Job Description

As a chef you will prepare well balanced, nutritious meals for young people ages 11-17 with a range

of dietary requirements, whilst maintaining excellent standards of hygiene and safety. Supporting

the Chef manager you'll control the catering budget, order food stock and plan menus in partnership

with the Home manager and care providers

What is the day-to-day of the role:

Overseeing the day to day to operations of the catering department, preparing meals
and ensuring a high quality catering service is delivered.

Supervising the catering assistants in the team and organising and allocating tasks,
managing your own time and theirs.

Collaborating with other colleagues within the home in order to successfully deliver
the catering service.

Supporting the Chef Manager with the ordering of supplies (food, cleaning), helping
to control budgets and stock, ensuring only nominated suppliers are used for all

purchases. Checking food on delivery and rejecting non-conforming items, reporting

as required to ensure high standards of food safety are met.

Monitoring the quality of the catering service provided to residents, ensuring meal
service is on time and of a high standard, including presentation and that all special

dietary requirements are observed. You may be required to support with meal

service from time to time.

Ensuring food hygiene and health and safety regulations are strictly observed and
HCC policy and processes are followed, including the correct recording and archiving

of information.

Planning menus in consultation with the Chef Manager and HCC guidelines and
being flexible in response to residents' needs.

Catering for special diets (including supervision of modified meals) ensuring they
meet nutritional needs and exceed customer expectations. Ensuring modified

meal preparation standards meet IDDSI guidelines (International Dysphagia Diet

Standardisation Initiative).

Planning for special events, e.g. birthdays, Christmas and theme days.
Ensuring all kitchen equipment is in full, safe working order, reporting any damage or
faults to the Chef Manager in a timely manner using the correct local procedures.

Ensuring all areas of the kitchen are kept to a high standard of cleanliness, cleaning
schedules are appropriate and records kept.

Ensuring waste is kept to a minimum and discarded in the appropriate
way, encouraging and supporting recycling practices in the team.

Showing compassion and understanding towards residents and their needs and
attending resident/relative meetings.

Responding positively to feedback and striving for continual service improvements.
Supporting the Chef Manager with their duties and deputising for them as required.
Working to a flexible rota within the hours allocated, covering for holidays and sickness as

appropriate, to meet the needs of the service

Required Skills and Qualifications

All employees will be required to adhere to internal safeguarding policies, procedures and

guidance, taking action and raising concerns as appropriate. Where a professional code of

conduct applies to the role, this must also be adhered to.

All employees will be required to have an understanding and awareness of the specific

responsibilities placed on individuals who care for vulnerable Young people

Essential

Level 2 in Food and Cooking (or equivalent).
Level 2 in Food Safety (or equivalent), or willing to complete in 3 months of starting
in role.

Allergen awareness to ensure food safety for residents and visitors
Enhanced Childrens and Adult DBS
Desirable

Level 2/3 in Diet and Nutrition.
Job Types: Part-time, Permanent, Temporary

Pay: 14.90 per hour

Benefits:

Company pension Free parking On-site parking
Work Location: In person