Bank Chef

Job overview

We are seeking an experienced chef/cook to join our food production team at St Richard's Hospital on a flexible basis.

Working hours: Monday to Friday, 6 am to 2 pm on an as needed basis.

Main duties of the job

We operate a cook freeze model for our patient meal service at St. Richards and Worthing Hospitals.

• Batch cooking using large industrial equipment such as Bratt pans and Tilting kettles.
• Following set recipes.
• Working in a tidy manner, clean as you go approach.
• Allergen awareness - prevention of cross contamination.
• General preparation and assembling salads.
• Following strict HACCP and Food Hygiene practices and procedures.
• Use of temperature recording devices.
• Understanding of temperature controls.
• Decanting foodstuffs ready for next day's production.
• Awareness of special diets.
• Date labelling and understanding of stock rotation.

Detailed job description and main responsibilities

To safely prepare consistently high quality meals to specified standards in order to meet the nutritional needs and personal expectations of our patients, staff and customers.

To work in accordance with HACCP procedures and current food safety legislation.

The post holder will work in a busy industrial kitchen, being exposed to heat, cold and noise, standing all shift and exercising manual dexterity.

The post holder will work as part of a team of catering staff responsible for the effective day to day delivery of food and beverage service across multiple sites.

Applicants must have the right to work in the UK; visa sponsorship is not available for this role.

Person specification Qualifications

• Good standard of English and Maths.
• City and Guilds NVQ Level 3 in cookery or Level 2 with relevant industry experience.
• L2 Food Safety Award or previous experience in food safety and hygiene practices and procedures.

Knowledge and Experience

• Experience with batch cooking.
• Understanding of HACCP systems and ability to maintain a safe working environment.
• Knowledge and experience of food production and service procedures.

Skills

• Effective communication skills - verbal and written. Must be able to read and understand written instructions, food safety/quality assurance documents and menu requirements.
• Must be physically fit and able to move around the department easily and safely. Must demonstrate manual dexterity.
• Effective organisational skills and ability to manage time and prioritise work.
• Evidence of having undertaken own development to improve understanding of equalities issues.

Equality, Diversity, and Inclusion

• Evidence of having championed diversity in previous roles (as appropriate to role).
• Evidence of having undertaken own development to improve understanding of equalities issues.

Recruitment Requirements

All new employees will undergo a Disclosure and Barring Service (DBS) check as part of the recruitment process.