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Bank Chef - Band 3

Band 3

Main area
Chef
Grade
Band 3
Contract
Bank
Hours
Flexible working - 0 hours per week (Various hours available)
Job ref
318-21-GMS7825AG-A
Site
Gloucester Royal Hospital
Town
Gloucester
Salary
£20,079 - £22,662 PA/PR
Salary period
Yearly
Closing
05/12/2021 23:59

GMS provides the estates, facilities, sterile services and materials management services for the Trust. We provide services such as clinical equipment management, provision of facilities services such as catering, domestics, portering and linen, manage the construction and development of new and existing healthcare buildings and manage the building, engineering and grounds services.

GMS aims to provide a best value customer service which ensures a safe, compliant and sustainable environment, and that supports our customers to be efficient and effective in patient care.

Job overview

We are looking for an enthusiastic, creative and fully qualified chef to assist in running our large and busy kitchen. If you're driven by hospitality, fun, food and a passion for working to high standards, we want you!

No split shifts or late finishes!

Our ambitions are to expand the range of food we offer to our customers and would welcome someone with new ideas and a passion for food and are equally passionate about delivering excellent customer service.

You will have the chance to deliver hotel/restaurant standards, creating seasonal, nutritious and well balanced meals for an excellent eating experience.

Hours - 37.5 per week, working Monday to Sunday 5 days a week

Main duties of the job

To produce a range of meals as per production schedules, to standard recipes and cooking methods, ensuring nutritional standards are maintained

 

To ensure the correct economical use of raw ingredients to prevent over-production and food wastage, including the requisitioning of goods from stores

 

To deliver a high quality and efficient service for patients, visitors and staff

Clearing of work area to maintain a clean and safe environment

Abide by all Food Hygiene Legislation at all times to ensure safe food

Working for our organisation

Gloucestershire Managed Service (GMS) is a newly established private company, wholly owned by Gloucestershire Hospitals NHS Foundation Trust, which provides the Trust with estates, facilities, sterile services and materials management services for the Trust.

GMS aims to provide a best value customer service which ensures a safe, compliant and sustainable environment, and that supports our customers to be efficient and effective in patient care

We are a new and ambitious company aiming to continue providing an excellent service, improving the wellbeing of everyone we serve through supporting and delivering services that match the best nationally.

GMS values and respects the diversity of its employees, and aims to recruit a workforce which reflects our diverse communities. We welcome applications irrespective of people's age, disability, gender, race or ethnicity, religion or belief, sexual orientation, or other personal circumstances.

Detailed job description and main responsibilities

  • Produce a wide range of meals to standard recipes and cooking methods, participate in the development of new recipes and menus.
  • As part of a wider catering team role on a regular basis be responsible for the overall smooth running of the kitchen and security of the stock and locking up of the department.
  • Supervise apprentices and staff to provide direction and support in the preparation and cooking, ensuring that methods, procedures and service times are adhered to.
  • On occasion organise resources including labour, materials and transportation.
  • Actively participate in the operation of the catering systems including completion of all paperwork required for food hygiene legislation (assured safe catering).
  • Maintain a high standard of cleanliness and hygiene throughout the department in accordance with Food Hygiene Legislation, which included participating in cleaning other duties associated with keeping the catering departments hygienically clean
  • Have the ability to prioritise and plan own workload utilising the production schedules working within the timeframe of service delivery
  • Obligation to undertake training where necessary to learn new techniques, specifically in relation to the use of specialised equipment and food service trends.
  • Possess the ability to communicate and liaise with all levels of staff on possible technical matters regarding day to day for service and delivery.
  • Be able to instruct others on aspects of own work relating to original e, including other staff and contractors.
  • Liaise with ward/department Managers to arrange any changes in service out of hours
  • Learn new techniques with additional training to own skills.
  • Have a good understanding of the workings of other teams in relationship to your own.
  • Exposure to heat, noise, chemical hazards, continual lifting (occasionally heavy).
  • An ongoing requirement to exert moderate physical effort and frequent requirement for concentration i.e. use of recipes and food production calculations
  • Occasional exposure to highly unpleasant working conditions i.e. Hot and cold conditions.
  • Required to follow Trust and GMS procedures and participate in audits from internal and external sources.
  • Any other duties within the GMS function which may be required by the Food Production Manager within the scope of the individual’s competence or as laid down in agreements between the Department of Health and Social Security and Trade Unions.
  • To take part in the catering rota which includes working both early and late shifts and on occasion unsocial hours as part of a flexible shift pattern

Work through the competency framework for this post

Person specification

Essential

Essential criteria
  • To be have a full range of catering skills
  • To have a good understanding of food production service
  • To have sound knowledge of how a production kitchen works
  • To have a substantial experience in the relevant trade
  • To have worked alongside other services. i.e. food service
  • C&G 701/2
  • NVQ 3
  • Completion of a chef apprentice scheme with substantial continuous experience in the industry
  • Diploma in professional cookery
  • Food hygiene level 3
  • Commitment and self-motivation
  • To be able to commit to maintaining high standards of personal hygiene, courteous manner, ability to work under pressure, ability to work unsupervised

Documents to download

Apply online now

Further details / informal visits contact

Name
Mark Lane
Job title
Catering Operations Manager
Email address
mark.lane5@nhs.net
Telephone number
0300 422 6438