Chef

37\.5 hours per week (5 days out of 7 per week)

Fixed term for 12 months (Maternity Cover)

Salary: £25,760 \- £27,476 per annum

Closing Date: Tuesday 16th June 2026

Interview Date: TBC

\*\*This post may close early due to high numbers of applications, so you are advised to apply promptly. \*\*

All correspondence for this vacancy will be sent by email; please check your account regularly including your Junk and SPAM areas.

A great and friendly place to work, so bring your passion, commitment and expertise and enjoy the opportunities to make a difference every day.

We welcome applications from the Armed Forces Community – get in touch to find out more

\#JoinTeamEliot

\*\*PLEASE NOTE: This role is not eligible for sponsorship\*\*

Working in a busy kitchen for the staff, patient \& visitor restaurant which operates Monday \- Sunday at George Eliot Hospital.

Providing breakfast and lunch by preparing and producing meals using fresh seasonal ingredients and following standardised recipes.

The role involves working with other chef's to maintain high standards of food from traditional dishes to ethnic dishes, home made soups \& puddings. We expect high standards of personal and kitchen hygiene at all times and the chef's to follow the regulations of The Food Safety Act and c omplete all HACCP documentation correctly.

Here at George Eliot our vision to ‘ excel at patient care’ taking centre stage. An ever evolving clinically\- led acute service provider we are on a journey to continually provide high quality, safe and responsive health services delivered by inspiring and compassionate staff who share our corporate values:

E ffective open communication

E x cellence and safety in everything we do

C hallenge but support

E xpect respect and dignity

L ocal health that inspires confidence

Benefits: On\-site nursery, 27 days minimum annual leave plus bank holidays, cycle to work scheme, flexible working, extensive in\-house course learning directory, buying and selling of annual leave, subsidised restaurant, tranquillity garden and generous subsidised on\-site parking.

Organising and planning his/her work according to work schedules

Preparing and cooking dishes to a planned menu, using standardised recipes at the prescribed times

Exercising portion control

Assisting in the service of food to patients and staff when required

Accepting responsibility in the absence of senior members of staff

Ensuring that working areas are kept in a clean and hygienic state and that good hygienic practices are observed in cooking processes.

Maintaining a clean and tidy appearance

Co\-operating with other members of staff to maintain the present high standard of catering

Maintaining good relationships with ward and other departmental staff e.g., in telephone communication and at the service counter

Preparation of food for special functions

Observing the regulations of the Health and Safety at Work Act

Undertaking Training as require

Risk Assessment : required to use sharp knives and come into contact with hot fluids and surfaces, naked flame.

RELATIONSHIPS

Internal:

Ward Managers

Ward Based staff all grades.

Catering Department all grades

Hotel Services Manager

Hotel Services supervisor

Director of Technical Services

NVQ trainer and Assessors

External:

Staff

Patients

Visitors

SPECIAL REQUIREMENTS

Control of a section of food production for the shift. Also required to act as a Team leader for the shift when a supervisor is not present.

For a full comprehensive list of main responsibilities and duties, please kindly refer to job description and personal specification attached.

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