Chef
St Joseph's Hospice · Radiographer · viaNHS Jobs
£30663.89 to £34743.44
- Closing date
- 19 Oct 2026
- Posted
- 11d ago
- Specialism
- Radiographer
- Sector
- Healthcare
- Reference
- nhs-5641968
This advert was published by NHS Jobs and is shown here for reference. BOQQS did not take this listing directly from the employer. View the original on NHS Jobs
Job summary
Every meal we serve matters. For a patient nearing the end of life, food they can manage and look forward to is one of the real comforts left to them. For a family sitting at a bedside all day, our cafe is where they catch their breath. We are looking for a Chef who wants to cook somewhere the work means something.
You will cook fresh food across our kitchen, restaurant and cafe, and ward kitchens, and you will be the senior person in the kitchen when the Chef Manager is away.
What you will be doing
- Preparing and cooking breakfast, lunch and supper for our inpatient unit, day hospice plus cafe, restaurant and hospitality catering
- Cooking for specific nutritional needs, special diets, allergens and PPDS requirements
- Supervising catering assistants, porters, volunteers and apprentices day to day
- Keeping the kitchen to the standards our HACCP and food safety management system require, and completing due diligence records on time
- Taking part in menu development, and helping with monthly stock takes and ordering
Main duties of the job
What you will be doing
- Preparing and cooking breakfast, lunch and supper for our inpatient unit, day hospice plus cafe, restaurant and hospitality catering
- Cooking for specific nutritional needs, special diets, allergens and PPDS requirements
- Supervising catering assistants, porters, volunteers and apprentices day to day
- Keeping the kitchen to the standards our HACCP and food safety management system require, and completing due diligence records on time
- Taking part in menu development, and helping with monthly stock takes and ordering
About you
You will need:
- City and Guilds 7061/2 at Level 2 or an NVQ equivalent, and a Level 2 Food Hygiene certificate (or willing to gain one within a month of starting)
- Up to date cooking knowledge and confident food safety practice, including special diets and allergens
- Experience of cooking to meet patients' nutritional needs hospital, care home or hospice experience is welcome but not essential
- Warm, clear communication with patients, families, colleagues and visitors
- Comfortable working alongside palliative and end of life care patients, and happy to work to our values
About us
Where youll work
St Josephs Hospice was founded in 1905 by the Religious Sisters of Charity and built on a rich Catholic heritage. Today, we are an Investors in Diversity awarded charity, providing expert, compassionate care to people of all backgrounds, cultures, and beliefs across East and North London.
Our specialist palliative care servicesdelivered at home, in our in-patient unit, and through out-patient clinicsare grounded in respect for human dignity and guided by compassion, justice, and a deep commitment to quality. Our values guide us in everything that we do. We work to ensure that everyone receives the support they need, with kindness, understanding, and respect by delivering individualised, responsive and holistic support to patients and their families.
Why work for us?
- 27 days holiday plus public holidays, increasing up to 33 days with service
- Subsidised cafe and early access to retail sale events
- Season ticket loan
- Continuation of NHS Pension Scheme or an excellent salary-exchange pension scheme.
- Santander cycles discount and cycle to work scheme
- Health Cash Plan and access to the EAP services
Join St Josephs team and find out more!
We are an equal opportunities and a disability confident employer and welcome applications from all suitably qualified persons regardless of their race, sex, disability, religion/belief, sexual orientation or age.
Details
Date posted
05 October 2026
Pay scheme
Other
Salary
£30,663.89 to £34,743.44 a year
Contract
Permanent
Working pattern
Full-time
Reference number
E0339-26-0016
Job locations
Mare Street
London
E8 4SA
United Kingdom
Job description
Job responsibilities
Key Responsibilities
1. Food preparation and service
Prepare hot and cold food for the In-Patient Unit and cafe, including breakfast, lunch and supper, soups, main meals, salads, sandwiches and desserts.
Prepare hospitality and buffet food in good time ahead of booked events, to a professional standard.
Cook to meet patients' nutritional needs, special diets and allergen requirements, taking direction from the Catering Manager and dietitians.
Set up workstations and patient trolleys ready for the safe preparation and service of meals.
Assist other chefs with food preparation as required, and work at other Hospice sites from time to time to support events and menu rollout.
2. Food safety, health and safety
Work to the Hospice's Food Safety Management System ,FSMS, and to all health and safety policies, including HACCP, COSHH, systems of work and manual handling.
Maintain high standards of personal hygiene and wear the correct uniform, footwear and minimum jewellery in line with food safety legislation.
Clean kitchen premises floors, walls, sinks, hand basins, work surfaces and cupboards and large equipment such as ovens, microwaves and fryers, to the required hygiene standards.
Operate kitchen equipment safely - ovens, fryers, mixers, Merrychef, dishwashers - and use, maintain and replace knives and cutting equipment correctly, in line with training.
Complete daily food safety due diligence records accurately and on time, and file them ready for weekly processing.
Report promptly to the Catering Manager any defect to food, buildings or equipment, any sighting of pests, and any serious food safety breach.
3. Supervision and teamwork
Provide day-to-day supervision of junior team members, including Catering Assistants, Porters, volunteers and apprentices, particularly when the Catering Manager is not present.
Guide junior staff in food preparation and in correct standards of food safety and health and safety.
Work with other chefs to ensure a consistent, high-quality catering service for patients, staff and visitors.
4. Customer service and service development
Build good relationships with all users of the catering service, including patients, visitors, staff, commercial tenants, delegates and contractors, communicating courteously and professionally in person and by telephone.
Lead by example in promoting excellent customer service, and report issues such as complaints and menu, allergen or PPDS queries.
Ensure In-Patient Unit catering meets both patient and clinical expectations, taking direction from the Catering Manager.
Attend site meetings with departmental managers and dietitians to review and develop the catering service.
Participate actively in menu development and creativity sessions.
5. Stock and financial management
Take part in monthly stock counts in the cafe/restaurant and hospitality areas so that monthly financial reporting can be completed.
Ensure stock is stored securely and safely, and report any stock or asset loss or discrepancy to the Catering Manager immediately.
Ensure that goods, recipes and menus are produced within agreed financial targets and quality standards.
6. Personal development
Identify your own learning and development needs and link them to the Hospice appraisal and objective-setting process.
Take responsibility for your own continuing professional development, keeping up to date with relevant developments in catering practice.
Engage in supervision to support your personal and professional development.
The post holder may be required to undertake other duties appropriate to the grade and nature of the role, as reasonably requested by their line manager.
Job responsibilities
Key Responsibilities
1. Food preparation and service
Prepare hot and cold food for the In-Patient Unit and cafe, including breakfast, lunch and supper, soups, main meals, salads, sandwiches and desserts.
Prepare hospitality and buffet food in good time ahead of booked events, to a professional standard.
Cook to meet patients' nutritional needs, special diets and allergen requirements, taking direction from the Catering Manager and dietitians.
Set up workstations and patient trolleys ready for the safe preparation and service of meals.
Assist other chefs with food preparation as required, and work at other Hospice sites from time to time to support events and menu rollout.
2. Food safety, health and safety
Work to the Hospice's Food Safety Management System ,FSMS, and to all health and safety policies, including HACCP, COSHH, systems of work and manual handling.
Maintain high standards of personal hygiene and wear the correct uniform, footwear and minimum jewellery in line with food safety legislation.
Clean kitchen premises floors, walls, sinks, hand basins, work surfaces and cupboards and large equipment such as ovens, microwaves and fryers, to the required hygiene standards.
Operate kitchen equipment safely - ovens, fryers, mixers, Merrychef, dishwashers - and use, maintain and replace knives and cutting equipment correctly, in line with training.
Complete daily food safety due diligence records accurately and on time, and file them ready for weekly processing.
Report promptly to the Catering Manager any defect to food, buildings or equipment, any sighting of pests, and any serious food safety breach.
3. Supervision and teamwork
Provide day-to-day supervision of junior team members, including Catering Assistants, Porters, volunteers and apprentices, particularly when the Catering Manager is not present.
Guide junior staff in food preparation and in correct standards of food safety and health and safety.
Work with other chefs to ensure a consistent, high-quality catering service for patients, staff and visitors.
4. Customer service and service development
Build good relationships with all users of the catering service, including patients, visitors, staff, commercial tenants, delegates and contractors, communicating courteously and professionally in person and by telephone.
Lead by example in promoting excellent customer service, and report issues such as complaints and menu, allergen or PPDS queries.
Ensure In-Patient Unit catering meets both patient and clinical expectations, taking direction from the Catering Manager.
Attend site meetings with departmental managers and dietitians to review and develop the catering service.
Participate actively in menu development and creativity sessions.
5. Stock and financial management
Take part in monthly stock counts in the cafe/restaurant and hospitality areas so that monthly financial reporting can be completed.
Ensure stock is stored securely and safely, and report any stock or asset loss or discrepancy to the Catering Manager immediately.
Ensure that goods, recipes and menus are produced within agreed financial targets and quality standards.
6. Personal development
Identify your own learning and development needs and link them to the Hospice appraisal and objective-setting process.
Take responsibility for your own continuing professional development, keeping up to date with relevant developments in catering practice.
Engage in supervision to support your personal and professional development.
The post holder may be required to undertake other duties appropriate to the grade and nature of the role, as reasonably requested by their line manager.
What you need to do now
Applications are handled by St Joseph's Hospice on their own site — BOQQS does not collect CVs or hold your application. This listing closes on 19 Oct 2026.
Apply now