Job summary
- Main area
- Estates & Facilities
- Grade
- Band 3
- Contract
- Permanent
- Hours
- Full time - 37.5 hours per week (Shifts between 06:00 & 18:30. Rota - 5 days per week Mon - Sun)
- Job ref
- 164-7114301
- Employer
- Nottingham University Hospitals NHS Trust
- Employer type
- NHS
- Site
- Both
- Town
- Nottingham
- Salary
- £24,625 - £25,674 per annum
- Salary period
- Yearly
- Closing
- 13/04/2025 23:59
- Interview date
- 26/04/2025
Employer heading
Chef ***RECRUITMENT EVENT***
Band 3
Job overview
****RECRUITMENT EVENT****
Please note interview day: Saturday 26th April 2025
To work as a member of the catering team to provide high quality, varied food to patients. You will produce food in all areas of the Central Production Unit & the Wolfson Cystic Fibrosis Centre kitchen at City campus and the Receipt and Distribution Unit at the QMC campus. These areas may include main courses, vegetables, salads, bakery and therapeutic diets.
The post holder will be responsible for maintaining a high standard of cleanliness of all catering equipment and building hygiene in relation to all catering areas, to ensure the service of all types of food and beverage is given to the expected standards required of the department.
Hours of work are 37.5 per week working between the hours of 6am and 8pm on a rota basis which will include weekends and bank holidays.
Main duties of the job
In addition to the below summary you need to familiarize yourself with full Job Description and Person Specification documents attached to this advert.
An opportunity to work in a large team of caterers working in our purpose built central food production unit (CPU).
You will be required to produce patient meals that are cooked fresh and then blast frozen to retain all the nutrients before being stored in our large holding freezer, before being delivered to our wards and then re-heated.
More than 65% of our ingredients are British with many from the local region. Almost all of our main menu items have been chosen by the public of Nottingham
You will be required to produce all food under supervision and in accordance with food hygiene legislation 1999.
Enhanced rates of pay will be paid for weekend working and unsocial hours.
Working for our organisation
With over 19,000 staff, we are one of the biggest employers in the city with a central role in supporting the health and wellbeing of our local population. We play a leading role in research, education and innovation.
Come and join our wonderful team at NUH. We are big believers in diversity and welcome new ideas to help develop our team in order to deliver world class healthcare to the vast patient populations we serve. With endless personal development opportunities available, at NUH we will endeavour to turn your job into a career!
We particularly welcome applications from people who identify as Black, Asian and Minority Ethnic, or Disabled, as we are striving to be better represented at NUH
Detailed job description and main responsibilities
To prepare, produce and serve food in accordance with food hygiene legislation1999.
Under the direction of the Unit Supervisor or working on their own to produce appealing and high quality foods to meet the nutritional and cultural needs of customers within the agreed budget and resources.
To operate within the procedures and Policies designed to maintain a safe system of work and food hygiene.
To undertake all cleaning duties that may be required to ensure the smooth running of this busy catering operation.
To work co-operatively as a member of the catering team in a cohesive and effective manner.
Receiving communication from ward clinical teams and dieticians to provide patients their nutritional and food preference requirements.
Control the efficient and effective use of resources.
Maintaining food quality and reducing food wastage by ensuring that standardised recipes and portion controls are maintained at all times.
To complete and maintain the HACCP records in accordance with food safety legislation 1999.
Able to communicate with external personnel such as the environmental health officer to give assurances and confidence that patient safety isn’t compromised.
Ensure the timeliness of meal production are achieved to provide an efficient service
To manage food stock effectively and efficiently to support the Trust financial position.
Reporting any premises and equipment faults to relevant colleagues and supervisors.
To ensure high standards of presentation of food to maximise customer satisfaction.
Reporting any signs of pests to their line supervisor.
Answering the telephone in a courteous and helpful manner.
Carrying out ward visits with the supervisor to gain an understanding of the patient needs and requirements.
To prepare food in a way that maintains quality, food safety and nutrition.
To support and provide advice and technical guidance to other catering staff.
To undertake any other duties delegated to them by a supervisor or manager that may be safely and reasonably be required to maintain a high level of service to the customer/patient.
GENERAL DUTIES
Ensure the delivery of patient care when producing food to patient needs.
To deal with verbally aggressive and or abusive visitors / patients.
To occasionally work for short periods of time with unpleasant smells / odours / body fluids.
To assist with training for new starters.
Undertake and complete HACCP food safety paperwork system.
To assist the management team to carry out cost, quality and wastage audits.
To prioritise delegated workload for that day.
To lift, carry, and manoeuvre objects (on occasion’s heavy objects).
Use of mechanical aids (e.g. mixers, boiling kettles).
Changing tasks as a result of changing priorities in workload.
Understanding and adhering to Trust Policies and procedures.
Person specification
Training & Qualifications
Essential criteria
- City and Guilds706/1 706/2 0r/NVQ 3, requirement obtained through further education or apprentice scheme to undertake Environmental Excellence Training.
- Certificate/qualification of food hygiene processes.
- Ability to use Food Production Equipment in a safe and cost effective manner.
- Able to attend a full weeks induction Monday - Friday
Desirable criteria
- Intermediate food hygiene
- Good basic level of secondary education
- CPD and/ or on the job training.
Experience
Essential criteria
- Catering experience including knowledge of procedures and processes.
- Experience of working within a team
- Experience of working un-supervised
Desirable criteria
- Experience for the production of therapeutic diets.
Communication and relationship skills
Essential criteria
- Communication with staff to advise or respond to patient food requirements.
- Able to provide and receive information from staff and patients including complaints and have an understanding approach to their needs.
- Ability to inform staff and clinical teams of menu changes and to communicate dietary information to staff and patients.
- Ability to produce and record basic written information in a clear and legible way.
- To have the ability to help resolve food production issues and feedback to their line manager
Analytical and Judgement skills
Essential criteria
- Ability to prioritise workload to ensure food is produced in accordance with food hygiene legislation
- d to ensure food is produced to an acceptable standard and served within an agreed time scale.
- Able to understand and follow standard recipes and methods
- Able to understand and follow production sheets, keeping food wastage to a minimum.
- Requirement for efficient use of equipment
Planning and organisation skills
Essential criteria
- Able to follow work/cleaning schedules and Standard Operating Procedure
- Ability to follow / organise daily work plan, prioritising cooking methods, cooking times, cooking procedures, re-organises menus at short notice.
Physical skills
Essential criteria
- Developed accuracy skills, handling of fine tools, materials, as skills required for preparation of food to deadline, use of knife skills in butchery/filleting/chopping/cutting.
- Ability to work in temperatures at minus 20 degrees for short periods
- Ability to manoeuvre food trolleys. (some above 15kg)
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
- Matt Thornton
- Job title
- Assistant Food Production Manager
- Email address
- [email protected]
- Additional information
Sue Austin (Aue.austin2@nhs)
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