Job Description

Job description

Nightingale Hammerson is an independent charity and a leading specialist in the care of older people. We have served the Jewish community since 1840. We have two care homes, Nightingale House in Clapham and Hammerson House in East Finchley.

Nightingale House offers a warm and comfortable environment, with personalised care that centralises the needs of the residents, with on-site therapists, dieticians, and a wealth of activities for residents to enjoy.

They say first impressions mean everything... At Nightingale Hammerson, we ensure our homes are attractive places to live and thrive by working hard to keep them spotless and welcoming.

Key Responsibilities and Accountabilities

Compliance and Legal Responsibilities

1. The Chef de Partie must comply with UK Food Safety and Hygiene Regulations and Care Quality Commission (CQC) standards for food provision in care settings. Specifically:

2. Food Safety & Hygiene

3. Comply fully with the Food Safety Act 1990, Food Hygiene Regulations 2013, and local Environmental Health guidance.

4. Follow the Hazard Analysis and Critical Control Points (HACCP) system, recording temperatures, cleaning schedules, and traceability information.

5. Maintain up-to-date Food Hygiene Certificate (Level 2 minimum; Level 3 preferred).

6. Store and label all food items appropriately, ensuring correct use-by and best-before management.

7. Prevent cross-contamination through proper segregation, colour-coded chopping boards, and utensil controls.

8. Report any concerns regarding food safety or pest activity immediately to the Head Chef or Manager.

Health & Safety

1. Work in accordance with the Health and Safety at Work Act 1974 and the Manual Handling Operations Regulations 1992.

2. Use all kitchen equipment safely and report faults or hazards promptly.

3. Wear the correct protective clothing and maintain high standards of personal hygiene at all times.

4. Participate in fire safety, first aid, and health & safety training as required.

Kosher Compliance

1. Maintain strict adherence to kashrut laws under the supervision of the Head Chef and Head Kosher Supervisor.

17. Ensure that no cross-contact occurs between meat, dairy, and parev foods.

2. Use designated utensils, work surfaces, and storage areas as labelled.

3. Respect religious procedures (e.g., checking vegetables for insects, maintaining separate sinks and ovens).

Standard Responsibilities

Adopt and comply with Nightingale Hammerson's values, policies and procedures, and regulatory frameworks including:

Code of Conduct Health & Safety Data Protection, privacy and use of IT resources Regulatory standards and probity Risks and internal controls framework Human Resources policies and procedures Equality and diversity

Person Specification

Education:

1. Level 2/3 NVQ in Professional Cookery- essential

2. City & Guilds certificate in Professional Catering-essential

3. Level 3 Chef de Partie BTEC- desirable

4. Diploma in Professional Cookery- desirable

5. Personal Qualities-Reliable, respectful, and team-oriented

Knowledge and Skills required:

1. Prepare, cook, and present meals in line with kosher dietary laws and established menu plans.

2. Ensure all dishes leaving your section are of consistent quality, correctly portioned, and attractively presented.

3. Maintain the separation of meat, dairy, and parev (neutral) foods in accordance with kosher rules and kitchen layout.

4. Follow all recipes, menus, and portion controls as directed by the Head Chef.

5. Support in preparing meals for residents with special dietary needs (e.g., textured diets, allergens, medical requirements).

6. Ensure all food is served at the correct temperature and within safe time limits

Experience Required:

1. Teamwork and Leadership

2. Supervise and guide Commis Chefs or Kitchen Assistants within your section.

3. Communicate clearly with team members and contribute to a positive working atmosphere.

4. Support with training and development of junior staff, especially regarding kosher practice and hygiene standards.

5. Deputise for the Sous Chef or Head Chef when required.

6. Record Keeping

7. Maintain accurate daily records of food production, temperature checks, and cleaning schedules.

8. Participate in internal audits and inspections from Environmental Health Officers (EHOs), Care Quality Commission, or the local Rabbi/Shomer (kosher supervisor).

9. Knowledge of Microsoft packages. Word/Excel (Essential)

Job Type: Full-time

Pay: 28,000.00 per year

Benefits:

Canteen Cycle to work scheme Employee discount Free fitness classes Sick pay
Ability to commute/relocate:

London N2 0BE: reliably commute or plan to relocate before starting work (required)
Experience:

Housekeeping: 1 year (preferred)
Language:

English (required)
Work authorisation:

United Kingdom (required)
Work Location: In person