Head Chef

Salary: £25,147 - £27,596 per annum (FTE) or pro-rata for part time staff

To work in close liaison with the Catering Management team to ensure the Food Production teams deliver a high quality, cost effective and efficient service consistently for patients and staff.

To carry out the main duties of the position as listed below:

Meals produced each week: 18,000

Keep within agreed budgets for:

• patient days costs
• gross profit margins for retail
• labour costs

To be responsible for the security of the department with the opening and locking up of the production areas ensuring all equipment has been turned off.

Main duties of the job

• A comprehensive knowledge of a large-scale catering operation, materials and equipment.
• To have a good understanding of the hospital environment and its working arrangements.
• To have a good understanding of commercial concepts to bring innovation to retail offers.
• Ability to work with management and supervisory staff to own the business and make recommendations for service improvements and have confidence to take these ideas forward.
• To be an experienced supervisor and have excellent leadership and team building skills.
• To have good communication, negotiating skills.
• To be self-motivated to set and achieve objectives with ability to manage own time effectively and efficiently.
• To have the necessary organisational and analytical skills to draw up and adapt rotas and organise optimum cover arrangements.
• Sound numerical and basic IT skills.
• Qualified to 706, 1, 2, 3 City & Guilds or NVQ 3- and 3-years’ relevant experience as a supervisor.
• Craft Training Qualification or relevant experience of mentoring and training.
• NEBSS Supervisor Certificate or equivalent experience.
• Basic Health & Safety qualification, Intermediate Food Hygiene Certificate.