Chef

Every meal we serve matters. For a patient nearing the end of life, food they can manage and look forward to is one of the real comforts left to them. For a family sitting at a bedside all day, our cafe is where they catch their breath. We are looking for a Chef who wants to cook somewhere the work means something.

You will cook fresh food across our kitchen, restaurant and cafe, and ward kitchens, and you will be the senior person in the kitchen when the Chef Manager is away.

What you will be doing

• Preparing and cooking breakfast, lunch and supper for our inpatient unit, day hospice plus cafe, restaurant and hospitality catering
• Cooking for specific nutritional needs, special diets, allergens and PPDS requirements
• Supervising catering assistants, porters, volunteers and apprentices day to day
• Keeping the kitchen to the standards our HACCP and food safety management system require, and completing due diligence records on time
• Taking part in menu development, and helping with monthly stock takes and ordering

Main duties of the job

What you will be doing

• Preparing and cooking breakfast, lunch and supper for our inpatient unit, day hospice plus cafe, restaurant and hospitality catering
• Cooking for specific nutritional needs, special diets, allergens and PPDS requirements
• Supervising catering assistants, porters, volunteers and apprentices day to day
• Keeping the kitchen to the standards our HACCP and food safety management system require, and completing due diligence records on time
• Taking part in menu development, and helping with monthly stock takes and ordering

About you

You will need:

• City and Guilds 7061/2 at Level 2 or an NVQ equivalent, and a Level 2 Food Hygiene certificate (or willing to gain one within a month of starting)
• Up to date cooking knowledge and confident food safety practice, including special diets and allergens
• Experience of cooking to meet patients' nutritional needs hospital, care home or hospice experience is welcome but not essential
• Warm, clear communication with patients, families, colleagues and visitors
• Comfortable working alongside palliative and end of life care patients, and happy to work to our values

About us

Where youll work

St Josephs Hospice was founded in 1905 by the Religious Sisters of Charity and built on a rich Catholic heritage. Today, we are an Investors in Diversity awarded charity, providing expert, compassionate care to people of all backgrounds, cultures, and beliefs across East and North London.

Our specialist palliative care servicesdelivered at home, in our in-patient unit, and through out-patient clinicsare grounded in respect for human dignity and guided by compassion, justice, and a deep commitment to quality. Our values guide us in everything that we do. We work to ensure that everyone receives the support they need, with kindness, understanding, and respect by delivering individualised, responsive and holistic support to patients and their families.

Why work for us?

• 27 days holiday plus public holidays, increasing up to 33 days with service
• Subsidised cafe and early access to retail sale events
• Season ticket loan
• Continuation of NHS Pension Scheme or an excellent salary-exchange pension scheme.
• Santander cycles discount and cycle to work scheme
• Health Cash Plan and access to the EAP services

Join St Josephs team and find out more!

Details

Date posted

05 October 2026

Pay scheme

Other

Salary

£30,663.89 to £34,743.44 a year

Contract

Permanent

Working pattern

Full-time

Reference number

E0339-26-0016

Job locations

Mare Street

London

E8 4SA

United Kingdom

Job responsibilities

Key

Responsibilities

Food

preparation and service

Prepare

hot and cold food for the In-Patient Unit and cafe, including breakfast, lunch

and supper, soups, main meals, salads, sandwiches and desserts.

Prepare

hospitality and buffet food in good time ahead of booked events, to a

professional standard.

Cook

to meet patients' nutritional needs, special diets and allergen requirements,

taking direction from the Catering Manager and dietitians.

Set

up workstations and patient trolleys ready for the safe preparation and service

of meals.

Assist

other chefs with food preparation as required, and work at other Hospice sites

from time to time to support events and menu rollout.

Food

safety, health and safety

Work

to the Hospice's Food Safety Management System ,FSMS, and to all health and

safety policies, including HACCP, COSHH, systems of work and manual handling.

Maintain

high standards of personal hygiene and wear the correct uniform, footwear and

minimum jewellery in line with food safety legislation.

Clean

kitchen premises floors, walls, sinks, hand basins, work surfaces and

cupboards and large equipment such as ovens, microwaves and fryers, to the

required hygiene standards.

Operate

kitchen equipment safely - ovens, fryers, mixers, Merrychef, dishwashers - and

use, maintain and replace knives and cutting equipment correctly, in line with

training.

Complete

daily food safety due diligence records accurately and on time, and file them

ready for weekly processing.

Report

promptly to the Catering Manager any defect to food, buildings or equipment,

any sighting of pests, and any serious food safety breach.

Supervision

and teamwork

Provide

day-to-day supervision of junior team members, including Catering

Assistants, Porters, volunteers and apprentices, particularly when the Catering

Manager is not present.

Guide

junior staff in food preparation and in correct standards of food safety and

health and safety.

Work

with other chefs to ensure a consistent, high-quality catering service for

patients, staff and visitors.

Customer

service and service development

Build

good relationships with all users of the catering service, including patients,

visitors, staff, commercial tenants, delegates and contractors, communicating

courteously and professionally in person and by telephone.

Lead

by example in promoting excellent customer service, and report issues such as

complaints and menu, allergen or PPDS queries.

Ensure

In-Patient Unit catering meets both patient and clinical expectations, taking

direction from the Catering Manager.

Attend

site meetings with departmental managers and dietitians to review and develop

the catering service.

Participate

actively in menu development and creativity sessions.

Stock

and financial management

Take

part in monthly stock counts in the cafe/restaurant and hospitality areas so

that monthly financial reporting can be completed.

Ensure

stock is stored securely and safely, and report any stock or asset loss or

discrepancy to the Catering Manager immediately.

Ensure

that goods, recipes and menus are produced within agreed financial targets and

quality standards.

Personal

development

Identify

your own learning and development needs and link them to the Hospice appraisal

and objective-setting process.

Take

responsibility for your own continuing professional development, keeping up to

date with relevant developments in catering practice.

Engage

in supervision to support your personal and professional development.

The post holder

may be required to undertake other duties appropriate to the grade and nature

of the role, as reasonably requested by their line manager.

Job responsibilities

Key

Responsibilities

Food

preparation and service

Prepare

hot and cold food for the In-Patient Unit and cafe, including breakfast, lunch

and supper, soups, main meals, salads, sandwiches and desserts.

Prepare

hospitality and buffet food in good time ahead of booked events, to a

professional standard.

Cook

to meet patients' nutritional needs, special diets and allergen requirements,

taking direction from the Catering Manager and dietitians.

Set

up workstations and patient trolleys ready for the safe preparation and service

of meals.

Assist

other chefs with food preparation as required, and work at other Hospice sites

from time to time to support events and menu rollout.

Food

safety, health and safety

Work

to the Hospice's Food Safety Management System ,FSMS, and to all health and

safety policies, including HACCP, COSHH, systems of work and manual handling.

Maintain

high standards of personal hygiene and wear the correct uniform, footwear and

minimum jewellery in line with food safety legislation.

Clean

kitchen premises floors, walls, sinks, hand basins, work surfaces and

cupboards and large equipment such as ovens, microwaves and fryers, to the

required hygiene standards.

Operate

kitchen equipment safely - ovens, fryers, mixers, Merrychef, dishwashers - and

use, maintain and replace knives and cutting equipment correctly, in line with

training.

Complete

daily food safety due diligence records accurately and on time, and file them

ready for weekly processing.

Report

promptly to the Catering Manager any defect to food, buildings or equipment,

any sighting of pests, and any serious food safety breach.

Supervision

and teamwork

Provide

day-to-day supervision of junior team members, including Catering

Assistants, Porters, volunteers and apprentices, particularly when the Catering

Manager is not present.

Guide

junior staff in food preparation and in correct standards of food safety and

health and safety.

Work

with other chefs to ensure a consistent, high-quality catering service for

patients, staff and visitors.

Customer

service and service development

Build

good relationships with all users of the catering service, including patients,

visitors, staff, commercial tenants, delegates and contractors, communicating

courteously and professionally in person and by telephone.

Lead

by example in promoting excellent customer service, and report issues such as

complaints and menu, allergen or PPDS queries.

Ensure

In-Patient Unit catering meets both patient and clinical expectations, taking

direction from the Catering Manager.

Attend

site meetings with departmental managers and dietitians to review and develop

the catering service.

Participate

actively in menu development and creativity sessions.

Stock

and financial management

Take

part in monthly stock counts in the cafe/restaurant and hospitality areas so

that monthly financial reporting can be completed.

Ensure

stock is stored securely and safely, and report any stock or asset loss or

discrepancy to the Catering Manager immediately.

Ensure

that goods, recipes and menus are produced within agreed financial targets and

quality standards.

Personal

development

Identify

your own learning and development needs and link them to the Hospice appraisal

and objective-setting process.

Take

responsibility for your own continuing professional development, keeping up to

date with relevant developments in catering practice.

Engage

in supervision to support your personal and professional development.

The post holder

may be required to undertake other duties appropriate to the grade and nature

of the role, as reasonably requested by their line manager.

Person Specification

Experience

Essential

• Level 2 Foundation Certificate in Food Hygiene, held or obtained within one month of starting.
• C&G 7061/2 or NVQ Level 2 equivalent.
• Up to date knowledge of modern cooking methods and the ability to demonstrate good food safety practice.
• Knowledge of special diets, dietary requirements and allergens.
• Excellent verbal communication skills; confident communicating face to face with patients, colleagues, visitors and external stakeholders.
• Able to take direction from management and to work independently with minimal supervision, as well as being a good team player.
• Good self-organisational skills and the ability to set own tasks in relation to food production.
• Willing and able to conduct oneself in accordance with the Values and Behaviours Framework of St Joseph's Hospice.
• Awareness of the hospice environment and able to feel comfortable with palliative and end of life care.

Desirable

• Experience of cooking to meet the specific nutritional needs of patients.
• Experience of working in a hospital, care home or hospice catering environment.
• Experience of supervising junior staff, apprentices or volunteers.

Person Specification

Experience

Essential

• Level 2 Foundation Certificate in Food Hygiene, held or obtained within one month of starting.
• C&G 7061/2 or NVQ Level 2 equivalent.
• Up to date knowledge of modern cooking methods and the ability to demonstrate good food safety practice.
• Knowledge of special diets, dietary requirements and allergens.
• Excellent verbal communication skills; confident communicating face to face with patients, colleagues, visitors and external stakeholders.
• Able to take direction from management and to work independently with minimal supervision, as well as being a good team player.
• Good self-organisational skills and the ability to set own tasks in relation to food production.
• Willing and able to conduct oneself in accordance with the Values and Behaviours Framework of St Joseph's Hospice.
• Awareness of the hospice environment and able to feel comfortable with palliative and end of life care.

Desirable

• Experience of cooking to meet the specific nutritional needs of patients.
• Experience of working in a hospital, care home or hospice catering environment.
• Experience of supervising junior staff, apprentices or volunteers.

Disclosure and Barring Service Check

This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.

Employer details

Employer name

St Joseph's Hospice

Address

Mare Street

London

E8 4SA

United Kingdom

Employer's website

https://www.stjh.org.uk/about-us/our-history/?gclid=EAIaIQobChMIx-6rn76G9gIVQYBQBh0ftgaxEAAYASAAEgLITPDBwE (Opens in a new tab)

Employer details

Employer name

St Joseph's Hospice

Address

Mare Street

London

E8 4SA

United Kingdom

Employer's website

https://www.stjh.org.uk/about-us/our-history/?gclid=EAIaIQobChMIx-6rn76G9gIVQYBQBh0ftgaxEAAYASAAEgLITPDBwE (Opens in a new tab)

Job responsibilities

Key

Responsibilities

Food

preparation and service

Prepare

hot and cold food for the In-Patient Unit and cafe, including breakfast, lunch

and supper, soups, main meals, salads, sandwiches and desserts.

Prepare

hospitality and buffet food in good time ahead of booked events, to a

professional standard.

Cook

to meet patients' nutritional needs, special diets and allergen requirements,

taking direction from the Catering Manager and dietitians.

Set

up workstations and patient trolleys ready for the safe preparation and service

of meals.

Assist

other chefs with food preparation as required, and work at other Hospice sites

from time to time to support events and menu rollout.

Food

safety, health and safety

Work

to the Hospice's Food Safety Management System ,FSMS, and to all health and

safety policies, including HACCP, COSHH, systems of work and manual handling.

Maintain

high standards of personal hygiene and wear the correct uniform, footwear and

minimum jewellery in line with food safety legislation.

Clean

kitchen premises floors, walls, sinks, hand basins, work surfaces and

cupboards and large equipment such as ovens, microwaves and fryers, to the

required hygiene standards.

Operate

kitchen equipment safely - ovens, fryers, mixers, Merrychef, dishwashers - and

use, maintain and replace knives and cutting equipment correctly, in line with

training.

Complete

daily food safety due diligence records accurately and on time, and file them

ready for weekly processing.

Report

promptly to the Catering Manager any defect to food, buildings or equipment,

any sighting of pests, and any serious food safety breach.

Supervision

and teamwork

Provide

day-to-day supervision of junior team members, including Catering

Assistants, Porters, volunteers and apprentices, particularly when the Catering

Manager is not present.

Guide

junior staff in food preparation and in correct standards of food safety and

health and safety.

Work

with other chefs to ensure a consistent, high-quality catering service for

patients, staff and visitors.

Customer

service and service development

Build

good relationships with all users of the catering service, including patients,

visitors, staff, commercial tenants, delegates and contractors, communicating

courteously and professionally in person and by telephone.

Lead

by example in promoting excellent customer service, and report issues such as

complaints and menu, allergen or PPDS queries.

Ensure

In-Patient Unit catering meets both patient and clinical expectations, taking

direction from the Catering Manager.

Attend

site meetings with departmental managers and dietitians to review and develop

the catering service.

Participate

actively in menu development and creativity sessions.

Stock

and financial management

Take

part in monthly stock counts in the cafe/restaurant and hospitality areas so

that monthly financial reporting can be completed.

Ensure

stock is stored securely and safely, and report any stock or asset loss or

discrepancy to the Catering Manager immediately.

Ensure

that goods, recipes and menus are produced within agreed financial targets and

quality standards.

Personal

development

Identify

your own learning and development needs and link them to the Hospice appraisal

and objective-setting process.

Take

responsibility for your own continuing professional development, keeping up to

date with relevant developments in catering practice.

Engage

in supervision to support your personal and professional development.

The post holder

may be required to undertake other duties appropriate to the grade and nature

of the role, as reasonably requested by their line manager.

Experience

Essential

• Level 2 Foundation Certificate in Food Hygiene, held or obtained within one month of starting.
• C&G 7061/2 or NVQ Level 2 equivalent.
• Up to date knowledge of modern cooking methods and the ability to demonstrate good food safety practice.
• Knowledge of special diets, dietary requirements and allergens.
• Excellent verbal communication skills; confident communicating face to face with patients, colleagues, visitors and external stakeholders.
• Able to take direction from management and to work independently with minimal supervision, as well as being a good team player.
• Good self-organisational skills and the ability to set own tasks in relation to food production.
• Willing and able to conduct oneself in accordance with the Values and Behaviours Framework of St Joseph's Hospice.
• Awareness of the hospice environment and able to feel comfortable with palliative and end of life care.

Desirable

• Experience of cooking to meet the specific nutritional needs of patients.
• Experience of working in a hospital, care home or hospice catering environment.
• Experience of supervising junior staff, apprentices or volunteers.