About this role
Job summary
We are seeking a passionate and dedicated Chef to lead the day-to-day operations of our kitchen during allocated shifts. In this role, you will do much more than cook; you will ensure the delivery of high-quality, nutritious, and safe food production that directly impacts patient wellbeing and customer experience. Working as part of a collaborative and flexible team, you will champion excellent food safety, customer service, and operational standards while embodying the core values of the hospice.
Various shifts available covering 7:00am to 7:00pm including weekends
In addition to being part of a wonderful local charity, the hospice offers a generous benefit package, including:
27 days annual leave entitlement
Pension scheme (NHS pension transferable)
Life Cover
Free Car Parking
Cycle to Work & Car Leasing Scheme
Health Service Discounts
Occupational Sick Pay
Blue Light Card
Employee Assistance Programme
PLEASE NOTE THAT WE DO NOT OFFER SPONSORSHIP FOR THIS ROLE
Main duties of the job
Key Responsibilities
Kitchen Leadership - Lead the operations of the kitchen, guiding the catering team to ensure smooth, efficient daily service.
High-Quality Food Production - Prepare, cook, and present nutritious, appealing meals tailored to the dietary requirements of patients, as well as comforting options for visitors and staff.
Standards & Compliance - Maintain excellent food safety, hygiene, and health and safety standards across all food prep and storage areas.
Customer Excellence - Ensure an outstanding dining experience for everyone, demonstrating empathy and responsiveness to patient and family feedback.
Team Collaboration - Support the wider catering team, fostering a positive, flexible, and cohesive working environment.
What we are looking for
Proven experience working as a Chef, ideally within a healthcare, care home, or high-standard hospitality environment.
Strong knowledge of food hygiene regulations (Level 3 Food Hygiene Certificate or the commitment to attain. NVQ Level 2 Professional Cookery.
Ability to adapt menus to meet specific nutritional or medical dietary needs.
Excellent communication, leadership, and customer service skills.
A compassionate, flexible approach to work, with a commitment to supporting the values of a local charity.
About us
St Elizabeth Hospice is an independent charity & hospice, which improves life for people in the East Suffolk, Great Yarmouth & Waveney areas living with a progressive or life-limiting illness.
Last year the charity supported over 4,000 patients & their families. The hospices work is centred on the individual's needs and they provide specialist support wherever it is needed; whether that is in the home, another setting in the community, in hospital or in the hospice itself. Support is provided to patients & their families via the Inpatient Unit, the Community Care Unit including outpatients clinics, home visits from the community nursing, medical or therapy team, the OneCall 24/7 telephone helpline & bereavement support.
St Elizabeth Hospice is committed to safeguarding & protecting the adults & young people that we work with & has a zero-tolerance approach to abuse, neglect & discrimination of any person. As such, all posts are subject to a rigorous safer recruitment process, including the disclosure of criminal records & vetting checks. We have a range of robust safeguarding policies in place which promote safeguarding across the hospice & staff are expected to undertake regular, mandatory safeguarding training to equip them with the knowledge & skills to identify & respond to potential risks.
Job description Job responsibilities
Job title
Chef
Reports to
Head Chef
Department
Catering / Sustainable Estates
Based at
Ipswich
Job summary
To contribute to the delivery of high-quality catering services that support care of patients, visitors, colleagues and volunteers through the provision of a safe, nutritious and responsive catering service. Working as part of a flexible team, the postholder will help maintain excellent food safety, customer service and operational standards whilst supporting the wider values of St Elizabeth Hospice.
The Chef leads the day-to-day operation of the kitchen during allocated shifts, ensuring high quality food production, excellent patient experiences, and safe, efficient catering operations whilst supporting the entire catering team.
Safeguarding responsibilities
To demonstrate a commitment to keeping adults and young people safe
To report any disclosure made to you to the appropriate person
To report any safeguarding concerns in the workplace to the appropriate person
To maintain an awareness of the hospices policies in relation to safeguarding
Key responsibilities
Lead the preparation and service of high-quality meals across the Hospice
Coordinate kitchen operations to deliver a safe and efficient service
Ensure compliance with food safety, HACCP and allergen requirements
Deliver responsive catering that meets individual dietary needs
Support and develop Catering Assistants and Volunteers during shifts
Promote high standards of quality, presentation and patient experiences
Support stock management and minimise food waste
Contribute to continuous improvement and service development
The Catering Team operates across early, mid and late shifts, seven days a week, to meet the needs of patients, visitors and colleagues. All members of the team are expected to work flexibly across shift patterns and support colleagues across functions where required.
Responsibilities for all staff
Act as a positive ambassador for St Elizabeth Hospice
Where the postholder is a member of a professional body, comply to the professional standards set by that body. Ensure registration is current and practice continuous professional development.
Because of the special nature of the hospice and its work, the postholder may on occasion be asked to undertake other duties to help maintain our high standards of care and engagement.
This job description is not necessarily exhaustive and may be subject to review by the line manager in conjunction with the postholder.
Person Specification
Specific Skills Essential
Excellent food preparation and organisational skills Ability to prioritise workload during busy service periods
Desirable
Menu development and recipe costing Stock management and waste reduction
Experience Essential
Experience of working in a commercial or healthcare catering environment Experience of preparing meals to a consistently high standard
Desirable
Experience of working with special diets and allergens Experience of supervising and supporting colleagues during shifts
Personal Qualities Essential
Reliable, professional & flexible Friendly, approachable & calm Positive, enthusiastic team player who enjoys supporting others Passionate about delivering exceptional patient and customer experience
Qualifications Essential
Level 3 Food Hygiene Certificate (or commitment to attain) NVQ Level 2 Professional Cookery
Desirable
First Aid at Work Manual Handling training
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 Elizabeth Hospice
Address 565 Foxhall Road
Ipswich
Suffolk
IP3 8LX
United Kingdom
Employer's website https://www.stelizabethhospice.org.uk/ (Opens in a new tab)