Head Chef in Elland

This is a key leadership role within Overgate Hospice, responsible for leading, developing, and inspiring a dedicated catering team to deliver a high-quality, safe, and compassionate catering service for patients, families, staff, volunteers, and visitors. The Head Chef will oversee all aspects of food service, from menu design and nutritional standards to allergen management, budget control, and team development. This includes direct line management of the Cooks and the Hospitality Coordinators, as well as overseeing the volunteering team that supports the hospitality service. Working closely with clinical teams and hospice leadership, you will ensure that every meal contributes to the comfort, wellbeing, and dignity of those we care for. This role combines strong operational management with genuine compassion and creativity. You will lead a team that takes pride in providing freshly prepared, nutritious, and appealing food that meets diverse dietary needs, including soft, minced, and pureed diets.

As a proactive leader, you will champion best practice in food safety, sustainability, allergen control, and continuous improvement, ensuring our catering service reflects the hospices values of care, respect, and excellence. You will also deputise for the Head of Estates on all catering and food service matters, playing a key role in maintaining high standards and ensuring smooth day-to-day operations across the hospice.

Main duties of the job

• Provide motivating and supportive leadership to the catering and hospitality team, including volunteers, cultivating a culture of collaboration, respect, and pride in service delivery.
• Actively use meal satisfaction surveys and patient feedback to improve the service and demonstrate responsiveness to service users.
• Plan, oversee, and guide the catering and hospitality team, including volunteers, to ensure safe, efficient, and person-centred catering services throughout the hospice.
• Develop and manage staffing rotas to always maintain safe and effective coverage, including weekends, holidays, and periods of absence.
• Lead the recruitment, induction, and performance management of catering and hospitality staff and volunteers, ensuring tailored development plans support individual growth.
• Foster a culture of continuous learning by ensuring all team members receive regular training in food hygiene, allergen management, and health and safety.
• Support staff wellbeing and morale through open communication, consistent leadership, and recognition of achievements and good performance.
• Lead on the planning, creation, and delivery of diverse, nutritious menus for patients, staff, and visitors ensuring meals are balanced, appealing, and responsive to patient needs.
• Promote food sustainability by minimising waste and incorporating seasonal produce into menu planning to ensure freshness, cost-effectiveness, and reduced environmental impact.

Minimum Qualifications / Experience Required

• NVQ Level 3/4 in Food Preparation and Cooking (or equivalent qualification)
• Level 3 or above Food Safety and Hygiene qualification
• Allergen Management training or certification
• GCSE Mathematics and English (or equivalent)
• Proven experience managing a busy catering service, ideally within a healthcare, hospice, or hospitality environment.
• Leadership or management training and experience with texture-modified diets
• Strong IT skills, with experience using stock control, ordering, and menu management systems.

Desirable Qualifications / Experience

• Experience working within a healthcare, care home, or charity environment.
• Experience of leading teams that include volunteers.
• Proven experience in developing and implementing cost-effective menus and sustainable catering practices.

Key Working Relationships

• Head of Estates
• Operational Leadership Team (OLT) and Senior Leadership Team (SLT)
• Clinical Teams in the Inpatient Unit (IPU) and Day Hospice
• Cooks and Hospitality Staff
• Suppliers and Contractors

Duties and Responsibilities

People & Team Management

• Provide motivating and supportive leadership to the catering and hospitality team, including volunteers, cultivating a culture of collaboration, respect, and pride in service delivery.
• Actively use meal satisfaction surveys and patient feedback to improve the service and demonstrate responsiveness to service users.
• Plan, oversee, and guide the catering and hospitality team, including volunteers, to ensure safe, efficient, and person-centred catering services throughout the hospice.
• Develop and manage staffing rotas to always maintain safe and effective coverage, including weekends, holidays, and periods of absence.
• Lead the recruitment, induction, and performance management of catering and hospitality staff and volunteers, ensuring tailored development plans support individual growth.
• Foster a culture of continuous learning by ensuring all team members receive regular training in food hygiene, allergen management, and health and safety.
• Support staff wellbeing and morale through open communication, consistent leadership, and recognition of achievements and good performance.

Operational Delivery

• Lead on the planning, creation, and delivery of diverse, nutritious menus for patients, staff, and visitors ensuring meals are balanced, appealing, and responsive to patient needs.
• Promote food sustainability by minimising waste and incorporating seasonal produce into menu planning to ensure freshness, cost-effectiveness, and reduced environmental impact.
• Embed robust allergen management procedures across all catering activities, ensuring compliance with legislation and maintaining patient safety as the highest priority.
• Liaise closely with clinical staff to ensure meals meet medical, cultural, and personal dietary requirements.
• Work collaboratively with the Cooks and Hospitality Co-ordinator to ensure accurate and electronic methods of taking patients orders.
• Oversee the smooth running of all kitchen operations including food preparation, production, service, and cleaning.
• Manage ordering, deliveries, stock rotation, and supplier relationships to ensure consistency, quality, and best value.
• Contribute to hospice events and hospitality functions, providing catering that enhances the hospices reputation for quality and care.
• Provide hands-on kitchen support when required, maintaining a visible and approachable leadership presence.

Compliance & Quality Assurance

• Ensure catering operations fully comply with environmental health legislation, hospice policies, and national food safety standards.
• Maintain up-to-date documentation including temperature records, cleaning schedules, allergen matrices, and audit reports.
• Carry out regular audits, inspections, and reviews to identify risks, celebrate successes, and drive continuous improvement.
• Ensure compliance with COSHH, health and safety, fire safety, and infection prevention requirements.
• Work with the Head of Estates to monitor and review risk assessments, implementing corrective actions where required.

Finance & Budget Management

• Act as budget holder for catering operations, ensuring resources are used effectively to provide excellent value for money.
• Monitor spending, analyse financial performance, and report variances in line with hospice procedures working closely with the Finance Team.
• Manage ordering, invoice authorisation, and payroll documentation in accordance with the hospices Financial Scheme of Delegation.
• Identify opportunities for innovation, efficiency, and sustainability such as waste reduction, local sourcing, and seasonal menu planning.

Governance & Wider Contribution

• Work closely with Volunteer Services to recruit, train, and support catering volunteers.
• Participate in hospice audits, policy development, and quality assurance processes.
• Contribute to the hospices strategic aims through participation in meetings, reviews, and service planning.
• Support fundraising, community, and profile-raising events by providing catering expertise and assistance.
• Maintain confidentiality and comply with all Data Protection and Safeguarding policies.
• Promote equality, diversity, and inclusion in every aspect of service delivery.

Additional Information

This role requires flexibility to meet the operational needs of the hospice, including evening or weekend work for events and functions. The post holder will be expected to act as an ambassador for Overgate Hospice demonstrating professionalism, empathy, and commitment to the hospices values in every aspect of their work.

Overgate General Duties and Responsibilities

• All employees must maintain a safe working environment in accordance with Overgate Hospices Health and Safety policies & abide by the Health and Safety at Work Act (1974).
• All employees must undertake relevant mandatory training.
• All employees must comply with all Hospice policies and procedures and always maintain strict confidentiality within the guidelines of the General Data Protection Regulations.
• All employees must adhere to the Hospices Standards of Behaviour Framework and Values in all aspects of their work.

This job description is not exhaustive and will be subject to periodic review. The employer and the employee share responsibility to review and amend it as appropriate.

Person Specification

Qualifications

• NVQ Level 3/4 in Food Preparation and Cooking (or equivalent qualification)
• Level 3 or above Food Safety and Hygiene qualification
• Allergen Management training or certification

Experience

• Experience in a catering or kitchen setting
• Experience of working to timescales and deadlines
• Experience of representing an organisation in a professional manner
• Experience of effectively prioritising own workload

Personal Attributes

• Team player who earns the trust and respect of colleagues
• Positive professional approach and image
• Commitment to the purpose and values of Overgate Hospice
• Emotionally Resilient
• Excellent attention to detail
• Excellent telephone manner
• Good timekeeping
• Understanding of, and empathy with, Hospice environment

Skills & Abilities

• Willingness to follow instruction and work as part of a team
• Excellent interpersonal skills
• Ability to communicate clearly verbally and in writing
• Ability to maintain confidentiality
• Ability to work effectively with minimum supervision
• Ability to work in a team which includes volunteers

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.