Under the supervision of the Chef and supervisors, to undertake a range of catering and hospitality duties for patients, staff, families and the public.

To provide excellent standards of visitor service at all times, to maximise visitor enjoyment of the hospice and to ensure that dietary requirements are met and quality is of a high standard.

To ensure the highest standards of communication, presentation and cleanliness working as an effective team member with other members of staff within the housekeeping and catering team, but also the wider teams and roles within the hospice.

To demonstrate behaviours associated with the Charity’s vision and values and specifically to show kindness and respect to patients’ families, visitors and colleagues

Key Tasks

• To support and assist with the general catering within the Kitchen
• To serve visitors to the hospice within the dining room – taking orders, serving, handling of cash and use of the till, cleaning and serving visitors at tables.
• To help cook, prepare, serve and clear away to a high standard.
• To participate in the general cleaning of the kitchen
• To be aware of patients’ dietary requirements and to be able to meet these
• To report any changes in patients’ eating habits to the Chef and Nurse in Charge.
• To give advice, guidance and recommendations on products and menu selection to customers to ensure a positive experience and repeat business.
• To work within established guidelines and operating procedures and be aware of and adhere to all Hospice policies and procedures
• Contribute to the maintenance of a safe environment in accordance with:
  • Fire Prevention
  • Basic Food Hygiene
  • Health & Safety
  • COSHH
  • Security
  • Manual Handling
  • Infection Control
  • Risk Management

• To maintain a high standard of service and quality
• To observe all fire precautions, positions of fire equipment and to be able to use the same
• Ensure that all accidents and incidents are reported to the appropriate authority and that Hospice policies are followed.
• To be compliant and vigilant in relation to those policies that relate to catering and cleaning
• To give advice and guidance to new or less experienced colleagues including volunteers
• To act up for other staff when required
• To manage the kitchen when required? Not sure we can say this in a band 2 role we need to be more specific?
• To maintain confidentiality at all times

For a full list please download the job description