Chef Supervisor

Job overview

At present, University Hospitals of North Midlands is unable to offer visa sponsorship for Band 2 to Band 4 roles, as these positions do not meet the minimum salary and skill thresholds required under UK Visas and Immigration (UKVI) regulations.

Are you a chef who’s passionate about great food, modern cooking, and making a difference every single day? At University Hospitals of North Midlands, we’re not just feeding people, we’re nourishing recovery, supporting wellbeing, and driving food innovation within the NHS

Join a catering team where your skills are valued, your creativity is encouraged, and your work-life balance is respected. With no split shifts, no late-night finishes, and weekend and bank holiday enhancements, where else can you find secure, rewarding work that still gives you time for life outside the kitchen?

As a Chef at County Hospital, you’ll be part of a supportive, forward-thinking team that’s passionate about food. We operate with the latest equipment in a modern kitchen environment, and we’re proud to serve menus that are both on-trend and nutritionally balanced.

Main duties of the job

Prepare, cook, and present a wide range of high-quality meals for patients, staff, and visitors, meeting all dietary and nutritional requirements.

Ensure all dishes are professionally garnished and presented to a high standard before service.

Conduct pre-service briefings with restaurant and counter staff to communicate key allergen information, portion sizes, and service expectations.

Develop and contribute to innovative, on-trend menus for our retail and staff catering services.

Ensure that all food is produced safely and hygienically in line with NHS food standards, HACCP regulations, and trust policies.

Supervise and support Catering Assistants during food production and service periods, ensuring duties are completed to a high standard.

Maintain excellent standards of cleanliness and hygiene in all food preparation and service areas.

Monitor and support effective cleaning practices across the kitchen, ensuring daily and deep cleaning schedules are followed and logged.

Take responsibility for the safe handling, storage, labelling, and rotation of stock, minimising waste and ensuring compliance with food safety legislation.

Assist with ordering, stock checks, deliveries, and supplier communication, as required by the catering supervisor or manager.

Proactively bring fresh ideas to the team, contributing to seasonal menu planning and continuous service improvement.

Detailed job description and main responsibilities

For further information on this vacancy, please see the attached Job Description and Person Specification or contact the Hiring Manager