Assistant Chef inYork inYork PUBLISHED MON 20 JAN 2025

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 Assistant Chef to join our catering team.

The Assistant Chef will 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

To fulfil the Assistant 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
• Generous annual leave entitlement of up to 41 days (pro rata)
• 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

This is part time role, working 22.5 hours per week. The Catering team's 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.

About us

The Assistant 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.