Job summary
- Main area
- Catering
- Grade
- NHS AfC: Band 4
- Contract
- Permanent
- Hours
- Full time - 37.5 hours per week
- Job ref
- 292-6662589-E&F-C
- Employer
- The Princess Alexandra Hospital NHS Trust
- Employer type
- NHS
- Site
- The Princess Alexandra Hospital Harlow
- Town
- Harlow
- Salary
- £26,530 - £29,114 per annum plus 5% high cost area supplement
- Salary period
- Yearly
- Closing
- 04/02/2025 23:59
Employer heading
Head Chef
NHS AfC: Band 4
The Princess Alexandra Hospital NHS Trust (PAHT) provides a full range of general acute, outpatient and diagnostic services at The Princess Alexandra Hospital in Harlow, the Herts and Essex Hospital in Bishop’s Stortford, and St Margaret’s Hospital in Epping.
Our values
The Princess Alexandra Hospital NHS Trust (PAHT) promise to our patients, as identified by our three values which will contribute to improving our patients’ experiences, is:
Patient at heart – Always holding the patient and their wellbeing at the centre of our thoughts and efforts.
Everyday excellence – Sharing and celebrating our successes, being honest when we get it wrong, giving us the ability to learn from both.
Creative collaboration – Knowing strength comes from diversity, we combine our experiences, skills and talents, working together to find new and better ways to care.
Job overview
To assist the Catering Manager in the efficient and cost effective running of the Catering department, taking the responsibility of the daily management and supervision of the main kitchen at Princess Alexandra Hospital.
To be responsible for the supervision and management of the food production team, Chefs and Kitchen Assistants and to ensure that hygiene, food safety, food quality standards and safe working practices are adhered to throughout the department. To ensure that food production staff prepare and cook dishes for patients, staff and visitors in accordance with standard recipes, observing food safety regulations and departmental procedures.
Main duties of the job
The day to day management and supervision of the main kitchen chefs and kitchen assistants, store persons and all other main kitchen staffing.
To order stock and review stock levels of all produce in the main kitchen.
To plan rosters and ensure safe staffing levels and workloads are adhered to.
Maintain records of attendance and follow HR policies and procedures for managing attendance.
To ensure that hygiene, food safety, food quality standards and safe working practices are adhered to.
Work with Trust Dieticians and AP for Food & Drink in ensuring the standard menus provide nutritious food for patients.
To have knowledge of special dietary requirements and allergen training.
To work to a ridged timescale making sure meals are ready for service times.
To participate in and supervise cleaning of the main kitchen and food production areas.
To ensure all ingredients and prepared items are correctly labelled and in date whilst held in the department.
Communicate with all levels of staff.
To undertake recruitment and selection processes for main Kitchen staff.
Ensure Food Safety Policy and HACCP documentation is completed by all staff.
To offer supervision and guidance for the team of chefs and carry out appraisals.
Ensure all kitchen equipment is fit for purpose and report any breakdowns.
To recommend new equipment to aid the efficient and effective food production service in the main kitchen.
Liaise with local EHO inspectors and AP for food and drink for inspections.
Working for our organisation
This is an exciting time for the Princess Alexandra Hospital NHS Trust. We are on a digital transformation journey leading us to our brand new hospital.
We believe that our people are our greatest asset. That’s why we invest in continuous learning, career development, and personal growth. From nurses to administrators, everyone has a role to play in our success story.
Detailed job description and main responsibilities
- To manage the kitchen day to day and deputise for the Catering Manager as required
- To lead in all areas of kitchen production for PAH
- To liaise with the Catering Manager & Production Chef Manager regarding menu item production needs
- To delegate the production of patients meals as required
- To be responsible for the auditing and verification of cleaning of the kitchen and its equipment
- To taste and check all food produced and correct and issues before food is served or dispatched
- To manage the production of all meals and bulk production items to the specified recipe exactly.
- To support the planning of meals as required satisfying specific dietary needs of the patient by liaising with the dieticians
- To manage the general production, portion control and safety of meals to patients and staff.
- To audit and verify food production standards ensuring that they are of the highest quality and that production meets the specified targets of times of service.
- To lead on professional presentation of all food produced and served in line with catering Standard Operating Procedures (SOPs).
- To support and lead staff in their work and development as chefs
- To support the delivery of daily team briefings, leading on this as required
- To meet with parents and customers to resolve complaints or special meal requests
- To support the creation and delivery of seasonal innovative menus
- To support the management of catering stock form delivery to dispatch (including storage) at all times
- To support and lead on the preparation and delivery of food for hospitality, meetings and events
- In conjunction with the Catering Department management team provide effective leadership to ensure a consistently responsive and efficient catering service, maintaining team morale and encouraging a team spirit and ‘can do’ attitude.
- Co-ordinate with the Chef production manager to ensure that adequate staffing levels are maintained, ensuring the allocation of staff duties meet the needs of the service and work specifications at all times.
- To provide staff with supervision, direction and support in the preparation and cooking for patients and staff ensuring that methods, procedures and service times are adhered to.
- To take an active role in maintaining and improving the quality of the Catering Services. To be responsible for the identification of training needs within the kitchen and the provision of any subsequent training of staff, ensuring a high calibre workforce is maintained.
- To oversee the grievance, disciplinary and welfare issues of the food production teams both in the central kitchen and restaurant in liaison with the Catering management.
- To carry out individual performance reviews with production staff under the direction of the Catering Manager.
- To maintain a high profile and deal with any enquiries in a timely and effective manner.
- To report any equipment breakdowns to the Estates helpline or the agreed contractor.
- To follow all HACCP regulations ensuring all records are updated
- To manage COSHH and PPE requirements for the kitchen
- To have knowledge of Trust policies relating to Fire, Health and Safety, COSSH regulations and to be responsible for own mandatory training is up to date.
Person specification
Education & Qualifications
Essential criteria
- HNC or NVQ 3 or equivalent in Catering
- GCSE passes in English and Maths
- Degree or equivalent in professional Catering
- Previous experience in working in a large commercial catering kitchen
Desirable criteria
- Previous experience working in NHS or Care Environment
- Management of a commercial kitchen staffing teams
Skills & Knowledge
Essential criteria
- The ability to work shift work covering the 7 day working week
- Knowledge and use of IT computer systems
- Knowledge of the NHS Food Plan
Desirable criteria
- Previous experience as a Head Chef
Employer certification / accreditation badges
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Applicant requirements
The postholder will have access to vulnerable people in the course of their normal duties and as such this post is subject to the Rehabilitation of Offenders Act 1974 (Exceptions) Order 1975 (Amendment) (England and Wales) Order 2020 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service to check for any previous criminal convictions.
Documents to download
Further details / informal visits contact
- Name
- Graham Parker
- Job title
- Catering Manager
- Email address
- [email protected]
- Telephone number
- 01279 827014
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