Bank Chef

Job overview

The Catering Department at Dorset County Hospital is seeking a chef to join our team in the kitchen and deliver excellent service to patients, Staff, and Visitors. We pride ourselves on the high standards of our kitchens and food and hope 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.

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.

Disclaimer: As a Bank Worker, the nature of your engagement will be seen as on a day-to-day basis. You are entitled to choose whether to accept engagements which will be offered to you. A statement does not constitute a contract of employment, nor is the Trust under any obligation to offer you any engagement or further engagement under these terms. The job description for this Bank role relates to the equivalent substantive position. Whilst engaged by the Trust you would be expected to operate within the requirements of the job description.

Main duties of the job

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 upholding strict food safety and hygiene standards.

Working as part of a dedicated team, you will prepare and present meals in line with dietary requirements and hospital protocols. You will oversee food preparation, hygiene, and safety across all catering areas, ensuring compliance with regulations and best practices.

Key Responsibilities:

Food Preparation & Cooking: Prepare and cook meals following hospital menus, ensuring quality, taste, and presentation.

Menu Planning: Assist in developing seasonal menus tailored to patient dietary needs, balancing nutrition, taste, and budget.

Stock Management: Manage food supplies, ordering, storing, and rotating stock to minimise waste.

Food Safety & Hygiene: Maintain compliance with food safety regulations (HACCP) and ensure kitchen cleanliness.

Team Leadership: Mentor junior kitchen staff, providing training and support.

Meal Service Coordination: Work with the catering team to ensure timely meal delivery while maintaining quality.

Collaboration with Healthcare Staff: Partner with dietitians and nutritionists to meet patient dietary needs.

Customer Service: Ensure a positive dining experience, addressing special requests professionally.

This role is essential to delivering safe, nutritious meals and supporting patient care.

Detailed job description and main responsibilities

You will prepare freshly made dishes daily, and there will be 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.

Please see the attached job description for full details on the main responsibilities of the role.