Deputy Head Chef
| Posting date: | 06 February 2026 |
|---|---|
| Salary: | £27,643.00 to £30,336.00 per year |
| Additional salary information: | £27643.00 - £30336.00 a year |
| Hours: | Full time |
| Closing date: | 01 March 2026 |
| Location: | York, YO24 1GL |
| Company: | NHS Jobs |
| Job type: | Permanent |
| Job reference: | B0343-26-0002 |
Summary
In the absence of the Head Chef, the Deputy Head Chef will lead on the day-to-day operations of the kitchen including the supervision of the team in order for them to consistently deliver high level quality food whilst also maintaining the 5* EHO rating. The Deputy Head Chef will work with the Head Chef on developing and modernising the food offering to meet the needs of our patients, staff, visitors and volunteers. Main duties and responsibilities Professional 1. Deputise to the Head Chef on all aspects of food across the organisation; delivering enticing, nutritional, inventive and experimental menus to meet the needs of our patients, staff, visitors and volunteers. 2. Collaborate working across all departments that come in contact with the catering service, particularly with the Clinical team to meet the needs of our patients, ensuring any changes to their requirements are responded to promptly. 3. Provide refreshments for internal, external functions and special events as required including cakes and meals for celebratory events for patients. Managerial 4. With the active support of the Head Chef, supervise the Catering team (paid staff and volunteers), ensuring staff are briefed every day and that individual skills are utilised appropriately. 5. Order ingredients as required, matching menus to sourcing of goods, ensuring fresh, local, seasonal and sustainable provisions are used. Ensure deliveries match purchase orders, ensuring quality and standards are met, and stored correctly. 6. Assist with managing all stock to ensure shelf rotation and that they are clearly visible to aid ease of identifying stock levels. 7. Monitor and maintain consistent high food standards and quality across all areas and during all stages of production and supply to ensure HACCP procedures are maintained including cleaning rotas and closing down procedures. Actively use and complete audits, checklists, COSHH and risk assessments using appropriate software.