Chef – West Midlands Hospice

Marie Curie West Midlands Hospice, Solihull

Marie Curie is the UK’s leading end-of-life charity. We are the largest non-NHS provider of end-of-life care in the UK, the only provider across all 4 nations, delivering community nursing and hospice care across the country, while providing information and support on all aspects of dying, death, and bereavement. Our leading research pushes the boundaries of what we know about good end-of-life, and our campaigns fight for a world where everyone gets to have the best possible quality of life while living with an illness, they are likely to die from.

The care and support we provide is highly valued by the people we care for and their loved ones, but at present we are only reaching around 10% of dying people at the end of life. Right now, one in four people in the UK with a terminal illness, do not get the care or support they deserve at the end of their lives.

We want a different society than the one we live in now. Our mission for the next five years is to close the gap in the number of people missing out on what they need at the end-of-life.

We are looking for a skilled Chef to join our Facilities team at Marie Curie West Midlands Hospice. In this rewarding role, you will prepare high-quality, nutritious meals for patients, staff, volunteers and visitors, while upholding excellent standards of food safety, hygiene and presentation.

You will bring strong culinary expertise, the ability to design and deliver varied menus, and a commitment to excellent customer service. We are looking for someone who works well within a team, adapts easily to changing demands, and demonstrates a genuinely caring approach.

You will also assist the Head Chef in supervision of Catering Assistants, assist with staff rotas, help recruit junior team members, and manage supplier selection and ordering processes.

If you are passionate about creating great food and want to make a meaningful difference to the lives of patients, families and colleagues, we would be delighted to hear from you.

Full-time, 37.5 hours per week

• Shift patterns: 11:00 am to 7:00pm
• Working on a rota basis, five days per week, Monday to Sunday, including Bank Holidays

• Agenda for Change Band 3: £25,760 to £27,476 per annum
• Enhanced rates of pay apply for hours worked on Sundays and Bank Holidays, with an additional payment of up to 69% of the basic hourly rate, in accordance with Marie Curie terms and conditions

• Marie Curie West Midlands Hospice, Solihull

• City & Guilds 706/1, 706/2, or Level 2 NVQ in Food Production and Cooking (or equivalent qualification)
• Basic food hygiene certificate
• Relevant catering experience
• Experience supervising staff in the absence of head chef
• High levels of Health and Safety awareness

• Previous experience working within a healthcare environment
• NVQ Level 3 qualification, or willing to work towards it
• Intermediate food handling certificate

• Annual leave allowance 27 days plus 8 public holidays (pro-rated)
• Competitive Policy for parental/sick Leave
• Marie Curie Contributary Pension Scheme
• Continuous Professional development (Marie Curie supports and encourages personal and professional development)
• Industry leading training programmes

• Defined contribution schemes for Pension(the charity will match your contribution up to 7.5%)
• Support with eye care costs (terms apply)
• Discounts via the Benefit Hub Scheme
• 15% discount in Marie Curie shops
• Entitled to Marie Curie Blue Light Card
• Life assurance

• Closing date for applications: 17 September 2026

For more information or an informal chat please contact ash