WOS Grade E Executive Chef

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1. RESPONSIBILITY FOR POLICY AND SERVICE DEVELOPMENT
2. 
   1.1 To help develop menus, recipes and SOPs for the service to include necessary costings, HACCP, cleaning plans and staffing needs, cooperating closely with the Catering Manager, Restaurant Manager and relevant members of the Trust team including dieticians and others.
   1.2 To assist in the compilation of patient, staff and function menu and recipe files.
   1.3 To maintain the upkeep of the quality assurance and monitoring system in place. Ensuring that the HACCP principles are strictly adhered to and maintained.
   1.4 Implements development ideas and strategies within the kitchen.
   1.5 To contribute to the updating of all food hygiene policies, local policies and standing operating procedures.
   1.6 Responsible for maintaining appropriate records and data as required under our Food Safety Management Program, Food Hygiene law and regulations, all trust and RFLPSL policies and guidelines.
   1.7 Ensuring that all HACCP and regulatory food service records are properly adhered to and filed.
   2. RESPONSIBILITY FOR FINANCIAL AND PHYSICAL RESOURCES
   2.1 Managing the provision of a catering service with particular emphasis on the planning, preparation, and cooking of meals through a team of staff, always ensuring that we are on time, on budget and setting the example in customer service.
   2.2 Responsible for cost effective menu planning within patient feeding, PPU, the restaurant and hospitality services.
   2.3 Understanding the nominal budgeting figures which has been set by the Catering Manager.
   2.4 Auditing stock ordering and rotation ensuring an efficient and cost-effective system, taking into consideration budget constraints yet ensuring the best value and quality of ingredients.
   2.5 Responsible for ordering all food supplies for the RFL catering departments adhering to financial limits and budget, in accordance with requirements of planned
   menus and ensure goods received are in accordance with orders placed and invoices received and proper storage of all food items.
   2.6 Plan, order, cost, rota and cater for special functions as required.
   2.7 Maintain strict control over costs and ensure that expenses are within budgeted levels.
   2.8 Ensuring that all food commodities are stored correctly and in accordance with food hygiene standards.
   2.9 To ensure the safe and efficient working of all catering equipment and that mechanical defects and equipment in need of repair are logged with estates or the contracted equipment maintenance supplier and followed up.
   3. RESPONSIBILITY FOR LEADING AND MANAGING
   3.1 Responsible for setting and maintaining all culinary and food service standards across catering department.
   3.2 Lead and manage multiple kitchen teams, providing training, coaching, and performance feedback.
   3.3 Develop and implement innovative and patient-centred menus that cater to a variety of dietary needs and preferences.
   3.4 Manage food costs and inventory effectively, minimizing waste and optimizing budget.
   3.5 Order and source high-quality ingredients from reputable suppliers.
   3.6 Oversee kitchen operations, ensuring efficiency, cleanliness, and adherence to safety protocols.
   3.7 Liaise with hospital staff, including dietitians and nutritional therapists, to understand and meet patient needs.
   3.8 Manage special events and catering requests.
   3.9 Participate in the recruitment and onboarding of new kitchen staff.
   3.10 Comply with all legal, regulatory and hospital policies and procedures. Ensure compliance with all food safety and hygiene regulations and implement HACCP principles.
   3.11 Ensuring that the kitchen rotas are maintained and provide provision of appropriate staffing levels, ensuring that rotas are maintained within the budgetary control, staff absences are managed accordingly with group and company policies and procedures.
   3.12 Responsible for the local induction and training of all kitchen staff including food preparation and production, health and safety, food hygiene legislation, MaST compliance, appraisals, and all relevant policies within the kitchen.
   3.13 Implement and constantly improve waste and production controls and checks.
   3.14 Responsible for consistent management of staff conduct issues and complaints according to group and company policies and procedures.
   3.15 Seeks ways to maintain strong and positive working relationships within the department, ensuring staff welfare is considered and employees are supported to achieve their best.
   4. RESPONSIBILITY FOR INFORMATION RESOURCES
   4.1 Responsibility for staff rota’s, appraisals, and MaST compliance on relevant company computer systems.
   4.2 Uses computer software for preparing menus, reports, proposals and other written documentation.
   4.3 Uses software to manage inventory and stock, ordering goods and services for the department.
   5. ADDITIONAL RESPONSIBILITIES
   5.1 To ensure that Health & Safety policies and procedures are always adhered to by all team members.
   5.2 To ensure the safe use and handling of chemicals in line with C.O.S.S.H. guidelines.
   5.3 To ensure the compliance of the Lifting and Handling legislation is always adhered to by all team members.
   5.4 To ensure that the highest possible standards of Food Hygiene are always maintained.
   5.5 To ensure that Fire Safety is maintained.
   5.6 To liaise with Restaurant manager, PPU manager and Patient feeding manager in maintaining continuity of service.
   5.7 The post holder will be contacted if there is a major incident or where there is a requirement to cover the early shift in the absence of the chef.
   5.8 The post holder will report any risks to the management team.
   5.9 Responsible for listening to and taking action on patient or customer complaints or queries involving food production or quality.
   5.10 The post holder will attend any relevant courses as required by management.
   5.11 Any other duties required by the Catering Manager deemed within the remit of the Executive Chef.
   
   

This vacancy has been advertised in accordance with the new NHS pay rate which will take effect from autumn 2024. Please note if your employment starts before the 24/25 pay scales are implemented you will be paid under the 23/24 pay scales and any backpay will be adjusted accordingly. Further information can be found at https://www.nhsemployers.org/articles/pay-scales-202425.