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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.
Main duties of the job
The Catering Department based at Southport Hospital is looking for an experienced Chef.
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?
Are you motivated and willing to work with the team around you?
If so we can offer you:-
- Working 37.5 hours per week over two days between 12.00 - 8.00pm working weekends and Bank Holidays on a rota basis
- Salary Band 3
- Chef for 37.5 hours Southport Catering Department and if service requirements are needed at Ormskirk Hospital Catering Department
- 27 days holiday per year (pro- rata) rising to 29 after 5 years
- NHS Pension Scheme
- Essential Requirements: City and Guilds 7061/7062 or equivalent
Detailed job description and main responsibilities
KEY DUTIES
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.