Marie Curie Head Chef Edinburgh Hospice
| Company: | Marie Curie |
|---|---|
| Salary: | £34,544 - £43,039 |
| Hours: | Full-time |
| Location: | Edinburgh, EH10 7DR |
| Working pattern: | On-site |
| Job type: | Permanent |
| Posting date: | 5 Aug 2026 |
| Closing date: | 23 Aug 2026 |
Summary
Are you an experienced and passionate chef looking for a leadership role where you can make a genuine difference every day?
At Marie Curie Edinburgh Hospice, we're seeking an exceptional Head Chef to lead our dedicated catering team and deliver high-quality, nutritious meals that bring comfort, enjoyment and dignity to patients, families, visitors, volunteers and colleagues.
This is a unique opportunity to combine your culinary expertise with inspiring leadership, helping to create a welcoming and supportive environment for everyone who comes through our doors.
Why Join Marie Curie?
Food plays a vital role in the comfort and wellbeing of those receiving hospice care. As our Head Chef, you'll have the opportunity to make a meaningful impact every day, using your skills to create meals that truly matter.
In return, you'll join a caring and supportive team within a respected national charity, where your contribution will be valued and your work will make a real difference to patients and their families. If you're ready to lead a talented team and use your culinary skills to make every meal count, we'd love to hear from you.
What you will be doing:
Leading the day-to-day operation of the catering department, ensuring the delivery of a high-quality food service for patients, visitors, volunteers and staff.
Creating and developing varied, nutritious and seasonal menus, ensuring all dietary, nutritional and allergen requirements are met.
Managing and inspiring a team of catering staff and volunteers, overseeing recruitment, training, development, rota planning and performance management.
Ensuring the highest standards of food safety, hygiene and compliance, including HACCP, COSHH, Natasha's Law, allergen management and preparation for internal and external audits.
Managing the catering budget, stock control, procurement and supplier relationships to deliver an efficient and cost-effective service.
Building strong relationships with patients, clinical teams and colleagues to ensure individual dietary needs are understood and catered for, while acting on feedback to continually improve the service.
Planning and delivering catering for functions, events and special occasions, while maintaining a safe, welcoming and professional dining experience across the hospice.
Proud member of the Disability Confident employer scheme
