Aneurin Bevan University Health Board
Chef - St Cadocs Hospital
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Equality and Accessibility
We encourage applications from anyone with protected characteristics, including disabled and neurodiverse candidates, and from the Armed Forces Community. Applications can be submitted in Welsh, and these will not be treated less favourably than those in English.
If any adjustments are needed to participate fully in the process (e.g., large-print documents, braille, or alternative formats), please contact:
- The recruiting manager listed in the advert, or
- The Recruitment Team: 01495 745805 (option 3) or abb.vacancyrequests@wales.nhs.uk.
Confidential discussions about support requirements are welcome—no obligation to disclose personal or medical details exists.
Successful candidates will receive a conditional offer via email, and if shortlisted, you’ll be contacted through your application email address. Check your inbox regularly.
Vacancy Notes
- Flexible working is supported.
- The Health Board is smoke-free; smoking is prohibited on all premises. Support to quit is available via the Help Me Quit Team.
- This vacancy may close if filled internally.
The salary scale for Band 3 remains adjusted post-NHS Agenda for Change 2026/2027, effective April 1, 2026 (backdated).
Job Overview: Chef (Band 3) – St Cadoc’s Hospital Facilities Team
This role is based at St Cadoc’s Hospital within the Facilities team, delivering high-quality catering services to patients, staff, and visitors. The successful candidate will work as part of an established team to plan schedules, oversee production, and ensure compliance with hygiene and food safety regulations.
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Key Responsibilities
The key duties of this position include:
- Coordinating the team: Planning workloads, schedules, and resource allocation to meet operational goals.
- Meal preparation: Producing meals, snacks, salads, and sandwiches for all customers.
- Special dietary management: Liaising with nursing staff and Health Board dietitians to cater for dietary restrictions/medical needs while adhering to pre-agreed menus.
- Staff supervision: Guiding catering assistants and supervising food preparation/quality.
- Food safety compliance: Enforcing protocols for temperature control, hygiene, and catering logistics aligned with Food Safety & H&S standards (including Natasha’s Law and NHS Food & Hydration Standards).
This role operates 24/7/365, including weekends/bank holidays.
About Aneurin Bevan University Health Board (ABUHB)
Founded on a commitment to reduce inefficiencies and improve patient care, ABUHB serves 650,000 people across South East Wales, delivering integrated health services from acute care to community support.
Support & Development
A philosophy of "caring and quality" informs ABUHB’s approach. Key benefits include:
- Mandatory/unpaid training opportunities aligned with NHS Labour Force Model.
- Opportunities to develop/Sec Whether this is a professional career pathway or leadership
- Flexible & balanced working supported through policy and organisational culture.
- Occupational health assistance and a focus on wellbeing.
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Qualifications & Experience
Essential Criteria
- Qualifications: Meet one of:
- VQoL Level 3 qualification or equivalent (e.g., NVQ Level 2 in Professional Cookery). Text required: City & Guilds 7061/7062, or NVQ Professional Cookery.
- Level 2 Food Safety.
- Allergen Awareness certification.
- Competency to develop menus/recipes to meet customer requirements.
- Knowledge of Natasha’s Law and adherence to NHS Food & Hydration Standards.
Desirable Criteria
- Level 3/4 certification in food safety/allergen awareness.
- NVQ Level 3 Advanced Cookery/equivalent.
Experience:
- Standards: Working knowledge of HACCP principles and application in food production.
- Industry: Previous chef experience in bulk food production.
Skills & Attributes
Essential
- Teamwork: Ability to collaborate with colleagues and lead positively.
- Organisation & prioritisation: Balancing quality delivery under pressure with time management competence.
- Communication: Interpersonal skills for liaising with patients, dietitians, and other teams.
- Adaptability: Capability to flourish in rapidly changing environments.
Desirable
- Language: Proficiency in Welsh (Levels 1-5).
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