Deputy Head Chef

Job responsibilities

Main duties and responsibilities

Catering:

1. To deputise for 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 with every department that come in contact with the catering service, particularly with the Clinical team to meet the needs of our patients, how to communicate promptly any changes to their requirements and how to create a flexible service that works with the demands of the Inpatient unit, allowing the care staff time to care.
3. Work with the team to develop patient menus and to share the exciting Catering team developments both internally and externally.
4. Work to high standards within the kitchen and ensure these are consistently maintained across the hours of operation.
5. Embed in the team a desire to create; that any dish can be reviewed and improved upon and that creativity and excitement with food should be celebrated. Encourage and enable initiative taking within the team.
6. Compliance with all legal and organisational standards, delivering and promoting best practice at all times across the team.
7. Provide refreshments for internal, external functions and special events as required including cakes and meals for celebratory events for patients.

Staff Management:

1. With the active support of the Head Chef and in their absence, manage and inspire the Catering team (including volunteers), ensuring that individual skills are utilised appropriately and staff have frequent developmental opportunities.
2. Embed within the team the Hospice Strategy key concepts of Compassion, Accountability, Respect, Excellence and Synergy; ensuring these are delivered in everything the team does and be confident in challenging where behaviours fall short of demonstrating this.
3. Undertake a staff briefing with all team members at the start of their working day.

Administrative and Compliance:

1. Undertake procurement as required, matching menus to sourcing of goods, ensuring fresh, local, seasonal and sustainable provisions are used.
2. Ensure deliveries match purchase orders, ensuring quality and standards are met, and stored correctly.
3. Assist with managing all stock to ensure shelf rotation and that they are clearly visible to aid ease of identifying stock levels.
4. 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. This will ensure quality control measures and hygiene systems are achieved at all times. To actively use and complete audits, checklists, COSHH and risk assessments using appropriate software.
5. To assist the Head Chef to manage and comply with food hygiene procedures, hospice health & safety systems to ensure that St Leonards complies with statutory obligations and regulations under the Health and Safety at Work Act and other relevant legislation.

Person Specification

Experience

Essential

• Experience of working within catering environment
• Ensuring 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
• Creating menus
• Ability to multi-task
• Good organisational & planning skills
• Excellent time management
• Attention to detail/accuracy
• Able to manage and prioritise workload

Desirable

• Experience of working within a healthcare catering environment (ideally palliative care)
• Working with volunteers
• Working in a not-for-profit environment / Charity Sector
• Managing catering requirements at fundraising events
• Managing and monitoring budgets within agreed financial constraints
• Efficient and structured approach to procurement
• Producing risk assessments

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
• Positively promote the Hospice in all settings
• Have sympathy with the philosophy and concept of hospice care
• Ability to listen & act on feedback
• Integrity, discretion and be able to respect confidentially
• Courteous and respectful of others
• Tactful, sensitive, tolerant, flexible & positive manner
• Professional approach to work
• Calm under pressure

IT skills

Essential

• Basic IT Skills Microsoft Office Applications (i.e. Word, Excel, Outlook)

Qualifications

Essential

• Level 3 Supervising Food Safety or higher
• City & Guilds 706.1/2 or NVQ Level 2 or equivalent
• Level 2 Basic Food Hygiene Certificate

Other requirements

Essential

• Flexible approach to hours of work
• Be prepared to assist with Hospice fundraising

Desirable

• Current driving licence & access to a vehicle for work purposes

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 Leonard's Hospice

Address

St Leonard's Hospice

185 Tadcaster Road

York

North Yorkshire

YO24 1GL

Employer's website

https://www.stleonardshospice.org.uk/ (Opens in a new tab)