Main duties and responsibilities:
- Maintain high standards of hygiene at all times in accordance with environmental health and Safer Food, Better Business for preparation of food, and the handling and storage of goods.
- Assist with menu planning to meet the specific nutritional needs of patients and provide guidance and leadership for the catering assistants including consideration for the reduction of waste
- Be available to meet with patients to discuss their eating requirements when required
- Assist in the provision of food for Hospice education, social and fundraising events when required.
- To have good knowledge of various cooking methods, such as boiling, grilling, roasting and reheating
- Supervise IPU volunteers ensuring compliance with Hospice guidelines and Environmental Health regulations when Head of Catering or Senior Cook is not on duty.
- Work as a team with catering and all other hospice staff and volunteers.
- Maintain the Hospice Values including contributing to a culture within the catering team that ensures that patients and families are served with kindness and respect at all times
- Demonstrate professional expertise and ensure all tasks are completed in line with best practice and Hospice policy
- Support the department and charity strategy, and help identify opportunities and challenges
- Deliver and maintain professional relationships with individuals and organisations whether direct, or indirect interface with The Hospice of St Francis
- Work with productivity measures and best practice to accomplish individual objectives that contribute to the department goals
Qualifications, Skills, Experience, Knowledge & Approach
- Food Hygiene Certificate - level 2
- City and Guilds 706 1 & 2 or equivalent NVQ Qualification for Catering
- Minimum of 18 months working as a cook within a catering environment
- Cleaning of all catering equipment
- Food preparation
- Experience of different cooking methods
- Working as part of a team
- Flexible and adaptable approach to work and within the team
- Experience of managing or supervising catering staff (desirable)
- Working within healthcare setting (desirable)
- Working with or experience of volunteering (desirable) This list of tasks and responsibilities is not exhaustive, other relevant and appropriate duties as required by the Manager may be required.
- Dietary needs of individuals with limited nutritional ability (desirable)
- Helping at social events (desirable)
- Menu planning (desirable)
- Proven experience of working in diverse communities, understanding and overcoming the impact of discrimination (desirable)
Pay: £8,759.36 per year
Benefits:
- Employee discount
- Free parking
- On-site parking
Work Location: In person
