St. Columba's Hospice s1

St. Columba’s Hospice REFERENCE NUMBER: STC-FAC-008JOB TITLE: ChefGRADE: Band 3LOCATION: 15 Boswall Road, Edinburgh, EH5 3RWHOURS: Full-time 37.5 hours per week, Monday – Sunday (incl. 1:3 weekends)CONTRACT DURATION: PermanentCLOSING DATE: Wednesday 16th September 2015SALARY SCALE: Band 3 £16,960 - £19,927 per annumApply on-line www.stcolumbashospice.org.ukJob Pack: Chef 1 September 2015 Page 1 of 15 St. Columba’s Hospice VACANCY The St. Columba's Hospice in-patient unit treats over 450 terminally ill patients and their families every year, free at the point of need. We have an exceptional clinical environment and are committed to delivering the highest quality care to patients and support to their families. Our patients face a range of conditions, including cancer, respiratory disease, heart failure and MND. We currently have a full-time vacancy to join our team: Chef Band 3 £16,960 - £19,927 + Weekend Enhancement + Pension We require a Chef/Cook to join our existing team at the Hospice responsible for producing and serving of high quality meals for patients, staff and external customers. As one of our Chef’s you’ll be managing all operational aspects of the kitchen and associated areas i.e. dealing with deliveries / preparation / storage rooms, also the supervision of appropriate staff working in these areas under the overall leadership of the Head Chef. Meals at the Hospice are prepared using fresh ingredients on a daily basis so you should possess excellent cookery skills. You should have City and Guilds certificates 7061/2 or a relevant SVQ or have experience in a similar environment. You should have a professional food hygiene award, an awareness of nutrition issues, and management and organisational skills. Any other relevant certificates or training that candidates have done would also be advantageous.Hours of work are: 37.5 per week shift pattern basis working 5 days from 7 - Monday – Sunday (approx.1 weekend in 3). Shifts include 07.00-15:00 & 10:15-18:15 For an application form and job description, visit our website at www.stcolumbashospice.org.uk Alternatively call 0131 551 7722 or by email [email protected] Closing Date: Wednesday 16 September 2015Scottish Charity No SC003634Job Pack: Chef 1 September 2015 Page 2 of 15 St. Columba’s Hospice JOB DESCRIPTION1. JOB IDENTIFICATIONJob Title: Cook/ChefResponsible to Head ChefDepartment(s): FacilitiesDirectorate: St. Columba’s HospiceJob Reference: STC/FAC/008No of Job Holders: 2Last Update 10 May 20182. JOB PURPOSEWorking as part of the catering team the job holder will be required to prepare, cook and serve a wide range of dishes, including therapeutic diets, for patients, staff, visitors and functions.The post holder will also be required to supervise staff involved in all aspects of wash – up and cleaning within the department.3. DIMENSIONSWorking as part of the catering team the job holder will be required to prepare, cook and serve a wide range of dishes, including therapeutic diets, for patients, staff, visitors and functions.The post holder will also be required to supervise staff involved in all aspects of wash – up and cleaning within the department.Staff supervision ( Catering Assistants 8 )Job Pack: Chef 1 September 2015 Page 3 of 15 St. Columba’s Hospice 4. ORGANISATIONAL POSITIONFacilities ManagerHead ChefCookCatering Assistants5. ROLE OF DEPARTMENTTo provide a value for money catering service to individual patients and staff within the Hospice. To ensure the provision of consistent quality Catering Service which can be demonstrated to be efficient and cost effective. To ensure that the Hospice meets all legal and statutory requirements in the provision of Catering Services6. KEY RESULT AREAS Organise daily routine including, preparation, cooking and service of a wide range of dishes including therapeutic diets for patients, staff, visitors and functions.  Supervise staff involved in wash –up and cleaning duties  Check deliveries of provisions for temperature, quality, quantity and specification and take appropriate remedial action.  Maintain all Cook Chill paperwork  Check food being served to patients, customers and functions for quality, quantity and presentation and that it meets the patient’s request.  Assisting supervisory staff with the training of staff in the use of appropriate machinery and all other aspects of kitchen work as it relates to their duties.  Checking that kitchen equipment is in working order and reporting any malfunctions to supervisor.  Ensure the efficient use of resources within their control.  Maintenance of appropriate records including HACCP records.  Maintain, through supervision, instruction and example, high standards of personal and general food Job Pack: Chef 1 September 2015 Page 4 of 15 St. Columba’s Hospice hygiene and cleanliness within the kitchen and associated areas.  Provide shift cover for lead cook during periods of absence or staff shortageOtherThis job description does not contain an exhaustive list of duties, and the post holder may be required to undertake other duties that are within the post holder's skills and abilities whenever reasonably instructed. The job description will be reviewed from time to time in order to adapt and develop the role according to service needs and Hospice policies. 7a. EQUIPMENT AND MACHINERY Hobart Mixers  Grills  Steam Boilers  Gas Hobs  Slicing Machines  Combination Ovens  Blast Chillers  Chillers  Temperature Probes  Holding Chill  Holding Trolleys  Vegetable Preparation Machine  Small Electrical equipment The post holder will be required to use, dismantle, clean and reassemble a wide range of specialised catering equipment.7b. SYSTEMS Menu System  HACCP System  Stores Requisition system  Cleaning procedures8. ASSIGNMENT AND REVIEW OF WORKWork is determined by the daily service requirements i.e. patient menu, staff menu and function work. Shift pattern determines work schedule. Management will monitor and review as appropriate.Job Pack: Chef 1 September 2015 Page 5 of 15 St. Columba’s Hospice Working within the agreed departmental guidelines and under direct guidance from Head Chef 9. DECISIONS AND JUDGEMENTSThe post holder works within clearly defined procedures and parameters and management/supervisory support is generally available on site or by telephone.Decisions taken will relate to: - Prioritising own work and that of subordinates  Cleaning and hygiene standards  Service of food10. MOST CHALLENGING/DIFFICULT PARTS OF THE JOB Balancing conflicting priorities within a strict time scale  Ensuring that the standard of catering meets the expectations of patients/customers Dealing with patients/customers11. COMMUNICATIONS AND RELATIONSHIPS Other cooks and catering staff within the department with reference to changes in menu  Catering Management  Supervisors  Ward Staff  Clerical Staff  Maintenance Staff  External Delivery Staff  Patients and members of staff with reference to dietary requirements.12. PHYSICAL, MENTAL, EMOTIONAL AND ENVIRONMENTAL DEMANDS OF THE JOBPhysical skills:  High degrees of skill and dexterity are required when working with knives, slicing, chopping and other specialised equipment and machinery during the preparation of food.Physical effort:  The physical requirements of the job can be quite demanding and the post holder will spend Job Pack: Chef 1 September 2015 Page 6 of 15 St. Columba’s Hospice significant periods of their time either standing or walking. The post holder will be exposed to wide variations in temperature and underfoot conditions for moderate periods of time. Lifting, pushing objects from 6-15kg e.g. pots pans of food, food trolleys etc.Mental demands:  Predictable work pattern. Frequent concentration when cooking and using machineryEmotional demands  The nature of the post requires the post holder to work to strict time-scales  Assisting staff to ensure that production is maintained during periods of annual leave and unplanned sickness absenceWorking Conditions  Noisy environment  High Humidity from cooking and dishwashers  Heat in kitchen13. KNOWLEDGE, TRAINING AND EXPERIENCE REQUIRED TO DO THE JOB City & Guilds 706/1 & 2 or equivalent would be desirable  Intermediate Food Hygiene Certificate  diets  Numerate, literate and practical  Ability to cope with pressures of a busy kitchen Knowledge of work procedures / practices & equipment for a catering service  Knowledge of basic Health & Safety Legislation  Knowledge of Manual handling(Training given)  Knowledge of HACCP system  Knowledge of COSHH  Good communication skills  Customer care skillsJob Pack: Chef 1 September 2015 Page 7 of 15 St. Columba’s Hospice PERSON SPECIFICATIONPOST: Chef BAND: 3CRITERIA ESSENTIAL DESIRABLE Education and  City & Guilds 706/1 & 706/2 or  Basic First Aid. Qualifications SVQ Level 3.  Intermediate Food Hygiene certificate. Knowledge and  Min 2+ years experience as a  Experience in a healthcare Experience fully qualified chef setting or similar  Knowledge of work procedures, practices and equipment for a catering service  Stock control experience.  Comprehensive knowledge of food safety legislation.  Supervision of staff and ability to follow and convey clear instructions Skills and  Comprehensive culinary skills. abilities  Good communication skills.  Good customer skills.  Well developed planning skills  I.T. skills (e.g. rostering, ordering, email etc)  Ability to cope with pressure of a busy kitchen environment Personal  Good team leader. Qualities  Enthusiastic and well motivated  Pleasant Personality  Ability to cope under pressure.  Ability to work without direct supervision.  Ability to priorities tasks.  Flexible, supportive, calm and diplomatic approach  Open to change and new ideas  Sense of humour and common sense approachOther  Ability to work weekends on a requirements rotaJob Pack: Chef 1 September 2015 Page 8 of 15 St. Columba’s Hospice APPLICATION PROCESSThe purpose of our application form is to help you evidence that you have all the requirements applicable to carry out the job that you have applied for. Once in receipt of the application pack it is essential to read both the job description and person specification to gain a full understanding of what the job entails and the minimum criteria required.General guidanceThere are currently three ways of applying for job vacancies within St. Columba’s Hospice:On-Line: email completed application form to [email protected] Post (hard copy): Administration Office, St. Columba’s Hospice, 15 Boswall Road, Edinburgh, EH5 3RW In person: Hand in at reception above, envelope clearly marked for ‘Administration Office’.If you are applying by ‘hard copy’ please use black ink and write clearly in block capitals. The vacancy reference number, job title and location can be obtained from the job advert. Please complete all sections of the application form. Those sections that are not relevant please indicate ‘not applicable’ Please feel free to use additional paper if required. For general help and advice on how to complete an application form visit: www.myworldofwork.co.uk/content/job-application-form-advicePlease return completed (hard copy) application forms to:Administration Office, St. Columba’s Hospice, 15 Boswall Road, Edinburgh, EH5 3RWWhen returning your completed application and any associated enclosures by Royal Mail, please ensure that the correct postage is paid. Note large envelopes may require additional ‘Large Letter’ payment/stamps. Underpaid mail will be retained by the Post Office which will result in applications not being returned until after the closing date, and therefore not being included for shortlisting. So please check before posting!Job Pack: Chef 1 September 2015 Page 9 of 15 St. Columba’s Hospice SUMMARY CONDITIONS OF SERVICETITLE: ChefREPORTING TO: Head ChefLOCATION: 15 Boswall Road, Edinburgh, EH5 3RW JOB STATUS: PermanentSALARY: Band 3 £16,960 - £19,927 + Weekend enhancement + PensionHOURS AND DAYS OF WORK: Full-time 37.5 hours per week Monday to Sunday 5 out of 7 Weekends one in threePAYMENT OF SALARY: The successful candidate’s salary will be paid monthly direct into his/her bank/building society account and he/she will be required to open an account if such facility is not currently in operationPENSION: Contributory Hospice Pension scheme in operation. Contribution rates will vary depending on age and pensionable pay. Current members of NHS Superannuation Scheme may request to continue membership during Hospice employment.NOTICE PERIOD: 4 weeksANNUAL LEAVE*: 27 days per annum on commencement 29 days per annum after 5 years service 33 days per annum after 10 years servicePUBLIC HOLIDAYS*: 8 days per annumSMOKING POLICY: There is a ban on staff smoking in Hospice premises and grounds PRE-EMPLOYMENT CHECKS: All appointments are subject to verification of qualifications, medical assessment, and the receipt of satisfactory references. This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and therefore a Criminal Records check will be required. All professional care staff will be required to supply their relevant PVG registration number, and Governing body registration, which will be verified.The summary of conditions above is for information purposes only and may be subject to variation. They do not form the basis of a legal employment contract.Job Pack: Chef 1 September 2015 Page 10 of 15 St. Columba’s Hospice CONFIDENTIAL APPLICATION FORM Position Chef applied for:Reference: STC-FAC-008Please type in black text (or hand write in black ink)1. PERSONALSURNAME FIRST NAME(S) TITLE (Dr/Mr/Ms etc) PERMANENT ADDRESSPOSTCODE WORK TELEPHONE EMAIL HOME TELEPHONE BLEEP/PAGER MOBILE TEL.NATIONAL DO YOU HAVE A VALID/ FULL UK YES NO INSURANCE NO. DRIVING LICENCE?Are you a British subject or a national of any EU country? YES NOIf NO, do you have the right to work in the UK and a current work permit? YES NOIf so, please state the expiry date of your right to work in the UK and/or your work permit: 2. EDUCATION & PROFESSIONAL QUALIFICATIONSPLACE OF STUDY SUBJECT / QUALIFICATION RESULT / GRADE DATE OBTAINED (mm/yyyy)3. TRAINING COURSES ATTENDED (any relevant training, or work related skills (for example languages, shorthand, etc)Job Pack: Chef 1 September 2015 Page 11 of 15 St. Columba’s Hospice TRAINING PROVIDER COURSE TITLE/ SUBJECT DURATION DATE COMPLETED (mm/yyyy)4. PROFESSIONAL REGISTRATION (e.g. GMC, NMC, HPC for posts where there is a requirement to be registered with a governing body) REGISTRATION TYPE/ REGISTRATION/ EXPIRY/ GOVERNING BODY STATUS PIN NUMBER RENEWAL DATEAre you currently subject to any investigations or fitness to practise proceedings by a YES NO licensing or regulatory body in the UK or any other country? If YES, please provide details with your application Have you been removed from the register or have conditions been made on your registration by a fitness to practise committee or the licensing or regulatory body YES NO in the UK or in any other country? If YES, please provide details with your application 5. MEMBERSHIP OF MEDICAL DEFENCE UNION/ PROFESSIONAL BODY OR ASSOCIATION MEDICAL DEFENCE MEMBERSHIP GRADE MEMBERSHIP DATE OF ENTRY UNION NUMBER/ STATUSOTHER PROFEESIONAL MEMBERSHIP GRADE MEMBERSHIP DATE OF ENTRY BODY/ASSOCIATION NUMBER/ STATUS6. PRESENT OR MOST RECENT EMPLOYMENTEMPLOYER NAME & ADDRESSSTART DATE END DATE WEEKLY SALARY/ NOTICE JOB TITLE (mm/yyyy) (if applicable) HOURS GRADE PERIODBRIEF DESCRIPTION OF YOUR DUTIES AND RESPONSIBILITIES REASON FOR LEAVING/ SEEKING CHANGEJob Pack: Chef 1 September 2015 Page 12 of 15 St. Columba’s Hospice 7. PREVIOUS/OTHER EMPLOYMENT HISTORY (Please start with most recent. Continue on separate sheet if necessary) COMPANY/ POST HELD AND RESPONSIBILITIES/ DATE DATE REASON FOR LEAVING ORGANISATION DUTIES FROM TOJob Pack: Chef 1 September 2015 Page 13 of 15 St. Columba’s Hospice 8. SUPPORTING STATEMENT Please provide your reasons for applying for this position and additional information that shows how you match the person specification. For example, details of your achievements, relevant skills, knowledge, experience, voluntary activities, positions of responsibility, as well as research, publications, clinical care, clinical audit (if applicable), awards and language skills. If you believe you have the necessary experience and skills – make sure you tell us! Please continue on a separate sheet if necessary 9. REFERENCES Job Pack: Chef 1 September 2015 Page 14 of 15 St. Columba’s Hospice Please give the details of three referees who have consented to be approached and are qualified to comment on your ability and experience (one should be your current or most recent employer). 1st Referee 2nd Referee 3rd Referee Name Position Organisation AddressPostcode Telephone Email May this reference be YES NO YES NO YES NO taken up before interview? 10. REHABILITATION OF OFFENDERS ACT 1974 (EXCEPTIONS ORDER 1975) Because of the nature of the work for which you are applying, this post is exempt from the provisions of Section 4(2) of the Rehabilitation of Offenders Act 1974 (Exceptions) Order 1975. Applicants are, therefore, not entitled to withhold information about convictions which for other purposes are "spent" under the provisions of the Act i.e. all convictions must be declared. In the event of employment, any failure to disclose such convictions could result in dismissal or disciplinary action by the Hospice. Any information given will be completely confidential and will be considered only in relation to an application for a position to which the Order applies. Have you ever been convicted of a criminal offence, been bound over or cautioned or N are currently the subject of proceedings which might lead to a conviction, an order YES binding you over or a caution, in the UK or any other country? O If YES, please provide details with your applicationProtecting Vulnerable Groups (PVG) Scheme (Disclosure Scotland) Are you an existing member of the PVG Scheme? YES NOIf YES, please state your full membership number:11. DECLARATION *Please read carefully before signing this declaration. I understand that any appointment offered is subject to health clearance, confirmation of qualifications and professional registration, enhanced Disclosure Scotland (criminal records) check, and references, all of which must be deemed satisfactory by the Hospice. I hereby authorise you to carry out checks on all and any of my qualifications and/or registration from any establishment or employer and I give my consent to St. Columba’s Hospice processing the data supplied in this application form for the purpose of recruitment and selection. I declare that the information I have given in support of my application is, to the best of my knowledge and belief, true and complete. I understand that if it is subsequently discovered that any statement is false or misleading, or that I have withheld relevant information, my application may be disqualified or if I have already been appointed, I may be dismissed without notice. This applies equally to any medical questionnaire/forms I may complete.SIGNED DATEPlease return your completed application form with any other attachments by the closing date: By post: Administration Office, By email: [email protected] St. Columba’s Hospice, TEL: 0131 551 1381 15 Boswall Road, FAX: 0131 551 2771 EDINBURGH, EH5 3RW All information provided will be treated confidentially in accordance with the Data Protection Act 1998 and will be used for employment purposes. Information provided may be kept on an electronic or manual recording system.Job Pack: Chef 1 September 2015 Page 15 of 15

St. Columba's Hospice s1

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