Job Description

Address of site is Yew Tree Nursing Home Ltd Yew Tree Place Romsley B62 0NX - Public transport is limited to the village please check before applying.

Job Overview

We are seeking a talented and passionate Chef to join our culinary team. The ideal candidate will possess a strong background in food production and culinary arts, with the ability to lead and inspire a kitchen team. As a Chef, you will be responsible for creating exceptional dishes that meet our high standards of quality and presentation, while ensuring a safe and efficient kitchen environment.

Reports to: Home Manager and Business Manager

Working Hours: 7am to 5pm Monday / Tuesday / Wednesday

Additional 5 hours per week supernumerary (does include occasional weekend working)

Purpose of the job:

1. To support the chefs, cooks and kitchen assistants to undertake their jobs efficiently therefore providing an excellent service for the residents.

2. To control systems of food allocation to minimise wastage

3. To operate and supervise other staff in order that all purchases are controlled within a specified budget and that all their duties are completed daily, weekly and monthly

Background information:

The Home aims to provide a warm and friendly environment in order that residents maintain their quality of life. The residents will be encouraged to maintain their identity as individuals and be as independent as their physical and emotional capabilities will allow. We shall welcome the involvement of family and friends to promote a homely atmosphere.

Principal Responsibilities:

In order to achieve this, the Chef will be expected to demonstrate a clear understanding of, actively contribute and perform the following:

Supervise and lead the team Supervise the layout and presentation of the kitchen Provide a varied, interesting and attractive 4 x weekly menu to include a choice of nutritious and well balanced meals. Adapt the menu to accommodate individual tastes Prepare normal and specialist diets as required, liaise with the manager to keep abreast of any changes in residents' dietary requirements. Arrange and supervise the presentation and serving of prepared food Organise the distribution and collection of hot food trolleys Ensure that all kitchen staff clean the kitchen area and equipment after use and at the end of each shift leaving the kitchen in a clean and hygienic state, having specific regard for infection control within the nursing home environment Maintain a high standard of hygiene and cleanliness in the kitchen and food storage areas at all times, in accordance with the appropriate Food Hygiene Regulations Ensure formal monitoring and recording of refrigerator, chiller and freezer temperatures and cooked food temperatures in accordance with Environmental Health requirements, and to ensure their verification with a calibrated thermometer, according to procedures. Train and supervise kitchen staff in all aspects of kitchen hygiene and correct procedures for the safe handling of foods, use of mechanical equipment, temperature for storage of food stocks, COSHH and safe use of cleaning materials , health & safety, personal hygiene and standards of hygiene and cleanliness in the kitchen and food storage areas within the requirements of current legislation. Supervise ancillary staff in the kitchen area. Have a good working knowledge of cultural and religious dietary needs Train and supervise staff in preparation of beverages , special diets and food fortification. Be responsible for the purchasing and budgeting of foodstuffs, regularly checking prices to ensure they remain competitive. Remain within the budget, discussing any anticipated overspend with the Home Manager or Business Manager beforehand. Order adequate frozen/dried/dairy products, fresh meat and vegetables from the preferred suppliers list supplier ensuring the menus can be followed Be responsible for stock control and rotation ensuring proper stock rotation of foodstuffs to minimise wastage and to dispose of promptly any foodstuffs found to be past "sell-by "dates for any reason. Informing the management team of any discrepancies Meet with a member of the management team on a weekly basis for a discussion on: - staffing, budget, dietary requirements, current supplies and any problem areas. Be aware of staff training needs and plan new, and updated food handling requirements.
21. To ensure management and implementation of safe working procedures and practices in accordance with Health & Safety legislation.

22. To ensure safe operation and maintenance, as needed, of all kitchen equipment. To remove from use and to report to the management team any item of equipment found to be faulty or deemed unsafe.

Report to the management team any information regarding potential or actual contamination of foodstuffs, or any risk in infection in the kitchen/stores. Attend training sessions and staff meeting as required. Cater for any special occasion as requested by the management team. Maintain good staff working relationships within the Home. Maintain good relationships with service users/family and friends. To assist the Home Manager in the resolution of any complaints concerning the catering service To ensure that if meals vary from the planned menu they are recorded in the menu change records within the H.A.C.C.P and the homes policy documents To ensure that monthly infection control and HACCPS Audits are completed Complete staff rota's for the department Undertake staff supervisions for all staff in the department every six months
If you are ready to take your culinary career to the next level and lead a dynamic kitchen team, we encourage you to apply for this exciting opportunity.

Job Types: Full-time, Permanent

Pay: 14.00-16.00 per hour

Benefits:

Additional leave Company pension Free parking On-site parking
Schedule:

10 hour shift Day shift Monday to Friday Weekend availability
Work Location: In person