Job summary We are currently seeking an experienced Chef to join our catering team in our Taunton Hospice. This is a fantastic opportunity for someone who wants to demonstrate creativity alongside their culinary skills. You will join us on a part time (18.5 hours per week), permanent basis and in return, you will receive a competitive salary of £12,318.50 plus 14% unsocial hours enhancement. The catering service operates over 7 days a week, including bank holidays, between the hours of 7am and 7.30pm. If you are looking for a job where you can make a significant contribution to the overall catering experience, we would be delighted to hear from you. Main duties of the job With the support of our kitchen assistants and volunteers, your day-to-day work will include: Working with fresh, seasonal ingredients to create well balanced and innovative meals. Demonstrating creativity in menus, meals for functions, and retail food to reflect the diversity of our patients, staff, and visitors. Undertaking opening and closing checks and completing relevant documentation in line with safer foods better business and requirements of environmental health inspections Where necessary, modifying dishes to meet patients' dietary requirements. Introducing the service to all patients and families on the Inpatient Unit.Discussing their individual requirements for each meal with attention to their appetite, preference, food allergies, religious and ethnic dietary needs. Although predominantly based in Taunton, this role will require working some unsocial hours, and covering for holidays and sickness at our Yeovil hospice site, as well as providing catering at our fundraising events. Therefore, flexibility and your own mode of transport with business insurance is necessary for this position. About us Be part of a welcoming, community minded charity. Our mission is to provide excellent specialist palliative care for patients and support to their families. Everyone here contributes and has a part to play towards our goal. If you speak to any of our staff or volunteers, they will tell you how the patient is at the heart of everything they do. So, if you're looking for a role where you can really make a difference, working as part of a supportive team, we could be a perfect match. Holiday entitlement 33 days holiday including bank holidays rising to 35 days after 1 year, and increasing with length of service (pro-rata if part-time) Ability to buy and sell annual leave Pension scheme NHS employees eligible to continue with their NHS pension scheme Non-NHS employees will receive 5% employer and 5% employee contribution. Award-winning Employee Assistance Programme for you and your family offering: Vitality & wellbeing health portal for non-emergency care Unlimited access to 24/7 online GP Consultations as well as Expert Case Management Confidential and free 24-hour Employee Assistance Counselling and support Legal, financial, and medical information and advice And more Life assurance cover Health Cash Plans Blue Light Discount Card Enhanced parental leave Excellent learning and development opportunities Free on-site parking in Yeovil and Taunton Volunteering and fundraising opportunities Eligibility criteria applies Date posted 29 January 2025 Pay scheme Other Salary £13 an hour 14% unsocial hours enhancement Contract Permanent Working pattern Part-time Reference number 085-24-03 - Chef Job locations St Margaret's Hospice Bishops Hull Taunton Somerset TA1 5HA Job description Job responsibilities Catering Responsibilities: To demonstrate creativity in menus, meals, event catering, and retail food to reflect diversity of patients, staff, visitors and identify food intolerances / allergens, religious and ethnic dietary needs Work with fresh, seasonal ingredients to create well balanced and innovative meals Where necessary, modify dishes to meet patients' dietary requirements Introduce the service to all patients and families on the Inpatient Unit. Discuss with each patient their individual requirements for each meal with attention to their appetite, preference, food allergies religious and ethnic dietary needs Respond to catering requests from other departments Undertake opening and closing checks. Complete relevant paperwork in line with safer foods better business and requirements of environmental health inspections Monitor stock levels, correct storage, and ensure appropriate rotation of stock to reduce food waste and remove any out-of-date stock Ensure the safe preparation, cooking, temperature checks and storage of foods in line with current food safety and allergen legislation Ensure all cleaning equipment is used appropriately and left clean and in safe working order after each use Appropriate use of cleaning materials and national colour coding in line with current Food Safety requirements Check and document temperature of foods and to monitor the quality of the meals and service provided Complete meal stats after each service or event Ensure the kitchen cleaning schedule is followed, and the kitchen is always kept clean. Document tasks undertaken to meet compliance of Environmental Health Inspections Safeguard the patients and always respect their dignity. Keep the patients' information safe. Remembering your GDPR Training and the Data Protection Act (1998). Demonstrate you have empathy with the work of the hospice and a genuine care for our patients and their families. Be respectful and professional to all visitors and staff and volunteers Demonstrate an understanding of and can follow HACCP (Hazard Analysis and Critical Control Point) safe food system, report any changes to Hotel Services Lead Ensure all catering deliveries are checked, recording time, date, temperature, and condition of stock To be a team player and be able to work independently Report any complaints to the Infection Control Hotel Services Lead or Head Chef Working arrangements: Hours to be worked over 7 days, on a rota basis Service operates between 7am and 7.30pm Hospice is open 365 days per year and rota includes weekend and bank holiday working Able to be flexible and adaptable of shift or site changes when sickness occurs within the team Financial responsibilities: Placing orders by telephone or electronically, ensuring sufficient supply of food and consumables To check delivery advice, note and to ensure correct delivery of goods by supplier, and file on completion of check. Ensure advice notes are submitted to the Finance Department regularly for approval of payment by the Hotel Services Lead Receive, record, receipt monies for all chargeable meals Ensure all cash and card payments are taken for meals or other catering activities is accurately recorded and cash is stored safely Undertake weekly cashing up of cash, document and submit to the finance office Education Responsibilities: To undertake all relevant training related to the role including level 2 food hygiene every 3 years and current allergen training, plus any other training related to food standards and current food legislation Undertake current mandatory training as required on an annual basis To maintain and develop personal skills and knowledge relevant to the role Job description Job responsibilities Catering Responsibilities: To demonstrate creativity in menus, meals, event catering, and retail food to reflect diversity of patients, staff, visitors and identify food intolerances / allergens, religious and ethnic dietary needs Work with fresh, seasonal ingredients to create well balanced and innovative meals Where necessary, modify dishes to meet patients' dietary requirements Introduce the service to all patients and families on the Inpatient Unit. Discuss with each patient their individual requirements for each meal with attention to their appetite, preference, food allergies religious and ethnic dietary needs Respond to catering requests from other departments Undertake opening and closing checks. Complete relevant paperwork in line with safer foods better business and requirements of environmental health inspections Monitor stock levels, correct storage, and ensure appropriate rotation of stock to reduce food waste and remove any out-of-date stock Ensure the safe preparation, cooking, temperature checks and storage of foods in line with current food safety and allergen legislation Ensure all cleaning equipment is used appropriately and left clean and in safe working order after each use Appropriate use of cleaning materials and national colour coding in line with current Food Safety requirements Check and document temperature of foods and to monitor the quality of the meals and service provided Complete meal stats after each service or event Ensure the kitchen cleaning schedule is followed, and the kitchen is always kept clean. Document tasks undertaken to meet compliance of Environmental Health Inspections Safeguard the patients and always respect their dignity. Keep the patients' information safe. Remembering your GDPR Training and the Data Protection Act (1998). Demonstrate you have empathy with the work of the hospice and a genuine care for our patients and their families. Be respectful and professional to all visitors and staff and volunteers Demonstrate an understanding of and can follow HACCP (Hazard Analysis and Critical Control Point) safe food system, report any changes to Hotel Services Lead Ensure all catering deliveries are checked, recording time, date, temperature, and condition of stock To be a team player and be able to work independently Report any complaints to the Infection Control Hotel Services Lead or Head Chef Working arrangements: Hours to be worked over 7 days, on a rota basis Service operates between 7am and 7.30pm Hospice is open 365 days per year and rota includes weekend and bank holiday working Able to be flexible and adaptable of shift or site changes when sickness occurs within the team Financial responsibilities: Placing orders by telephone or electronically, ensuring sufficient supply of food and consumables To check delivery advice, note and to ensure correct delivery of goods by supplier, and file on completion of check. Ensure advice notes are submitted to the Finance Department regularly for approval of payment by the Hotel Services Lead Receive, record, receipt monies for all chargeable meals Ensure all cash and card payments are taken for meals or other catering activities is accurately recorded and cash is stored safely Undertake weekly cashing up of cash, document and submit to the finance office Education Responsibilities: To undertake all relevant training related to the role including level 2 food hygiene every 3 years and current allergen training, plus any other training related to food standards and current food legislation Undertake current mandatory training as required on an annual basis To maintain and develop personal skills and knowledge relevant to the role Person Specification Education and Qualifications Essential City and Guilds in professional cookery level 2 or equivalent Level 2 Food Hygiene Certificate Up to date Allergen Training GCSE in English & Maths or functional skills in communication and maths certificate Desirable Understanding of food nutrition and special diets Self Awareness Essential Be able to work under pressure and adapt work schedule to meet the requirements of the service Ability to work as a member of a team Flexible to changes in routine or work environment Desirable Experience of catering within a health and & social care or retail environment Working with others Essential Demonstrate effective communication and interpersonal skills, including communicating with staff and patients who require special diets Calm and caring when dealing with operational pressures Demonstrate sensitivity and politeness when communicating with patients, families, visitors, and staff Ability to work as a team member and support team members Have a can-do approach, be enthusiastic, self-motivated, and flexible within the team Outcome and Results Essential Be able to meet deadlines to ensure an efficient and effective catering service Demonstrate effective delegation to the kitchen assistants and catering volunteers Demonstrate creativity by introducing new ideas within the department to enhance income generation Ensure practice meets current food safety, allergens legislation including Natasha Law Computer literate, able to use word documents, spreadsheets, and email communication. Be able to work a variety of shift patterns including weekends, bank holidays Car driver with business insurance and have the ability to work across both hospice Yeovil and Taunton sites Leading in your area Essential Ensure up to date completion of Safer Food Better Business to meet the requirements of Environmental Health, CQC Inspections and work within organisational policies Act as role model demonstrating best practice and communicate new ideas for service development Person Specification Education and Qualifications Essential City and Guilds in professional cookery level 2 or equivalent Level 2 Food Hygiene Certificate Up to date Allergen Training GCSE in English & Maths or functional skills in communication and maths certificate Desirable Understanding of food nutrition and special diets Self Awareness Essential Be able to work under pressure and adapt work schedule to meet the requirements of the service Ability to work as a member of a team Flexible to changes in routine or work environment Desirable Experience of catering within a health and & social care or retail environment Working with others Essential Demonstrate effective communication and interpersonal skills, including communicating with staff and patients who require special diets Calm and caring when dealing with operational pressures Demonstrate sensitivity and politeness when communicating with patients, families, visitors, and staff Ability to work as a team member and support team members Have a can-do approach, be enthusiastic, self-motivated, and flexible within the team Outcome and Results Essential Be able to meet deadlines to ensure an efficient and effective catering service Demonstrate effective delegation to the kitchen assistants and catering volunteers Demonstrate creativity by introducing new ideas within the department to enhance income generation Ensure practice meets current food safety, allergens legislation including Natasha Law Computer literate, able to use word documents, spreadsheets, and email communication. Be able to work a variety of shift patterns including weekends, bank holidays Car driver with business insurance and have the ability to work across both hospice Yeovil and Taunton sites Leading in your area Essential Ensure up to date completion of Safer Food Better Business to meet the requirements of Environmental Health, CQC Inspections and work within organisational policies Act as role model demonstrating best practice and communicate new ideas for service development 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. Employer details Employer name St Margaret's Somerset Hospice Address St Margaret's Hospice Bishops Hull Taunton Somerset TA1 5HA Employer's website https://www.st-margarets-hospice.org.uk/home-page (Opens in a new tab)