Job Description

Are you a talented chef with a passion for quality cooking and team leadership? An exciting opportunity awaits you in our Retail Catering department!



We are looking for a dedicated Team Leader Chef to join us Monday to Friday, with occasional weekend openings. The role is to oversee the preparation and cooking of nutritionally balanced meals to the highest standards for a diverse customers including staff, patients, and visitors. With over 800-900 customers served daily, your supervisory experience in a large kitchen will be invaluable.



As a key player in our busy restaurants and cafe, you'll lead by example, ensuring impeccable food quality, safety, and presentation. Your role will involve preparing breakfast and lunch menus, managing a live cooking environment, and inspiring your team to excel.

To succeed, you will need:

Previous supervisory experience in a high-volume kitchen.



A passion for cooking excellence and innovation.



Strong communication skills to collaborate effectively with our dynamic team.



Flexibility, initiative, and a proactive approach to challenges.



Join us in delivering exceptional dining experiences that nourish and delight our outlets. If you're ready to take the next step in your culinary career, apply now and be part of our vibrant team.



Preparing, cooking and presenting of all food to a consistent high standard for all retail outlets



To liaise with the chef manager, deputy retail catering manager and retail catering manager to ensure the food is always to the high standard in presentation and portion controls.



Preparation and cooking of modified diets if required.



To ensure all food is displayed well and the correct meal offer is available throughout service at all times.



To lead and assist with the meal service provision and associated duties ensuring meal times are adhered to.



To have a scheduled workplan within of kitchen and to adjust own working patterns to meet the demands of the business where necessary.



Involvement with planning and costings of menus providing information on nutrition, allergen and healthy diet options.



To manage food safety across all the outlets and to ensure all staff are following the correct food hygiene procedures



Our outlets are open for breakfast and lunch Monday to Friday but there is the need to open at weekends when required. We have six retail outlets, each managed by a dedicated team committed to providing a high standard of service and ensuring that our customers can enjoy a delicious and healthy meal at their convenience .



We provide a wide choice of high quality, appetising, well balanced meals.



We pride ourselves on providing to our clients, Fresh, Healthy, Seasonal, Traceable and Sustainable food.

Organisational Values:

Our values help us to define and develop our culture, what we do and how we do it . It is important that you understand and reflect these values throughout your employment with the Trust.

We are:

Caring, Ambitious, Inclusive



As a member of the retail catering team, your role involves providing a meal service to patients, visitors, and staff. Your responsibilities include ensuring that food is nutritious, well-presented, and cooked to the highest standards.



You will oversee menu planning, ordering, costing, and stock management. It is crucial to maintain compliance with Health and Hygiene regulations and Food Safety procedures. Accurate record-keeping is essential for internal and external audits. Collaboration within the team is key, and you should be comfortable working calmly in a fast-paced environment.



The ideal candidate will possess knowledge of preparing and cooking nutritionally balanced meals according to standardised recipes, meeting high-volume demands daily. Understanding cooking techniques, temperatures, allergens, consistency and food texture is essential. Additionally, you will contribute creative and appealing ideas for our extensive menus.



Observing correct and safe working procedures in accordance with the provisions of the Health and Safety at Work Act.



To maintain all 'due-diligence' processes relating to cook-chill cooking procedures as stated in the Trust food safety policy.



Ensure all food stored in fridges/freezers have correct labelling and are properly stored and rotated



Ensuring economical and correct use of all materials and equipment.



Ensuring the highest level of hygiene and cleanliness is maintained at all times.



Covering for other team leader chef's as and when required.



Assure a high level of staff morale and motivation by personal leadership, communication and appropriate procedures



Help deal with customers feed-back and complaints



Maintaining a tidy place of work including undertaking light cleaning duties.



Maintaining a neat appearance at all times consistent with the catering dress code.



To report any mechanical or safety defects and need for repairs to the supervisor for immediate action.



Attend training courses where necessary.



To be able to work flexibly across all the retail outlets as and when required.



Participation in the department's appraisal scheme.



To promote the service and reputation of the department at all times.



Full awareness of all dietary supplements that are required.

Any other duties commensurate with the grade for the efficient running of the department.

Safe working practices in the retail kitchen in accordance with good catering practice and provision of the Health and Safety at Work Act.

To report any accident immediately as per the Accident Procedure in accordance with Trust policy and Incident Reporting Form (IR1) - Radar procedure and complete and all appropriate paperwork and inform your line manager.

Adhere to departmental operational standards and procedures.

Follow and adhere to the Trust Values and Behaviour.

To observe and where necessary, follow all Fire Precautions as laid out within the general hospital guidelines.