Job requirements
Essential
4 listedRequirements the employer expects applicants to meet.
- Experience
Minimum 2 years in catering industry
- Qualifications
City & Guilds 706 1 / 2 or NVQ 1 and 2 (2 years full time college course) or equivalent
- Qualifications
Basic Food Hygiene certificate- Level 2 minimum
- Personal quality/skills
Skills, knowledge and Training (Relevant to post)
Desirable
3 listedAdditional qualities the employer would prefer.
- Experience
Experience of industrial bulk catering/NHS Settings
- Qualifications
level 3 food & Hygiene/HACCP training
- Personal quality/skills
Good literacy skills Computer skills Manual Handling training Higher diploma/advanced or equivalent
Job overview
Providing home cooked nutritional meals for patients, staff and visitors. The average number of meals produced daily is 2,000, including meals for the Staff Dining Room.
Main duties of the job
Running a section whilst on shift ensuring food items are ready for the set meal times. This is reliant on time management, over seen by the Kitchen Manager. There are shifts when the chefs do work unsupervised.
Working as part of a team to ensure meals are of the correct quality, quantity and temperature for service
Knowledge of patient dietary needs and menus available for patients with food allergies and restrictions.
To ensure the economical use of kitchen supplies and safe operation of all kitchen equipment.
To ensure that the Trust’s Health and Safety Policies are understood and observed and that procedures are followed.
To ensure the appropriate use of equipment and facilities and that the working environment is maintained in good order.
To take the necessary precautions to safeguard the welfare and safety of yourself, patients, visitors, and staff, in accordance with the Health and Safety at Work Act.
To undertake appropriate health and safety training to support safe working practice, including where appropriate, its management.
Detailed job description and main responsibilities
Food preparation: prepare, cook and serve food maintaining a high standard of quality and appearance.
Menu planning: work with the head chef to create balanced, nutritious menus while managing food costs.
Kitchen management: control food stock, order supplies and reduce food waste.
Food Safety: Adhering to Health & Safety Regulations and Food Hygiene Regulations, recording daily food and fridge temperatures and ensuring a safe, clean environment at all times
Organisation: excellent time management and stock-tracking abilities
Collaboration: work in a collaboration with other unit of the catering teams including front of house staff
Applicant requirements
This post will require a submission for Disclosure to be made to check for any unspent criminal convictions.
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Applying for this NHS job
This advert is for Chef with James Paget University Hospitals NHS Foundation Trust in Gorleston-on-Sea, England. It is listed as a Band 3 Chef role. The advertised salary is £25,760 - £27,476 Per Annum. The contract type is Permanent. The application deadline is 02 Nov 2026.
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