Job summary
We are looking foran experienced Head Chef to manage the day to day running of the cateringservice at the Hospice. You will leadthe team to ensure that high standards in food quality, safety and service aremaintained at all times.
Main duties of the job
The ideal candidate will have previous experience of running a kitchen together with catering for events and will have extensive knowledge of diets and allergies.
You will hold Food Hygiene Certificate Level 3 and NVQ Level 1 and 2 (706 Level 1 and 2) or have equivalent awareness is essential.
In addition to being part of a wonderful local charity, the hospice offers a generous benefit package, including:
1. 27 days annual leave entitlement
2. Pension scheme (NHS pension transferable)
3. Life Cover
4. Free Car Parking
5. Cycle to Work Scheme
6. Car Leasing Scheme
7. Health Service Discounts
8. Occupational Sick Pay
9. Subsidised refreshments
10. Blue Light Card
11. Employee Assistance Programme
About us
St Elizabeth Hospiceis an independent charity and hospice, which improves life for people in theEast Suffolk, Great Yarmouth and Waveney areas living with a progressive orlife-limiting illness.
Established in 1989,the hospice has built a reputation for delivering high-level care to patientsand the community it serves. Through medicine and therapy, they ease pain; givelife purpose and make life liveable. Last year the charity supported over 4,000patients and their families.
The hospices workis centred on the individuals needs and they provide specialist supportwherever it is needed; whether that is in the home, another setting in thecommunity, in hospital or in the hospice itself. Support is provided topatients and their families via the Inpatient Unit, the Community Care Unitincluding outpatients clinics, home visits from the community nursing, medicalor therapy team, the OneCall 24/7 telephone helpline and bereavement support.
In 2023, StElizabeth Hospice merged with East Coast Hospice to form a collaborativeapproach to developing achievable and sustainable specialist palliative careservices for people living in the Great Yarmouth and Waveney area.
Job description
Job responsibilities
JOBDESCRIPTION: HEAD CHEF
REPORTSTO: HOSPITALITY MANAGER
ACCOUNTABLETO: HEAD OF ESTATES
BASEDAT: STELIZABETH HOSPICE
Job Summary
To be responsible forthe day to day running of the catering service at the hospice. Working with theHospitality Manager in leading the team to ensure that high standards in foodquality, safety and service are maintained at all times.
KEYResponsibilities
Management of all food preparation, cooking, andserving tothe highest standard, ensuring efficiency and consistent high quality is alwaysmet.
Managing food hygiene regulations, Safer Food BetterBusiness, 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 toensure there is minimum waste.
Responsible for managing stock levels within the hospicekitchens.
Placing all orders for consumables and supplies for the cateringdepartment, following procurement procedures and policies in place, working thehospitality manager to achieve the best value.
Receiving and checking deliveries, ensuring the correctstorage 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 andseasonal offerings for the front of house.
Managing cash and reconciling tills, ensuring balances areaccurate.
Ensuring daily cleaning schedules are completed andsigned, maintaining a high level of hygiene and cleanliness at all times byself and team daily.
Working with the Hospitality Managerto catering forspecial events in the Hospice.
Management Responsibilities
Workingwith the Hospitality Manager and hospice teams to ensure the complex needs ofpatients dietary requirements are met. Always ensuring that all allergens andspecial diets are adhered to, and compliance procedures are being followed, forexample allergen labels correct and in place.
Dailymanagement of the cooks, catering assistants and catering volunteers on shift,ensuring that the highest standards of hygiene are maintained and that foodhygiene regulations are strictly adhered to by all.
Managedaily schedule, rotas workflow to ensure all duties are covered within the team,including when sickness or absence occurs.
Toensure the cost effective use of supplies and equipment.
Toco-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
Torecognise indications of staff stress and to facilitate staff support.
Tobe responsible in the induction of all new staff and volunteers as required.
Toreport mechanical defects via the help desk.
Tolog all incidents, accidents and near misses of the online portal.
Educational Responsibilities
Toparticipate in the Hospice education programme.
Togive feedback from attended education programmes/study days.
Personal Development
Todevise with the Hospitality Manager a personal development plan in line withthe Hospice objectives and personal needs.
Tomaintain and increase personal professional skills.
Organisational Responsibilities
Towork at all times within the policies of the Hospice and act within CareStandards at all times.
Touphold the Hospice and individual team values at all times.
Toensure effective use of resources.
Torespect at all times the confidentiality of information covering patients,staff and volunteers.
Toplay an active part in the development and maintenance of good relationshipswith all who have business with the Hospice.
Topromote the Hospice philosophy of care towards patients, relatives andvisitors.
Becauseof the special nature of the Hospice and its work, the post holder may on occasionbe asked to undertake other duties to help maintain our high standard of care.
THISJOB DESCRIPTION IS NOT NECESSARILY EXHAUSTIVE AND MAY BE SUBJECT TO REVIEW BYTHE CATERING AND DOMESTIC TEAM LEADER IN CONJUNCTION WITH THE POSTHOLDER.
Person Specification
Experience
Essential
12. Previous catering experience of running a kitchen
13. Previous experience catering for events and functions.
14. Extensive knowledge of diets and allergies.
15. Confident and competent of hygiene regulations Safer Food Better Business.
16. IT literate, Word & Excel experience
Desirable
17. Experience in healthcare environment
Qualifications
Essential
18. Food Hygiene certificate Level 3
19. NVQ Level 1 & 2 (706 Level 1 & 2) or equivalent experience.
Desirable
20. Health & Safety Certificate
21. First Aid Certificate
22. COSHH Awareness
Personal Qualities
Essential
23. Leadership skills ability to motivate, delegate and communicate to team.
24. Ability to communicate well with people on routine and operational matters.
25. Excellent inter-personal skills.
26. Team player - co-operative and friendly attitude.
27. Flexible and positive work ethic.
28. Creative and innovative approach to food thinking
29. Flexible approach to working hours.
30. Excellent organisational skills and timekeeping.
31. Ability to think on your feet and solution focused.
32. Creative eye for details.