Working as a chef in hospice kitchen
Working as a Chef in a Hospice Kitchen
The aim of hospice care is to improve the lives of people who have an incurable or life limiting illnesses. Hospices provide care for people from the point at which their illness is diagnosed as terminal to the end of their life, however long that may be.
That does not mean hospice care needs to be continuous. Patients sometimes like to take a break from hospice care if their condition has become stable and they are feeling well, and this is agreed with their families.
Hospice care places a high value on dignity, respect, community and the wishes of the person who is ill. It aims to look after their medical, emotional, social, practical, psychological, and spiritual needs, and the needs of the residents families and carers. Looking after all these aspects is often referred to as “holistic care” – and the hospice kitchen plays a vital roll in the delivery of these objectives.
What skills do you need to work in a hospice kitchen?
As a hospice chef you will be a key member of the team and wider community and required to be as versatile as the catering demands of your guests require you to be. This is likely to include;
Managing and controlling the smooth transition from formulated food to food made from scratch.
Putting together a comprehensive menu choice including options from local suppliers.
To prepare, cook and serve high quality meals which are appetising, nutritious and centred on patients preferences on-site in the hospice kitchen.
Taking into account any special dietary and allergen requirements.
To be active and engaging, provide technical advice and guidance on food related matters.
Ensuring a positive and supportive working environment for the team in the kitchen and beyond.
To understand and comply with all statutory and legal requirements, including Hazard Analysis & Critical Control Points (HACCP), Health & Safety, Manual Handling, Control of Substances Hazardous to Health (COSHH), Food Safety and Food Hygiene.
Have a clear understanding of Infection Prevention and Control policies, procedures and measures to maintain a safe environment throughout the care home.
Monitor and maintain kitchen cleaning schedules ensuring that all areas of the kitchen are clean.
Ensure sufficient food stocks are ordered, received and controlled through suppliers and that effective stock management is maintained, including the completion of monthly stock takes to keep food wastage to a minimum.
Responsible for the safe operation and maintenance of all kitchen equipment, ensuring any damage or faults are reported and follow up action is initiated.
Types of venue
How does a hospice kitchen run?
As a chef in a hospice kitchen you will be responsible for delivering quality, tasty and nutritious home cooked food for the patients and guests in your care.
As this is end of care life you may find that patients’ families will spend more time with their love ones, including at meal times. It is therefore important that you can offer a wide variety of good quality meals. Often people with severe medical issues will struggle to eat so you should be prepared to amend your recipes and approach, according to individual patient needs.
It is likely that you will provide a breakfast service for patients which may be a combination of hot and cold meals. This may be served in the main eating room but you may also be required to plate up food for those patients unable to attend and arrange delivery to their rooms.
Following cleaning down from breakfast you will then start to prepare for lunch. You will need to offer a range of meals for the majority of patients as well as cater for the more specialised dietary requirements of individuals. Some people at end of life care will have a reduced appetite, partly due to a reduced sense of taste and smell, and some find they are unable to eat as much as they used to. Purees and dips, and easy to eat foods such as slow-cooked stews and mashed potato can all help tempt a client to start enjoying their food again.
This process continues into the last serving of the day at dinner time. Again, everything prepared and cooked in the kitchen should ensure all customers are receiving nutritious meals. It is worth noting that a multicultural society means that you should be aware of residents cultural and religious backgrounds to ensure you are meeting their needs.
What are the shift types in a hospice kitchen?
Full and part time shifts are usually available but will depend on the business need. As many care homes finish dinner shift relatively early you will find you may not be expected to work into the evening or night as you would with a traditional restaurant kitchen.
What type of food do you cook in a hospice kitchen?
Fruit and vegetables: Fruit and vegetables are a great source of vitamins and minerals, including folate, vitamin C and potassium. They also contain dietary fibre, which helps you maintain a healthy gut and can prevent constipation, digestion problems and reduce the risk of bowel cancer.
Protein: It is important to ensure a daily intake of protein because it helps the body maintain and preserve muscle mass and strength as well as repair itself after injury or surgery.
Foods that contain protein come from both animal and plant sources, including beans, pulses, meat, eggs, fish, tofu, chicken and peas.
Fat: Polyunsaturated fats, such as omega-3 fatty acids, found in oily fish, has been shown to help protect against heart disease and may help relieve symptoms of rheumatoid arthritis, benefit joints, grip strength and mobility. Polyunsaturated fats are also found in sunflower oil, sesame oil, flaxseed oil, walnuts and hazelnuts.
Starchy food: Starchy foods such as potatoes, bread, rice and pasta play an important part of a healthy diet and are our main source of carbohydrates. They provide your body with energy and a variety of nutrients including fibre, calcium, iron and B vitamins. Potato skin is particularly rich in fibre.
Fortified and functional food: To ensure a good intake of nutrients and vitamins at old age despite a reduction in appetite and the fact that older people eat less than younger people, you can consume fortified and functional foods.
Fortified food has added nutrients to increase the intake without increasing the amount of food. Enriching the calorie and protein content of food and drink can help you to avoid unintentional weight loss.
Fortified foods can include breakfast cereals with added vitamins and minerals, such as iron, B vitamins and calcium.
Ultimately, meal times symbalise a key part of care home life that encourages interaction and community, as well as combating loneliness. Having high quality home cooked food boosts morale as well as providing all the nutrional benefits highlighted above. This is what makes the hospice kitchen a true part of the experience for the residents.
What experience do you need to work in a hospice kitchen?
Experience of working in a busy kitchen environment is expected, along with the ability to cook good healthy meals from scratch.
You should hold, as a minimum, a basic food hygiene certificate which of course should be up to date. As you would be working with vulnerable residents, expect a company to ask for a full DBS disclosure.
You get to go to different venues, you’re not stuck in the same job endlessly, not boring. You don’t have to go back when you don’t like somewhere and there is a variety of jobs.
Working for The Chef Tree is completely different from being a full-time chef. You choose the hours you want to do, fill in your portal, and everything is arranged around that.
How much does a hospice chef get paid?
According to glassdoor.com, the average hospice chef earns £23,024 pa
What are the benefits of working for TCT?
When you join The Chef Tree you will be entitled to the following amazing benefits;
Competitive rates of pay. Our current rate for a cook is £16ph.
Our Monthly Bonus Scheme - Complete 166 hours per month (just under 38.5 hours per week) and you will receive £100 bonus. This will be paid monthly.
Our Refer a Chef scheme – If you refer a chef to us you will receive £150 when the chef completes 5 shifts. The chef you refer will receive £75 on completion of 5 shifts.
Access to our online benefit partners, Pirkx - a benefit scheme for courses, health, wellbeing, shopping and more! For more information visit www.pirkx.com
Where can you work as a Hospice Chef?
What our Chefs say!
I like working for The Chef Tree because of the freedom and the flexibility
You get to go to different venues, you’re not stuck in the same job endlessly, not boring. You don’t have to go back when you don’t like somewhere and there is a variety of jobs.
Working for The Chef Tree is completely different from being a full-time chef
You choose the hours you want to do, fill in your portal, and everything is
arranged around that
Dont just take our word for it
Dont just take our word for it, This is what our chefs say about working for the chef tree
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