Chef

Do you want to work as part of an innovative Catering Team within one of Europe’s leading and the UK’s best Cancer Care Centres?

We have a rare opportunity for you to join our inspirational catering team here at “the Christie” as a Chef within our Catering Team. Encouraging healthier lifestyles, our Team of Chefs is skilled in transforming fresh, seasonal ingredients into nutritious home‑cooked meals that place our patients, families, and colleagues “At the heart of what we do”. Do you have what it takes to provide exceptional food with exemplary customer service, with a smile, in a fast‑paced, caring environment?

Main duties of the job

• Delivering a high standard of food preparation
• Producing food to the highest standards
• Ensuring food and hygiene standards are met.
• Planning menus and ordering supplies as required.
• Dealing with direct patient queries.
• Delivering Dietary and Allergen requirements.
• Providing a personalised service as appropriate.
• Preparing, cooking, and serving of all foods to patients, staff and visitors.
• Providing high quality hospitality catering for internal and external events.
• Ensuring compliance of all Catering areas.
• Providing excellent customer service to patients, families, and colleagues.
• Ensuring NHS Food Standards are adhered to.

Qualifications and Skills

• Experience in large-scale catering, kitchen, or food service industry, preferably in a health care setting.
• Excellent communication and interpersonal skills
• Ability to work effectively within a team environment
• Attention to detail and ability to multitask
• Must hold City & Guilds 7061 & 2 or L2/L3 NVQ
• L2 Food Hygiene Certificate
• L2 HACCP Certification
• Availability to work flexible hours, including evenings, weekends, and public holidays

Working for our organisation

The Christie is one of Europe’s leading cancer centres, looking after more than 64,000 patients a year. We are based in Manchester and serve a population of 3.2 million across Greater Manchester & Cheshire, but as a national specialist around 25% patients are referred to us from other parts of the country.

We are the largest radiotherapy provider in the NHS with one in 20 treatments delivered at The Christie. We have up to 15 linear accelerators operating across our network of sites. We operate the largest chemotherapy unit in the UK on our main site and treatments are also provided at 13 other networked sites, and in patients homes. And as a specialist tertiary surgical centre, we focus on rare cancers, complex procedures, and multidisciplinary approaches to cancer surgery, specialising in colorectal, peritoneal, gynaecological, urological and plastic surgery.

We are also an international leader in research, with world first breakthroughs for over 100 years. We have been named by the UK’s National Institute for Health Research (NIHR), as one of the best hospitals providing opportunities for patients to participate in clinical research studies, with more than 800 studies open at any time, caring for over 3,000 patients.

Detailed job description and main responsibilities

Maintain good relationships with ward and other departmental colleagues, both in telephone communications and direct verbal contact.

Provide clear catering and food production related information and documentation to colleagues, patient groups, dieticians, and stakeholders.

Work with the Executive Head Chef/Deputy Head Chef in identifying and managing the risks in the catering department. Highlight any problem areas regarding provision of service, faults in the fabric or maintenance of the department that will affect the service for any period.

Maintain relationships, effective networks, and proactive communication mechanisms with colleagues.

Knowledge Training and Experience

To carry out all work procedures in accordance with the Food Safety Act and working within departmental HACCP procedures and complete all due diligence records, such as food temperatures taken throughout the preparation and cooking process via the Monika system.

This is in line with H.A.C.C.P procedure.

To be trained to Basic Food Hygiene standard.

To assist with menu planning with full knowledge of standard recipes and food production in large scale catering operations.

To have knowledge of therapeutic diets acquired through training and experience.

To participate in any training opportunities. Please note that due to the nature of the business, some training may take place in the evening and at weekends.

Training is compulsory/mandatory.

To complete the temperature recording procedures in the catering department in line with the H.A.C.C.P system inclusive of the electronic MONIKA task minder system and Burlodge ward trolleys to ensure that all due diligence records are up to date for internal and external inspections.

Assist in carrying out patient and customer surveys and support the production of reports and action plans.

To liaise with the Executive Head Chef/Deputy Head Chef, to continuously develop and improve the kitchen environment and food service and monitor food wastage and report any finding to the Executive Head Chef/Deputy Head Chef.

To respond to patients, verbal complaints and visit patients at ward level to answer queries or complaints upon direction of the Executive Head Chef/Deputy Head Chef.

Communicate with customers or patients on ward level as required.

Assist the Executive Head Chef/Deputy Head Chef to plan for any building work and new equipment/ software upgrades in the kitchen area.

Report to the Executive Head Chef/Deputy Head Chef any maintenance requirements regarding the catering department.

To be willing to work in different areas of the department if required, and work as a team.

To prepare food to meet daily deadlines where accuracy is essential.

Reasonable physical skills are required for managing deliveries of stock.

To organise and prioritise cooking methods, times, and procedures dependent on the daily workload to ensure a timely service of meals.

To provide nutritional, attractive, and palatable meals to hospital patients, staff and visitors and adopt responsibility at all times for the quality and outcome of each dish.

Assist all patients, staff, and visitors regarding the catering and food preparation and ward service.

To cater for any special functions and events as directed.

To be flexible to change shift patterns to suit the needs of the service.

To cope with increased workload at short notice and requests for out of hour’s service as required.

To be responsible for putting away deliveries and maintain stock control/rotation when required.

Support and assist new or existing members of staff.

Maintain good housekeeping, stock rotation for all provisions in dry stores, fridges, and freezers. (First In First Out)

To support any requisitions for provisions required on day-to-day basis.

Suggest initiatives to improve the service and reduce costs.

Support the Storekeeper to ensure that the required standards are met for all provisions and deliveries.

Report any defects of building or equipment immediately to Executive Head Chef.

To participate in annual PDP/appraisal meetings line manager.

To attend Team meetings and follow development targets.

To comply with the Sickness Policy of the Trust.

To comply with the No Smoking Policy of the Trust

Ensure electronic records (where they apply) are maintained for all related aspects of responsibility.

Keep a record of all temperatures, allergens, ,ward visits, training, and associated documents.

Use of MANNA Stock System.

To enter data as necessary on the Monika equipment for fridge, freezers, food temperatures and cleaning tasks as required.

To review and maintain Burlodge digital monitoring system and act on non-compliance.

To enter data manually in event of failing IT systems, this includes all daily records for fridge, and freezers, and hot and cold food temperatures throughout the department.

Complete training on ESR to ensure compliance with all mandatory and departmental training.

Complete data sheets for food wastage surveys and collate information accordingly to produce reports.

Liaise with Executive Head Chef to continuously develop and improve the kitchen environment and food service.

To promote the healthy eating ethos for patients, staff and visitors and meet nationally agreed targets.

To liaise with the dietetic team on menu developments and dietary matters or requirements, including allergen and dysphasic requests.

Work within agreed Food Safety and Hygiene policies and procedures.

Participate in the manual service provision of the department as necessary.

This may include the preparation , cooking and service of food, delivery of trolleys to wards and departments, cleaning as required

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