Hospital Chef

Job Title: Chef / Team Lead

Location: Grantham

Parking Info: Not specified.

Job Type: Temporary

Duration of booking: Expected to be for 3 months (potentially longer)

Proposed start date: ASAP

Sector: Healthcare

Working environment: Hospital

Band: 4

Pay Rates:

£12.82 - £13.80 per hour paye inclusive of holiday pay

£14.50 - £15.70 per hour Umbrella  

All rates are depending on skills and experience.

Working Days and Hours: Monday to Friday 9am to 5pm

Remote working option Info: n/a

Summary

To prepare, cook and present the highest quality food to staff and visitors in line with standard recipes and food safety guidelines whilst ensuring the highest standards are observed at all times.

Duties and Responsibilities

Culinary Leadership:

• Lead, inspire, and motivate a team of chefs, cooks, and kitchen staff, fostering a culture of excellence and teamwork.
• Set high standards for food quality, taste, and presentation, consistently delivering outstanding culinary experiences.

Menu Planning and Development:

• Create and develop menus that meet the diverse dietary requirements of our patients, staff,

• and visitors.
• Ensure menus are nutritionally balanced, innovative, and responsive to seasonal availability of ingredients.

Food Preparation and Production:

• Oversee all aspects of food preparation, ensuring adherence to standardized recipes, portion control, and quality assurance.
• Ensure that food is prepared and cooked to the highest standards, meeting the specific dietary needs and preferences of patients.

Health and Safety Compliance:

• Maintain a safe and hygienic working environment, adhering to all relevant health and safety regulations and best practices.

• Monitor and enforce strict food safety and hygiene standards, including proper storage, handling, and disposal of food items.

Budgeting and Cost Control:

• Manage kitchen expenses and control costs while maintaining high-quality food offerings.
• Source suppliers, negotiate contracts, and maintain strong relationships to ensure competitive pricing and timely delivery.
• Promote teamwork, effective communication, and a positive work environment.

Ordering and Inventory Management:

• Monitor inventory levels, anticipate needs, and place orders for food supplies and kitchen equipment to maintain smooth operations.

• Implement effective inventory control procedures to minimize waste and optimize cost efficiency.

Skills, Experience and Qualifications

Evidence of high personal standards & previous cooking experience

706/1, 706/2 or NVQ equivalent

Intermediate Food Hygiene or above

A Comprehensive knowledge of allergens,  Dietary Knowledge ,

HACCP

COSH

Staff Management experience

Good communication skills

Able to complete production records

Experience in using catering equipment & machinery

Questions

Have you previous experience as a Band 4 Chef within the NHS?

Have you previous experience as a Band 4 Chef within a Healthcare setting?

Do you have Team Lead/Staff management experience?

Do you hold a 706/1, 706/2 or NVQ equivalent?

Do you meet the above criteria and are you immediately available?