Chef | East Lancashire Hospitals NHS Trust

Dyddiad hysbysebu:	22 Gorffennaf 2025
Cyflog:	Heb ei nodi
Gwybodaeth ychwanegol am y cyflog:	£24,937 - £26,598 pa
Oriau:	Llawn Amser
Dyddiad cau:	21 Awst 2025
Lleoliad:	Blackpool, FY38NR
Cwmni:	East Lancashire Hospitals NHS Trust
Math o swydd:	Parhaol
Cyfeirnod swydd:	7236933/435-1LSC-BTH-1225

Crynodeb

The Catering Department, Victoria Hospital, Blackpool are looking for a Chef to be part of the busy team. If you are a dynamic person who can raise to the challenges of providing a fresh cook service to over 800 patients per meal service and over 500 restaurant customers per day please read on.

The Chef holds a very important role in food production and meal services that contributes to patients being treated and being given higher quality of care. They undertake a key role in the day-to-day food production,responsible for food servicestandards in the production of meals and food safety standards.They ensure a high quality, cost effective and resourceful service delivery and that food is nutritious and appetising. They must meet patients' medical and cultural needs including, for example, gluten free, low fat, soft food, halal and vegetarian meals.

They must be open to applying a partnership approach and to embrace new ways of working which best deliver the range and quality of service required to meet the needs of patients and customers, in as efficient and effective a way as possible.

If successful you will be part of a brigade of chefs carrying out day-to-day operational requirements for our traditional cook food services to patients, staff and visitors. You will ensure a high quality, fresh cook service delivery, following our standardised recipes



The main duties include operating from one central kitchen with modern production systems are applied in the 'Conventional Cook-Serve Method' of preparation of meals for patients and staff together with maintaining high standards of cleanliness of equipment and premises. All work to be undertaken in line with Trust Food Safety Policy & Procedures.

The shift patters cover early, middle and late shift ranging from 6am to 7pm on a rota basis including some weekends and bank holidays.

Preparing, cooking and serving of all types of foods that are nutritious and appetising and meets patients' medical and cultural needs including, for example special dietary needs, gluten free, low fat, soft food, halal and vegetarian in accordance with Quality Standards, Standardised Recipes and Food Safety controls.

Using commodity supplies and ingredients in correct proportions and stock control rotation and being attentive to accuracy in the preparation, production and issue of all food items, with particular care given to consistent quality and portion control.

Completing all associated HACCP (Hazard Analysis Critical Control Points) documentation. Ensuring that all food items needing refrigeration are stored without delay as per Food Safety policy

Minimising waste through economical and correct use of all materials.





BTH is part of the Lancashire & South Cumbria NHS Collaborative, therefore all roles will be required to support system wide working across theLancashire & South Cumbria regions. Catering are part of OneLSC Lancashire & South Cumbria) and as such come under East Lancashire Trust

DUTIES AND RESPONSIBILITIES

The shift patters are to cover early, middle and late shift ranging from 6am to 7pm on a rota basis including some weekends and bank holidays.


• Responsible to the Head Chef / Kitchen Manager for day-to-day duties, consultation, information, and direction or approval as appropriate. Responsible to the Catering Manager for all employment related responsibilities including work performance and conduct.

· Ensure and maintain standards of food production and quality of meals service, hygiene and cleanliness.

· Preparing, cooking and serving of all types offoods that are nutritious and appetising and meets patients' medical and cultural needs including, for examplespecial dietary needs,gluten free, low fat, soft food, halal and vegetarianin accordance with Quality Standards, Standardised Recipes and Food Safety controls.

· Using commodity supplies and ingredients in correct proportions and stock control rotation and being attentive to accuracy in the preparation, production and issue of all food items, with particular care given to consistent quality and portion control.

· Ensuring food produced is correctly cooked to achieve optimum nutritional standards and that meals are attractively presented and served at good appropriate temperatures.

· As applicable to task, completing all associated HACCP (Hazard Analysis Critical Control Points) documentation and reporting to Kitchen Manager / Senior Chef regarding any items which are not of a satisfactory standard. Ensuring that all food items needing refrigeration are date coded and correctly stored without delay as per Food Safety policy

· Minimising waste through economical and correct use of all materials.

· Strictly complying with codes of practice for general and personal hygiene. Knowing the correct procedure and complying with catering staff responsibility to report any sickness or diarrhoea prior to commencing duty. Being correctly / cleanly dressed when on duty and in compliance with uniform policy and rules regarding jewellery, watches, hair, beard control etc.



· Correctly using and ensuring proper interim cleaning between uses of any utensils, equipment, or item of plant or machinery, to a high standard of hygiene.

· Being aware and complying with food separation systems E.g. separate storage, use of colour coding for knives, cutting boards etc., to avoid cross contamination risks.

· Being aware of and following the Health and Safety procedures of the Catering Department and of the Trust.

· Meeting personal responsibility, for one’s own safety and safety of colleagues, through proper personal conduct and safe working practices.

· Warning colleagues, and reporting to section Manager/Supervisor, of any identified potential risk e.g. defective equipment.

· Reporting immediately or as soon as possible any accident to one’s self or observed involving others, to the sectionManager / Supervisor.


• Liaising with Restaurant and Patients' Meals Service Supervisors to ensure continuity of high standards for food service and food quality to the Restaurant and Patients' Meals service points. I.e. checking to confirm that food quality, presentation and temperature meets with department standards.

· To attend all training courses that is required to enable you to adhere and comply with all codes of practice and legislation presently in force.



· To be responsible for your own Health and Safety and that of other people is adhered to, in line with the Catering department and Trust policy.



· Meeting personal responsibility, for one’s own safety and safety of colleagues, through safe working practices.



· Highlighting any potential risk e.g. defective equipment and ensuring appropriate reporting for repair or correction.



· Immediately reporting any accident as appropriate in line with Health & Safety Policy.



· Supporting the marketing objectives of The Restaurant to ensure sales are maximised and that the food service provided is of a good quality.



· Monitoring and controlling quantities of meals issued to wards and departments, and in particular taking action as required to ensure controls in production and portioning to avoid wastage.



Personal

The Chef must have a can-do attitude and work well in a large team.

They should be physically fit to meet the needs of the service.

This is not an exhaustive list of duties and responsibilities, and the post holder may be required to undertake other duties which fall within the grade of the job, in discussion with the Manager.



• The post holder is expected to comply with all the relevant Trust policies, procedures and guidelines including those relating to Equal Opportunities, Health, and Safety, COSHH and Confidentiality of Information



As applicable to all NHS staff under the 'Agenda for Change', Chef must be committed to applying a partnership approach to adopt new ways of working which best deliver the range and quality of service required, in as efficient and effective a way as possible, and organised to best meet the needs of customers.



Additional information

BTH is part of the Lancashire & South Cumbria NHS Collaborative, therefore all roles will be required to support system wide working across theLancashire & South Cumbria regions. Catering are part of OneLSC Lancashire & South Cumbria) and as such come under East Lancashire Trust

Values

BTH are committed to fostering a positive and inclusive work environment where every individual is respected, valued, and supported. We recognise that our greatest asset is our people, and we strive to attract and retain professionals who embody our core values. To address previous challenges and promote a culture of excellence, we are seeking individuals who align with our renewed commitment to these values:

Refer to full job description


This advert closes on Tuesday 5 Aug 2025