A highly motivated professional is sought to lead the Catering team, overseeing kitchen management and nutritionally balanced meals for patients, staff and visitors. Key duties include menu development, financial management and supplier relationships. The successful candidate will have a passion for great home cooked food, excellent communication skills and a positive character.
**Key Responsibilities:**
• Lead and manage the day-to-day operations of the catering service, including kitchen management
• Develop and implement innovative menus within a specified budget
• Prepare, cook and serve meals, and be involved in cleaning after each service
• Deliver fresh, high quality nutritional meals and refreshments for patients, staff and visitors
• Manage the delivery of catering food and labour budgets
• Negotiate supplier relationships and manage contracts
• Ensure compliance with Food Safety, Health & Safety and other legislative/regulatory policies
**Requirements:**
• Minimum of 5 years experience of cooking
• Diploma in Catering Management or equivalent
• City & Guilds 706/1 and 706/2 or NVQ Level 3
• Excellent communication skills and a positive character
• Ability to work within a team and build relationships with suppliers
**Benefits:**
• 60% enhancements for Bank Holiday working
• 6.6 weeks holiday
• Bespoke training and development
• Uniform provided
• Contributory pension/NHS transferable
• Healthcare discount scheme
• Employee Assistance programme
• Subsidised bus travel with First Bus Commuter Travel Club
• Free parking onsite or nearby
• Cycle to Work scheme
• Appointment to this post is subject to a standard DBS certificate