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 part-time Chef to join our catering team. Main duties of the job Our Chefs provide consistent high-quality food for different stakeholders at the Hospice and on a day-to-day basis, you will: Prepare, cook and serve meals for patients Ensure allergies and special dietary requests are dealt with appropriately Deal with daily deliveries and stock rotation Comply with Food Safety regulations To fulfil the Chef role, you will need: Experience of working operationally within a catering environment To be able to maintain consistent food standards and presentation whilst prioritising a workload To be an effective team player What's in it for you: Shift enhancements for working a weekend or bank holiday Generous annual leave entitlement of up to 41 days Attractive pension schemes Extensive employee discounts on shops, holidays and lifestyle choices 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 This is part time role, working 22.5 hours per week. The Catering teams shift patterns are normally worked between 7.30am 6.30pm (either an early or late, based on a 7.5 hour shift), which allows our team to have a great work-life balance. Full flexibility is essential though as no two days are the same and it is imperative the needs of the Hospice and Catering Team are met at all times. 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 through 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. Date posted 05 March 2025 Pay scheme Other Salary £14,526 to £15,493 a year Contract Permanent Working pattern Part-time Reference number HG1261060MaiC Job locations St Leonard's Hospice 185 Tadcaster Road York North Yorkshire YO24 1GL Job description Job responsibilities The Chef will contribute towards the preparation, cooking and service of meals and cleaning of the kitchens throughout the Hospice, and ensuring a quality catering service is delivered. Produce high quality meals to menu/allergen specifications and to provide refreshments to meet the needs of patients, visitors, staff and volunteers, maintain a clean and orderly working environment and comply with hospice policy and procedures and compliance with Health and Safety and Food Hygiene legislation and Regulations. Main duties and responsibilities Professional Support the production of appetising and creative meals including preparing ingredients, ensuring that portion sizes are accurate, and that allergies and patient special dietary requests are dealt with appropriately. Provide refreshments for internal, external functions and special events as required. Deal with daily deliveries, recording of necessary temperatures from nominated suppliers, ensuring deliveries are stored away correctly and immediately without delay after delivery. Report any issues with food products. Ensure old before new stock rotation is maintained, correctly cover food, store in designated areas or fridges. Use the day dot and food labelling systems at all times. Ensure the correct standards of hygiene and cleanliness of all catering working environments are maintained at all times, adhere to the clean as you go policy. To comply with and follow cleaning schedules for main and satellite kitchens. C ompliance and administration Maintain consistent food standards and quality across all areas and during all stages of preparation and cooking, ensuring the HACCP procedure according to the Hospice Food Safety is adhered to at all times. Actively use and complete audits, checklists, COSHH and risk assessments using appropriate software. Ensure all catering equipment and utensils are maintained ensuring due care and diligence is observed at all times. Job description Job responsibilities The Chef will contribute towards the preparation, cooking and service of meals and cleaning of the kitchens throughout the Hospice, and ensuring a quality catering service is delivered. Produce high quality meals to menu/allergen specifications and to provide refreshments to meet the needs of patients, visitors, staff and volunteers, maintain a clean and orderly working environment and comply with hospice policy and procedures and compliance with Health and Safety and Food Hygiene legislation and Regulations. Main duties and responsibilities Professional Support the production of appetising and creative meals including preparing ingredients, ensuring that portion sizes are accurate, and that allergies and patient special dietary requests are dealt with appropriately. Provide refreshments for internal, external functions and special events as required. Deal with daily deliveries, recording of necessary temperatures from nominated suppliers, ensuring deliveries are stored away correctly and immediately without delay after delivery. Report any issues with food products. Ensure old before new stock rotation is maintained, correctly cover food, store in designated areas or fridges. Use the day dot and food labelling systems at all times. Ensure the correct standards of hygiene and cleanliness of all catering working environments are maintained at all times, adhere to the clean as you go policy. To comply with and follow cleaning schedules for main and satellite kitchens. C ompliance and administration Maintain consistent food standards and quality across all areas and during all stages of preparation and cooking, ensuring the HACCP procedure according to the Hospice Food Safety is adhered to at all times. Actively use and complete audits, checklists, COSHH and risk assessments using appropriate software. Ensure all catering equipment and utensils are maintained ensuring due care and diligence is observed at all times. Person Specification Personal Essential Ability to listen & act on feedback Integrity, discretion and be able to respect confidentially Courteous and respectful of others Tactful, sensitive, tolerant, flexible & positive manner Team player Professional approach to work undertaken Remain calm under pressure Other Essential Flexible approach to hours of work Be prepared to assist with Hospice fundraising activities IT Essential Good basic IT skills Knowledge of Microsoft applications (Word, Excel, Powerpoint, Outlook) Communication Essential Proven interpersonal skills Ability to communicate at all levels within the Hospice Ability to be sensitive and empathetic, with colleagues, patients and their families Experience Essential Operational, hands-on catering experience Excellent food presentation skills Ability to maintain consistent food standards & quality Knowledge of Health & Safety & Food Hygiene Regulations Knowledge of risk assessments Ability to multi-task Attention to detail/accuracy Ability to manage and prioritise workload Desirable Working knowledge of HACCP regulations Qualifications Desirable Level 2 Food Safety City & Guilds 706.1/2 or NVQ Level 2 or equivalent Person Specification Personal Essential Ability to listen & act on feedback Integrity, discretion and be able to respect confidentially Courteous and respectful of others Tactful, sensitive, tolerant, flexible & positive manner Team player Professional approach to work undertaken Remain calm under pressure Other Essential Flexible approach to hours of work Be prepared to assist with Hospice fundraising activities IT Essential Good basic IT skills Knowledge of Microsoft applications (Word, Excel, Powerpoint, Outlook) Communication Essential Proven interpersonal skills Ability to communicate at all levels within the Hospice Ability to be sensitive and empathetic, with colleagues, patients and their families Experience Essential Operational, hands-on catering experience Excellent food presentation skills Ability to maintain consistent food standards & quality Knowledge of Health & Safety & Food Hygiene Regulations Knowledge of risk assessments Ability to multi-task Attention to detail/accuracy Ability to manage and prioritise workload Desirable Working knowledge of HACCP regulations Qualifications Desirable Level 2 Food Safety City & Guilds 706.1/2 or NVQ Level 2 or equivalent Employer details Employer name St Leonard's Hospice Address St Leonard's Hospice 185 Tadcaster Road York North Yorkshire YO24 1GL Employer's website https://www.stleonardshospice.org.uk/ (Opens in a new tab)