Job summary
Are you passionate about food and thrive in a fast-paced kitchen environment? We're looking for a dedicated Band 3 Chef to join our Central Production Unit team, where you'll play a vital role in preparing and producing high-volume meals that meet the highest standards of safety, quality, and consistency.
Main duties of the job
As a Band 3 Chef, you will:
*Support the daily production of meals in a large-scale kitchen setting.
*Follow standardised recipes and production schedules to ensure consistency.
*Operate industrial kitchen equipment safely and efficiently.
*Maintain strict hygiene and food safety procedures at all times.
*Work collaboratively with chefs and kitchen assistants to meet service demands
*Understanding of food safety regulations (e.g, HACCP).
*A team player with a strong work ethic and attention to detail.
*Ability to work under pressure and meet tight deadlines.
About us
University Hospitals Birmingham NHS Foundation Trust strives to have an inclusive culture where everyone feels like they belong, can thrive, knows that they add value and feels valued. We do this by developing compassionate and culturally competent leaders, being values driven in all that we do and by creating a welcoming and inclusive workplace that thrives on the diversity of our people. As such we want to attract and recruit talented individuals from all backgrounds, and for each of you to feel supported for the diversity you bring, to achieve your full potential. For those staff with a disability, including physical disability, long term health condition, mental health or neurodiverse condition, this also means being committed to making reasonable adjustments needed for you to carry out your role.
Job description
Job responsibilities
*Please Note : For a detailed job description for this vacancy, please see attached Job Description*
Job description
Job responsibilities
*Please Note : For a detailed job description for this vacancy, please see attached Job Description*
Person Specification
Qualifications
Essential
- *Basic Food Hygiene Certificate
- *Allergen Training
- *European Qualification Considered
- *City and Guilds 706/1 or NVQ 2/3 equivalent
- *City and Guilds 706/2 or NVQ 2/3 equivalent
- *Food Hygiene Level 3 or equivalent (e.g. Chartered Institute of Environmental Health, CIEH)
- *Level 2 Health & Safety qualification or equivalent (e.g. Institute of Occupational Safety and Health IOSH, CIEH)
- *Level 2 HACCP qualification or equivalent
- *BETEC Level 3 Catering course or equivalent ( 706/1 2 certificate)
Experience
Essential
- *Food Hygiene Regulations
- *Catering background with a minimum of one year's experience
- *Food Safety
- *Experience of monitoring standards against targets
- *Self-management and team-building skills, aware of customer requirements, aware of inter-personal dynamics
- *Knowledge of catering services within a health care environment
- *Knowledge of Health & Safety at Work Regulations, COSHH, HACCP and Environmental Health legislation
- *Knowledge of National Specification for Cleaning and methodologies in the NHS including monitoring standards
- *Standard IT skills
Additional Criteria
Essential
- *Team worker
- *Be able to communicate effectively, accurately and confidently using all methodologies to individuals and small groups
- *Brief and motivate a team
- *Develop excellent working relationships with management and service users
- *Be visible and approachable to facilities staff and clients
- *Training individuals and groups on catering tasks
- *Ability to select staff in the course if recruitment and service needs
- *Understand service need requirements and priorities e.g. appropriate staffing levels as required
- *Recognise development needs of staff groups
- *Apply Trust policies and procedures appropriately
- *Ability to recognise compliance issues, resolve hygiene and safety issues
- *Understand how a team works
- *Good time keeping
- *Be an ambassador for the catering department and represent facilities management effectively and appropriately
- *Maintain excellent personal standards, act as a leader and mentor for staff
- *Be approachable, professional and courteous at all times
- *Understand the people being led and can manage own workloads and responsibilities
- *Ability to work well during demanding situations
- *Be highly motivated to ensure high standards are achieved and maintained
- *Be motivated to create good team working with staff groups
- *Demonstrate an enthusiasm to promote the catering departments and team members
- *Have a 'can do' attitude
Person Specification
Qualifications
Essential
- *Basic Food Hygiene Certificate
- *Allergen Training
- *European Qualification Considered
- *City and Guilds 706/1 or NVQ 2/3 equivalent
- *City and Guilds 706/2 or NVQ 2/3 equivalent
- *Food Hygiene Level 3 or equivalent (e.g. Chartered Institute of Environmental Health, CIEH)
- *Level 2 Health & Safety qualification or equivalent (e.g. Institute of Occupational Safety and Health IOSH, CIEH)
- *Level 2 HACCP qualification or equivalent
- *BETEC Level 3 Catering course or equivalent ( 706/1 2 certificate)
Experience
Essential
- *Food Hygiene Regulations
- *Catering background with a minimum of one year's experience
- *Food Safety
- *Experience of monitoring standards against targets
- *Self-management and team-building skills, aware of customer requirements, aware of inter-personal dynamics
- *Knowledge of catering services within a health care environment
- *Knowledge of Health & Safety at Work Regulations, COSHH, HACCP and Environmental Health legislation
- *Knowledge of National Specification for Cleaning and methodologies in the NHS including monitoring standards
- *Standard IT skills
Additional Criteria
Essential
- *Team worker
- *Be able to communicate effectively, accurately and confidently using all methodologies to individuals and small groups
- *Brief and motivate a team
- *Develop excellent working relationships with management and service users
- *Be visible and approachable to facilities staff and clients
- *Training individuals and groups on catering tasks
- *Ability to select staff in the course if recruitment and service needs
- *Understand service need requirements and priorities e.g. appropriate staffing levels as required
- *Recognise development needs of staff groups
- *Apply Trust policies and procedures appropriately
- *Ability to recognise compliance issues, resolve hygiene and safety issues
- *Understand how a team works
- *Good time keeping
- *Be an ambassador for the catering department and represent facilities management effectively and appropriately
- *Maintain excellent personal standards, act as a leader and mentor for staff
- *Be approachable, professional and courteous at all times
- *Understand the people being led and can manage own workloads and responsibilities
- *Ability to work well during demanding situations
- *Be highly motivated to ensure high standards are achieved and maintained
- *Be motivated to create good team working with staff groups
- *Demonstrate an enthusiasm to promote the catering departments and team members
- *Have a 'can do' attitude
Disclosure and Barring Service Check
This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.
