Bank Chef

Job overview

We are seeking an experienced chef/cook to join our food production team at St Richard’s Hospital on a flexible basis.

Working hours:  Monday to Friday, working  6 am to 2 pm. (on an as-needed basis)

Should you require Additional Support with completing your Application, please contact the Facilities and Estates Recruitment Team via email below:

[email protected]

Before applying for the position, please review the job description and person specifications to ensure your qualifications and experience meet the required criteria.

Main duties of the job

We operate a cook freeze model for our patient meal service at both St. Richards and Worthing Hospitals.

Duties include:

• Batch cooking using large industrial equipment such as Bratt pans and Tilting kettles.

• Following set recipe's

• Working in a tidy manner, clean as you go approach

• Allergen awareness - prevention of cross-contamination

• Portioning

• General preparation

• Assembling salads

• Following strict HACCP and Food Hygiene practices and procedures

• Use of temperature recording devices

• Understanding of temperature controls

• Decanting foodstuffs ready for next days production

• Awareness of special diets

• Date labelling and understanding of stock rotation

Detailed job description and main responsibilities

Please note: This role does not meet the minimum criteria for visa sponsorship under the current UK immigration rules, which set specific salary and skill thresholds. As such, we are unable to provide sponsorship for this post. Applicants will therefore need to already have the right to work in the UK to be considered. We include this information at the outset to provide clarity and avoid unnecessary inconvenience for applicants.

If you are applying using a Graduate visa as your right to work, you must have a minimum of 18 months remaining on your visa at time of application.

To safely prepare consistently high quality meals to specified standards in order to meet the nutritional needs and personal expectations of our patients, staff and customers.

To work in accordance with HACCP procedures and current food safety legislation.

The post holder is required to work in a busy industrial kitchen. They will be exposed to heat, cold and noise on a daily basis. The position requires the post holder to be their feet for the whole of their shift and exercise manual dexterity.

The post holder will work as part of a team of catering staff responsible for the effective day to day delivery of food and beverage service across multi sites. The service provides in excess of 20,000 meals per week to approx. 1000 hospital beds and various departments within the Trust. Food production is a mix of cook-chill and cook freeze.

For further details, please refer to the full job description and person specification.