Hospital Cook
| Posting date: | 06 November 2025 |
|---|---|
| Hours: | Part time |
| Closing date: | 06 December 2025 |
| Location: | SK2 5EQ |
| Company: | Mitie |
| Job type: | Permanent |
| Job reference: | 85688 |
Summary
Job Title: Hospital CookRate of Pay: £14.00 per hourContractual Hours: 30 per weekContract: PermanentType of Employment: Part TimeLocation: The Meadows, Owens Farm Drive, Stockport, Cheshire, England, SK2 5EQ
We are looking for an experienced Hospital Cook to manage reports, assist with forecasts, budgets, policies and future planning, changes, or innovation in policy. Also be involved in creating menus that offer variety and provide motivation the team to take pride in every meal prepared for our customers.
You need to ensure that Company and Statutory regulations pertaining to the safe and hygienic operation of the kitchen and ancillary areas are adhered to by all members of staff. You must manage all Food and Beverage day-to-day operations within budgeted guidelines and to the highest standards.
You must have experience of daily interaction with client, leadership team, operational management & catering operatives. You should be able to order stock and do inventory count, training will be provided. Ability to communicate professionally and effectively, both verbally and in writing, within all levels of the business and to external parties. You need to be creative and innovative with the vision to capitalise on sales opportunities.
The ideal candidate would have 3 years' experience as a Chef Manager in a similar environment and HACCP experience. You must have relevant qualifications and certifications such as Level 3 Food Safety certification, Minimum Level 3 food safety, 7061/2 or equivalent NVQ/SVQ preferred with training undertaken in Food Safety, Health & Safety, COSHH regulations.
We are looking for an experienced Hospital Cook to manage reports, assist with forecasts, budgets, policies and future planning, changes, or innovation in policy. Also be involved in creating menus that offer variety and provide motivation the team to take pride in every meal prepared for our customers.
You need to ensure that Company and Statutory regulations pertaining to the safe and hygienic operation of the kitchen and ancillary areas are adhered to by all members of staff. You must manage all Food and Beverage day-to-day operations within budgeted guidelines and to the highest standards.
You must have experience of daily interaction with client, leadership team, operational management & catering operatives. You should be able to order stock and do inventory count, training will be provided. Ability to communicate professionally and effectively, both verbally and in writing, within all levels of the business and to external parties. You need to be creative and innovative with the vision to capitalise on sales opportunities.
The ideal candidate would have 3 years' experience as a Chef Manager in a similar environment and HACCP experience. You must have relevant qualifications and certifications such as Level 3 Food Safety certification, Minimum Level 3 food safety, 7061/2 or equivalent NVQ/SVQ preferred with training undertaken in Food Safety, Health & Safety, COSHH regulations.