Job summary
Relief Chef Band 2 Permanent hours per week
Professionally responsible for all aspects of food production and delivery to the Trust's patients, staff and visitors. Particular emphasis will be placed on food quality and adherence to standard recipes and methods.
Main duties of the job
The post holder should also understand the relative application of cooking procedure including cook chill/cook freeze, correct seasoning, flavoring, consistency, texture and the promotion of both interesting and attractive ideas of presenting food.
About us
Tameside and Glossop Integrated Care NHS Foundation Trust serves a community of 250,000 people across Tameside & Glossop. We provide a range of services both within the hospital and across our community for both adults and children. Our vision is to improve health outcomes for our population and influence wider determinants of health through collaboration with our health & care partners.
We have a clear set of values & behaviours which we expect all of our staff to demonstrate:
1. Safety
2. Care
3. Respect
4. Communication
5. Learning
We believe that the best organisations are those that reflect the communities they serve. We are therefore seeking to improve the diversity of our workforce to make it truly representative of our local population.
We actively encourage applications irrespective of race, age, disability, sex, gender reassignment, gender identity or expression, sexual orientation, religion or belief, marriage & civil partnership, or pregnancy or maternity. Recognising those communities that are underrepresented within our workforce, we would particularly welcome applications from Black, Asian & minority ethnic candidates, LGBTQ+& Disabled people.
Benefits include; flexible working, 27-33 days annual leave plus bank holidays, sick pay, NHS Pension Scheme, free eye tests and health checks, gym discount, free bicycle loan scheme, salary sacrifice car scheme, support with stress, bereavement, relationships, finance, and much more.
Job description
Job responsibilities
Main Responsibilities
1. To maintain effective channels of communication in the department to ensure the efficientdelivery of services and to be responsive to patients, staff and visitors views and needs.
2. To maintain effective channels of communication to wards and other users of the service to provide advice and instruction to individuals or groups in relation to the provision of catering services.
3. To foster and maintain close working relationships with key groups of staff such as supervisors, store person, restaurant staff etc.
4. To assist management in the handling of complaints relating to departmental services by providing information and statements.
5. To assist management in delivering the departmental training policy, by attending training sessions as and when required.
6. To assist management in maintaining good working relationships with external agencies Environmental Health
7. To have a comprehensive knowledge and experience offood production and service systems.
8. To assist management maintain financial control of the catering services within the Trust by ensuring that standard recipes and methods are adhered to, that an effective stockcontrol and issue policy is followed and that wastage is kept to a minimum.
9. Ensure safe and secure receipt, storage and use of all commodities including an effectivestock control procedure.
10. Maintains the Trusts premises and equipment in a hygienic manner and in good repair.
11. To be accountable to the Assistant Head Chef/Head Chef for the day to day production of food in accordance with standard recipes and methods.
12. To play a role in the, induction, training, health & safety, supervision, retention and welfare of all staff in accordance with Trust policy and procedure.
13. Ensure that all food provided to patients, staff and visitors is appropriate for their needs
14. To embrace schemes and approaches that make staff feel valued which will encourage high levels of motivation and performance.
15. Good knowledge of food safety legislation, food service standards, and other health and safety implications of food services.
16. Plays an important role in the delivery of the Trusts food production service.
17. Assists management by co-operating and participating in the design and implementation of a programme of continuous quality improvement in the Trusts catering service, includingcustomer satisfaction surveys.
18. Assists in ensuring that the dietary requirements of patients defined by the Trusts clinicians for the normal patient food service is delivered by the Catering Department.
19. Assists management in the compliance with the NHS Catering and Food Hygiene Controls Assurance Standard.
20. Responds to emergency events as part of the Trusts Major Incident Team.
21. Use of manually and mechanically operated catering equipment
22. To work in a safe and hygienic manner.
23. Understanding of the departments temperature monitoring procedures.
24. Maintaining a neat and tidy appearance at all times.
25. Attendance at meetings and training sessions as deemed appropriate by Management.
26. The preparation of modified diets.
27. To ensure security in all catering areas.
28. To report any mechanical defects and the need forrepairs.
29. Any other task requested by Head Chef Catering Management.
SECTION2- KNOWLEDGE AND SKILLS
1. Sound knowledge of food safety legislation food service standards.
2. Sound knowledge of food production techniques and procedures.
3. Basic knowledge in stock control.
4. Ability to act assimilates information quickly in emergency situations and to take appropriate action, either within the guidelines of policy and procedures, or acting on owninitiative. SECTION 3- EFFORT AND ENVIRONMENT
1. Concentration required for extended periods when producing food.
2. Some walking when working in the kitchen.
3. Required to exert moderate physical effort on a daily basis by cooking food, moving food trolleys or boxes of catering provisions.
4. Regular exposure to heat, noise, and humidity when working in the food production unit.
5. Work is generally planned with occasional unplanned work when responding to major incidents
Person Specification
Qualifications:
Essential
6. Professional Chef Qualification City and Guilds, NVQ
7. Basic Food Hygiene Award
Desirable
8. Intermediate Food Hygiene Award
9. IOSH Managing Safely
Experience
Essential
10. Experience and knowledge of working in a large catering environment
11. Understanding of allergen requirements
12. Experience of special/therapeutic diets
13. Understanding of COSHH
14. Understanding of HACCP principles
15. Proven track record of effective stock control
16. Proven track record of achieving targets
17. Proven track record of working with dietitians and understanding of different diets required within a hospital environment
Desirable
18. Proven track record of effectively supervising catering services and of achieving good standards.
Skills and Knowledge
Essential
19. Experience in planning and delivering training to staff
20. Excellent computer skills and knowledge of Excel, Word and PowerPoint
21. Good skills in using, interpreting and presenting reports
22. Working knowledge of food safety legislation/NHS Food Service Standards
23. Knowledge of continuous quality improvement and customer care techniques
24. Excellent Food Production Skills
25. Good Industrial Relation Skills
26. Good skills in using, interpreting and presenting reports
27. Good negotiation and communication skills
28. Strong Leadership Skills
Desirable
29. Skills in planning and undertaking risk assessments of complex activities
Other Factors
Essential
30. Professional appearance
31. Flexible approach to work
32. Fitness to undertake duties of the post
33. Ability to successfully maintain detached professional impersonal relationships
34. Ability to maintain confidentiality
35. Self-motivated and driven
36. High Productivity
37. Ability to work under pressure and to timescales