Job Summary
Looking for a Chef role that offers you a great work-life balance? At St Leonard’s Hospice, we are recruiting for a passionate and food focussed Deputy Head Chef to lead on the day-to-day kitchen operations in the absence of our Head Chef. Ensuring the catering team strives for excellence in all it does, you will help to source local seasonal produce and interact with patients to truly meet their individual and changing needs.
On a Day-to-Day Basis, You Will:
- Consistently deliver high levels of exciting, delicious and inventive catering for our patients, staff and visitors
- Work with the Head Chef to review the catering offer to meet the needs of the organisation
- Support and develop a collaborative team
- Help maintain our 5* EHO rating
This is a full-time role, working 37.5 hours per week, 5 days over 7 working alternate weekends. The Catering team’s shift patterns are normally worked between 7:30 am and 6:30 pm (either an early or late shift, based on a 7.5‑hour shift length), which allows our team to enjoy a great work‑life balance. Full flexibility is essential, as no two days are the same and it is imperative the needs of the Hospice and Catering Team are met at all times.
Main Duties of the Job
To fulfill the Deputy Head Chef role, you will need:
- Excellent food presentation skills
- Experience of managing a team in a catering environment
- Comprehensive knowledge of food hygiene and food safety regulations
- The ability to manage and prioritise your workload
- Team player
- Effective verbal communication skills
Whats In It For You As Deputy Head Chef
- Shift enhancements for working unsociable hours
- Generous annual leave entitlement of up to 41 days
- Attractive pension schemes
- Extensive employee discounts on shops, holidays and lifestyle choices and Blue Light Card discounts
- Opportunities to grow your skills and career
- Free onsite car parking
- Day shifts which allow you to have a great work/life balance
- A supportive and friendly working environment
About Us
Our mission is to provide excellent care and support to those living with life-limiting illness and to the people they care about, to enrich their lives and to contribute to the ongoing development of end-of-life care. We do this by placing our patients at the centre of everything we do, and by involving patients and their families in all decisions regarding their care.
We can only achieve this with the help of our amazing colleagues, by developing and recognising their contribution, and by sharing our knowledge and skills through education, audit and research.
We do not have sponsorship status and therefore all our offers are made conditional upon our candidates submitting evidence of their right to work in the UK in conjunction with our other pre‑employment checks.
Job Details
Pay scheme: £27,643 to £30,336 a yearContract: PermanentWorking pattern: Full‑timeReference number: HG1495106MaiDHC
Job Responsibilities
In the absence of the Head Chef, the Deputy Head Chef will lead on the day-to-day operations of the kitchen, including supervising the team to consistently deliver high‑quality food while maintaining the 5* EHO rating. The Deputy Head Chef will work with the Head Chef on developing and modernising the food offering to meet the needs of our patients, staff, visitors and volunteers.
Primary Responsibilities
- Deputise to the Head Chef on all aspects of food across the organisation; delivering enticing, nutritional, inventive and experimental menus to meet the needs of our patients, staff, visitors and volunteers.
- Collaborate across all departments that come in contact with the catering service, particularly with the Clinical team to meet the needs of our patients, ensuring any changes to their requirements are responded to promptly.
- Provide refreshments for internal, external functions and special events as required including cakes and meals for celebratory events for patients.
- Supervise the Catering team (paid staff and volunteers), ensuring staff are briefed every day and that individual skills are utilised appropriately.
- Order ingredients as required, matching menu to sourcing of goods, ensuring fresh, local, seasonal and sustainable provisions are used. Ensure deliveries match purchase orders, ensuring quality and standards are met, and stored correctly.
- Assist with managing stock to ensure shelf rotation and that they are clearly visible to aid the ease of identifying stock levels.
- Monitor and maintain consistent high food standards and quality across all areas and during all stages of production and supply to ensure HACCP procedures are maintained, including cleaning rotas and closing down procedures. Actively use and complete audits, checklists, COSHH and risk assessments using appropriate software.
Person Specification
Essential Communication:
- Courteous and respectful of others
- Ability to be sensitive and empathetic
- Ability to communicate at all levels within the Hospice
- Effective verbal communication skills
Essential Qualifications:
- City & Guilds 706.1/2 or NVQ Level 2 or equivalent
- Level 2 Basic Food Hygiene Certificate
Desirable Qualifications:
- Level 3 Supervising Food Safety or higher
Essential Personal Traits:
- Team player
- Enthusiasm and can‑do attitude
- Ability to listen & act on feedback
- Integrity, discretion and respect for confidentiality
- Professional approach to work
- Remain calm under pressure
Essential Experience:
- Experience of managing a catering team
- Experience of successfully delivering consistent food standards & quality
- Excellent food presentation skills
- Experience of performing audit/quality controls
- Knowledge of special dietary requirements and food allergies
- Comprehensive knowledge of Food Hygiene Regulations, Health & Safety and HACCP
- Good organisational & planning skills including prioritising workload
- Attention to detail / accuracy
Desirable Experience:
- Experience of using the IDDSI Framework
Employer Details
St Leonard’s Hospice185 Tadcaster RoadYork, North YorkshireYO24 1GL
Website: https://www.stleonardshospice.org.uk/
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