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Job summary

Main area
Catering
Grade
CHS Grade B
Contract
Permanent: 5 days out of 7. 2 week rolling rota. Includes weekends
Hours
  • Full time
  • Flexible working
37.5 hours per week (up to 37.5 hours per week)
Job ref
372-CHSFW034
Employer
Calderdale and Huddersfield Solutions Ltd
Employer type
NHS
Site
Huddersfield Royal Infirmary
Town
Huddersfield
Salary
£25,324 per annum, pro rata
Salary period
Yearly
Closing
01/11/2026 23:59

Employer heading

Calderdale and Huddersfield Solutions Ltd logo

Cook

CHS Grade B

CHS is able to offer a wide range of services. Our scale enables us to offer competitive rates and we have a long track record of providing high quality, customer-focused services.  

We offer comprehensive estates, facilities management, medical engineering, catering solutions and procurement services supporting the provision of safe, effective healthcare to our communities. We are committed to delivering our Green Plan goals of reducing carbon emissions, air pollution, waste generation and improving recycling throughout delivery of our services. We also enable profit to go back into patient care.

CHS recognises that its staff are its greatest asset and that its business is its people. The company aims to create an environment and culture of openness, trust and honesty.  We encourage and celebrate diversity because broader perspectives, skills, experience and knowledge will enrich and enhance the value we bring to each other, our clients, shareholders and other stakeholders.

Job overview

To assist the catering supervisor and cooking grades in all activities associated with the provision of a professional meal service for all groups of staff and patients while maintaining strict hygiene practices and adhering to departmental policies and procedures.

Main duties of the job

  • Preparation and loading of patient meal trolleys ensuring accuracy with all food items, completing all necessary paperwork as required.
  • Preparation and cooking of meals to a high standard accurately following recipes and cookery methods for a range of patient, staff and special diets including hospitality buffet items
  • Preparation, cooking and garnishing of hospitality requirements to high standards
  • The instruction of lower grades of staff and trainees where necessary.
  • Report any equipment and works issues that require repair to the supervisor.
  • Cleaning of premises and equipment and utensils to specified hygiene standards.
  • Ensure the correct and economical use of materials including the effective use of all kitchen equipment and energy supplies.
  • Responsibility for stock rotation and checking date codes when given cleaning duties by catering supervisors.
  • The delivery of a Professional patient focused meal service ensuring all hygiene and safety standards are maintained at all times
  • Demonstrate a professional customer focused service following departmental guidelines and adhering to any local ward protocols at all times.
  • Accurately serving patients meal requirements ensuring temperature controls are maintained for hot and cold food during the service period.
  • Record any changes to the meal service including the number of meal served and food wastage.

Working for our organisation

At CHS we understand the differences in delivering our services in complex environments and we have a flexible approach to meet the needs of our customers. Our Estates and Facilities management functions alongside our Clinical Engineering, decontamination and procurement service, provides the following:

  • Fully managed estate and building maintenance
  • Clinical Engineering and Decontamination
  • Procurement advice, guidance and governance
  • Capital project management
  • Transport
  • Grounds maintenance.
  • Portering
  • Catering
  • Cleaning (including robot and deep cleaning)

All provided to nationally recognised standards giving you assurance that your premises and equipment will be the best they can, and your customers will have confidence in you as a provider.

Detailed job description and main responsibilities

Please see the job description and person specification below for full details about the role.

If you’re interested in applying or would like to learn more about working in our team, we’d be happy to hear from you.

 Please contact the vacancy lead listed in the “Further details / informal visits” section.

Person specification

Qualifications

Essential criteria
  • NVQ 1&2 Food Preparation & cooking
Desirable criteria
  • NVQ level 3 Food Preparation & Cooking

Knowledge and Skills

Essential criteria
  • Awareness of Health and Safety and manual handling techniques
  • Good standard of cooking and presentation skills
  • Good communication skills
Desirable criteria
  • Cook and garnish hot & cold buffet items.

Experience

Essential criteria
  • Understanding of patient meal requirements, including therapeutic diets
Desirable criteria
  • Dealing with the general public in a professional manner.

Employer certification / accreditation badges

Apprenticeships logoNo smoking policyAge positiveMindful employer.  Being positive about mental health.Disability confident employerCare Leaver CovenantStonewall equality policy. Equality and justice for lesbians, gay men, bisexual and trans people.

Applicant requirements

This post will require a submission for Disclosure to be made to check for any unspent criminal convictions.

Documents to download

Apply online now

Further details / informal visits contact

Name
Henry Downs
Job title
Senior Facilities Manager for Catering & Retail
Email address
[email protected]
Telephone number
01484355965
Additional information

Gina Ryan Assistant Catering Manager 01484 342444 [email protected]

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