Bank Chef

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Bristol NHS Foundation Trust Bank Chef

The closing date is 11 November 2026

Apply for this job

Job summary

Working in a busy Cook Chill CPU planning, preparing and chilling all aspects of a Patients nutritional and dietary needs, following guidelines, procedures and hygiene regulations.

Main duties of the job

Working in a busy team of catering staff, Preparing recipes, Producing meals on average 2,500 per day, specific dietary meal production in both cook chill and cook freeze methods. Duties also including the packing and sealing of meals and supervising junior members of staff.

About us

Bristol NHS Foundation Trust brings together more than 28,000 staff to deliver over 160 clinical services across thirteen hospital locations, operating from three main sites at Southmead, Bristol city centre and Weston.With an annual turnover of £2.3 billion, we are now one of the largest NHS trusts in the United Kingdom. Our hospitals are spread across Bristol and Weston, join us and you can enjoy the very best of both worlds; city living within a stone's throw of the countryside or beside the seaside, both with easy access to all that the South West has to offer.Bristol NHS Foundation Trust values all people as individuals. As an equal opportunities employer actively working towards a diverse workforce we aim to recruit and retain a workforce which represents the rich diversity of the local population at all levels and are committed to designing our services around the needs of individual patients and those around them. Anonymous information will be used from your application in order to ensure we're meeting our pledge.

Details

Date posted

05 November 2026

Pay scheme

Agenda for change

Band

Band 3

Salary

£14.71 to £23.77 an hour Bank rates (as per assignment)

Contract

Bank

Working pattern

Part-time, Flexible working

Reference number

339-BANK2834-DE

Job locations

Southmead Hospital

Southmead Road

Bristol

BS10 5NB

United Kingdom

Job description

Job responsibilities

Communicate menu changes to staff and dietary information to patients and nursing staff. May be required to visit patients and discuss dietary requirements/complaints (in the absence of the head chef). May deal with customer complaints in the restaurant To produce a range of meals as per production schedules, to standard recipes and cooking methods, ensuring nutritional standards are maintained. To ensure the correct economical use of raw ingredients to prevent over-production and food wastage, including the requisitioning of goods from stores. To assess alternative courses of action with menu scheduling where required e.g. delivery shortfall, equipment breakdown etc. To delegate and supervise Trainee Chefs and General Assistants to provide direction and support in the preparation and cooking for patients/customers, ensuring that methods, procedures and service times are adhered to and achieve the best use of manpower. To assist, when required, with food service for patients and staff, ensuring continuity of service and maintain customer relations. To produce function catering to specified menus and recipes to ensure high standard and constant quality of catering is achieved. To ensure the correct storage of food is adhered to in accordance with the Trusts Food Hygiene Policy to prevent food wastage and ensure correct stock rotation. In the absence of the Food Production Manager or Head Chef to be responsible for the overall smooth running of the kitchen and security of the stock and department, dealing with contractors, NHS supplies and delivery personnel to ensure a continuity of service to customers. In the absence of the Food Production Manager or Head Chef take responsibility for open up or locking the kitchen at the end of production ensuring all equipment is turned off. Completion of Temperature Monitoring Records to ensure that all foods are stored, cooked and served at the correct temperature. Maintain a high standard of cleanliness and hygiene throughout the department in accordance with the Trusts Food Hygiene Policy and current legislation. To follow safety regulations and safe systems of work in the catering department to ensure compliance with Health and Safety Legislation. Adheres to all departmental SOPs as required. To ensure catering assistants use equipment safely and correctly at all times. Maintain work records and time sheets appropriately at all times. To deal with Ward enquiries regarding patient meals. To attend regular individual personal development review to identify personal development needs in line with the Trusts aims and objectives. Attend training as required and identified in personal development plans. As part of personal development programme participate in working groups involved in the development of patient and retail services, departmental procedures or user groups.

Job description

Job responsibilities

Communicate menu changes to staff and dietary information to patients and nursing staff. May be required to visit patients and discuss dietary requirements/complaints (in the absence of the head chef). May deal with customer complaints in the restaurant To produce a range of meals as per production schedules, to standard recipes and cooking methods, ensuring nutritional standards are maintained. To ensure the correct economical use of raw ingredients to prevent over-production and food wastage, including the requisitioning of goods from stores. To assess alternative courses of action with menu scheduling where required e.g. delivery shortfall, equipment breakdown etc. To delegate and supervise Trainee Chefs and General Assistants to provide direction and support in the preparation and cooking for patients/customers, ensuring that methods, procedures and service times are adhered to and achieve the best use of manpower. To assist, when required, with food service for patients and staff, ensuring continuity of service and maintain customer relations. To produce function catering to specified menus and recipes to ensure high standard and constant quality of catering is achieved. To ensure the correct storage of food is adhered to in accordance with the Trusts Food Hygiene Policy to prevent food wastage and ensure correct stock rotation. In the absence of the Food Production Manager or Head Chef to be responsible for the overall smooth running of the kitchen and security of the stock and department, dealing with contractors, NHS supplies and delivery personnel to ensure a continuity of service to customers. In the absence of the Food Production Manager or Head Chef take responsibility for open up or locking the kitchen at the end of production ensuring all equipment is turned off. Completion of Temperature Monitoring Records to ensure that all foods are stored, cooked and served at the correct temperature. Maintain a high standard of cleanliness and hygiene throughout the department in accordance with the Trusts Food Hygiene Policy and current legislation. To follow safety regulations and safe systems of work in the catering department to ensure compliance with Health and Safety Legislation. Adheres to all departmental SOPs as required. To ensure catering assistants use equipment safely and correctly at all times. Maintain work records and time sheets appropriately at all times. To deal with Ward enquiries regarding patient meals. To attend regular individual personal development review to identify personal development needs in line with the Trusts aims and objectives. Attend training as required and identified in personal development plans. As part of personal development programme participate in working groups involved in the development of patient and retail services, departmental procedures or user groups.

Person Specification

Shortlisting Criteria

Essential

• City & Guilds 706 part 1 & 2, NVQ or equivalent craft qualification
• Foundation Certificate in Food Hygiene or its equivalent
• Previous NHS experience
• Ability to undertake physically demanding tasks
• Able to instruct less senior grades of staff as and when required
• Ability to concentrate while carrying out repetitive tasks and operating equipment
• Personal hygiene, clean and tidy
• Ability to work as part of a team
• Able to work in a busy and at times stressful environment

Person Specification

Shortlisting Criteria

Essential

• City & Guilds 706 part 1 & 2, NVQ or equivalent craft qualification
• Foundation Certificate in Food Hygiene or its equivalent
• Previous NHS experience
• Ability to undertake physically demanding tasks
• Able to instruct less senior grades of staff as and when required
• Ability to concentrate while carrying out repetitive tasks and operating equipment
• Personal hygiene, clean and tidy
• Ability to work as part of a team
• Able to work in a busy and at times stressful environment

Disclosure and Barring Service Check

This post is subject to the Rehabilitation of Offenders Act (Exceptions Order) 1975 and as such it will be necessary for a submission for Disclosure to be made to the Disclosure and Barring Service (formerly known as CRB) to check for any previous criminal convictions.

Employer details

Employer name

Bristol NHS Foundation Trust

Address

Southmead Hospital

Southmead Road

Bristol

BS10 5NB

United Kingdom

Employer's website

https://www.uhbw.nhs.uk/ (Opens in a new tab)

Employer details

Employer name

Bristol NHS Foundation Trust

Address

Southmead Hospital

Southmead Road

Bristol

BS10 5NB

United Kingdom

Employer's website

https://www.uhbw.nhs.uk/ (Opens in a new tab)

Employer contact details

For questions about the job, contact:

Food Production Manager

Paula Thornell

[email protected]

Details

Date posted

05 November 2026

Pay scheme

Agenda for change

Band

Band 3

Salary

£14.71 to £23.77 an hour Bank rates (as per assignment)

Contract

Bank

Working pattern

Part-time, Flexible working

Reference number

339-BANK2834-DE

Job locations

Southmead Hospital

Southmead Road

Bristol

BS10 5NB

United Kingdom

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