KITCHEN LEAD / SUPERVISOR

Person Specification

Criteria
Qualifications

Essential

Desirable

•  Current Food Hygiene Certificate
•  Experience working in the Catering

Industry

•  Catering qualification (City &

Guilds or NVQ’s)

•  Basic understanding of
Health and Safety
requirements

Experience

•  Able to work independently and on

•  Cooking experience (using

Skills And
Knowledge

Personal
Qualities

Other

own initiative

•  Experience of leading a team
•  Ability to cook the daily meals

unsupervised

fresh ingredients)

•  Excellent communication skills,

•  Some knowledge of dietary

requirements of service users
within a Healthcare setting

•  Food presentation skills
•  Experience with dysphagia

both written and verbal
•  Able to work sensitively and

confidentially

•  Able to work in a team
•  Able to work to a high standard of

cleanliness

•  Organisation skills and time

management within a structured
framework

•  Able to work well under pressure
•  Supervise a team of staff and

volunteers

•  Write new and exciting weekly
menus for patients and staff

•  Excellent interpersonal skills
•  Able to organise and prioritise

workload

•  Motivated to work within a

Hospice or similar
environment

•  Self-motivated and able to motivate

•  Hold an understanding of the

others

•  Effective team player

values and behaviour
expected within this role

•  Able to work flexibly
•  Able to maintain a professional
appearance while in work at all
times

•  Maintain excellent uniform

standards

•  To undertake any other duty

deemed reasonable as required by
your Line Manager

NOTE:

The  duties  and  responsibilities  referred  to  are  an  outline  only  and  may  be  changed  in
conjunction with the post holder, and in accordance with the needs of the Hospice.

Any offer of employment will be conditional and subject to pre-employment checks as deemed
appropriate to the role including identity, DBS, qualification, right-to-work, reference checks
etc.