About this role
Job summary
Interviews for successful candidates will be held on Monday the 30th of November 2026
Are you looking for a Career in Catering? We are looking for an enthusiastic and confident Catering assistant who can support the Kitchen and Cafe teams!
The Catering Team are involved in every area of the charity. Not only providing the very best meals to our patients and their families, but also the staff and volunteers who give the care and support. It doesnt end there, our fundraising team put on events that need a broad spectrum of catering. So new 2 days are the same, especially at peak events season!
Main duties of the job
As a Catering Assistant your main responsibilities will be to undertake a range of catering activities e.g. food preparation, cooking, serving, washing up, etc. that complies with all food hygiene requirements for staff, patients and visitors to St Michaels Hospice. In addition you will also have the opportunity to support in our Cafe, plating up food for paying customers and operating the till.
We are looking to recruit someone to work 22.5 hours per week, which is 3 shifts a week with the opportunity for extra hours when needed. Shift times are 0700-1500 & 1115-1915 which will be rotational (shift times may vary when needs of the service are extended for events), to include weekend and bank holiday working which is subsidized with enhancements.
About us
St Michael's Hospice is nestled in the stunning Herefordshire countryside, in a state-of-the-art facility. We offer a competitive salary and benefits package, a transferrable NHS pension or you can enrol onto our own Hospice pension. We offer Life Assurance, a superb working environment and facility, generous study leave allowance, discounts with local suppliers, individualised training needs analysis, advanced communication skills training, employee counselling service, free tea & coffee, a friendly & welcoming work environment and 30 days annual leave (pro rata if applicable), plus bank holidays. We are one of the top 100 best not for profit organisations to work for and have been caring to make a difference, to patients living with a terminal illness and their families, across Herefordshire and beyond for over 40 years.
Job description
Job responsibilities
Spinal Point Range: 4
Hours: 22.5 hours per week (Mon-Sun)
Department: Facilities
Location: St Michaels Hospice, Bartestree
Reports to: Catering Manager
Job Purpose: To undertake a range of catering activities e.g. food preparation, cooking, serving, washing up, etc. that complies with all food hygiene requirements for staff, patients and visitors to St Michaels Hospice.
Responsibility Areas: Catering -Prepare food and cook meals in accordance with menus and under the direction of the Cook. -Deliver a high standard of customer service at all times. -Monitor food usage and wastage. -Demonstrate an active passion for modern trends and fresh produce, using fresh ingredients and seasonal produce. -Ensure that cleaning schedules are completed daily and recorded. -Maintain kitchen and cooking areas, store room, toilet and catering equipment are kept in a clean and safe condition. -Provide guidance to fellow staff and volunteers in all areas of catering.
Communication -Ensure that hospice safeguarding procedures are followed. -Attend team meetings.
Legislative Compliance -Ensure food hygiene and dietary standards are consistently met and maintained in accordance with current legislative requirements. -Ensure compliance with all Hospice policies and procedures. -Ensure compliance with all statutory and environmental health regulations. -Ensure that General Data Protection Regulation (GDPR) is adhered to in all areas. -Participate in all regular Fire and H&S checks.
Property Maintenance -Monitor and communicate any maintenance issues to the Catering Manager. -Ensure that all equipment is safe to use and escalate problems to the Catering Manager. -Administer the rules of good housekeeping in all areas.
Person Specification
- 1) Specialist Knowledge and Experience Essential -Level 2 Food Hygiene Qualification (training given if required) -Knowledge of Control of Substances Hazardous to Health Regulations (COSHH) regulations and Hazard Analysis and Critical Control Points (HACCP)
Desirable -One years experience of catering establishment -NVQ level 2 in catering (training given if required) -Knowledge of Health & Safety, Manual Handling and Trading Standards -Basic IT skills
- 2) Skills and Behaviours Quality Orientation: Shows awareness of goals and standards. Follows through to ensure that quality and productivity standards are met.
Relating to others: Relates well to different types of people, listens and gets on with them. Quickly builds rapport and establishes relationships
Team working: Fits in with the team. Develops effective and supportive relationships with colleagues. Is considerate towards them and create a sense of team spirit.
Organisation: Able to organise own time efficiently.
Reliability: Follows direction from supervisors and respects policies and procedures. Shows commitment to the organisation and task completion
Resilience: Maintains effective work behaviour in the face of setbacks or pressure. Remains calm, stable and in control of themselves.
- 3) Special Conditions -This post is conditional to a standard Disclosure and Barring Service (DBS) Check. -Requirement to work weekends and evenings on a rota basis. -Physically demanding. -Long periods of standing and turning. -Hot, humid kitchens with limited space. -Exposed to regular hazards such as sharp instruments, hot liquids, and electrical catering equipment- grill, oven, microwave. -Potentially high risk of slips and trips in catering area.
Unsocial hours payments: Saturdays Payment at basic salary + 33.33% Sundays Payment at basic salary + 66.66% Bank Holidays Payment at basic salary + 66.66%
Our Values What matters to you is whats important to us
To ensure we deliver upon this every day, we empower people to work collaboratively to reach thebest possible decisions, realise them in thebest possible wayand at thebest possible time.
We value: Knowledge, judgment, and kindness in reaching thebest possible decisions
Courage, integrity, and passion in realising those decisions in thebest possible way
Honesty, empathy, and determination in doing so at thebest possible time.
Living our values influencesthe way we behave. The way we behave informsthe way we do things. The way we do things isthe St Michaels way.
Equal Opportunities Statement
At St Michaels Hospice we are committed to an equal opportunities approach in everything we do. This means that we seek to ensure anyone connected with St Michaels, from patients and families through to donors, supporters, volunteers, and staff are treated fairly, appropriately and with dignity and respect.
Person Specification
Knowledge
Essential
- Knowledge of Control of Substances Hazardous to Health Regulations (COSHH) regulations and Hazard Analysis and Critical Control Points (HACCP)
Desirable
- Knowledge of Health & Safety, Manual Handling and Trading Standards
Qualifications
Essential
- Level 2 Food Hygiene Qualification (training given if required)
Desirable
- NVQ level 2 in catering (training given if required)
Experience
Desirable
- One years experience of catering establishment
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 Michael’s Hospice
Address
Bartestree
Hereford
HR1 4HA
United Kingdom
Employer's website
https://www.st-michaels-hospice.org.uk/ (Opens in a new tab)