Chef in the catering team at St Elizabeth Hospice, reporting to the Head Chef within the Catering and Sustainable Estates department. The role leads day-to-day kitchen operations on allocated shifts, producing nutritious meals for patients, visitors and staff while keeping food safety standards high. The post covers early, mid and late shifts from 7am to 7pm, including weekends, and includes supporting catering assistants and volunteers during service. Sponsorship is not offered for this role.
What the job involves
- Lead day-to-day kitchen operations during allocated shifts, coordinating a safe and efficient service and guiding the catering team
- Prepare, cook and present high-quality, nutritious meals across the hospice, including dietary-specific meals for patients and options for visitors and staff
- Ensure compliance with food safety, HACCP, allergen, hygiene and health and safety standards in food preparation and storage
- Deliver responsive catering that meets individual dietary needs and an outstanding dining experience, responding to patient and family feedback
- Support and develop catering assistants and volunteers during shifts
- Support stock management and minimise food waste
- Promote high standards of quality, presentation and patient experience
- Contribute to continuous improvement and service development
- Work flexibly across early, mid and late shifts, supporting the wider catering team and colleagues across functions
- Report safeguarding disclosures and concerns to the appropriate person and maintain awareness of hospice safeguarding policies
- Act as a positive ambassador for the hospice and comply with the standards of any professional body you belong to
- Undertake other duties as reasonably required to maintain the hospice's standards of care
What’s required
Qualifications
- Level 3 Food Hygiene Certificate, or commitment to attain it
- NVQ Level 2 Professional Cookery
Experience
- Proven experience working as a chef
- Experience in a commercial or healthcare catering environment
- Experience preparing meals to a consistently high standard
Skills & knowledge
- Strong knowledge of food hygiene regulations
- Ability to adapt menus to meet specific nutritional or medical dietary needs
- Excellent food preparation and organisational skills
- Ability to prioritise workload during busy service periods
- Excellent communication, leadership and customer service skills
Checks & eligibility
- Disclosure of criminal records and vetting checks
Other
- Reliable, professional and flexible
- Friendly, approachable and calm
- Positive, enthusiastic team player who enjoys supporting others
- Passionate about delivering exceptional patient and customer experience
- Compassionate approach, with commitment to supporting the values of a local charity
Nice to have
- Menu development and recipe costing
- Stock management and waste reduction
- Experience working with special diets and allergens
- Experience supervising and supporting colleagues during shifts
- First Aid at Work
- Manual Handling training
What’s offered
- 27 days annual leave
- NHS-transferable pension scheme
- Life cover
- Free car parking
- Cycle to Work and car leasing scheme
- Health service discounts and Blue Light Card
- Occupational sick pay
- Employee Assistance Programme
#J-18808-Ljbffr
Chef employer: St Elizabeth Hospice
St Elizabeth Hospice is an exceptional employer, offering a supportive and compassionate work culture that prioritises the well-being of both staff and patients. With a strong focus on professional development, employees have access to continuous training and growth opportunities in the field of palliative care. Located in the heart of the community, this role allows for meaningful engagement with patients and families, making a real difference in their lives while working alongside a dedicated multidisciplinary team.
