Chef

We want talented and enthusiastic people from all backgrounds to join #TeamMWL. With us you can learn, grow and develop your career, realising your true ambitions and aspirations.

Contract: Permanent – Tuesday to Saturday, 12:00–20:00 (over 5/7 days, including Bank Holidays if required).

Hours: Full time, Flexible working

Site: Southport and Ormskirk Town, Southport.

Salary: £25,760 – £27,476 per year.

Job overview: Southport and Ormskirk Facilities are looking to recruit a conscientious and enthusiastic Chef to join our team. The role involves working in all areas of the kitchen, including pastry, breakfasts, vegetables, main courses and special dietary requirements. The ideal candidate should have City & Guilds 7061&2 or NVQ Level 2, experience in menu planning and good organisational skills.

Main duties of the job:

• Provide a customer focused service.
• Preparation, cook and serve all types of food items, including special diets without direct supervision.
• Organise, deliver, develop and improve the catering service throughout the Trust.
• Ensure efficient management of all catering services.
• Ensure compliance with all legislation relating to risk management and security.
• Ensure compliance with all legislation relating to food safety management.
• Cleaning of structures, equipment and meal service components as specified.
• Store keeping including checking deliveries, storage and stock rotation, identify any anomalies.
• Operate without the direct guidance of a team leader when required.
• Ensure a secure working environment for patients, visitors and staff.
• Promote and maintain point of sale.
• Undertake all aspects of the Cash handling process when necessary.

Detailed job description and main responsibilities:

• 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 and assist in departmental waste procedures.
• Comply with all aspects of Hygiene and Food Safety Legislation.
• Stock rotation and store keeping, identify anomalies affecting menus and communicate to Management.
• Organise daily work communicating with colleagues, including cooking methods, times and procedures; re-organise menus at short notice.
• Regeneration of cook chill/freeze products, IDSSI meals, and special diets.
• Adhere to “Clean as you go” principles.
• Assist in the ordering process of provisions as appropriate.
• Deal with Patient and service users’ queries.
• Assist Catering Manager and Team leader with implementation of departmental changes.

CLINICAL & PROFESSIONAL RESPONSIBILITIES:

• Ensure compliance with Facilities Management standards.
• Ensure effective delivery of services to service users and customers.
• Maintain and improve all aspects of the service.
• Participate with staff involvement groups for quality improvement.
• Observe legal requirements.
• Ensure compliance with HACCP.
• Responsible for the safe use of all equipment.
• Ensure compliance and operational observance of safe working practices as detailed in all aspects of risk management.
• Ensure all appropriate hygiene monitoring is carried out and recorded for every process.
• Ensure compliance with national standards of cleanliness and food standards.
• Effective use of Monika systems.

TEACHING & TRAINING RESPONSIBILITIES:

• Attend training courses as required and participate in annual refresher sessions in accordance with Personal Development Review.
• Ensure compliance with Food safety level 2 and allergen training.
• Ensure 100% compliance with mandatory training.

LINE MANAGEMENT/SUPERVISORY RESPONSIBILITIES:

• Provide guidance and a knowledge base for new and existing staff.

FINANCIAL RESPONSIBILITIES:

• Ensure effective and economical use of all Trust resources/materials.
• Maintain and monitor stock levels to meet the demands of the service.
• Distribute and maintain economic and effective use of chemicals and products.
• Ensure good practice to minimise food wastage.
• Adhere to standard recipes.

Person specification:

• Qualifications: Basic Numeracy, HACCP Training, Basic Computer Skills, ECDL or equivalent, Food Safety Level 3/4 Certificate.
• Knowledge and Experience: Varied cooking ability, NHS Experience.
• Skills: Customer Care Skills, Ability to work under pressure, Provision of a patient/customer focused service, Principles of Risk Management, Communication, Ability to instruct other less qualified staff or students, Cash handling abilities/use of cash registers.
• Other: 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.

Equality, Diversity, and Inclusion: We actively cultivate a professional environment of fairness, equality, dignity, and respect for all individuals. We welcome individuals from all backgrounds and value the unique skills, perspective and experience you bring. We are grounded in the belief that diversity enhances our collective strength, fostering innovation and excellence within our workforce. We welcome all applications irrespective of people’s race, disability, gender, sexual orientation, religion/belief, age, gender identity, marriage and civil partnership, pregnancy/maternity and in particular those from under‑represented groups.