Job Description

The Catering Department at Dorset County Hospital is seeking a chef to join our team in the kitchen delivering an excellent service to patients, Staff and Visitors. We pride ourselves on the high standards of our kitchens and food and hope that you will be a key member of our growing team.



We are looking for a chef who wants to use their skills and passion for food to help people and work in a supportive and dynamic environment. You will be preparing freshly made dishes daily with many opportunities for career progression, training, and ongoing creative input.



We have a large department, and work as part of a team reporting to the Hospitals' Facilities management team. The successful candidate will be expected to guide and support our Catering Assistants to ensure the smooth operation of the catering department.



The ideal candidate will thrive in a collaborative and fast-paced kitchen environment, demonstrating a natural flair and passion for consistently delivering high-quality food. Flexibility is key, as you'll be part of a team working evenings, weekdays, and weekends to ensure our customers enjoy exceptional dining experiences.



As a Chef in the Catering Department, you will play a vital role in delivering high-quality, nutritious meals to patients, staff, and visitors while maintaining excellent standards of food safety, hygiene, and presentation.

Key Responsibilities:

Food Preparation & Cooking:

Prepare and cook meals in line with hospital menus and dietary requirements, ensuring high standards of taste and presentation.

Menu Planning:

Support the creation and refinement of seasonal menus, focusing on nutrition, taste, and budget considerations for patients' dietary needs.

Stock Management:

Manage the ordering, storage, and rotation of food supplies to maintain optimal stock levels and minimise waste.

Food Safety & Hygiene:

Adhere to all food safety regulations, including HACCP, while maintaining a clean and safe kitchen environment.

Team Leadership:

Guide and mentor junior staff, fostering teamwork and ensuring efficient kitchen operations.

Meal Service Coordination:

Ensure timely and consistent meal delivery in collaboration with the catering team.

Healthcare Collaboration:

Work with dieticians and healthcare staff to meet patients' specific dietary needs.

Customer Service:

Provide a positive dining experience by addressing concerns and special requests professionally. This role ensures the highest standards in food quality and service, directly contributing to the well-being of patients and staff.



At Dorset County Hospital, we are looking for passionate and dedicated individuals to join our dynamic catering team during an exciting period of transformation. As a valued team member, you will play a key role in driving change and ensuring the delivery of high-quality meals to our patients, using locally sourced ingredients whenever possible.



Our catering team is small yet incredibly supportive, and we rely on each other to succeed, especially when working under pressure. As part of this team, you'll be encouraged to lead by example, motivating and inspiring your colleagues to deliver their best work every day.



The Trust is committed to supporting the development and success of every team member. We offer comprehensive support systems to help you reach your career goals, including guidance from HR, the Staff Union, and various wellbeing initiatives such as Vivup and Steps to Wellbeing.



Within the catering department, you'll find a diverse and welcoming group of individuals who treat each other like family. Our team thrives on collaboration, and we celebrate the unique qualities that each member brings to the table. We believe in positive encouragement, providing ample opportunities for personal growth and professional advancement to those who show dedication and commitment.



At Dorset County Hospital, hard work doesn't go unnoticed. You'll be recognized and praised for your efforts, ensuring you feel valued as an integral part of our team.

The primary duties of a Chef include:

Food Preparation & Cooking:

Prepare and cook meals according to hospital menus and dietary requirements, ensuring high-quality presentation and taste.

Menu Planning:

Assist in developing and refining seasonal menus, tailoring dishes to meet patients ' dietary needs, while considering taste, nutrition, and budget.

Stock Management:

Oversee the ordering, storage, and rotation of food supplies, ensuring

optimal stock levels and minimising waste.

Food Safety & Hygiene:

Ensure compliance with all food safety regulations, including HACCP, and maintain the cleanliness and safety of kitchen and service areas.

Team Leadership & Mentorship:

Lead and mentor junior kitchen staff, providing guidance, training, and support to ensure the team operates effectively and efficiently.

Meal Service Coordination:

Work closely with the catering team to promptly ensure meals are delivered to the appropriate areas, maintaining consistency in quality and presentation.

Collaboration with Healthcare Staff:

Collaborate with dieticians, nutritionists, and other healthcare staff to ensure meals meet the specific needs of patients, including those with special dietary requirements.

Customer Service:

Ensure a positive dining experience for patients, visitors, and staff, addressing any concerns or special requests promptly and professionally.