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Job overview
Join Our Team as a Team Leader Chef!
Are you a talented chef with a passion for quality cooking. An exciting opportunity awaits you in our Retail Catering department!
We’re looking for a dedicated Chef to join us Monday to Friday, with occasional weekend openings. The role is to oversee the preparation and cooking of nutritionally balanced meals to the highest standards for a diverse customer including staff, patients, and visitors. With over 800-900 customers served daily, your supervisory experience in a large kitchen will be invaluable.
As a key player in our busy restaurants and café, you'll lead by example, ensuring impeccable food quality, safety, and presentation. Your role will involve preparing breakfast and lunch menus, managing a live cooking environment, and inspiring your team to excel.
To succeed, you'll need:
Previous experience in a high-volume kitchen.
A passion for cooking excellence and innovation.
Strong communication skills to collaborate effectively with our dynamic team.
Flexibility, initiative, and a proactive approach to challenges.
An NVQ3 or equivalent Professional Cookery qualification
Food Hygiene certification.
Join us in delivering exceptional dining experiences that nourish and delight our outlets. If you're ready to take the next step in your culinary career, apply now and be part of our vibrant team.
Main duties of the job
- To organize the preparation and cooking of meals to the required standard for both the restaurants and out-patients.
- Observing correct safe working procedures in accordance with the provisions of the Health & Safety at Work Act 1974.
- To maintain all ‘due-diligence’ processes relating to cook-chill cooking procedures as stated in the food safety policy.
- Ensuring economical and correct use of all materials and equipment.
Detailed job description and main responsibilities
To organise the preparation and cooking of meals to the required standard for the both the restaurants and patients. Including special diets and Function work.
Observing correct safe working procedures in accordance with the provisions of the Health & Safety at Work Act 1974.
To maintain all ‘due-diligence’ processes relating to cook-chill cooking procedures as stated in the food safety policy.
Ensuring economical and correct use of all materials and equipment.
Training new staff members in using equipment.
To liaise with the Supervisor to ensure the Food Service is always to the correct standard in presentation and portion controls
Assist during service and liaise with patients/customers offering assistance and advice.
Involved in and keeping informed of current market trends and technical advances for food and menu content.
Observing standards of hygiene and cleanliness at all times.
Maintaining a neat and tidy place of work including undertaking light cleaning duties.
Maintaining a neat and tidy appearance at all times.
To report any mechanical or safety defects and need for repairs to the Supervisor/Team leader for immediate action.
To observe and maintain the relevant Health & Safety regulations as laid out in the Food Safety Act 1990.
To report any accident immediately, following the accident procedure.
To ensure the correct procedures are maintained and followed for all Fire Precautions as laid out within Hospital Guidelines.
Attend training courses where necessary.
Safeguarding children and vulnerable adults
Post holders have a general responsibility for safeguarding children and vulnerable adults in the course of their daily duties and for ensuring that they are aware of the specific duties relating to their role.
Confidentiality / Data Protection / Freedom of Information
Post holders must maintain the confidentiality of information about patients, staff and other health service business in accordance with the Data Protection Act of 1998. Post holders must not, without prior permission, disclose any information regarding patients or staff. If any member of staff has communicated any such information to an unauthorised person those staff will be liable to dismissal. Moreover, the Data Protection Act 1998 also renders an individual liable for prosecution in the event of unauthorised disclosure of information.
Following the Freedom of Information Act (FOI) 2005, post holders must apply the Trust’s FOI procedure if they receive a written request for information.
with to maintain a safe working environment for patients, visitors and employees.
Person specification
Previous Experience
Essential
- Previous experience as a Chef in a Restaurant environment
- An understanding of diet requirements
Desirable
- Previous experience of Stock Management and ordering
- IT literate in Microsoft applications
Physical Requirements
Essential
- The ability to lift and move Food in and around the Restaurant in a fast paced environment. In line with the Trust Manual handling Policy
Qualifications/Education
Essential
- Good level of education
- Basic Food Hygiene Certificate
- Good command of spoken and written English
- Catering/Chef Qualification e.g City and Guilds or NVQ or equivalent
- Good level of Numeracy
Desirable
- Intermediate Food Hygiene Certificate
- Manual Handling Policy knowledge
- Health and Safety Training
Skills/Knowledge/Ability
Essential
- Self motivating
- Ability to work without direct supervision
- Ability to work under pressure.
- Ability to work quickly and efficiently individually and as part of a team
- Knowledge of Key Principles of dietary food Allergen and Risk Management
Desirable
- Problem solving
- Working within and encouraging a team
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Applying for this NHS job
This advert is for Retail Chef with Guy's and St Thomas' NHS Foundation Trust in London, London, England. It is listed as a Estates and facilities role. The advertised salary is £31,554 - £33,270 per annum incl. of HCA (pro rata). The contract type is Permanent. The application deadline is 08 Aug 2026.
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