• Job Description

  Req#: B0343-25-0021?language=en&page=1132&sort=publicationDateDesc

  Job summary

  Looking for a Chef role that offers you a great work-life balance?

  At St Leonard's Hospice, we are recruiting for a passionate and food focussed part-time Chef to join our catering team.

  Our Chefs provide consistent high-quality food for different stakeholders at the Hospice and on a day-to-day basis, you will:

  • Prepare, cook and serve meals for patients
  • Ensure allergies and special dietary requests are dealt with appropriately
  • Deal with daily deliveries and stock rotation
  • Comply with Food Safety regulations

  This is part time role, working 22.5 hours per week. The Catering teams shift patterns are normally worked between 7.30am 6.30pm (either an early or late, based on a 7.5 hour shift), which allows our team to have a great work-life balance. Full flexibility is essential though as no two days are the same and it is imperative the needs of the Hospice and Catering Team are met at all times.

  Interviews are available immediately and we reserve the right to withdraw this post at any time.

  Main duties of the job

  To fulfil the Chef role, you will need:

  • Experience of working operationally within a catering environment
  • To be able to maintain consistent food standards and presentation whilst prioritising a workload
  • To be an effective team player

  Whats in it for you:

  • Shift enhancements for workingweekends and bank holidays
  • Generous annual leave entitlement of up to 41 days
  • Attractive pension schemes
  • Extensive employee discounts on shops, holidays and lifestyle choices
  • Opportunities to grow your skills and career
  • Free onsite car parking
  • Day shifts which allow you to have a great work/life balance
  • A supportive and friendly working environment

  About us

  Our mission is to provide excellent care and support to those living with life-limiting illness and to the people they care about, to enrich their lives and to contribute to the ongoing development of end-of-life care. We do this by placing our patients at the centre of everything we do, and through involving patients and their families in all decisions regarding their care.

  We can only achieve this with the help of our amazing colleagues, by developing and recognising their contribution, and by sharing our knowledge and skills through education, audit and research.

  We do not have sponsorship status and therefore all our offers are made conditional upon our candidates submitting evidence of their right to work in the UK in conjunction with our other pre-employment checks.

  Details

  Date posted

  02 May 2025

  Pay scheme

  Other

  Salary

  £14,526 to £15,493 a year

  Contract

  Permanent

  Working pattern

  Part-time

  Reference number

  HG1271613MaiC

  Job locations

  St Leonard's Hospice

  185 Tadcaster Road

  York

  North Yorkshire

  YO24 1GL

  
  

  Job description

  Job responsibilities

  The Chef will contribute towards the preparation, cooking and service of meals and cleaning of the kitchens throughout the Hospice, and ensuring a quality catering service is delivered. Produce high quality meals to menu/allergen specifications and to provide refreshments to meet the needs of patients, visitors, staff and volunteers, maintain a clean and orderly working environment and comply with hospice policy and procedures and compliance with Health and Safety and Food Hygiene legislation and Regulations.

  Main duties and responsibilities

  Professional

  1. Support the production of appetising and creative meals including preparing ingredients, ensuring that portion sizes are accurate, and that allergies and patient special dietary requests are dealt with appropriately.

  2. Provide refreshments for internal, external functions and special events as required.

  3. Deal with daily deliveries, recording of necessary temperatures from nominated suppliers, ensuring deliveries are stored away correctly and immediately without delay after delivery. Report any issues with food products.

  4. Ensure old before new stock rotation is maintained, correctly cover food, store in designated areas or fridges. Use the day dot and food labelling systems at all times.

  5. Ensure the correct standards of hygiene and cleanliness of all catering working environments are maintained at all times, adhere to the clean as you go policy.

  6. To comply with and follow cleaning schedules for main and satellite kitchens.

  Compliance and administration

  1. Maintain consistent food standards and quality across all areas and during all stages of preparation and cooking, ensuring the HACCP procedure according to the Hospice Food Safety is adhered to at all times.

  2. Actively use and complete audits, checklists, COSHH and risk assessments using appropriate software.

  3. Ensure all catering equipment and utensils are maintained ensuring due care and diligence is observed at all times.

  Job description

  Job responsibilities

  The Chef will contribute towards the preparation, cooking and service of meals and cleaning of the kitchens throughout the Hospice, and ensuring a quality catering service is delivered. Produce high quality meals to menu/allergen specifications and to provide refreshments to meet the needs of patients, visitors, staff and volunteers, maintain a clean and orderly working environment and comply with hospice policy and procedures and compliance with Health and Safety and Food Hygiene legislation and Regulations.

  Main duties and responsibilities

  Professional

  1. Support the production of appetising and creative meals including preparing ingredients, ensuring that portion sizes are accurate, and that allergies and patient special dietary requests are dealt with appropriately.

  2. Provide refreshments for internal, external functions and special events as required.

  3. Deal with daily deliveries, recording of necessary temperatures from nominated suppliers, ensuring deliveries are stored away correctly and immediately without delay after delivery. Report any issues with food products.

  4. Ensure old before new stock rotation is maintained, correctly cover food, store in designated areas or fridges. Use the day dot and food labelling systems at all times.

  5. Ensure the correct standards of hygiene and cleanliness of all catering working environments are maintained at all times, adhere to the clean as you go policy.

  6. To comply with and follow cleaning schedules for main and satellite kitchens.

  Compliance and administration

  1. Maintain consistent food standards and quality across all areas and during all stages of preparation and cooking, ensuring the HACCP procedure according to the Hospice Food Safety is adhered to at all times.

  2. Actively use and complete audits, checklists, COSHH and risk assessments using appropriate software.

  3. Ensure all catering equipment and utensils are maintained ensuring due care and diligence is observed at all times.

  Person Specification

  IT

  Essential

  • Good basic IT skills
  • Knowledge of Microsoft applications (Word, Excel, Powerpoint, Outlook)

  Experience

  Essential

  • Operational, hands-on catering experience
  • Excellent food presentation skills
  • Ability to maintain consistent food standards & quality
  • Knowledge of Health & Safety & Food Hygiene Regulations
  • Knowledge of risk assessments
  • Ability to multi-task
  • Attention to detail/accuracy
  • Ability to manage and prioritise workload

  Desirable

  • Working knowledge of HACCP regulations

  Personal

  Essential

  • Ability to listen & act on feedback
  • Integrity, discretion and be able to respect confidentially
  • Courteous and respectful of others
  • Tactful, sensitive, tolerant, flexible & positive manner
  • Team player
  • Professional approach to work undertaken
  • Remain calm under pressure

  Qualifications

  Desirable

  • Level 2 Food Safety
  • City & Guilds 706.1/2 or NVQ Level 2 or equivalent

  Communication

  Essential

  • Proven interpersonal skills
  • Ability to communicate at all levels within the Hospice
  • Ability to be sensitive and empathetic, with colleagues, patients and their families

  Other

  Essential

  • Flexible approach to hours of work
  • Be prepared to assist with Hospice fundraising activities

  Person Specification

  IT

  Essential

  • Good basic IT skills
  • Knowledge of Microsoft applications (Word, Excel, Powerpoint, Outlook)

  Experience

  Essential

  • Operational, hands-on catering experience
  • Excellent food presentation skills
  • Ability to maintain consistent food standards & quality
  • Knowledge of Health & Safety & Food Hygiene Regulations
  • Knowledge of risk assessments
  • Ability to multi-task
  • Attention to detail/accuracy
  • Ability to manage and prioritise workload

  Desirable

  • Working knowledge of HACCP regulations

  Personal

  Essential

  • Ability to listen & act on feedback
  • Integrity, discretion and be able to respect confidentially
  • Courteous and respectful of others
  • Tactful, sensitive, tolerant, flexible & positive manner
  • Team player
  • Professional approach to work undertaken
  • Remain calm under pressure

  Qualifications

  Desirable

  • Level 2 Food Safety
  • City & Guilds 706.1/2 or NVQ Level 2 or equivalent

  Communication

  Essential

  • Proven interpersonal skills
  • Ability to communicate at all levels within the Hospice
  • Ability to be sensitive and empathetic, with colleagues, patients and their families

  Other

  Essential

  • Flexible approach to hours of work
  • Be prepared to assist with Hospice fundraising activities

  Employer details

  Employer name

  St Leonard's Hospice

  Address

  St Leonard's Hospice

  185 Tadcaster Road

  York

  North Yorkshire

  YO24 1GL

  
  

  Employer's website

  https://www.stleonardshospice.org.uk/ (Opens in a new tab)

  Employer details

  Employer name

  St Leonard's Hospice

  Address

  St Leonard's Hospice

  185 Tadcaster Road

  York

  North Yorkshire

  YO24 1GL

  
  

  Employer's website

  https://www.stleonardshospice.org.uk/ (Opens in a new tab)

• About the company

  National Health Service (NHS) is the umbrella term for the publicly-funded healthcare systems of the United Kingdom (UK). The founding principles were that services should be comprehensive, universal and free at the point of delivery—a health service based on clinical need, not ability to pay. Each service provides a comprehensive range of health services, free at the point of use for people ordinarily resident in the United Kingdom apart from dental treatment and optical care.

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