Chef Job Bedford area,England UK,Restaurant/Food Service

Main area Chef Grade Band 3 Contract Bank:
Various shift patterns 5 days out of 7 Hours Part time - 15 hours per week (Working 2 out of 7 days.) Job
-COR
07058-HC-A

Site Bedford Town Bedford Salary £25,760 - £27,476 pro rota Salary period Yearly Closing 08/10/2026 23:59

Job overview

To Prepare and Cook food to a high standard for distribution to various areas throughout the hospital site, So that the results meet user expectations. To work to high standards of hygiene and presentation. To assist Supervisors and Managers to ensure all preparation areas and kitchen recourses, people, equipment and foodstuffs are used efficiently and cost effectively in providing the overall service

Main duties of the job

To ensure specified menu items, recipes, and the correct quantity of food are available to meet patients, staff or end user requirement
To ensure raw, chilled or cooked ingredients to specified requirements are distributed to patients, staff or end use requirements
To perform preparation and cooking activities with due diligence and in a professional manner so the food maintains its nutritional value and is suitable consumption by the patient of customers.
To assist in ensuring that preparation and kitchen equipment are effectively and efficiently maintained.
To ensure the correct raw materials, foodstuffs are used in the preparation and cooking of food
To ensure those stocks of raw materials, cook‑chill and foodstuffs are rotated correctly so as to prevent the loss, damage or deterioration of these stocks.
To assist in ensuring that operational costs are kept to a minimum but commensurate with the provision of services that meet customer requirements.
To identify and assist with the implementation of cost savings wherever possible.
To work in all areas of the kitchen under guidance and supervision
To undertake any duties as may be required.
Appearance on time for duty, in a clean and tidy uniform wearing the correct footwear. Maintain a high standard of personal hygiene.
Assisting, where required, to serve customers at function.

Working for our organisation

Bedfordshire Hospitals NHS Foundation Trust provides hospital services to a growing population of around 700,000 people living across Bedfordshire and the surrounding areas across two busy hospital sites in Bedford and Luton. Both hospital sites offer key services such as A&E, Obstetrics-led Maternity and Paediatrics. You will be joining a friendly, high performing Trust committed to ensuring the health and wellbeing of staff.

As one of the largest NHS Trusts in our region you will have access to a programme of high quality training and development to help you grow your career. The Trust continues to be committed to delivering the best patient care using the best clinical knowledge and technology available.

Our values

We not only recruit based on qualifications and experience - we recruit individuals who demonstrate the behaviours which underpin our Trusts core values. We achieve this by using values based recruitment. We are dedicated to making our recruitment practices as inclusive as possible for everyone, we are committed to promoting equality and diversity, and creating a culture that values differences.

Please note that vacancies may close prior to the advertised closing date when sufficient number of applications have been received. All new staff will be subject to a probationary period covering first 6 months in post. Travel between hospital sites may be required. Please review all documents attached to ensure you familiarise yourself with all requirements of the job

Detailed job description and main responsibilities

To ensure specified menu items, recipes, and the correct quantity of food are available to meet patients, staff or end user requirement
To ensure raw, chilled or cooked ingredients to specified requirements are distributed to patients, staff or end use requirements.
To perform preparation and cooking activities with due diligence and in a professional manner so the food maintains its nutritional value and is suitable consumption by the patient of customers.
To assist in ensuring that preparation and kitchen equipment are effectively and efficiently maintained.
To ensure the correct raw materials, foodstuffs are used in the preparation and cooking of food
To ensure those stocks of raw materials, cook‑chill and foodstuffs are rotated correctly so as to prevent the loss, damage or deterioration of these stocks.
To ensure that the division policies, procedures and work…