St Teresa’s Hospice JOB DESCRIPTION 1. JOB DETAILS Job title: Head Chef Grade: Hospice Band 5 Reports & is responsible to: Estates & Facilities Manager Location: St Teresa’s Hospice 2. JOB PURPOSE To manage all Catering and Housekeeping functions at St Teresa’s Hospice, ensuring high standards of food hygiene, nutrition, and cleanliness are adhered to throughout the services, and that all supplies are efficiently procured and tracked. 3. ORGANISATIONAL CHART Hospice Board of Trustees Chief Executive Officer Estates & Facilities Manager (Head of Department/Line Manager) Head Chef Cooks and Assistant Cooks Housekeeping Team Leader Volunteers Housekeeping Team 4. DIMENSIONS The Department consists of: Head Chef, 1 Cook, 2 Assistant Cooks, 1 Housekeeping Team Leader, 3 Housekeepers, and a team of volunteers The Department works with: All hospice patients and many visitors Page 1 of 5 5. RESULT AREAS Measures To ensure that appropriate 5-star standard nutrition is provided to patients, and that the nutritional needs of all patients are met including special diets and therapeutic dietary requirements. Inspections Reports from CQC inspections Reports from Environmental Health Feedback from patients and clinical staff This post will include hands-on work in the kitchen as the Hospice’s chef. To ensure excellent provision of housekeeping services, including cleaning, and compliance with infection control standards. Certificates of compliance Reports from CQC inspections Reports from Environmental Health Inspections Reports from Infection Control Audits Adherence to relevant Hospice P&P. To line manage all catering staff, including training and supervising volunteers, and to effectively manage the Housekeeping department, delegating to the Housekeeping Team Leader where appropriate. Ensure hospice HR policies are up to date and adhered to Ensure any issues are resolved or escalated as appropriate Ensure good guides and checklists are available for all functions To co-ordinate the activity of the Catering and Housekeeping teams, ensuring efficient use of resources via a rota system; arranging additional cover for planned and unplanned leave as required and working flexibly to ensure cover as needed. Efficient rostering Adequately covered, reliable service Flexible working system; prepared to cover within the Catering team as necessary To ensure procurement of catering and cleaning supplies is cost-effective and efficient, and that stock is checked and appropriately/securely stored. To hold the budget for catering and Finance reports will evidence effective control. Stock-taking systems will evidence rotation. Adequate stocking levels will be securely housekeeping services. maintained. New suppliers/sources will be explored as relevant. Page 2 of 5 To manage the organisation’s hospitality activities, including: o Meeting & Event Catering at the Hospice and at our fundraising and awareness events o Running and developing our bistro cafeteria business at the Hospice for staff, visitors and the general public Developing other income streams related to catering as agreed with management. An efficient and cost-effective system for meeting catering, with a charging system for external organisations. Professional standard catering provided for meetings and events. An attractive bistro area for day-to-day refreshments, which provides a good facility for visitors and staff and an additional income stream for the Hospice. Opportunities for catering-related income streams identified and developed. 6. MOST CHALLENGING PART OF THE JOB To ensure that both catering and housekeeping functions are well-staffed at all times and operating within regulations/best practice guidelines and budgetary constraints, to achieve the best possible standards for the benefit of hospice patients. 7. DBS / other checks required: This post IS deemed to require a DBS check –Standard Level, with the Disclosure and Barring Service. This is due to the fact that the post involves working with children and/or vulnerable adults. Further information on the Disclosure service is available from https://www.gov.uk/government/organisations/disclosure-and-barring-service All employees of St Teresa’s Hospice are required to provide proof of their identity and eligibility to work in the UK. Employees will be required to complete compliance checks in line with our current policy, as relevant to their role, such as providing evidence of professional registration, insurance and qualifications, employment history and references, and health clearance. This job description is intended as a guide to the principle duties and responsibilities of the post. It must not be regarded as precisely defining all duties and will be subject to amendment in the light of developing service needs and changes in health policy. Page 3 of 5 PERSON SPECIFICATION All factors must be measurable and justified by the job ESSENTIAL DESIRABLE KNOWLEDGE AND QUALIFICATIONS 1. Relevant Catering qualification at Level 3 or above (or equivalent knowledge and professional experience) 2. Intermediate Food Hygiene Certificate 3. Advanced Food Hygiene Certificate 4. Knowledge of cleaning standards and procedures EXPERIENCE 1. Experience of leading a team 2. Experience of devising and using schedules and checklists to maintain standards 3. Experience of menu setting and planning using a rotational system 4. Experience of catering for special diets and therapeutic diets 5. Experience of hospitality/event catering 6. Experience of in a leadership/management role within a commercial catering business 7. Experience of working with volunteers 8. Experience of working in a care environment 9. Some involvement with budget control for a service/department SKILLS AND COMPETENCIES (demonstrable abilities) 1. Able to produce professional quality food from fresh ingredients, including meals and refreshments Page 4 of 5 2. Good level of computer literacy - able to use Microsoft Office package (particularly Word, Excel and Outlook) and internet browser 3. Excellent organisation and record keeping skills 4. Excellent communication skills 5. Excellent interpersonal skills PERSONAL QUALITIES AND MOTIVATION 1. Able to work with minimum supervision 2. Able to work with a variety of people, both skilled and unskilled 3. Able to work flexibly as required for cover and special events (including some evening and weekend work) 4. Able to travel for work on a day to day basis using own transport for hospice activities (business use insurance to be arranged by worker at their expense) Page 5 of 5