Health And Safety jobs in United States

To work closely with the Head Chef to prepare food, creatively developing and generating the offering to meet the needs of all customers.

To ensure customers’ needs are fully met and ensure all catering areas are maintained to a high standard.

Work closely with the Head Chef and other members of the hospitality team to prepare, cook and present food to the required high standard.

Collaborate with the Head Chef to create seasonal, modern menus that reflect the ethos of the bistro and appeals to our customers.

Develop innovative and creative dishes while considering dietary restrictions and preferences for our clientele.

Saint Catherines is a fabulous place to work and you will be joining a team who plays a pivotal role in supporting our patient care.

Our ethos focuses on delivering holistic patient and client centred care, whilst also supporting families and carers. As a Hospice rated Good by CQC, we promote high quality care which enables our patients to live as well as possible, to be cared for and supported, and make the most of every day. We believe in supporting the choice of our patients and being there to deliver the best care and support which maintains their dignity and ensures a good death.

We pride ourselves on the great working relationships we have across our hospice and community settings.

We are open and honest, respectful and inclusive, innovative and inspiring. We are friendly and have fun when and where we can.

Together we are Saint Catherine's.

In March 2024, we proudly opened our new venture Flavours Bistro, nestled within our hospice premises. Flavours offers a welcoming atmosphere for the public, providing a comforting space to enjoy delicious meals. Due to our overwhelming success, we are seeking an additional talented Chef de Partie to join us and collaborate with our Head Chef, Jon Smith.

The Role

As Chef De Partie, you will play a crucial role in preparing and presenting high-quality dishes while maintaining our kitchen's standards of excellence. Your responsibilities will encompass menu assistance, food preparation, cooking, kitchen cleanliness, and adherence to health and safety guidelines.

Key Responsibilities:

1. Support the Head Chef in all culinary operations, from food preparation to plating.
2. Contribute to menu development and seasonal updates in partnership with the Head Chef.
3. Ensure dishes meet our quality and presentation standards.
4. Uphold kitchen hygiene and sanitation protocols.
5. Assist in managing inventory and procurement of supplies.
6. Provide friendly and attentive service to bistro guests.

Currently the role is mainly daytime hours only, 5 days over 7. However, we run monthly theme evenings and some events which may require weekend or evening cover.

About You

If you have:

1. Proven experience working as a Chef or Chef de Partie in a professional kitchen.
2. Strong culinary skills and a passion for creating delicious and visually appealing dishes.
3. Knowledge of food safety and sanitation regulations.
4. Excellent communication and teamwork abilities.
5. An ability to work in a fast-paced environment and multitask effectively.
6. Creativity and flexibility to adapt to changing menu requirements.

Then we would love to hear from you!

Why work for Saint Catherine’s Hospice?

1. A chance to make a profound difference in the lives of patients and families during a critical time.
2. Collaborative and supportive work environment that values your expertise and dedication.
3. Training and development.
4. Employee assistance programme.
5. Free onsite parking.
6. Subsidised meals in the Bistro.
7. Pilates.
8. Discount in our charity shops.

Application Process

To arrange an informal discussion and trial please contact Jon Smith on 01723 351421 extension 1065.

To apply, please submit your application highlighting your relevant experience and outlining why you are the perfect fit for this role.

The closing date for the role is Wednesday 7th April 2025. This vacancy may close earlier than the stated deadline if a suitable number of applications are received. We encourage early applications to avoid disappointment.

1. Level 2 or equivalent in a related qualification.
2. Food Safety Qualification.
3. Proven experience as a Chef de Partie in a commercial kitchen, or similar hospitality environment.
4. Experience in creating diverse and innovative menus.
5. Managing and monitoring budgets within agreed financial constraints.

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.