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Full time - 37.5 hours per week
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Gloucestershire Royal Hospital
£20,682 - £23,342 pa pr
Salary period
Today at 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

A great opportunity has arisen to join our professional catering teams at Gloucestershire Hospitals.  Each year, our hard working staff prepare, cook and serve over a million meals for patients, staff and visitors from our production kitchen.

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 following recipes, cooking methods and production schedules, ensuring nutritional standards are maintained

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

To deliver a high quality and efficient service for patients, visitors and staff abiding by all food safety/hygiene legislation at all times to ensure safe food is served

Working for our organisation

GMS is a forward looking and enterprising organisation with a clear vision for the future of delivering high performing services with a focus on continuous improvement. Our 720-strong team are responsible for developing, maintaining and operating those facilities to support the needs of our staff and customers, and to achieve GMS’s vision. 
We provide essential facilities management and estates services to Gloucestershire Hospitals NHS Foundation Trust, ensuring a high quality environment for the benefit of staff, visitors and patients. Specialising in healthcare, we have a deep understanding of the sector and what is required to keep non-clinical operations running smoothly, now and in the future.
GMS vision: Together, exceptional every day.

GMS values :
1. excellence: we are proactive, enthusiastic and put the customer first in everything we do
2. inclusive: we work as a team and value everyone’s contribution
3. integrity: we are honest, principled and reliable
4. listening: we are welcoming and are interested in other people’s thoughts and feelings.

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 time frame 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 criteria
  • level 2 or higher- Food Safety Certificate (Training is offered via GMS/training department)
  • City in Guilds 7061/2 or NVQ 3 or diploma in professional cookery level 3 or equivilant
Desirable criteria
  • Maths GCSE Level 2 (Training is offered via the ad adult learning via GMS/training department)
  • English GCSE Level 2 (Training is offered via the ad adult learning via GMS/training department)
  • Basic Health and Safety


Essential criteria
  • Ability to work to deadline and complete tasks
  • Be physically fit
  • Manual Handling
  • Customer Service Skills


Essential criteria
  • Organisational Skills
  • Communication Skills
  • Ability to use initiative
  • “Hands on” flexible approach
  • Be able to work as part of a team for GMS and as part of a wider team working with others

Employer certification / accreditation badges

Documents to download

Apply online now

Further details / informal visits contact

Mark Lane
Job title
Catering Operations Manager
Email address
Telephone number
0300 422 6438