Chef
At a glance
- Band
- Band 4
- Contract
- Permanent
- Pattern
- Full-time
- Hours / week
- 37.5
- Posted
- 04/09/2026
- Closes
- 15/09/2026
Sponsorship verdict
Candidates needing sponsorship are encouraged to apply.
HiveMind found a sponsorship-friendly statement in the source advert welcoming applicants who require a visa. Always confirm on the source before applying.
“Applications from job seekers who require current Skilled worker sponsorship to work in the UK are welcome and will be considered alongside all other applications.”Quoted verbatim from the source advert
Role summary
This Chef position at Queen Victoria Hospital NHS Foundation Trust involves assisting the Head Chef and Assistant Chef in the smooth running of the Main and Ward Kitchens. Key duties include preparing meals for patients, staff, and visitors, maintaining a clean and hygienic environment in line with HACCP, and completing compliance documentation. The role requires working 37.5 hours per week, including weekends, with attractive enhancement pay for weekend work. The successful candidate will contribute to maintaining high standards of cleanliness and customer service within the catering team.
Essential criteria
- QCF Level 3 in food preparation or above, or able to demonstrate knowledge within this field through practical experience
Desirable criteria
- Food Safety & Hygiene Level 3
- Knowledge of Hazard Analysis of Critical Control Point (HACCP) documentation for temperatures of food, fridge freezer, cleaning processes in the kitchen
- Relevant experience of working in a similar food preparation environment
- Preparing/ altering menus/ costings
- Experience of working within an NHS catering environment
- Ability to prioritise and organise kitchen work
- Stock management and ordering skills
- Knowledge of and ability to prepare special diets, for example, gluten free
- Knowledge of food allergies
- Knowledge of dysphagia
- QCF Level 3 in food preparation or above, or able to demonstrate knowledge within this field through practical experience
- Food Safety & Hygiene Level 3
- Knowledge of Hazard Analysis of Critical Control Point (HACCP) documentation for temperatures of food, fridge freezer, cleaning processes in the kitchen
- Relevant experience of working in a similar food preparation environment
- Preparing/ altering menus/ costings
- Experience of working within an NHS catering environment
- Ability to prioritise and organise kitchen work
- Stock management and ordering skills
- Knowledge of and ability to prepare special diets, for example, gluten free
- Knowledge of food allergies
- Knowledge of dysphagia
Useful to know
Agenda for Change 2024/25 pays Band 4 at £26,530 – £29,114 a year, across England.
This advert: £28,392 – £31,157 — outside the standard scale; check for HCAS/London weighting.
Posted 4d ago · Closes in 8d
Plenty of time to prepare a strong application.
Full advert · preview
Job summary
1 X Chef Band 4
ATTRACTIVE ENHANCEMENT PAY FOR WEEKEND WORK
37.5 hours per week (Monday to Sunday 6.00am - 14.00pm or 11.00am-19.00pm)
The Queen Victoria Hospital NHS Foundation Trust is an expert surgical Trust, specialising in Plastic Surgery, Maxillofacial Surgery and Burns.
The main purpose of the job is to provide assistance to the Head Chef and Assistant Chef and support the smooth running of the Main and Ward Kitchens. To prepare meals for patients, staff and visitors. Maintain a clean and hygienic environment in line with HACCP. Complete all compliance documentation on a daily basis. Assist to maintain the 5-Star Food Safety Hygiene Rating.
Working as part of the Catering Team you would work hard to maintain our high standards of cleanliness and customer service. Experience in a similar role would be desirable but enthusiasm and experience of working in a team are equally important.
You would enjoy a range of NHS benefits including a fantastic annual leave benefits and pension scheme. The Trust is committed to continued personal development.
Main duties of the job
To be responsible for preparation and cooking of all food requirements which meet expectations in terms of quality and value for money within current legislation (HACCPS) day to day operation of catering service, including special and ethnic diets
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