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No sponsorship
Band 3
Full-time

Chef Supervisor

Greater Manchester Mental Health NHS Foundation TrustNorth View Hospital, Delauneys Road, Manchester, M8 5RB, United Kingdom£25,760 - £27,476Closes 16/09/2026

At a glance

Band
Band 3
Contract
Permanent
Pattern
Full-time
Hours / week
37.5
Posted
02/09/2026
Closes
16/09/2026

Sponsorship verdict

This advert explicitly states that sponsorship is not offered.

The source advert contains explicit wording ruling out sponsorship for this specific role. Consider other live roles at the same band from sponsorship-friendly trusts.

Please note - This role is not eligible for sponsorship unless you meet criteria by temporary exemption from current changes to immigration rules put in force on 22/07/2025.
Quoted verbatim from the source advert

Role summary

This role involves managing food production within the catering department, ensuring high standards and compliance with food regulations. The Chef Supervisor will oversee staff, liaise with management, and provide a professional catering service. The position requires working 37.5 hours a week, including weekends and unsociable shifts, at North View Hospital and other units.

Key responsibilities

  • Cook food according to specified recipes and production methods, achieving required standards.
  • Portion food accurately and complete all necessary production documentation.
  • Report deficiencies in food production, quality, and temperature audits to supervisors.
  • Ensure all food is correctly labelled, stored, and handled to prevent cross-contamination and adhere to HACCP.
  • Meet Trust catering policy requirements and all dietetic needs, assisting in food waste control.
  • Develop strong working relationships with managers, supervisors, and ward staff, assisting in preparing and dispatching meals, including those with special dietary needs.

Essential criteria

  • City and Guilds 7061 & 7062, NVQ 2 Food Preparation or equivalent demonstratable experience.
  • Level 2 in Food Safety.
  • HACCP
  • Previous chef experience in large scale food production
  • Staff Management
  • Stock taking procedures

Desirable criteria

  • Trained Level 3 or 4 Food safety
  • HACCP advanced
  • Allergen Level 3
  • Chef catering background/ Experienced career in catering.
  • Record of accomplishment of previous line management responsibility
  • Using electronic stock system
  • Using an EMO system for patient orders

Useful to know

Band 3 pay context

Agenda for Change 2024/25 pays Band 3 at £24,625 – £25,674 a year, across England.

This advert: £25,760 – £27,476 — outside the standard scale; check for HCAS/London weighting.

Application window

Posted 1d ago · Closes in 14d

Plenty of time to prepare a strong application.

Full advert · preview

Job summary

To provide a professional catering service, managing the production of food within the food services department.

To ensure that set standards, procedures and processes to produce high-quality food are adhered to and comply with all internal and external food production regulations and legislation.

To supervise and support members of your team when the Catering manager or food production supervisor is not on site

Liaising with members of the food services department management team to provide a comprehensive customer journey for service users.

This position is 37.5 hours a week, working a range of shifts from 06:00 to 19:00, 5 days over 7 days, including weekends. Enhancements will be received for working unsociable shifts. The role will be based at the North View Hospital. However, you will be required to commute and support other units.

_Please note - This role is not eligible for sponsorship unless you meet criteria by temporary exemption from current changes to immigration rules put in force on 22/07/2025. Separate provisions are applied to workers who have been sponsored and held continuously Skilled Worker visa since prior to 04/04/2024._

Main duties of the job

  • To Cook food in the manner laid down, using the ingredients specified, following recipes, production methods and achieving the required standards.
  • The portioning of food according

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