Chef Supervisor

Job overview

To provide a professional catering service, managing the production of food within the food services department.

To ensure that set standards, procedures and processes to produce high-quality food are adhered to and comply with all internal and external food production regulations and legislation.

To supervise and support members of your team when the Catering manager or food production supervisor is not on site

Liaising with members of the food services department management team to provide a comprehensive customer journey for service users.

This position is 37.5 hours a week, working a range of shifts from 06:00 to 19:00, 5 days over 7 days, including weekends. Enhancements will be received for working unsociable shifts. The role will be based at the Catering Meadowbrook unit. However, you will be required to commute and support other units.

Please note - This role is not eligible for sponsorship unless you meet criteria by temporary exemption from current changes to immigration rules put in force on 22/07/2025. Separate provisions are applied to workers who have been sponsored and held continuously Skilled Worker visa since prior to 04/04/2024.

Main duties of the job

• To Cook food in the manner laid down, using the ingredients specified, following recipes, production methods and achieving the required standards.
• The portioning of food according to procedures.
• The completion of production documentation as required.
• To report all deficiencies in food production, quality, and temperature audit to your immediate supervisor
• To ensure food is stored correctly when not being handled.
• Ensure all food is correctly labelled and stored to avoid cross contamination.
• To ensure HACCP is always adhered to with all food items.
• Ensuring the requirements of the Trust catering policy are met and maintained and ensuring all dietetic requirements are met.
• To assist in the control and monitoring of food waste
• Primary duties will consist of general production work in all sections of the kitchen.
• Develop a close working relationship with managers, supervisors, ward managers and service managers.
• Will need to assist in the preparation, cooking, and dispatch of all types of meals to the highest possible standard with special dietary needs and/or with food allergies.

Detailed job description and main responsibilities

Please see attached job description and person specification

Staff benefits

• Pay Enhancements – 30% additional for Evenings (8pm onwards) and Saturdays and 60% additional for Sundays and Bank holidays.
• 27 days annual leave plus bank holidays rising to 29 after 5 years and 33 days after 10 years
• Excellent pension
• Cycle to work scheme
• Salary sacrifice car scheme
• Wellbeing programme
• Blue Light Card Discounts