Job overview
We are seeking an experienced and passionate Head Chef to join us at Hampshire Hospitals.
The Head Chef is a key leadership role responsible for the operational management of the kitchen and restaurant, ensuring the delivery of a high-quality catering service in line with national standards, legislation, and Trust policies. The post holder will lead and develop the catering team to provide nutritious, well-presented meals for patients, staff, and visitors, maintaining strict compliance with food safety, hygiene, and health regulations. This role includes oversight of menu planning, staff supervision, and daily operational efficiency, while fostering a hands-on, flexible approach to support team performance. The Head Chef will work across early and late shifts as required to meet service needs.
Main duties of the job
Management
1. Lead the kitchen team in preparing and cooking high-quality meals for patients, staff, and visitors.
2. Oversee special dietary requirements, ensuring allergen compliance and minimal risk of cross-contamination.
3. Monitor food hygiene standards, portion control, and presentation, ensuring consistency in quality.
4. Ensure all food service processes adhere to NHS Trust guidelines, HACCP protocols, and legal food safety regulations.
Menu Planning & Nutrition
5. Develop menus that meet patient dietary needs, cultural preferences, and nutritional standards.
6. Liaise with dietitians and clinical teams to accommodate special diets.
7. Incorporate seasonal and sustainable ingredients into menu planning.
Team Leadership & Staff Development
8. Supervise, train, and motivate catering staff; manage rotas and performance.
9. Support recruitment and mentor staff to build a skilled, motivated team.
10. Promote a positive and safe working environment.
Compliance & Safety
11. Conduct regular audits and risk assessments; ensure adherence to Trust policies.
12. Manage allergen data and labelling in accordance with current legislation.
13. Respond to complaints and incidents according to Trust policy.
Budget & Stock Control
14. Manage food procurement, stock levels, and waste reduction to maintain cost efficiency.
15. Monitor budgets and plan efficient staff rotas.
Working for our organisation
Our vision is to provide outstanding care for every patient. Patient care is at the heart of what we do at our three sites: Basingstoke and North Hampshire Hospital, Royal Hampshire County Hospital in Winchester and Andover War Memorial Hospital. Hampshire Hospitals NHS Foundation Trust provides medical and surgical services to a population of approximately 600,000 people across Hampshire and parts of West Berkshire.
Our cultural ambition is to have a culture that places people at the heart of all we do, where we all belong, and where learning, improvement and excellence thrive.
We provide specialist services to people across the UK and internationally. We are one of only two centres in the UK treating pseudomyxoma peritonei (a rare form of abdominal cancer) and we are leaders in the field of tertiary liver cancer and colorectal cancer.
The trust employs more than 9,000 staff and has a turnover of over £500 million a year. As a Foundation Trust, we are directly accountable to our members through the governors. The Council of Governors represent the interests of their constituencies and influence the future plans of the Foundation Trust.
Your Next Career Move Made Easier – Accommodation May Be Offered
We understand relocating can be a big step. Hampshire Hospitals may be able to provide accommodation options for successful candidates, depending on availability. If this something you would like to explore please contact on 02080 360017
Detailed job description and main responsibilities
·Focus on the headings for each section of the job description
·Clarity on responsibility / ownership of duties
·Be clear and concise. Would you understand what the expectations are from the detail provided?
·Is the postholder leading / creating / reporting?
·Do they have ownership of the task?
·A job description and person specification are about role requirements rather than the current postholder
·There is a section later where you can include essential and desirable skills and qualifications required for the role.
Person specification
Training and Qualifications
Essential criteria
16. Food Safety Level 3 (or willingness to obtain)
17. Allergen awareness and HACCP knowledge
18. Professional cookery qualification (e.g. NVQ Level 3, or equivalent)
Desirable criteria
19. Advanced culinary qualifications or specialist training
20. Experience in multiple kitchen environments (e.g. restaurants, hotels, etc)
Experience
Essential criteria
21. Strong organisational and time‑management skills
22. Ability to manage kitchen operations during service under pressure
23. Excellent knowledge of food hygiene, health & safety, and allergen regulations
24. Strong all‑round culinary skills with consistent food quality standards
Desirable criteria
25. Experience with menu development and menu planning
26. Proven ability to lead, motivate, and develop a kitchen and staff
Team Work
Essential criteria
27. Experience with dietary‑specific menus (vegan, gluten‑free, allergen‑focused)
28. Experience working with inspections and audits
Desirable criteria
29. Mentoring or coaching experience