Job Description

Job Title Head Chef

Line Manager Head of Retail and Catering

Contracted Hours 37.5 Hours over a 7-day rotation (Flexible)

Primary Location Hospice - Wrexham

Job Summary

We are seeking a dynamic and passionate Head Chef to join our adult hospice team in North Wales. This


vital role involves preparing and delivering nutritious meals tailored to patients with complex needs, as


well as catering for families, volunteers, and staff. The successful candidate will also lead our kitchen team


in serving high-quality meals to the public in our well-renowned on-site cafe.


The Head Chef will work closely with the Cafe Manager to meet operational and financial objectives while


ensuring a safe and welcoming environment.

Working Environment

The Head Chef will be based within Nightingale House Hospice, working in a fast-paced and


dynamic kitchen environment. Collaboration with various departments is essential, and


flexibility is required as the role may include working evenings, weekends, or public holidays


to meet operational demands.

Key Working Relationships

Cafe Manager

- Work closely to ensure smooth coordination between kitchen and
cafe operations, including menu planning and service efficiency.

Sous Chef / Chefs

- Provide leadership and training to support and enhance the
kitchen team.

HR & Volunteer Teams

- Partner on recruitment, staff & volunteer development,
performance management, and HR compliance matters.

Clinical Team

- Ensure patient meals meet dietary, nutritional, and cultural
requirements, including allergies and texture-modified diets.

Finance Team

- Liaise on budget control, stock management, supplier payments, and
cost efficiency strategies.

Facilities & Maintenance Team

- Report and coordinate kitchen equipment
maintenance, repairs, and compliance with safety regulations.

Suppliers & Vendors

- Manage relationships to ensure quality ingredients,
competitive pricing, and timely deliveries.

Health & Safety Officers

- Work together to maintain hygiene standards, conduct risk
assessments, and uphold food safety regulations.
Prepared by Head of Retail and Catering - Feb 2025

Key Responsibilities

1. Kitchen & Food Operations

Kitchen Management

- Oversee the day-to-day operations of the kitchen, ensuring
the efficient preparation and delivery of meals.

Menu Planning

- Develop and maintain nutritionally balanced seasonal menus for
patients, staff, and visitors in collaboration with the clinical team.

Nutritional Care

- Work closely with

dietitians, nurses, and clinical teams

to ensure
menus support patient health, comfort, and dietary needs.

Modified Diets & Texture

- Ensure compliance with

IDDSI (International Dysphagia

Diet Standardisation Initiative)

for texture-modified diets and provide clear guidance


to kitchen staff.

End-of-Life Nutrition

- Adapt meal offerings to accommodate

palliative care needs

,
ensuring meals are suitable for patients with reduced appetites or specific nutritional


challenges.

Food Quality

- Maintain high standards of food presentation, portion control, and
consistency.

Cafe Collaboration

- Work closely with the Cafe Manager to ensure synergy between
kitchen operations and cafe offerings.

Hygiene & Cleanliness

- Maintain a clean and organised kitchen, ensuring all food
preparation areas adhere to hygiene standards.

2. Menu Development & Stock Control

Menu Reviews

- Conduct quarterly menu reviews, adjusting based on seasonal
availability, customer feedback, and dietary trends.

Allergen Management

- Ensure all menu items are correctly documented, including
allergen information and recipe standardisation.

Cafe Specials

- Collaborate with the Cafe Manager and local producers to develop
seasonal specials and enhance cafe menu offerings.

3. Financial & Resource Management

Budget & Cost Control

- Work alongside the Head of Retail & Catering to manage
food costs and financial sustainability, ensuring expenditure remains within budget.

Stock Management

- Conduct monthly stock takes, ensuring accurate inventory
management and liaising with the Finance team to maintain proper records.

Supplier & Invoice Management

- Authorise and manage supplier invoices, ensuring
competitive pricing and sourcing high-quality ingredients while maintaining strong


supplier relationships.

Waste Reduction

- Implement waste-reduction initiatives to improve cost efficiency
and minimise food wastage, optimising kitchen resources.
Prepared by Katie Roberts - Head of Retail and Catering

4. Staff & Volunteer Management

Kitchen Leadership

- Provide training and guidance on kitchen leadership and
operational management to the Sous Chef and Chefs, ensuring high standards in food


preparation, hygiene, and efficiency. Oversee kitchen workflows and maintain


smooth day-to-day operations.

Scheduling & Coordination

- Responsible for kitchen team rotas, working alongside
the Cafe Manager to ensure appropriate staffing levels and seamless front and back-

of-house operations.

Training & Development

- Ensure all staff and volunteers receive appropriate training
in food hygiene and handling, health and safety regulations, and catering procedures.


Identify training needs and implement development opportunities.

HR Collaboration

- Work closely with the HR team to manage disciplinary matters
professionally and fairly, resolve conflicts constructively, support staff well-being, and


uphold employment policies. Conduct annual

PDRs (Performance Development

Reviews)

, oversee

recruitment and probationary reviews

, and ensure a structured


approach to staff development and retention.

Team Engagement

- Promote teamwork, foster a collaborative and supportive
culture, and encourage open communication to enhance staff morale and retention.


Ensure staff and volunteers feel valued, motivated, and aligned with the Hospice's


mission and goals.

5. Food Safety & Compliance

Food Safety Management

- Ensure full compliance with

Food Safety Management

Systems (FSMS)

, maintaining up-to-date

HACCP and COSHH

documentation.

Audits & Inspections

- Conduct regular food safety checks, audits, and kitchen
inspections, addressing any non-compliance issues to uphold the highest hygiene


standards.

Recording & Monitoring

- Ensure accurate recording of

temperature logs, cleaning

schedules, and allergen control measures

, keeping all documentation up to date.

Training & Briefings

- Lead

Health & Safety briefings

and ensure all kitchen staff
receive

mandatory food safety training

, reinforcing best practices.

Incident & Risk Management

- Maintain accurate

incident, accident, and risk

assessment records

, ensuring timely reporting and updates when necessary.

Emergency Compliance

- Act as the

Fire Warden and First Aider

for the kitchen team,
ensuring full compliance with

emergency procedures

.

Maintenance & Repairs

- Liaise with the

Facilities Team

for kitchen maintenance,
reporting any necessary repairs or servicing to ensure a safe and functional


workspace.

Hygiene Standards

- Ensure the

Hospice continues to achieve a 5-star hygiene rating

,
upholding the highest food safety and cleanliness standards.

CQC Compliance

- Ensure food provision meets

Care Quality Commission (CQC)

standards

, particularly for patient catering.

Allergen Control & Labelling

- Ensure all

clinical and cafe

food products comply with
Natasha's Law and provide clear allergen information.
Prepared by Katie Roberts - Head of Retail and Catering

6. Business Development

Revenue Growth

- Work alongside the Cafe Manager to explore additional revenue
opportunities and improve the catering department's financial performance.

Innovation & Strategy

- Share ideas with the Head of Retail and Catering to help the
catering department continue evolving.

Industry Trends

- Stay updated on advancements in kitchen technology and industry
best practices to improve efficiency and food safety.

Community Partnerships

- Develop relationships with

local businesses, suppliers,

and community groups

to enhance catering services and fundraising efforts.

7. Problem-Solving

Operational Challenges

- Handle issues such as

staff shortages, last-minute menu

changes, or equipment failures

, ensuring minimal disruption.

Customer Service

- Respond promptly to

dietary concerns or feedback

, maintaining
high service standards.

Contingency Planning

- Ensure

emergency contingency plans

are in place to address
unforeseen circumstances.

8. Reporting & Performance Monitoring

Performance Tracking

- Maintain

weekly and monthly spreadsheets

tracking key
kitchen performance metrics.

Food Safety Audits

- Conduct

regular food safety audits

, implementing necessary
improvements as required.

Financial Oversight

- Monitor

food cost percentages, waste reduction targets, and

customer satisfaction levels

, ensuring continuous improvements.Prepared by Katie Roberts - Head of Retail and Catering

General Requirements - All Staff

This post is subject to the Terms and Conditions of employment of the Hospice as specified in

the Staff Handbook

Competence

You are responsible for limiting your actions to those that you feel competent to undertake. If you


have any doubts about your competence during the course of your duties, you should immediately


speak to your line manager / supervisor.

Risk Management

It is a standard element of the role and responsibility of all staff of the Hospice that they fulfil a


proactive role towards the management of risk in all of their actions. This entails the risk


assessment of all situations, the taking of appropriate actions and reporting of all incidents, near


misses and hazards. It is a requirement that you adhere to Nightingale House Hospice Policies,


Procedures, Protocols and guidelines always.

Health and Safety Requirements of the Hospice

All employees of the Hospice have a statutory duty of care for their own personal safety and that


of others who may be affected by their acts or omissions. Employees are required to co-operate


with management to enable the Hospice to meet its own legal duties including attendance at


mandatory training updates and to report any hazardous situations or defective equipment.

Data Protection and Confidentiality

The post holder must treat all information, whether corporate, staff or patient information, in a


discreet, secure and confidential manner in accordance with the provisions of the current data


protection legislation and organisational policy. Any breach of such confidentiality is considered a


serious disciplinary offence, which is liable to dismissal and / or prosecution under statutory


legislation and the hospice's disciplinary policy. This duty of confidence continues after the post


holder leaves the organisation.

Records Management

As an employee of the hospice, the post holder is legally responsible for all records that they


gather, create or use as part of their work within the organisation (including patient health, staff


health or injury, financial, personal and administrative), whether paper based or on computer. The


post holder should consult the IG Lead if they have any doubt as to the correct management of


records with which they work.

Flexibility Statement

The content of this represents an outline of the post only and is therefore not a

final list of duties and responsibilities. The is therefore intended to be flexible

and is subject to review and amendment in the light of changing circumstances, following

consultation with the post holder.