Chef / Chef

About Us
St Michael’s Hospice is nestled in the stunning Herefordshire countryside, in a state-of-the-art facility. We offer a competitive salary and benefits package, a transferrable NHS pension or you can enrol onto our own Hospice pension. We offer Life Assurance, a superb working environment and facility, generous study leave allowance, discounts with local suppliers, individualised training needs analysis, advanced communication skills training, employee counselling service, free tea & coffee, a friendly & welcoming work environment and 30 days annual leave, plus bank holidays. We are one of the top 100 best not for profit organisations to work for and have been caring to make a difference, to patients living with a terminal illness and their families, across Herefordshire and beyond for 40 years.
About the job
As a Cook or Chef at St Michael’s Hospice, you will prepare and serve nutritious, high-quality food for patients, staff, visitors, the café and hospice events. You will ensure food safety, hygiene and dietary standards are met at all times, working closely with clinical and catering colleagues. The role is open to applicants at either Cook or Chef level, with duties and salary reflecting the position appointed, and includes evening and weekend working on a rota.

Job Description and Person Specification

Job Title: Cook / Chef

Department: Catering
Reports to: Catering Manager
Responsible for: (Chef level) Supervision of Commis Chefs, Catering Assistants, Apprentices and Volunteers

Job Purpose

To prepare, cook and serve high-quality, nutritious and enjoyable food for all users of St Michael’s Hospice, including patients, staff, visitors, the café and hospice events. The role is open to appointment at Cook or Chef level, with responsibilities and salary reflecting the level of experience and qualification of the post holder.

Key Responsibilities
Food Preparation & Service

Prepare, present and serve food to high standards within specified times, following agreed menus and specifications

Ensure meals meet individual patient needs, including special diets, allergens, cultural and religious requirements

Modify dishes where required (e.g. puréed or soft meals) to meet clinical and nutritional needs

Liaise daily with nursing staff to ensure patient dietary requirements are met

Ensure all food is safe and served at appropriate temperatures

Kitchen Standards, Safety & Compliance

Maintain excellent standards of food hygiene, health and safety and infection control

Ensure compliance with Food Hygiene Regulations, COSHH and HACCP

Complete and maintain all required food safety documentation, including temperature and cleaning records

Ensure correct allergy labelling and stock rotation

Maintain a clean, tidy and safe kitchen environment

Minimise food waste and spoilage

Planning & Organisation

Organise own workload effectively to meet service demands and deadlines

Assist with ordering supplies and stock control

(Chef level) Prepare menus and order provisions in the absence of the Catering Manager

Supervision & Leadership (depending on level)

(Cook level) Support and work collaboratively with kitchen colleagues and volunteers

(Chef level) Supervise and coordinate the work of Commis Chefs, Catering Assistants, Apprentices and Volunteers

(Chef level) Take charge of the kitchen in the absence of the Catering Manager

Address and resolve patient or customer concerns promptly and professionally

Person Specification
Essential

Significant experience in catering or food preparation

Knowledge of special diets and nutritional requirements

Working knowledge of food hygiene, health & safety, COSHH and HACCP

Level 2 Food Safety in Catering (or willingness to obtain)

Ability to work effectively in a busy, care-focused environment

Additional Requirements for Chef-Level Appointment

Experience producing high-quality food in healthcare, education, in-house catering or restaurant settings

Supervisory or leadership experience in a kitchen environment

Catering qualification at City & Guilds or Level 3 Professional Cookery (or equivalent experience)

Desirable

Experience working in a hospice or care setting

Knowledge of dietary needs for patients at end of life

Qualifications in advanced cookery, nutrition or special diets

Skills & Behaviours

Patient- and customer-focused

Reliable, organised and adaptable

Calm and resilient under pressure

Strong team-working and communication skills

Committed to quality and continuous improvement

Special Conditions

Evening and weekend working on a rota basis

Physically demanding role in a hot kitchen environment

Exposure to typical kitchen hazards

Subject to a standard DBS check

Next steps

• Application Guidance Notes
• Download the Equal Opportunities Form
• Your Information and How We keep It Safe
• Download the Recruitment of Ex-Offenders Policy

Need some help?

To find out more, of if you need help with your application, contact our recruitment team