Bank Chef

Bank shifts as and when required according to the needs of the business.

£14.61 per hour plus bank enhancement.

The Chef (Village) manages the day-to-day food and beverage provision in their allocated kitchen in the village by overseeing day to day service and a team of Hospitality Assistants (inc. Seniors), with a proportion of food being cooked and prepared on site and by our suppliers.  

Key Results

Summary responsibilities/outcomes

• Responsible for the day-to-day provision of the food and beverage service across allocated kitchen in the village, tailored to meet the needs and preferences of our residents/customers.  Both cooking and preparing food onsite and finishing and serving food from our suppliers.  
• Cooks bespoke food options for residents for meals, parties or events.  Provides a café-style food/barista service to include, breakfast, lunch and supper. 
• Ensures events are well catered for, meeting customers’ needs and preferences. 
• Engages with residents and customers to meet their needs (inc. allergens) and preferences, actively seeking and responding to feedback and suggestions. 
• Works with the Head Chef (Village) and the Catering Team Lead to implement changes. 
• Responsible for managing the Front of House service for the kitchen, promotes good customer service in the team and makes improvements to the dining experience.
• Responsible for day-to-day temperature checks/controls regarding quality and presentation, labelling food, allergens, waste disposal, and general catering/kitchen hygiene and cleanliness
• Responsible for planning, stock rotation and ordering using Caternet system.    
• Completes internal/external audits and activities using the Trusts systems in relation to health and safety, HACCP and COSHH.  Manages external visits from EHO, CQC etc.
• Deputising for the Head Chef (Village) where required. 
• Line manages a team of Hospitality Assistants (inc. Seniors); people activities including recruitment, managing absence and performance and associated activities on the Trust’s people system.  Day to day rota planning and management.

Other Skills and Qualifications

Essential

• Diploma Level 2 in Food Production/Catering (or equivalent)
• Experience of supervising others
• Experience and knowledge of special dietary requirements/modified diets, advising on nutrition, hydration and dietary needs
• Previous experience working within a budget.
• Experience working within a busy and fast paced kitchen environment
• Experience working in a café/restaurant
• Experience of stock ordering and management
• Knowledge of food hygiene and health and safety legislation and best practice
• Good standard of IT skills including Microsoft Excel, Word, Outlook, Teams and bespoke systems –

Desirable

• Level 3 Award in Managing Food Safety in Catering (or equivalent)
• Diploma Level 3 in Food Production/Catering (or equivalent)
• Working with older people or people living with disabilities, communication or memory difficulties
• Ability to communicate and present information to audiences with varied abilities clearly and with confidence
• Experience of managing or overseeing a hospitality/Front of House service
• Experience analysing EPOS sale data

Salary Ranges:

Time Type:

If you have any queries please email our Recruitment Team - [email protected]