St. Columba's Hospice s1
St. Columba’s Hospice
REFERENCE NUMBER: STC-FAC-008
JOB TITLE: Chef
GRADE: Band 3
LOCATION: 15 Boswall Road, Edinburgh, EH5 3RW
HOURS: Full-time 37.5 hours per week, Monday – Sunday (incl. 1:3 weekends)
CONTRACT DURATION: Permanent
CLOSING DATE: Wednesday 16th September 2015
SALARY SCALE: Band 3 £16,960 - £19,927 per annum
Apply on-line www.stcolumbashospice.org.uk
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
Closing Date: Wednesday 16 September 2015
Scottish Charity No SC003634
JOB DESCRIPTION
1. JOB IDENTIFICATION
Job Title: Cook/ChefResponsible to Head Chef
Department(s): Facilities
Directorate: St. Columba’s Hospice
Job Reference: STC/FAC/008
No of Job Holders: 2
Last Update 01 September 2015
2. JOB PURPOSE
Working 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. DIMENSIONS
Working 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 )
4. ORGANISATIONAL POSITION
5. ROLE OF DEPARTMENT
To 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 hygiene and cleanliness within the kitchen and associated areas.
· Provide shift cover for lead cook during periods of absence or staff shortage
Other
This 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 procedures
8. ASSIGNMENT AND REVIEW OF WORK
Work 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.Working within the agreed departmental guidelines and under direct guidance from Head Chef
9. DECISIONS AND JUDGEMENTS
The 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 food
10. 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/customers
11. 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 JOB
Physical 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 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 machinery
Emotional 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 absence
Working Conditions
· Noisy environment
· High Humidity from cooking and dishwashers
· Heat in kitchen
13. 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 skills
PERSON SPECIFICATION
CRITERIA / ESSENTIAL / DESIRABLE
Education and Qualifications / · City & Guilds 706/1 & 706/2 or SVQ Level 3.
· Intermediate Food Hygiene certificate. / · Basic First Aid.
Knowledge and Experience / · Min 2+ years experience as a fully qualified chef
· 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 / · Experience in a healthcare setting or similar
Skills and abilities / · Comprehensive culinary skills.
· 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 Qualities / · Good team leader.
· 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 approach
Other requirements / · Ability to work weekends on a rota
APPLICATION PROCESS
The 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 guidance
There are currently three ways of applying for job vacancies within St. Columba’s Hospice:
On-Line: email completed application form to
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-advice
Please return completed (hard copy) application forms to:
Administration Office, St. Columba’s Hospice, 15 Boswall Road, Edinburgh, EH5 3RW
When 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!
SUMMARY CONDITIONS OF SERVICE
TITLE: Chef
REPORTING TO: Head Chef
LOCATION: 15 Boswall Road, Edinburgh, EH5 3RW
JOB STATUS: Permanent
SALARY: Band 3 £16,960 - £19,927 + Weekend enhancement + Pension
HOURS AND DAYS OF WORK: Full-time 37.5 hours per week Monday to Sunday 5 out of 7
Weekends one in three
PAYMENT 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 operation
PENSION: 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 weeks
ANNUAL LEAVE*: 27 days per annum on commencement
29 days per annum after 5 years service
33 days per annum after 10 years service
PUBLIC HOLIDAYS*: 8 days per annum
SMOKING 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.
CONFIDENTIAL APPLICATION FORM
Reference: / STC-FAC-008
Please type in black text (or hand write in black ink)
1. PERSONAL
SURNAME / FIRST NAME(S)
TITLE (Dr/Mr/Ms etc)
PERMANENT ADDRESS
POSTCODE
WORK TELEPHONE / EMAIL
HOME TELEPHONE / BLEEP/PAGER
MOBILE TEL.
NATIONAL INSURANCE NO. / DO YOU HAVE A VALID/ FULL UK DRIVING LICENCE? / YES / NO
Are you a British subject or a national of any EU country? / YES / NO
If NO, do you have the right to work in the UK and a current work permit? / YES / NO
If so, please state the expiry date of your right to work in the UK and/or your work permit:
2. EDUCATION & PROFESSIONAL QUALIFICATIONS
PLACE 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)
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)
GOVERNING BODY / REGISTRATION TYPE/ STATUS / REGISTRATION/
PIN NUMBER / EXPIRY/
RENEWAL DATE
Are you currently subject to any investigations or fitness to practise proceedings by a licensing or regulatory body in the UK or any other country? / YES / NO
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
in the UK or in any other country? / YES / NO
If YES, please provide details with your application
5. MEMBERSHIP OF MEDICAL DEFENCE UNION/ PROFESSIONAL BODY OR ASSOCIATION