is used appropriately and left clean and
in safe working order after each use
- Appropriate use
of cleaning materials and national colour coding in line with current Food Safety requirements
- Check
and document temperature of foods and to monitor the quality of the meals and
service provided
- Complete meal stats after each service or event
- Ensure the kitchen cleaning schedule is followed, and the kitchen is always kept clean. Document tasks undertaken to meet compliance of
Environmental Health Inspections
- Safeguard the patients and always respect their dignity.
- Keep the patients' information safe. Remembering your GDPR Training
and the Data Protection Act (1998).
- Demonstrate you
have empathy with the work of the hospice and a genuine care for our patients
and their families.
- Be respectful and
professional to all visitors and staff and volunteers
-
Demonstrate an understanding of and can
follow HACCP (Hazard Analysis and Critical Control Point) safe food system,
report any changes to Hotel Services Lead
- Ensure all catering deliveries are checked, recording time, date,
temperature, and condition of stock
- To be a team player and be able to work independently
- Report any complaints to the Infection Control Hotel Services Lead or
Head Chef
Working arrangements:
- Hours to be worked over 7 days, on a rota basis
- Service operates between 7am and 7.30pm
- Hospice is open 365 days per year and rota includes weekend and bank
holiday working
-
Able to be flexible and adaptable of shift or site
changes when sickness occurs within the team
Financial responsibilities:
- Placing orders by telephone or electronically, ensuring sufficient supply of food
and consumables
-
To check
delivery advice, note and to ensure correct delivery of goods by supplier,
and file on completion of check.
-
Ensure
advice notes are submitted to the Finance Department regularly for approval
of payment by the Hotel Services Lead
-
Receive,
record, receipt monies for all chargeable meals
-
Ensure all cash
and card payments are taken for meals or other catering activities is
accurately recorded and cash is stored safely
- Undertake weekly cashing up of
cash, document and submit to the finance office
Education Responsibilities:
-
To
undertake all relevant training related to the role including level 2 food
hygiene every 3 years and current allergen training, plus any other training
related to food standards and current food legislation
-
Undertake
current mandatory training as required on an annual basis
-
To maintain
and develop personal skills and knowledge relevant to the role
Job description
Job responsibilities
Catering
Responsibilities:
- To demonstrate creativity in menus, meals, event catering, and retail food to
reflect diversity of patients, staff, visitors and identify food
intolerances / allergens, religious and ethnic dietary needs
- Work with fresh, seasonal ingredients to create well balanced and
innovative meals
- Where necessary, modify dishes to meet patients' dietary requirements
- Introduce the service to all patients and families on the Inpatient
Unit. Discuss with each patient their individual requirements for each
meal with attention to their appetite, preference, food allergies religious
and ethnic dietary needs
- Respond to catering requests from other departments
- Undertake opening and closing checks.
- Complete relevant paperwork in line with safer foods better business and requirements of environmental health inspections
- Monitor stock levels, correct storage, and ensure appropriate rotation
of stock to reduce food waste and remove any out-of-date stock
- Ensure the safe preparation, cooking, temperature checks and storage
of foods in line with current food safety and allergen legislation
- Ensure all cleaning equipment is used appropriately and left clean and
in safe working order after each use
- Appropriate use
of cleaning materials and national colour coding in line with current Food Safety requirements
- Check
and document temperature of foods and to monitor the quality of the meals and
service provided
- Complete meal stats after each service or event
- Ensure the kitchen cleaning schedule is followed, and the kitchen is always kept clean. Document tasks undertaken to meet compliance of
Environmental Health Inspections
- Safeguard the patients and always respect their dignity.
- Keep the patients' information safe. Remembering your GDPR Training
and the Data Protection Act (1998).
- Demonstrate you
have empathy with the work of the hospice and a genuine care for our patients
and their families.
- Be respectful and
professional to all visitors and staff and volunteers
-
Demonstrate an understanding of and can
follow HACCP (Hazard Analysis and Critical Control Point) safe food system,
report any changes to Hotel Services Lead
- Ensure all catering deliveries are checked, recording time, date,
temperature, and condition of stock
- To be a team player and be able to work independently
- Report any complaints to the Infection Control Hotel Services Lead or
Head Chef
Working arrangements:
- Hours to be worked over 7 days, on a rota basis
- Service operates between 7am and 7.30pm
- Hospice is open 365 days per year and rota includes weekend and bank
holiday working
-
Able to be flexible and adaptable of shift or site
changes when sickness occurs within the team
Financial responsibilities:
- Placing orders by telephone or electronically, ensuring sufficient supply of food
and consumables
-
To check
delivery advice, note and to ensure correct delivery of goods by supplier,
and file on completion of check.
-
Ensure
advice notes are submitted to the Finance Department regularly for approval
of payment by the Hotel Services Lead
-
Receive,
record, receipt monies for all chargeable meals
-
Ensure all cash
and card payments are taken for meals or other catering activities is
accurately recorded and cash is stored safely
- Undertake weekly cashing up of
cash, document and submit to the finance office
Education Responsibilities:
-
To
undertake all relevant training related to the role including level 2 food
hygiene every 3 years and current allergen training, plus any other training
related to food standards and current food legislation
-
Undertake
current mandatory training as required on an annual basis
-
To maintain
and develop personal skills and knowledge relevant to the role
Person Specification
Education and Qualifications
Essential
- City and Guilds in professional cookery level 2 or equivalent
- Level 2 Food Hygiene Certificate
- Up to date Allergen Training
- GCSE in English & Maths or functional skills in communication and maths certificate
Desirable
- Understanding of food nutrition and special diets
Self Awareness
Essential
- Be able to work under pressure and adapt work schedule to meet the requirements of the service
- Ability to work as a member of a team
- Flexible to changes in routine or work environment
Desirable
- Experience of catering within a health and & social care or retail environment
Working with others
Essential
- Demonstrate effective communication and interpersonal skills, including communicating with staff and patients who require special diets
- Calm and caring when dealing with operational pressures
- Demonstrate sensitivity and politeness when communicating with patients, families, visitors, and staff
- Ability to work as a team member and support team members
- Have a can-do approach, be enthusiastic, self-motivated, and flexible within the team
Outcome and Results
Essential
- Be able to meet deadlines to ensure an efficient and effective catering service
- Demonstrate effective delegation to the kitchen assistants and catering volunteers
- Demonstrate creativity by introducing new ideas within the department to enhance income generation
- Ensure practice meets current food safety, allergens legislation including Natasha Law
- Computer literate, able to use word documents, spreadsheets, and email communication.
- Be able to work a variety of shift patterns including weekends, bank holidays
- Car driver with business insurance and have the ability to work across both hospice Yeovil and Taunton sites
Leading in your area
Essential
- Ensure up to date completion of Safer Food Better Business to meet the requirements of Environmental Health, CQC Inspections and work within organisational policies
- Act as role model demonstrating best practice and communicate new ideas for service development
Person Specification
Education and Qualifications
Essential
- City and Guilds in professional cookery level 2 or equivalent
- Level 2 Food Hygiene Certificate
- Up to date Allergen Training
- GCSE in English & Maths or functional skills in communication and maths certificate
Desirable
- Understanding of food nutrition and special diets
Self Awareness
Essential
- Be able to work under pressure and adapt work schedule to meet the requirements of the service
- Ability to work as a member of a team
- Flexible to changes in routine or work environment
Desirable
- Experience of catering within a health and & social care or retail environment
Working with others
Essential
- Demonstrate effective communication and interpersonal skills, including communicating with staff and patients who require special diets
- Calm and caring when dealing with operational pressures
- Demonstrate sensitivity and politeness when communicating with patients, families, visitors, and staff
- Ability to work as a team member and support team members
- Have a can-do approach, be enthusiastic, self-motivated, and flexible within the team
Outcome and Results
Essential
- Be able to meet deadlines to ensure an efficient and effective catering service
- Demonstrate effective delegation to the kitchen assistants and catering volunteers
- Demonstrate creativity by introducing new ideas within the department to enhance income generation
- Ensure practice meets current food safety, allergens legislation including Natasha Law
- Computer literate, able to use word documents, spreadsheets, and email communication.
- Be able to work a variety of shift patterns including weekends, bank holidays
- Car driver with business insurance and have the ability to work across both hospice Yeovil and Taunton sites
Leading in your area
Essential
- Ensure up to date completion of Safer Food Better Business to meet the requirements of Environmental Health, CQC Inspections and work within organisational policies
- Act as role model demonstrating best practice and communicate new ideas for service development
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.
