Chef
Closed for applications on: 16-Sept-2024 00:06
Vacancy status: Closed
Closed for applications on: 16-Sept-2024 00:06
Key details
Location
- Site
- St Thomas's Hospital
- Address
- Westminster Bridge Road
- Town
- Westminster
- Postcode
- SE1 7EH
- Major / Minor Region
- London
Contract type & working pattern
- Contract
- Permanent
- Hours
- Full time - 37.5 hours per week (5 out of 7 working alternative weekends)
Salary
- Salary
- £31,944 - £34,937 per annum (incl. of HCAA)
- Salary period
- Yearly
- Grade
- (NHS AfC: Band 4)
Specialty
- Main area
- Catering
- Interview date
- 15/10/2024
Guy’s and St Thomas’ is among the UK’s busiest and most successful NHS foundation trusts. We provide a full range of hospital and community services for people in south London and as well as specialist care for patients from further afield including cancer, renal, orthopaedic, respiratory and cardiovascular services.
Guy’s is home to the largest dental school in Europe and a £160 million Cancer Centre opened in 2016. As part of our commitment to provide care closer to home, in 2017 we also opened a cancer centre and a kidney treatment centre at Queen Mary’s Hospital in Sidcup. St Thomas’ has one of the largest critical care units in the UK and one of the busiest emergency departments in London. It is also home to Evelina London Children’s Hospital.
Evelina London cares for local children in Lambeth and Southwark and provides specialist services across south east England including cardiac, renal and critical care services. We lead a number of specialist service networks aiming to ensure children are treated locally where possible, but have access to specialist expertise when they need it. Our community services include health visiting, school nursing and support for families of children with long-term conditions.
Our adult community services teams deliver care at the heart of the local communities we serve, working in partnership with GPs, local authorities and other healthcare and voluntary sector organisations. Working with our partners in Lambeth and Southwark, we are focusing on new ways of working to improve care for local patients.
In February 2021 the Royal Brompton and Harefield joined Guy’s and St Thomas’ NHS Foundation Trust, bringing together world-leading expertise in the care and research of heart and lung disease. Our merger provides a once in a generation opportunity to build a lasting, world-renowned heart and lung centre, providing the highest quality care for patients and conducting world-leading research.
We have a reputation for clinical excellence and high quality teaching and research. We are part of King’s Health Partners, one of eight accredited UK academic health sciences centres. In partnership with King’s College London we have dedicated clinical research facilities including an MHRA accredited Phase I clinical trials unit.
Patients are at the heart of everything we do and we pride ourselves on ensuring the best possible patient experience as well as safe, high quality care. We are proud to have one of the lowest mortality rates in the NHS. Following a comprehensive Care Quality Commission (CQC) inspection in 2019 we maintained our overall rating of ‘good’. Our adult community services achieved a rating of ‘outstanding’.
The commitment of our 23,500 staff is key to our success. We are one of the largest local employers and we aim to develop and support all our staff so they are able to deliver high quality, safe and efficient care. The 2019 NHS staff survey results show that we have one of the most engaged and motivated workforces in the NHS. We know this has a positive impact on the care provided to our patients.
We have one of the most ambitious capital investment programmes anywhere in the NHS.
Job overview
The post of a Team Leader Chef is 5-7 Days variable shifts with variable rosters. The post holder will be expected to have knowledge of the requirements in relation to preparation, cooking of nutritionally balanced meals as laid out in standard recipes to the highest possible level for both large and small numbers of customers. The post holder should also understand the application of cooking processes, temperatures, correct seasoning, flavouring, consistency, texture of food and the promotion of interesting and attractive ideas for the presentation of food.
The post holder will need to have previous supervisory experience ideally in a large kitchen and aware of the cook - chill processes and procedures.
Advert
- To organize the preparation and cooking of meals to the required standard for 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.
Working for our organisation
The Central Production Team produces more than 3500 meals daily and the Catering department have the Silver ‘Food for Life’ Catering Mark Accreditation.
We provide a wide choice of high quality, appetising, well balanced meals.
We pride ourselves on providing to our clients, Fresh, Healthy, Seasonal, Traceable and Sustainable food.
.Organisational Values:
Our values help us to define and develop our culture, what we do and how we do it. It is important that you understand and reflect these values throughout your employment with the Trust.
The post holder will:
· Put patients first
· Take pride in what they do
· Respect others
· Strive to be the best
· Act with integrity
Our values and behaviours framework| describes what it means for every one of us in the Trust to put our values into action.
Detailed job description and main responsibilities
Preparation, cooking and appearance of all food to a recognised and high standard.
To liaise with the Head Chef, Deputy Kitchen Manager and Kitchen Manager to ensure the food is always to the high standard in presentation and portion controls.
Preparation and cooking of modified diets if required.
Plan work of kitchen, adjusts work schedules as necessary
Involvement with planning and costings of menus
To help manage food safety across the Catering Department and the wider Trust.
Providing systems, monitoring and training at all levels to ensure the highest standards of hygiene and food safety.
Assist with the placing of provisions and other orders according to standing financial instructions.
Assist with staff rotas.
Observance of all relevant Trust processes.
Strict control of staff absence and sickness levels.
Assist with staff training, with particular regard to health and safety and use of equipment
Observing correct and safe working procedures in accordance with the provisions of the Health and Safety at Work Act.
To maintain all ‘due-diligence’ processes relating to cook-chill cooking procedures as stated in the food safety policy.
Ensure all food stored in fridges/freezers have correct labelling
Ensuring economical and correct use of all materials and equipment.
Observing standards of hygiene and cleanliness at all times.
Covering for other Team Leader Chef’s as and when required.
Assure a high level of staff morale and motivation by personal leadership, and communication and appropriate procedures.
Help deal with clients feed-back and complaints
Maintaining a tidy place of work including undertaking light cleaning duties.
Maintaining a neat appearance at all times consistent with the Catering dress code.
To report any accident immediately as per the accident procedure.
Attend training courses where necessary.
Local flexibility in terms of task and location.
Participation in the department’s appraisal scheme.
To promote the service and reputation of the department at all times.
Any other duties commensurate with the grade for the efficient running of the department.
Full awareness of all dietary supplements that are required.
Reporting of any mechanical and electrical defects and the need for repairs to the catering supervisors.
Safe working practices in the production kitchen in accordance with good catering practice and provision of the Health and Safety at Work Act.
To report any accident immediately as per the Accident Procedure and complete all appropriate paperwork and inform your line manager.
In addition to the above duties, staff may be asked to assist in other catering areas within the catering department as required, commensurate with the grade.
They will be required to carry out any other duties as may be reasonably expected by Kitchen Manager.
Attend all mandatory training courses as required and ‘On the Job training’ as instructed by your manager.
Person specification
Physical Requirements
Essential criteria
- Ability to fulfil the role as described in line with the Trust Manual handling Policy and the Equality Act
Skills/Knowledge/Ability
Essential criteria
- Self motivating
- Ability to work without direct supervision
- Ability to work under pressure
- Patient, organised and friendly
- Problem Solving
- Ability to work quickly and efficiently
- Ability to motivate staff and delegate duties
- Good customer care skills
Previous experience
Essential criteria
- Significant experience in similar environment
- I.T Literate
- An understanding of dietary requirements
Qualifications/Education
Essential criteria
- Good level of education
- Recognised supervisory qualification
- Level 3 Food Hygiene
- Good command of spoken and written English
- Relevant chef qualification (NVQ 3) or equivalent
Desirable criteria
- Level 4 food hygiene certificate
- Health & Safety Training
- Manual Handling policy knowledge
Further details / informal visits contact
- Name
- Corrinne Habbershaw
- Job title
- Production Catering Manager
- Email address
- [email protected]
- Telephone number
- 07715488878
- Additional information
Can be contacted on ext 52472
No longer accepting applications
Sorry, this vacancy is no longer accepting applications.
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