Head Chef
NHS Jobs Ipswich
JOB DESCRIPTION: HEAD CHEF REPORTS TO: HOSPITALITY MANAGER ACCOUNTABLE TO: HEAD OF ESTATES BASED AT: ST ELIZABETH HOSPICE Job Summary To be responsible for the day to day running of the catering service at the hospice. Working with the Hospitality Manager in leading the team to ensure that high standards in food quality, safety and service are maintained at all times.
KEY Responsibilities Management of all food preparation, cooking, and serving to the highest standard, ensuring efficiency and consistent high quality is always met. Managing food hygiene regulations, Safer Food Better Business, HACCP, and COSHH within the hospice kitchen on a daily basis.
Creating new and innovative menus for patients, employees, and visitors. Managing food produce, being adaptable and creative with menus to ensure there is minimum waste. Responsible for managing stock levels within the hospice kitchens. Placing all orders for consumables and supplies for the catering department, following procurement procedures and policies in place, working the hospitality manager to achieve the best value.
Receiving and checking deliveries, ensuring the correct storage of all provisions and delegating such duties as appropriate. Development and pricing of new concepts for the cafe collaborating with the Hospitality Manager to present specials and seasonal offerings for the front of house.
Managing cash and reconciling tills, ensuring balances are accurate. Ensuring daily cleaning schedules are completed and signed, maintaining a high level of hygiene and cleanliness at all times by self and team daily. Working with the Hospitality Managerto catering for special events in the Hospice.
Management Responsibilities Working with the Hospitality Manager and hospice teams to ensure the complex needs of patients dietary requirements are met. Always ensuring that all allergens and special diets are adhered to, and compliance procedures are being followed, for example allergen labels correct and in place.
Daily management of the cooks, catering assistants and catering volunteers on shift, ensuring that the highest standards of hygiene are maintained and that food hygiene regulations are strictly adhered to by all. Manage daily schedule, rotas workflow to ensure all duties are covered within the team, including when sickness or absence occurs.
To ensure the cost effective use of supplies and equipment. To co-ordinate, when required, the catering rotas to ensure that all annual leave, sickness, absence etc. is covered. To provide such cover as necessary. PERSONAL Responsibilities To recognise indications of staff stress and to facilitate staff support.
To be responsible in the induction of all new staff and volunteers as required. To report mechanical defects via the help desk. To log all incidents, accidents and near misses of the online portal. Educational Responsibilities To participate in the Hospice education programme.
To give feedback from attended education programmes/study days. Personal Development To devise with the Hospitality Manager a personal development plan in line with the Hospice objectives and personal needs. To maintain and increase personal professional skills.
Organisational Responsibilities To work at all times within the policies of the Hospice and act within Care Standards at all times. To uphold the Hospice and individual team values at all times. To ensure effective use of resources. To respect at all times the confidentiality of information covering patients, staff and volunteers.
To play an active part in the development and maintenance of good relationships with all who have business with the Hospice. To promote the Hospice philosophy of care towards patients, relatives and visitors. Because of the special nature of the Hospice and its work, the post holder may on occasion be asked to undertake other duties to help maintain our high standard of care.
KEY Responsibilities Management of all food preparation, cooking, and serving to the highest standard, ensuring efficiency and consistent high quality is always met. Managing food hygiene regulations, Safer Food Better Business, HACCP, and COSHH within the hospice kitchen on a daily basis.
Creating new and innovative menus for patients, employees, and visitors. Managing food produce, being adaptable and creative with menus to ensure there is minimum waste. Responsible for managing stock levels within the hospice kitchens. Placing all orders for consumables and supplies for the catering department, following procurement procedures and policies in place, working the hospitality manager to achieve the best value.
Receiving and checking deliveries, ensuring the correct storage of all provisions and delegating such duties as appropriate. Development and pricing of new concepts for the cafe collaborating with the Hospitality Manager to present specials and seasonal offerings for the front of house.
Managing cash and reconciling tills, ensuring balances are accurate. Ensuring daily cleaning schedules are completed and signed, maintaining a high level of hygiene and cleanliness at all times by self and team daily. Working with the Hospitality Managerto catering for special events in the Hospice.
Management Responsibilities Working with the Hospitality Manager and hospice teams to ensure the complex needs of patients dietary requirements are met. Always ensuring that all allergens and special diets are adhered to, and compliance procedures are being followed, for example allergen labels correct and in place.
Daily management of the cooks, catering assistants and catering volunteers on shift, ensuring that the highest standards of hygiene are maintained and that food hygiene regulations are strictly adhered to by all. Manage daily schedule, rotas workflow to ensure all duties are covered within the team, including when sickness or absence occurs.
To ensure the cost effective use of supplies and equipment. To co-ordinate, when required, the catering rotas to ensure that all annual leave, sickness, absence etc. is covered. To provide such cover as necessary. PERSONAL Responsibilities To recognise indications of staff stress and to facilitate staff support.
To be responsible in the induction of all new staff and volunteers as required. To report mechanical defects via the help desk. To log all incidents, accidents and near misses of the online portal. Educational Responsibilities To participate in the Hospice education programme.
To give feedback from attended education programmes/study days. Personal Development To devise with the Hospitality Manager a personal development plan in line with the Hospice objectives and personal needs. To maintain and increase personal professional skills.
Organisational Responsibilities To work at all times within the policies of the Hospice and act within Care Standards at all times. To uphold the Hospice and individual team values at all times. To ensure effective use of resources. To respect at all times the confidentiality of information covering patients, staff and volunteers.
To play an active part in the development and maintenance of good relationships with all who have business with the Hospice. To promote the Hospice philosophy of care towards patients, relatives and visitors. Because of the special nature of the Hospice and its work, the post holder may on occasion be asked to undertake other duties to help maintain our high standard of care.
THIS JOB DESCRIPTION IS NOT NECESSARILY EXHAUSTIVE AND MAY BE SUBJECT TO REVIEW BY THE CATERING AND DOMESTIC TEAM LEADER IN CONJUNCTION WITH THE POSTHOLDER.
St Elizabeth HospiceIpswich
Head Chef
Status: permanent
Salary: £27,000 - £31,000 depending on experience
Hours: 37.5 hours per week which will likely include Saturdays on a rota basis
Closing Date: 28 October 2024
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