Job Description

The Chef is responsible for leading the care home's culinary operations, delivering high-quality, nutritious meals that meet residents' individual dietary needs and preferences. The role combines culinary expertise, leadership, and strict adherence to food safety and hygiene standards to ensure mealtimes are a positive and enjoyable part of daily life. Through professional excellence and attention to detail, the Chef promotes residents' health, wellbeing, and a strong sense of community.

Core Responsibilities

Design and deliver creative, seasonal menus that meet residents' diverse dietary and nutritional needs, incorporating feedback and current guidelines. Manage the kitchen budget effectively, planning food and equipment purchases to meet financial goals without compromising quality. Maintain full compliance with HACCP, Safer food better business, maintain food hygiene level 5, and Environmental Health standards, ensuring a safe and spotless kitchen environment. Work closely with care and clinical teams to align menus with residents' individual dietary requirements and preferences. Engage with residents to gather feedback and enhance meal satisfaction. Lead and motivate the kitchen team, promoting creativity, high standards, and continuous improvement. Conduct regular risk assessments, maintain safety documentation, and enforce health and safety policies. Keep comprehensive records of food storage, preparation, and service in line with regulatory requirements. Resolve any food service issues promptly and professionally, maintaining a resident-focused approach.

Essential Skills & Qualifications

Recognised culinary qualification (NVQ Level 4 or equivalent) and/or degree in Culinary Arts. Significant experience in a senior chef role within care, healthcare, or hospitality. Strong knowledge of HACCP, food hygiene, and health and safety regulations. Understanding of control of substances harmful to health (COSHH) Proven leadership and team management skills with a record of developing high-performing teams. Sound financial acumen and experience managing kitchen budgets. Advanced culinary and menu-planning skills, including specialist and texture-modified diets. Basic Understanding of IDDSI (International Dysphagia Diet Standardisation Initiative) Excellent organisational, communication, and time management abilities. Flexible and adaptable to meet operational needs, including weekends and holidays.

Desirable Attributes

Commitment to ongoing professional development in both culinary and leadership skills. Empathy, patience, and an understanding of the importance of mealtimes in residents' wellbeing.

Note:

This job description is not exhaustive and may be amended to meet the changing needs of the service following consultation with the post holder.

Job Type: Full-time

Pay: 20.00-24.00 per hour

Expected hours: 42 - 48 per week

Application question(s):

Do you have experience with blended diets?
Experience:

Culinary: 3 years (required) Menu planning: 1 year (required)
Licence/Certification:

Level 2 Food Hygiene Certificate (required)
Work Location: In person