Chef

The New Foscote Hospital has been successfully established in Banbury for 40 years and has provided services and treatments to thousands of people from across the region during this time. We have over 70 consultants, all of whom are leaders in their specialist fields and choose to hold their private practices here, working alongside our friendly, highly qualified and experienced nursing and support teams. The hospital is owned, managed and run by clinicians. All colleagues are encouraged to feel empowered and to have an active voice on the management of their services. This is an exciting opportunity for an experienced catering professional to join our team.

The Chef will be responsible for the provision of a meal and snack service to patients, staff and visitors and ensuring that the meals provided are to the highest possible culinary and hygienic standards. The latest CQC report rated our hospital standards as Good across all parameters.

Role Purpose:

• To provide a high quality of nutritionally balanced food for staff, patients, consultants and visitors.

Core Responsibilities:

• The efficient and cost-effective running of the kitchen.
• Maintain quality of food and excellent hygiene levels.
• Meet or exceed the hospitals patient satisfaction Key Performance Indicators.

Key Accountabilities:

• Communicate appropriately with all hospital staff, patients, Consultants.
• Set and maintain agreed stock levels.
• Ensure there are appropriate staffing levels to meet the needs of the business while adhering to the budget.
• Suggest ways in which the delivery of the service could be improved to the Head of Estates.
• Be aware of and comply with all infection prevention and control policies and ensure best practice is maintained to ensure low infection rate.
• Ensure any accidents or complaints are fully documented and if applicable that the appropriate manager is informed and commence the investigation.
• Complete all written documentation in a timely manner and to an acceptable level ensuring others do the same.
• Assist in the training of new staff members.
• Ensure that all special dietary requirements for staff and patients are catered for.
• Act as a role model and mentor to staff providing advice and support to others to promote good practice consistent with legislation and Foscote policies.
• Assist in the implementation of local policies. Coordinate and contribute to changes in practice and policies when the need for change has arisen, which may follow an audit, complaint or newly issued guidance.
• Assist in the recruitment of staff, ensuring all staff complete an induction and continue to monitor their progress.
• Assist in the undertaking of regular performance reviews with staff, ensuring all staff have a personnel development plan.
• Schedule and manage annual leave requests ensuring there is no negative impact on the service delivered.
• Identify possible poor performance and deal with it fairly and consistently.
• Ensure the working environment is as safe as possible and complies with company, professional, legal requirements and guidelines.
• Promote and ensure an environment conducive to the continuing prevention and control of infection for all staff, patients and visitors.

Knowledge / Skills / Qualifications:

Essential:

• A basic standard of general education.
• Good interpersonal, organisational and communication skills.
• Ability to lead and work as part of a team.
• A modern NVQ in professional cookery up to level 3.
• Minimum basic food hygiene certificate, ideally intermediate level.
• Adequate IT systems experience: particularly Microsoft Excel, Word and E-Mails.
• Knowledge of all applicable health and safety standards.

Desirable:

• Previous experience of managing a kitchen working within a fast-paced environment.
• Strong attention to detail.
• Good planning, time management organisational skills.
• Ability to be flexible and respond to urgent matters with professionalism and a calm demeanour.
• Adaptability to change and willingness to embrace new ideas and processes.
• Ability to follow instructions and work to tight time constraints.
• Reliability and dependability.
• Commitment to our Core Values; Professional Service, Clinical Excellence, Quality Care.
• Demonstration of our Five CIVIC Duties; Community, Integrity, Vigour, Innovation, Compassion.

What we offer:

• Salary from 28,000, based on experience and skill set.
• 25 days of annual leave per year plus bank holidays.
• Company pension.
• Employee Health Wellbeing support service.
• Discounted on-site food drinks.
• Employee, friends family discounts.

Please note: there will be weekend work on a rota basis - the role has a 5 day work week over a 7 day work period. We cannot offer visa sponsorship for this position.

Job Type: Full-time

Pay: From 28,000.00 per year

Benefits:

• Company pension.
• Discounted or free food.
• Employee discount.

Ability to commute/relocate: Banbury OX16 9XP: reliably commute or plan to relocate before starting work (required).

Application question(s): Please note: We cannot provide visa sponsorship for this role. Can you confirm you will be able to start work, and continue your work with us permanently, without the need for visa sponsorship?

Experience: Chef: 2 years (preferred)

Work authorisation: United Kingdom (required)

Work Location: In person