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Head Chef

£29,880 per annum

37.5 hours per week - Between the hours of 6am-8pm, including weekends


Description

Job Title: Head Chef
Department: Catering
Hours: 37.5 hours per week (Between the hours of 6am-8pm, including weekends)
Salary: £29,880 per annum 
Reporting To: Supply Chain Manager

Job Summary

The Head Chef is responsible for leading and managing all aspects of the kitchen operations, including menu development, food preparation, staff management, and ensuring an exceptional dining experience for customers. This role combines culinary expertise, leadership, and a passion for high-quality food and service. The Head Chef oversees the kitchen's efficiency and adherence to health and safety standards.

Key Responsibilities:

Culinary Leadership

• Develop and design menus that reflect seasonal ingredients, creativity, and customer preferences.
• Ensure consistent quality, presentation, and taste of all dishes prepared in the kitchen.
• Stay updated on culinary trends and incorporate them into menu offerings for Ward Menu’s.
• Create Grab & Go options that are available within the Café.

Kitchen Operations Management

• Oversee daily kitchen operations, including food preparation, portioning, and cooking.
• Manage inventory, order supplies, and control food costs while minimising waste.
• Monitor and maintain all kitchen equipment to ensure functionality and safety.

Staff Leadership

• Hire, train, and manage kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Assign tasks and schedules to ensure efficient kitchen workflow.
• Foster a positive and productive work environment by motivating and mentoring staff.
• Support with completion and check all timesheets of kitchen team.
• Manage annual leave and sickness of the kitchen team using company processes.

Food Safety and Hygiene

 • Ensure compliance food safety regulations
• Ensure full completion of the company HACCP
• Implement and enforce health and safety policies to maintain a clean and organised kitchen.
• Conduct regular inspections and audits of kitchen processes and cleanliness.

Finances

• Ensure all costings are maintained up to date within costing spreadsheets & EPOS NOW software.
• Design of Menu items to be within cost frameworks.

Person Specification 

The following specification represents the range of skills, abilities, and experiences etc. relevant to the position. Applicants are expected to meet the attributes that have been identified as essential.

Essential

Good standard of general education 
Cooking experience in a healthcare/commercial kitchen
Strong knowledge of food preparation techniques 
Strong knowledge of Food Safety regulations (e.g HACCP) and FSA standards
Ability to multitask and work efficiently in a fast-paced environment 
Strong Teamwork/ Communication Skills 

Desirable 

Food Hygiene Level 3 

The closing date for receipt of applications is the 21st February 2025. 

We reserve the right to close vacancies prior to the advertised closing date, if a large number of suitable applications are received. We encourage early applications to ensure consideration. 

This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service to check for any previous criminal convictions. 

Apply now

To apply for the position please email an up to date CV with a covering letter to personnel@stjosephshospital.co.uk. Please note that we will only contact you should you be shortlisted for an interview.

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