Chef, GMS Band B1- Catering inGloucester inGloucester PUBLISHED
MON 28 OCT 2024
Gloucestershire Managed Services rSvLZSD0
Available positions include one part-time (22.5 hours) and one full-time (37.5 hours) role, with a schedule that eliminates split shifts. Candidates should be prepared to manage workloads effectively, participate in kitchen operations and audits, and communicate efficiently with various teams. Training opportunities will be provided for new techniques and specialized equipment, and the successful chef will work within a structured shift pattern throughout the year.
A great opportunity has arisen to join our professional catering teams at Gloucestershire Hospitals. Each year, our hard working staff prepare, cook and serve over a million meals for patients, staff and visitors from our production kitchen.
We are looking for enthusiastic, creative and fully qualified chefs to assist in running our large and busy kitchen. If you're driven by hospitality, fun, food and a passion for working to high standards, we want you!
Our ambitions are to expand the range of food we offer to our customers and would welcome someone with new ideas and a passion for food and are equally passionate about delivering excellent customer service.
You will have the chance to deliver hotel/restaurant standards, creating seasonal, nutritious and well balanced meals for an excellent eating experience.
1 part time post (22.5hrs) and 1 full time post (37.5hrs) available.
We run a 365 days a year operation working Monday to Sunday between 7.00am -7.00pm, so no split shifts or late finishes!
If you have applied for this chefs post before and not been successful please do not apply again.
The proposed interview date is 3rd December
Please note this job will attract GMS Terms and Conditions of Service (TCS) not Agenda for Change as stated.
Please see attached TCS for reference
To produce a range of meals following recipes, cooking methods and production schedules, ensuring nutritional standards are maintained
To ensure the correct economical use of raw ingredients to prevent over-production and food wastage, including the requisitioning and preparation of goods from stores
To deliver a high quality and efficient service for patients, visitors and staff abiding by all food safety/hygiene legislation at all times to ensure safe food is served
About us
Produce a wide range of meals to standard recipes and cooking methods, participate in the development of new recipes and menus.
Supervise apprentices and staff to provide direction and support in the preparation and cooking, ensuring that methods, procedures and service times are adhered to.
On occasion organise resources including labour, materials and transportation.
Actively participate in the operation of the catering systems including completion of all paperwork required for food hygiene legislation (assured safe catering).
Maintain a high standard of cleanliness and hygiene throughout the department in accordance with Food Hygiene Legislation, which included participating in cleaning other duties associated with keeping the catering departments hygienically clean
Have the ability to prioritise and plan own workload utilising the production schedules working within the time frame of service delivery
Obligation to undertake training where necessary to learn new techniques, specifically in relation to the use of specialised equipment and food service trends.
Possess the ability to communicate and liaise with all levels of staff on possible technical matters regarding day to day for service and delivery.
Be able to instruct others on aspects of own work relating to original e, including other staff and contractors.
Liaise with ward/department Managers to arrange any changes in service out of hours
Learn new techniques with additional training to own skills.
Have a good understanding of the workings of other teams in relationship to your own.
Exposure to heat, noise, chemical hazards, continual lifting (occasionally heavy).
An ongoing requirement to exert moderate physical effort and frequent requirement for concentration i.e. use of recipes and food production calculations
Occasional exposure to highly unpleasant working conditions i.e. Hot and cold conditions.
Required to follow Trust and GMS procedures and participate in audits from internal and external sources.
Any other duties within the GMS function which may be required by the Food Production Manager within the scope of the individuals competence or as laid down in agreements between the Department of Health and Social Security and Trade Unions.
To take part in the catering rota which includes working both early and late shifts and on occasion unsocial hours as part of a flexible shift pattern
Work through the competency framework for this post
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