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Detailed job description and main responsibilities
* To ensure that quality control measures and hygiene systems are all achieved at all times.
* To prepare, cook and present food to Patients in line with exceptional departmental standards, using fresh ingredients.
* To participate in the HACCP procedure in accordance with the Trusts Food Safety Policy and maintain correct use of records.
* To ensure that quality control measures and hygiene systems are always achieved.
* To have accountability for the day-today running of the kitchen service.
* To actively participate in the ongoing management and development of menus, in line with Trust guidance.
* To actively discuss ideas with the customer and obtain constructive feedback.
* To Maintain staff training records and supervisions in line with trust guidance.
Staff benefits
* Pay Enhancements
* 27 days annual leave plus bank holidays rising to 29 after 5 years and 33 days after 10 years
* Excellent pension
* Cycle to work scheme
* Salary sacrifice car scheme
* Wellbeing programme
* Blue Light Card Discounts
* fuelGenie Fuel Cards (for applicable roles)
Qualifications
Essential criteria
* Catering/Chef Qualification
Desirable criteria
* NVQ L3 Management Supervision
Food Hygiene
Essential criteria
* Food Hygiene certification
Desirable criteria
* Level 3 or above Food hygiene
Experience
Essential criteria
* Kitchen leadership experience
Desirable criteria
* Commercial CDP/Sous Chef
All positions within the Trust are subject to satisfactory pre-employment checks, DBS registration and safeguarding. The Trust requires all staff to share commitment to safeguarding children, young people and vulnerable adults and to represent the diverse communities we serve.
Applicants are encouraged to apply for posts that have direct experience of mental health, learning disability or drug and alcohol services.
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