Overview
Location: Erdington Selly Park Hospices. Hours: 28.5 per week (2 days Erdington Hospice & 1 day Selly Park Hospice per week) to include a Saturday or Sunday and bank holidays when required. DBS Requirement: Enhanced Check.
At Birmingham Hospice we are committed to improving the quality of life for people living with life-limiting conditions, as well as supporting their families during one of the most challenging periods they will face.
We are currently seeking a talented and compassionate Chef to join our team on a part-time basis. This is an opportunity to make a real difference by preparing and delivering high-quality, freshly made meals that support the wellbeing of our patients and their families.
About Us
Birmingham Hospice provides expert palliative and end-of-life care for people and their families living with life-limiting illnesses. We believe that all people in Birmingham should have access to the best specialist care and support when they need it. Our vision is a future where everyone with a life-limiting illness will live and die with dignity and comfort. Our mission is to enable more people from all communities to access the care of their choice at the end of life. Our sites have been rated outstanding by regulators, and our teams are committed to providing the very best care with patients and their loved ones at the heart of what we do. We value kindness, respect, innovation, togetherness, positivity and openness and offer a competitive salary, generous holiday allowance, a contribution pension scheme, and ongoing professional development.
Job responsibilities
Job Title: Chef
Department: Catering
DBS Required
Purpose
The role provides food services including weekends and bank holidays during agreed shifts between 7 am and 7 pm, Monday to Sunday. Chefs will plan, procure, produce and serve high-quality, freshly made, nutritious and well-presented food to meet the needs of our patients, staff and visitors in a safe, well-managed environment.
Main Duties and Responsibilities
* Food Preparation: Create menus and meals reflecting the diversity of patients, identify allergens and costings for each recipe, ensure consistency and compliance.
* Source high quality ingredients within budgetary constraints.
* Plan and produce food and menus in line with IDDSI standards; ensure meals are appetising, cater for dietary requirements (including plant-based, intolerances/allergens, and cultural requirements).
* Ensure meals are delivered and served safely and hygienically, with appropriate portion sizes.
* Monitor stock levels, ensure proper stock rotation, and implement waste-reduction methods for cost efficiency.
* Use kitchen equipment safely and maintain it in good condition.
* Maintain the highest standards of food hygiene, kitchen hygiene and health and safety, including preventing cross-contamination and keeping the kitchen tidy.
* Provide ordered food and/or drinks for hospice workers and meetings.
Workforce Supervision
* Supervise Catering Assistants and Volunteers, allocating duties and ensuring adherence to health, hygiene and safety standards.
* Communicate effectively, including in written formats such as Microsoft Word, Excel and email.
* Adhere to HACCP and Food Hygiene management systems; follow COSHH and risk assessment processes; update control measures as needed.
* Demonstrate infection control standards, hand hygiene, and appropriate appearance for food safety.
* Ensure records and checks are accurate and accessible; promote safe systems of work and training in health and safety matters.
Other Duties
* Be flexible to cover across the rota during absences (annual leave, etc.).
* Participate in Hospice forums and groups; support continual improvement and responsive service to patient needs and preferences.
* Collaborate with other hospice teams to provide the best service; report accidents, risks or improvements to the Catering Manager.
* Undertake duties as commensurate with the role as identified by the Catering Manager.
General Duties
* Confidentiality: uphold confidentiality of all information; comply with General Data Protection Regulations.
* Equality and Diversity: treat all individuals fairly; promote an inclusive environment.
* Health and Safety: comply with Health and Safety at Work Act and hospice procedures; infection control.
* Information Governance: undertake training and follow policies.
* Professional Development: participate in annual appraisal and maintain statutory training.
* Safeguarding: commit to safeguarding children, young people and vulnerable adults; duties may be adjusted in a pandemic or major incident with proper training.
Note The job description is not exhaustive and may be amended following consultation in line with business needs.
Person Specification
Skills and Attributes
* Approachable and able to handle feedback positively
* Ability to manage complaints professionally; empathy and discretion
* Creativity in producing nutritious meals for patients with low appetites
* Excellent organisational skills; ability to multitask and work under pressure
* Ability to work with initiative, follow guidelines, be well-presented and neat
* Team player with the ability to lead volunteers and communicate clearly
* Physically fit to move trolleys and deliveries
* Confidentiality, problem solving and decision making
* Strong communication skills, both verbal and written
Qualifications
* City & Guilds in Professional Cookery to Level 2 or NVQ in Food Preparation and Food Service to Level 2
* Level 3 Food Hygiene
Experience
* Considerable experience in a professional kitchen producing fresh meals
* Experience setting menus and developing recipes
* Experience completing safety data information in line with legislation
* Basic IT skills (Word, Excel)
* Understanding of basic nutritional requirements
* Demonstrable leadership experience
* Knowledge of COSHH, HACCP, food temperatures for safe holding
* Health and Safety knowledge including risk assessments and manual handling
* Experience in healthcare catering
* Cash handling and till use
* Experience of completing risk assessments
Disclosure
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975; a disclosure check will be conducted.
Recruitment contact: Zeeta James-Cotterill (Recruitment Administrator)
Salary: £20,156 to £23,510 per year (pro rata for part-time); £26,522 - £30,935 full-time equivalent
#J-18808-Ljbffr