Retail Catering Chef

University Hospitals of Leicester NHS Trust

The role of Retail Catering Chef is to work in conjunction with the kitchen and front of house teams to provide a high quality, helpful and courteous service to patients, visitors and staff.

To include the preparation and cooking of food using fresh ingredients or ready cooked products including the service and presentation of breakfast, lunch, dinner and hospitality menus.

The post holder will ensure all work undertaken is in line with health, safety, security and Trust policies and procedures whilst maintaining a healthy, safe and secure working environment.

Main duties of the job

Budget: The post holder will have no direct budget responsibilities. They will ensure stock controls and rotation procedures are maintained. Assist with stock ordering, receipt of stock from deliveries and catering stores.

Staff: The post holder will have no direct staff responsibilities. They will be expected to provide on-the-job training of new starters when required. This includes food preparation cooking methods and patient dietary needs. Provide training to new and current catering staff.

Policy: The post holder will be responsible for ensuring that their duties are carried out in line with all relevant UHL Trust policies together with National HACCP guidelines.

Communications: It is expected that the post holder will liaise with: Retail Catering Facilities Manager, Commercial Services Manager, Retail Catering Managers, Back of House staff, Patients, clients and UHL staff.

Job responsibilities

The post holder will prepare, cook and present food for patients, staff and visitors at breakfast, lunch, dinner and hospitality services following the agreed recipes and standards set by the Trust and will ensure that all work undertaken is in line with Trust and legislated health, safety and security policies and procedures.

As a Retail Catering Chef, you will:

1. Assist the Back of House Supervisor with menu planning and menu development.
2. Plan the production of special diets in accordance with standard recipes as advised by ward-based teams and Trust Dieticians on request.
3. Advise staff, patients, and clients of menu changes and dietary information.
4. Provide competent advice to patients, staff, and visitors on allergy and food intolerance queries.
5. Carry out all tasks with due regard to Health and Safety, food safety regulations and all legislation.
6. Plan and prioritize cooking methods, time and procedures recognizing new menu or menu changes at short notice.
7. Ensure that your area of work is clean and tidy at all times.
8. Ensure correct materials and methods are used at all times and that all equipment is kept clean and in good working order.
9. Report faulty machinery/equipment immediately.
10. Ensure utilization of food, materials, and equipment is carried out in an efficient manner.
11. Ensure all food goes out to patients, visitors, and staff at agreed times.
12. Ensure that the correct use of the recipe file and assisting in its review and compilation is carried out as required.
13. Accurately record all food wastage and report to Back of House Supervisor or Retail Catering Manager as applicable.
14. Check dates on food and dispose of any food which has expired its use by or best before date.
15. Complete and record all cleaning and temperature records as required.
16. Assist the Back of House Supervisor or Service Manager in identifying staff in need of support to ensure they are able to carry out their role effectively.
17. Assist the Back of House Supervisor and Retail Catering Manager in the delivery of day-to-day objectives and targets for the retail catering service.
18. Develop and maintain effective working relationships within the Trust.
19. Deal with any incidents or complaints received speedily and effectively.
20. Act at all times in a professional manner, providing a helpful, friendly and welcoming service and environment.
21. Maintain a clean, neat and tidy appearance, complying with uniform and hand care guidelines and high standards of personal hygiene.
22. Participate as required, in regular team meetings, performance reviews, toolbox talks, return to work discussions and cooperate with accident and other investigations.
23. Engage in the process to identify personal development and training needs and attend agreed training programmes.
24. Report immediately, to the line manager and/or other appropriate person any faults or defects to Trust equipment or premises, especially those which could be dangerous.

This job description indicates the main functions and responsibilities of the post. It is not intended to be a complete list. You may be required to undertake other duties from time to time as we may reasonably require.

You will be required to maintain compliance with all statutory and mandatory training requirements.

Person Specification

Equality, Diversity and Inclusion

• Able to demonstrate a commitment and understanding of the importance of treating all individuals with dignity and respect appropriate to their needs.

Training & Qualifications

• NVQ Level 3 or equivalent qualification and knowledge for special dietary requirements acquired through training and experience to diploma or equivalent level.
• Intermediate 3 Food Hygiene IOSH Working Safely or working toward.

Experience

• Relevant industry experience of successfully working in a retail catering services environment (public or private sector) at a similar level.
• Knowledge of HACCP.
• Experience of working as part of a team.
• Industry experience in health care kitchen environment and/or experience of working in a public sector environment.
• Knowledge/previous experience of Health and Safety Legislation: The Food Act 1990, Food Hygiene Regulations 1995.

Analytical and Judgement skills

• Well-developed IT literacy, particularly word processing and excel spreadsheets.

Commitment to Trust Values and Behaviours

• Must be able to demonstrate behaviours consistent with the Trust's Values and Behaviours.

Communication and relationship skills

• Demonstrable good interpersonal and communication skills.

Skills

• Highly skilled in the use of specialised chef equipment i.e., knives for filleting, butchering etc.

Planning and organisation skills

• Have a good standard of the English language both written and oral.
• Structured approach to working. Ability to prioritise own and work of the team effectively. (Team player) Ability to focus on priorities and deliver within planned timescales. Adaptable and flexible to deal with competing service demands. Ability to perform and deliver under pressure of deadlines. Ability to work unsupervised.

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.