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Priory Hospital Chelmsford, Stump Lane, Springfield, Essex, CM1 7SJ

Priory Group Division


Vacancy Type

Permanent - Full Time


up to £26,005.00



Job Advert - Division Information

Situated within three acres of landscaped grounds, Priory Hospital Chelmsford is an independent hospital that specialises in the treatment and management of adults and adolescents with a range of mental health problems.  There is a highly experienced team of mental health professionals and support staff, which include consultant psychiatrists, psychologists, nurses and therapists.


The hospital offers calming and recovery focused residential treatment as well as day care and outpatient services, including separate facilities for young people.


We provide expert treatment for the following services:

•             Eating disorders - Adult

•             Child and Adolescent Mental Health

•              NHS Acute

•             Private Acute & Addiction Services


Our highly experienced multidisciplinary team deliver personalised treatment programmes alongside the use of a wide range of therapies

Job Advert Location Description

Assists with the provision of a catering service within a Priory Group Service with particular emphasis on the planning, preparation, cooking and serving of meals, ensuring all activities and operations comply with operational standards and statutory regulations.


• Undertakes the planning, preparation and cooking of meals, taking account of any special requests or dietary requirements within the unit. • Ensuring operational standards comply with the company’s Food Safety policies and guidelines and statutory regulations.

• Takes full shift responsibility for the catering operation (in the absence of the Head Chef).

• Ensures the cost-effective and efficient control of stock including placing orders for food products and the checking/reconciliation of deliveries.

• Monitors and adapts food production ensuring that there is a minimum amount of wasted food.

• Researches, develops and creates varied and interesting menus, which take account of healthy eating guidelines and any dietary requirements of the particular resident group.

• To ensure that wherever possible the people who use the service are provided with variety and choice, with full regard for dietary, nutritional and religious requirements, adapting to the changing needs of the people who use the service so their diets can be amended accordingly when needed

• Responsible for food safety standards and the standard of kitchen cleaning and providing evidence in health and safety folders for compliance and auditing

• Experience producing meals for large groups on time and to budget

• Supervises assigned catering staff ensuring their quality of work continues to meet required operational standards including food safety and cleanliness. 

Closing Date