Chef Supervisor

Job summary

Victoria Hospital is looking for a Chef Supervisor who is enthusiastic about food and nutrition, that will inspire the team of chefs and catering assistants. We need a motivational team-leader who has the skills and qualifications. You will work 5 days over 7 on a 3 week rota including weekends and Bank holidays. You will work a shift pattern of rotating early shifts and late shifts.

We need you to have experience in a similar Chef Supervisor role or be ready to step up into this role. You will be a working supervisor and have a passion for producing food that is nutritionally sound and meets the needs and requirements of our patients, staff and visitors. In this role you are responsible for food safety compliance, you will ensure that we meet the legislation requirement and that our food and hygiene standards are consistently high.

You will give clear direction and communication to your team.

Have a positive 'can do' attitude and ability to keep your team motivated.

Encourage a desire to learn and develop within the team.

Please see the below working hours for the post:

3 week rota working 2 weekends out of 3 on straight shifts.

Shift times

6am to 2pm

11am to 7pm

Main duties of the job

The Chef Supervisor undertakes a key role as a shift leader and motivator of catering staff, standards in the production of patient meals and the restaurant service meals.

Main duties include;

Leading by example and ensuring staff are correctly dressed when on duty in compliance with the department food safety and personal hygiene standards.

Strictly complying with codes of practice for general and personal hygiene.

Knowing and applying the correct procedures in catering staff responsibilities to report any sickness and especially that compliance with the D & V policy.

Ensuring correct use and cleaning of any equipment, or item of plant or machinery, to a high standard of hygiene.

Awareness and compliance with Food Safety systems for Raw & Cooked separation use of colour coding for knives, cutting boards etc., to avoid cross contamination risks.

Being aware of, following and ensuring catering staffs' compliance with the Health and Safety procedures of the Catering Department and of the Trust.

Please refer to the Job Description for the full duties.

About us

Working for Blackpool Teaching Hospitals NHS Foundation Trust will provide you with lots of opportunity to develop your skills and further your career. The Trust provides services to the residents of Blackpool, Fylde and Wyre and North Lancashire.

As a Trust we are committed to:

Developing new roles and ways of working to ensure a flexible and innovative approach to staff. Real equality of opportunity. Continual development and learning for staff. Achieving a work life balance.

We are committed to the effective recruitment, retention and development for our employees, which is why we offer a great working environment, an attractive range of benefits and excellent opportunities for training and development.

The Trust is accredited as a disability Confident employer. That means we recognise our obligations to ensure people with disabilities are afforded equal opportunity to enter employment and progress if and where possible.

Enhanced payments are provided for weekends and bank holiday work. Generous annual leave and terms and conditions are provided.

Job description

Job responsibilities

Responsible to the 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.Supervising and directing and giving on the job training to Catering Staff to ensure and maintain standards of food production and quality of meals service, hygiene and cleanliness.Liaising with Restaurant and Patients' Meals Service supervisors and CateringAssistants to ensure continuity of high standards for food service and food quality to the Restaurant and Patients' Meals service points. checking to confirm that food quality, presentation and temperature meets with department standards.

Please refer to the Job Description and Personal Specification for full details.

Shift pattern: 5 days over 7 on a 3 week rota basis, including weekends and Bank Holidays.

Person Specification

Educational Requirements & Qualifications

Essential

Understands and can Read & Write English Language Qualified to City & Guilds (or equivalent NVQ) 706/2 level or have extensive trade employment experience that demonstrates Chef skill level Holding recent Qualification in Food Hygiene at minimum Level 2.

Desirable

Will satisfactorily complete Intermediate Food Hygiene training and achieve qualification within first year of employment NVQ Level 3 in Supervisory Management Studying for Food Safety qualification to Advanced level

Skills & Knowledge

Essential

Previous employment or studies indicate capability to undertake training in duties of post. Experienced in catering industry in similar position with full working knowledge of hygiene & food safety. Evident Good Personal Hygiene, Clean and tidy appearance.

Experience & Achievements

Essential

Good written and verbal skills Knowledge of food service procedures Knowledge of Food Safety Management Systems (HACCP) Knowledge of Health & Safety in the Workplace Ability to carry out catering tasks with special attention to hygiene, food presentation and speed of work. Physically able enough to fulfil tasks of the post (refer to Job Description) Can fully meet travel requirements, under own arrangements, to ensure attendance for contracted working hours of the post applied for Vision (with spectacles if required) satisfactorily able to read patients menus.

Desirable

Previous experience of working in large group / busy environment Keen to develop and progress within catering department. Committed to developing others within the department.

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