Chef

Job overview

Southport and Ormskirk Facilities are looking to recruit a conscientious and enthusiastic Chef to join our team going forward in these exciting times.

Southport and Ormskirk is a traditional cook trust that provides quality freshly prepared food to patients, staff and visitors alike.

The role involves working in all areas of the kitchen including pastry, breakfasts, vegetables, main courses and special dietary requirements.

The ideal candidate should have good culinary skills and experience of large scale catering with an eye for detail.

Do you have City & Guilds 7061&2 or NVQ Level 2, experience in menu planning and good organisational skills?

Main duties of the job

• Provide a customer focused service
• Preparation, cook and serve all types of food items, including special diets without direct Supervision.
• Organise, deliver, develop and improve the catering service throughout the Trust.
• Ensure efficient management of all catering services
• Ensure compliance with all legislation relating to risk management and security
• Ensure compliance with all legislation relating to food safety management
• Cleaning of structures, equipment and meal service components as specialised in work instructions
• Store keeping including, checking deliveries, storage and stock rotation identify any anomalies
• At times to operate without the direct guidance of a team leader
• Ensure a secure working environment for patients, visitors and staff
• Promote and maintain point of sale
• Undertake all aspects of the Cash handling process when necessary

Detailed job description and main responsibilities

• Maintain all operational procedures, inform ward / staff of menu changes and communicate any dietary information to patients and retail.
• Enforce compliance with Waste Management Policy to meet the changing requirements as segregation requirements increase. Assist in departmental waste procedure following guardians of waste process.
• Comply with all aspects of Hygiene and Food Safety Legislation
• Stock rotation and store keeping as appropriate identify any anomalies which will affect menus and communicate to Management team.
• Organise daily work communicating with colleagues this is to include cooking methods, cooking times, cooking procedures, re-organises menus at a short notice for fresh cook system.
• Regeneration of cook chill/freeze products IDSSI meals, and special diets.
• Adhere to “Clean as you go” principles
• Assist in ordering process of provisions as appropriate
• Deals with Patient and service users’ queries
• Assist Catering Manager and Team leader with implementation of any departmental changes.

CLINICAL & PROFESSIONAL RESPONSIBILITIES

• Ensure compliance with Facilities Management standards
• Ensure effective delivery of services to service users and customers
• Maintain and improve all aspects of the service
• Participate, as appropriate, with staff involvement groups for all aspects of quality
• Participate in staff involvement groups
• Observe legal requirements
• Ensure compliance with HACCP
• Responsible for the safe use of all equipment
• Ensure compliance and operational observance of safe working practices as detailed in all aspects of risk management
• Ensure all appropriate hygiene monitoring is carried out and recorded for every process
• Ensure compliance with national standards of cleanliness and national food standards
• Effective use of Monika systems

TEACHING & TRAINING RESPONSIBILITIES

• To attend training courses as required and participate in annual refresher sessions in accordance with own Personal Development Review
• Ensure compliance with Food safety level 2 and allergen training
• Ensure compliance of 100% with Mandatory training

LINE MANAGEMENT/SUPERVISORY RESPONSIBILITIES

• Provide guidance and a knowledge base for new and existing staff

FINANCIAL RESPONSIBILITIES

• Ensure effective and economical use of all Trust resources/materials
• Maintain and monitor stock levels to meet the demands of the service
• Distribute and maintain economic and effective use of chemicals and products
• Ensure good practice to minimise food wastage
• Adhere to standard recipes