Job Overview

To work in close liaison with the Patient Catering Team to ensure the Food Production Teams deliver a high quality, cost effective and efficient service consistently for patients and staff. The role includes managing a large scale catering operation, ensuring budget adherence, and maintaining health and safety compliance.

Key Duties & Responsibilities

• Produce approximately 18,000 meals each week.
• Keep within agreed budgets for patient meal costs, gross profit margins for patient meals, and labour costs.
• Manage the day‑to‑day operations of chefs and kitchen assistants within patient catering.
• Ensure all health and safety legislation is adhered to by the chef team.
• Liaise with the meal dispatch team regarding any issues or menu changes and report any equipment problems.
• Secure the department by opening and locking up production areas and ensuring all equipment is turned off.
• O...