Job summary
Assistant Head Chef - Band 3 37.5 hours per week -Permanent
The catering team offer a 7 day service 6am until 8pm
An exciting opportunity has arisen for a passionate and talented chef to come and join our team at Tameside Hospital as an Assistant Head Chef.
The vast majority of our food is produced freshly in house. Applicants will have previous experience of working in a busy kitchen, must be motivated and committed to providing a high quality service and be an outgoing, hardworking, enthusiastic individual that is able to work as part of a team or on their own initiative.
Main duties of the job
Understanding statutory requirements on food hygiene, allergens, storage and temperature control and an excellent knowledge of food hygiene and food preparation are essential.
The ability to lead a team and be a role model are prerequisites for this position.
If you have a passion for great food and service we want to hear from you.
Basic numeracy, literacy and IT skills are essential. Hours of work will be 37.5 per week working 5 days out of 7 on a rota basis Monday to Sunday between the hours of 6.00am and 8.00pm and will also include Bank Holidays.
The Trust is committed to safeguarding and promoting the welfare of children, young people and vulnerable adults and expects all staff and volunteers to share this commitment and promote safeguarding by implementing the Trusts policies and procedures, acting promptly on concerns, communicating effectively and sharing information appropriately.
About us
Tameside and Glossop Integrated Care NHS Foundation Trust serves a community of 250,000 people across Tameside & Glossop. We provide a range of services both within the hospital and across our community for both adults and children.Our vision is to improve health outcomes for our population and influence wider determinants of health through collaboration with our health & care partners.
We have a clear set of values & behaviours which we expect all of our staff to demonstrate:
- Compassion
- Accountability
- Respect
- Excellenc
We believe that the best organisations are those that reflect the communities they serve. We are therefore seeking to improve the diversity of our workforce to make it truly representative of our local population.
We actively encourage applications irrespective of race, age, disability, sex, gender reassignment, gender identity or expression, sexual orientation, religion or belief, marriage & civil partnership, or pregnancy or maternity. Recognising those communities that are underrepresented within our workforce, we would particularly welcome applications from Black, Asian & minority ethnic candidates, LGBTQ+& Disabled people.
Benefits include; flexible working, 27-33 days annual leave plus bank holidays, sick pay, NHS Pension Scheme, free eye tests and health checks, gym discount, free bicycle loan scheme, salary sacrifice car scheme, support with stress, bereavement, relationships, finance, and much more.
Job description
Job responsibilities
Main Duties and Responsibilities
Working as part of the food production team in a variety of roles within the department providing a first class service for patients and staff within the trust.
To be actively involved in the development of both staff and patient food services.
Following trust and departmental guidelines and protocol.
Displaying leadership and a flexible positive attitude ensuring the department is run as efficiently as possible.
Maintaining a safe clean working environment .Reporting any concerns to the management team.
To develop an understanding of any food management systems within the department.
Attending any training as directed by the management team and provide training to other staff groups.
Following standard recipes and striving to reduce waste to a minimum. Provide training and support for other members of the department when necessary.
Completion of all HAACCP paperwork as required within the department ensuring all paperwork is correctly signed and dated.
To be involved in the training of staff where appropriate and the population of rotas.
Dealing with telephone enquiries, recording messages and referring calls within the department as appropriate.
To assist with the recruitment of new staff including interviewing.
To assist the management team in the management of staff sickness including return to work interviews.
To carry out appraisals of staff where appropriate.
Using the uniforms provided and meeting the required standards of dress including the displaying of name badge
Communications
Verbal and written with peers and kitchen team involving food production monitoring and logging of temperatures, food waste as per daily shift requirements.
Responsibility for Patient Care
Incidental contact during normal duties
Planning and Organising
Work is mainly routine but includes organising own workload and workload of others.
Responsibilities for Physical and / or Financial Resources
Generally responsible for the safe handling of Trust equipment and utensils.
May involve cash handling.
Responsibility for Policy and Service Development and Implementation
Follows Trust and departmental policies and procedures
Responsibilities for Human Resources and Leadership
Responsibilities for Teaching and Training
Working by example and being able to show new employees their duties.
Responsibilities for data and information resources
Daily requirement to record temperatures of food or refrigeration temperatures and of production figures.
Research, Development and Audit
To feedback to the management team any information that may improve the service and run helps us run more efficiently
Physical Skills and Effort
There is a requirement to be stood for long periods and moderate physical effort for long periods of the shift. There will be a need to be involved with accepting and the storing of goods into and out of the department.
Job description
Job responsibilities
Main Duties and Responsibilities
Working as part of the food production team in a variety of roles within the department providing a first class service for patients and staff within the trust.
To be actively involved in the development of both staff and patient food services.
Following trust and departmental guidelines and protocol.
Displaying leadership and a flexible positive attitude ensuring the department is run as efficiently as possible.
Maintaining a safe clean working environment .Reporting any concerns to the management team.
To develop an understanding of any food management systems within the department.
Attending any training as directed by the management team and provide training to other staff groups.
Following standard recipes and striving to reduce waste to a minimum. Provide training and support for other members of the department when necessary.
Completion of all HAACCP paperwork as required within the department ensuring all paperwork is correctly signed and dated.
To be involved in the training of staff where appropriate and the population of rotas.
Dealing with telephone enquiries, recording messages and referring calls within the department as appropriate.
To assist with the recruitment of new staff including interviewing.
To assist the management team in the management of staff sickness including return to work interviews.
To carry out appraisals of staff where appropriate.
Using the uniforms provided and meeting the required standards of dress including the displaying of name badge
Communications
Verbal and written with peers and kitchen team involving food production monitoring and logging of temperatures, food waste as per daily shift requirements.
Responsibility for Patient Care
Incidental contact during normal duties
Planning and Organising
Work is mainly routine but includes organising own workload and workload of others.
Responsibilities for Physical and / or Financial Resources
Generally responsible for the safe handling of Trust equipment and utensils.
May involve cash handling.
Responsibility for Policy and Service Development and Implementation
Follows Trust and departmental policies and procedures
Responsibilities for Human Resources and Leadership
Responsibilities for Teaching and Training
Working by example and being able to show new employees their duties.
Responsibilities for data and information resources
Daily requirement to record temperatures of food or refrigeration temperatures and of production figures.
Research, Development and Audit
To feedback to the management team any information that may improve the service and run helps us run more efficiently
Physical Skills and Effort
There is a requirement to be stood for long periods and moderate physical effort for long periods of the shift. There will be a need to be involved with accepting and the storing of goods into and out of the department.
Person Specification
Skills and Knowledge
Essential
- Knowledge of kitchen safety and food safety principals Including all elements of departmental HAACP requirements.
- Working knowledge of food safety legislation/NHS Food Service Standards
- Knowledge of continuous quality improvement and customer care techniques
- Experience in planning and delivering training to staff
- Excellent Food Production Skills
- Excellent computer skills and knowledge of Excel, Word and PowerPoint
- Good skills in using, interpreting, and presenting reports
- Good negotiation and communication skills
- Strong Leadership Skills
- Demonstrate customer service skills
Desirable
- Skills in planning and undertaking risk assessments of complex activities
Experience
Essential
- Previous experience leading a catering team
- Proven track record of effectively supervising catering services and of achieving good standards.
- Proven track record of effective stock control
- Proven track record of achieving targets
- Proven track record of working with dietitians and understanding of different diets required within a hospital environment
Desirable
Qualifications
Essential
- Professional Chef Qualification e.g. City and Guilds, NVQ
- Basic Food Hygiene Award
Desirable
- IOSH Managing Safely
- Intermediate Food Hygiene Award
Other Factors
Essential
- Professional appearance
- Flexible approach to work
- Fitness to undertake duties of the post
- Ability to successfully maintain detached professional impersonal relationships
- Ability to maintain confidentiality
- Self-motivated and driven
- High Productivity
- Ability to work under pressure and to timescales
- Occupational Health Clearance
- Good standards of personnel hygiene
Person Specification
Skills and Knowledge
Essential
- Knowledge of kitchen safety and food safety principals Including all elements of departmental HAACP requirements.
- Working knowledge of food safety legislation/NHS Food Service Standards
- Knowledge of continuous quality improvement and customer care techniques
- Experience in planning and delivering training to staff
- Excellent Food Production Skills
- Excellent computer skills and knowledge of Excel, Word and PowerPoint
- Good skills in using, interpreting, and presenting reports
- Good negotiation and communication skills
- Strong Leadership Skills
- Demonstrate customer service skills
Desirable
- Skills in planning and undertaking risk assessments of complex activities
Experience
Essential
- Previous experience leading a catering team
- Proven track record of effectively supervising catering services and of achieving good standards.
- Proven track record of effective stock control
- Proven track record of achieving targets
- Proven track record of working with dietitians and understanding of different diets required within a hospital environment
Desirable
Qualifications
Essential
- Professional Chef Qualification e.g. City and Guilds, NVQ
- Basic Food Hygiene Award
Desirable
- IOSH Managing Safely
- Intermediate Food Hygiene Award
Other Factors
Essential
- Professional appearance
- Flexible approach to work
- Fitness to undertake duties of the post
- Ability to successfully maintain detached professional impersonal relationships
- Ability to maintain confidentiality
- Self-motivated and driven
- High Productivity
- Ability to work under pressure and to timescales
- Occupational Health Clearance
- Good standards of personnel hygiene
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.
Applications from job seekers who require current Skilled worker sponsorship to work in the UK are welcome and will be considered alongside all other applications. For further information visit the UK Visas and Immigration website (Opens in a new tab).
From 6 April 2017, skilled worker applicants, applying for entry clearance into the UK, have had to present a criminal record certificate from each country they have resided continuously or cumulatively for 12 months or more in the past 10 years. Adult dependants (over 18 years old) are also subject to this requirement. Guidance can be found here Criminal records checks for overseas applicants (Opens in a new tab).
Additional information
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.
Applications from job seekers who require current Skilled worker sponsorship to work in the UK are welcome and will be considered alongside all other applications. For further information visit the UK Visas and Immigration website (Opens in a new tab).
From 6 April 2017, skilled worker applicants, applying for entry clearance into the UK, have had to present a criminal record certificate from each country they have resided continuously or cumulatively for 12 months or more in the past 10 years. Adult dependants (over 18 years old) are also subject to this requirement. Guidance can be found here Criminal records checks for overseas applicants (Opens in a new tab).
