Deputy Head Chef - York - ref. f65704719
NHS Jobs York
Main duties and responsibilities Catering: To deputise for 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 with every department that come in contact with the catering service, particularly with the Clinical team to meet the needs of our patients, how to communicate promptly any changes to their requirements and how to create a flexible service that works with the demands of the Inpatient unit, allowing the care staff time to care.
Work with the team to develop patient menus and to share the exciting Catering team developments both internally and externally. Work to high standards within the kitchen and ensure these are consistently maintained across the hours of operation.
Embed in the team a desire to create; that any dish can be reviewed and improved upon and that creativity and excitement with food should be celebrated. Encourage and enable initiative taking within the team. Compliance with all legal and organisational standards, delivering and promoting best practice at all times across the team.
Provide refreshments for internal, external functions and special events as required including cakes and meals for celebratory events for patients. Staff Management: With the active support of the Head Chef and in their absence, manage and inspire the Catering team (including volunteers), ensuring that individual skills are utilised appropriately and staff have frequent developmental opportunities.
Embed within the team the Hospice Strategy key concepts of Compassion, Accountability, Respect, Excellence and Synergy; ensuring these are delivered in everything the team does and be confident in challenging where behaviours fall short of demonstrating this.
Undertake a staff briefing with all team members at the start of their working day. Administrative and Compliance: Undertake procurement as required, matching menus 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 all stock to ensure shelf rotation and that they are clearly visible to aid 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.
Collaborate with every department that come in contact with the catering service, particularly with the Clinical team to meet the needs of our patients, how to communicate promptly any changes to their requirements and how to create a flexible service that works with the demands of the Inpatient unit, allowing the care staff time to care.
Work with the team to develop patient menus and to share the exciting Catering team developments both internally and externally. Work to high standards within the kitchen and ensure these are consistently maintained across the hours of operation.
Embed in the team a desire to create; that any dish can be reviewed and improved upon and that creativity and excitement with food should be celebrated. Encourage and enable initiative taking within the team. Compliance with all legal and organisational standards, delivering and promoting best practice at all times across the team.
Provide refreshments for internal, external functions and special events as required including cakes and meals for celebratory events for patients. Staff Management: With the active support of the Head Chef and in their absence, manage and inspire the Catering team (including volunteers), ensuring that individual skills are utilised appropriately and staff have frequent developmental opportunities.
Embed within the team the Hospice Strategy key concepts of Compassion, Accountability, Respect, Excellence and Synergy; ensuring these are delivered in everything the team does and be confident in challenging where behaviours fall short of demonstrating this.
Undertake a staff briefing with all team members at the start of their working day. Administrative and Compliance: Undertake procurement as required, matching menus 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 all stock to ensure shelf rotation and that they are clearly visible to aid 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.
This will ensure quality control measures and hygiene systems are achieved at all times. To actively use and complete audits, checklists, COSHH and risk assessments using appropriate software. To assist the Head Chef to manage and comply with food hygiene procedures, hospice health & safety systems to ensure that St Leonards complies with statutory obligations and regulations under the Health and Safety at Work Act and other relevant legislation.
YO! RESTAURANTLeeds, 22 mi from York
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# Head Chef
## Operations - Leeds Trinity
### Contract: Full Time
Salary: £34,400 - £36,400
Contracted Hours: 45
We burst onto the restaurant scene in 1997, when we shook up London and showed...
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Christmas and Boxing Day off!
What you'll bring
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