Second Chef, St. Neots

Ready for a chef role that lets you unleash your creativity? If so, join St Neot's Neurological Centre as a Chef working alongside a dedicated team. Become a crucial part of the kitchen team working 37.5 hours a week, crafting daily meals for service users, staff and visitors. Dive into food preparation and elevate your role by providing guidance and training to your peers. Here’s the exciting part—the calendar is buzzing with activities, events and special occasions which you’ll also cater for. From World Food Day to festive moments like Christmas and Easter, you get to infuse your own flair and keep things exciting. It’s a calm and pleasurable working environment, where you’ll be able to manage your workload and enjoy creating delicious meals. There’s a great social aspect to this role where you can interact with people outside the kitchen regularly. Just imagine great job satisfaction, home in time for dinner every night and two days off a week. Now that’s a recipe for a balanced work‑life combo.

• Support the Head Chef for the day‑to‑day running of the kitchen.
• Maintain good food storage procedures and stock rotation according to established procedures.
• Prepare, plan and cook meals to a consistently high standard, taking account of any special requests or dietary requirements within the unit.
• Serve service users, staff and visitors with food and beverage in a professional and courteous manner.
• Prepare and produce foods for conferences and banquets.
• Participate in food costings through effective cost control procedures.
• Adhere to the ‘Safer Food Better Business’ standards and record keeping.
• Adhere strictly to Food Hygiene Regulations and other safety procedures at all times.
• Take full shift responsibility for the catering operation.
• Assist the Head Chef by researching and creating new menus, ensuring meals are of high quality and complement healthy eating guidelines.
• Correctly file all paperwork in relation to the Hazard Analysis and Critical Control Point system (HACCP) – e.g. fridge temperatures, food temperature logs and cleaning schedules.

• 18 years or older.
• GCSE or equivalent English City & Guilds 706/1 and 2 (or equivalent).
• Basic Food Preparation, Cooking.
• Basic Food Hygiene (essential) – Intermediate Food Hygiene (desirable).
• Previous experience in a similar environment.
• Previous experience in delivering a service on mass menu planning, costing, ordering, stock control and budget experience.

• Annual base salary of £26,779.
• 33 days annual leave (including bank holidays), plus a birthday off and the option to buy additional annual leave.
• Career development and training to help you achieve your professional goals.
• Access to the Rewards & Benefits platform Ely‑Vate, a one‑stop destination for everyday savings, exclusive benefits and wellbeing hub.
• Wellbeing support and activities to help you maintain a healthy work‑life balance.
• Access to a Blue Light Card, which provides a range of exclusive offers and discounts.
• Life Assurance for added peace of mind.
• Instant access to earned wages (Stream), along with direct savings from your wages and financial wellbeing support.
• 24/7 GP service and second medical opinion.
• Enhanced Maternity Package to support you during this time.
• Pension contribution to help secure your future.

Elysium Healthcare follows safer recruitment of staff for all appointments and is a Disability Confident employer, committed to inclusive and accessible recruitment. All candidates will be subject to a DBS disclosure.