Production Chef

Job summary

This role is open to all applicants. However, in line with Cornwall First recruitment principles, initial shortlisting will prioritise applicants from Royal Cornwall Hospitals NHS Trust, Cornwall Partnership NHS Foundation Trust, and the Integrated Care Board for Cornwall and the Isles of Scilly.

• Catering experience within a large organisation.
• Creative skills for menu and product development.
• City & Guilds 7061/2, NVQ3 Craft or NVQ3 Catering & Hospitality or equivalent.
• Organisational and Supervisory Skills.
• Intermediate/Level 3 Food Safety Hygiene Certificate.
• Ability to achieve the highest levels of hygiene.
• Be motivated and have a genuine passion for food and its quality.
• Willing to undertake training in line with job development and organisational standards.
• Professional manner, have a smart appearance, and a good communicator.
• Flexible attitude to shift work.

Main duties of the job

To support the Head Chef by ensuring the effective preparation and the product into and out of Sustenation. To supervise the recipe assembly of ingredients, including disposables and vegetable preparation whilst ensuring the appropriate separation of goods as defined in the unit's HACCP procedure.

To support the Operations Manager and Head Chef in enhancing the role and reputation of Sustenation by increasing efficiency and providing advice, recommendation, and support to users of the service.

To comply with all high standards of Hygiene and Health & Safety, procedures within the department at all times.

About us

Royal Cornwall Hospitals NHS Trust (RCHT) is at the heart of acute and specialist care for Cornwall and the Isles of Scilly. We care for a population of around 470,000 people, a number that increases during visitor seasons. We employ around 6,700 staff, united by a shared commitment to deliver safe, high-quality care. We provide services across three main hospital sites, with around 780 inpatient beds:

• Royal Cornwall Hospital in Truro
• St Michael's Hospital in Hayle
• West Cornwall Hospital in Penzance

As a teaching hospital, we're proud to work in partnership with the University of Exeter Medical School, the University of Plymouth School of Nursing and Midwifery, and Peninsula Dental School, supporting the next generation of health professionals. We're committed to staying at the forefront of medical advance; investing in our people, developing our facilities, and expanding the specialist care we can offer locally so more patients can receive the care they need closer to home. We have a growing reputation for research and innovation that helps shape better care for the future. The Knowledge Spa, located on our Truro site, is a vibrant hub for medical, nursing and professional education across clinical and non-clinical roles. It plays a vital role in attracting, developing and retaining highly skilled teams.

We are driven by one clear ambition, Outstanding Care for One and All, care that's safe, kind and high-quality. We are RCHT.

Job responsibilities

PLEASE NOTE: To view the full Job Description and Person Specification, please click the supporting document on the right-hand side.

To be an employee of the NHS you need to successfully complete the following:

• Identity Checks
• Professional registration and qualification checks
• Employment history and reference checks
• Occupational Health clearance
• Satisfactory Disclosure and Barring Service check
• Right to work in the UK

For further information please visit:

• https://www.nhsemployers.org/topics-networks/employment-standards-and-regulation
• We reserve the right to close this advert early.
• We may be able to offer flexible working. Please discuss at interview.

Person specification

Qualifications

Essential

• NVQ 3 or equivalent in Supervisory Management, City and Guilds 706/2 or NVQ Food Preparation and Cooking.
• Level 3. Intermediate Food Hygiene Certificate.

Desirable

• Knowledge of large-scale catering systems.

Experience

Essential

• Extensive experience in a supervisory role in a large commercial catering operation.

Desirable

• Awareness of waste and portion control systems.
• Experience of cook-freeze and cook-chill systems.

Skills

Essential

• Ability to make decisions which will enable assessment and delegation of work tasks.
• Ability to lead and motivate staff.