About this role
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 Deputy Head Chef to lead on the day to day kitchen operations in the absence of our Head Chef. Ensuring the catering team strive for excellence in everything within its remit, you will help to source local seasonal produce and interact with patients to truly meet their individual and changing needs.
On a day-to-day basis, you will:
Consistently deliver high levels of exciting, delicious and inventive catering for our patients, staff and visitorsWork with the Head Chef to review the catering offer to meet the needs of the organisationSupport and develop a collaborative team This is a full time role, working 37.5 hours per week, 5days over 7 working alternate weekends. 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 length), 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.
Main duties of the job
To fulfil the Deputy Head Chef role, you will need:
Excellent food presentation skillsExperience of managing a team in a catering environmentComprehensive knowledge of food hygiene and food safety regulationsThe ability to manage and prioritise your workloadTo be a team playerEffective verbal communication skills
What's in it for you as Deputy Head Chef:
Shift enhancements for working unsociable hoursGenerous annual leave entitlement of up to 41 daysAttractive pension schemesExtensive employee discounts on shops, holidays and lifestyle choices and Blue Light Card discountsOpportunities to grow your skills and careerFree onsite car parkingDay shifts which allow you to have a great work/life balanceA supportive and friendly working environment
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.
We do not have sponsorship status and therefore all our offers are made conditional upon our candidates submitting evidence of their right to work in the UK in conjunction with our other pre-employment checks.
Job description Job responsibilities
In the absence of the Head Chef, the Deputy Head Chef will lead on the day-to-day operations of the kitchen including the supervision of the team in order for them to consistently deliver high level quality food whilst also maintaining the 5* EHO rating.
The Deputy Head Chef will work with the Head Chef on developing and modernising the food offering to meet the needs of our patients, staff, visitors and volunteers.
Main duties and responsibilities
Professional
1. Deputise to 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.
2. Collaborate working across all departments that come in contact with the catering service, particularly with the Clinical team to meet the needs of our patients, ensuring any changes to their requirements are responded to promptly.
3. Provide refreshments for internal, external functions and special events as required including cakes and meals for celebratory events for patients.
Managerial
4. With the active support of the Head Chef, supervise the Catering team (paid staff and volunteers), ensuring staff are briefed every day and that individual skills are utilised appropriately.
5. Order ingredients 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.
6. Assist with managing all stock to ensure shelf rotation and that they are clearly visible to aid ease of identifying stock levels.
7. 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. Actively use and complete audits, checklists, COSHH and risk assessments using appropriate software.
Person Specification
Other Requirements Essential
Flexible approach to hours of work. Be prepared to assist with Hospice fundraising activities.
Qualifications Essential
City & Guilds 706.1/2 or NVQ Level 2 or equivalent Level 2 Basic Food Hygiene Certificate
Desirable
Level 3 Supervising Food Safety or higher
Experience Essential
Experience of working within management in a catering environment. Experience of successfully delivering consistent food standards & quality. Excellent food presentation skills Experience of performing audit/quality controls. Knowledge of special dietary requirements and food allergies. Comprehensive knowledge of Food Hygiene Regulations, Health & Safety and HACCP Good organisational & planning skills including being able to prioritise workload Attention to detail/ accuracy
Desirable
Experience of working within management in a catering environment. Experience of successfully delivering consistent food standards & quality. Excellent food presentation skills. Experience of performing audit/quality controls. Knowledge of special dietary requirements and food allergies Comprehensive knowledge of Food Hygiene Regulations, Health & Safety and HACCP. Good organisational & planning skills including being able to prioritise workload. Attention to detail/ accuracy. Experience of using the IDDSI Framework
IT Essential
Good basic IT skills. Knowledge of Microsoft applications (Word, Excel, Powerpoint, Outlook).
Communication Essential
Courteous and respectful of others. Ability to be sensitive and empathetic. Ability to communicate at all levels within the Hospice. Effective verbal communication skills.
Personal Essential
Team player. Enthusiasm and can do attitude. Ability to listen & act on feedback. Integrity, discretion and be able to respect confidentially. Courteous and respectful of others. Professional approach to work. Remain calm under pressure.
Employer details Employer name St Leonard's Hospice
Address St Leonard's Hospice
185 Tadcaster Road
York
North Yorkshire
YO24 1GL
United Kingdom
Employer's website https://www.stleonardshospice.org.uk/ (Opens in a new tab)