Main duties of the job
Are you a dedicated Chef that would value maintaining high standards and exceptional service? Would you find it rewarding to prepare a variety of meals to support individual needs and make a difference when it matters most?
We are seeking an organised, reliable and compassionate individual with strong knowledge of food safety and a willingness to develop and support our friendly team.
We would welcome applications from both experienced Chefs and those at the beginning of their careers who hold the relevant qualifications. This environment offers a diverse opportunity to utilise or develop creative cooking and baking skills with a variety of fundraising, staff and other events to cater for.
This post is offered on a part time, permanent basis, working 30 hours per week, worked four shifts per week, with alternative weekends. Our shifts are 7.30am – 3.30pm and 11am – 7pm. Our structured rota offers excellent work‑life balance, providing consistent day shifts and every other weekend off, with enhancements paid for weekend working.
Job responsibilities
Key Responsibilities:
- Support the Kitchen Lead in the smooth running of the kitchen and delivery of hospice catering services
- Organise, prepare and present breakfast, lunch, dinner, snacks and refreshments for patients and their visitors
- Set out and communicate a daily work plan for yourself and the kitchen team
- Adhere to standards of hygiene and safety in all aspects of kitchen operations
- Provide supervision, coaching and assistance to Catering Assistants and Volunteer Kitchen Assistants and lead them by example, working collaboratively with your kitchen colleagues, IPU team and the wider hospice team
Person Specification
Experience
- Good organisational skills
- Ability to plan, prepare & deliver hospitality for events
- Previous cooking experience and expertise.
- Awareness and understanding of nutrition
- Knowledge & experience of working to H&S AW, COSHH standards
- Previous experience of working with volunteers
- Experience of coaching/training other staff/volunteers
- Passion for creativity in recipe & menu development
- Confidence to engage with patients, hospice visitors & the general public.
- Experience of supporting with customers service of hot & cold buffets
Qualifications
- Food Hygiene qualification of at least Level 2
- NVQ or equivalent in Catering /Hospitality
- Further catering qualifications, NVQs or equivalent
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.
Benefits
Employees at St Catherines Hospice can enjoy a variety of benefits including:
- Generous annual leave starting at 25 days, rising to 30 days with length of service, plus Bank Holidays, and an opportunity to buy / sell annual leave days. Plus we offer a day off for volunteering & moving house.
- Generous Pension scheme with up to 9% employer contributions or honour of NHS pension.
- Life Assurance Scheme, Counselling Offering, and a range of discounts.
- Enhanced maternity and adoption pay.
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