Head Chef
| Posting date: | 22 January 2026 |
|---|---|
| Salary: | £27,485 to £30,162 per year |
| Additional salary information: | £27485 - £30162 a year |
| Hours: | Full time |
| Closing date: | 05 February 2026 |
| Location: | Redditch, B987UB |
| Company: | NHS Jobs |
| Job type: | Permanent |
| Job reference: | C9365-26-0060 |
Summary
To be responsible on a day-to-day basis for the safe, secure and efficient production of meals. To ensure the maintenance of good relationships, communication and teamwork. To always adhere to the policies and procedures of the Trust. To be aware of the responsibilities of all employees and to help maintain a safe and healthy environment for staff and visitors. To maintain confidentiality at all times. To provide day to day leadership and assist in the operational control of the catering staff within the department as a whole. To organise and plan work rotas including the cover of sickness and annual leave on both a pro-active and re-active basis. To participate in the recruitment and selection process of new staff. To conduct exit interviews with staff. To carry out informal disciplinary interviews within the Trusts Disciplinary Procedures and in consultation with the Trust Catering Manager. To co-operate with the Environmental Health Department to ensure that the standards of hygiene and organisation are being met. To requisition food required for production taking into account agreed standards and portion sizes. To ensure staff store all food in the correct manner to prevent cross contamination or spoilage. To oversee the portioning of food for storage in the chilled store or for processing through the blast chiller. To ensure that food is correctly labelled in line with the departments guidelines. To ensure all staff are aware and follow all aspects of food control on hot and cold temperatures in line with quality control and food safety requirements. To ensure the safe handling of all equipment and cleaning chemicals within the main kitchen and to report any equipment that is not safe to the Trusts Estate department. To complete all relevant control documentation as laid down by the departments operational policy. To report food hazards, incidents and complaints to comply with the departments operational policies. To be responsible for the authorisation and maintenance of staff annual leave requests. To check, authorise and forward departmental time sheets after ensuring correct information and coding has been included. To carry out on the job training to ensure all kitchen staff are aware of all aspects of production & storage including the principles of Hazard Analysis Critical Controls to conform to legislation and departmental procedures. To assist in the organisation of internal & external functions. To play an active part in the management of the department by attending supervisory meetings. To ensure all staff report any illnesses or accidents to record in the relevant documentation. To ensure the availability and service of food complies with Hospital Catering-Delivering a Quality Service. To ensure all new staff are trained in the correct manner to ensure compliance with production, chilling and storage departmental procedures. To ensure the department is kept clean and in a hygienic manner at all times. To check all completed control documentation to ensure compliance. To deal with all phone calls in an appropriate manner. To attend mandatory and statutory training as instructed.