Job Description

Title:

Deputy Head Chef

Location:

St Anne's Nursing Home, Southampton (SO17)

Reports to:

Home Manager

Direct reports:

Chefs, Kitchen Assistants (as rota'd)

Contract:

Full-time, 8am to 6:30pm, rota including alternate weekends and occasional bank holidays

(Flexible, part time arrangements may be possible subject to advance discussion)

About St. Anne's Nursing Home:

St. Anne's is a welcoming nursing home in Southampton, dedicated to providing compassionate support and enriching the lives of our elderly residents. We believe in fostering a warm, engaging environment where every individual feels valued and connected. Volunteers play a vital role in helping us achieve this through meaningful interactions and activities.

Role Purpose

To act as second-in-command of the kitchen, ensuring safe, delicious and person-centred food for residents every day, and to be ready to step up as Head Chef within 12 months.

What you'll lead and own

Food safety & compliance:

Day-to-day ownership of SFBB/HACCP, temperature checks and logs, cleaning schedules, probe calibration, pest control actions, equipment safety, traceability, and supplier due diligence.

Allergen management:

Maintain accurate allergen matrixes, PPDS/"Natasha's Law" compliance where applicable, clear labelling and staff briefings before each service.

IDDSI & clinical diets:

Confident preparation and verification of IDDSI texture levels; work with SALT, nursing and care teams on dysphagia needs, fortification, hydration and special diets (diabetic, low-salt, coeliac, cultural/religious).

Menu planning & quality:

Co-lead seasonal menus and daily choices that are nutritious, varied, dementia-friendly and resident-centred (including snacks and alternatives).

Cost & stock control:

Ordering, supplier relationships, stock rotation, waste reduction, and delivering agreed cost-per-resident targets.

People & rota:

Day-to-day kitchen team leadership; train, coach and supervise chefs and KAs; plan rotas and ensure safe staffing for all services.

Cover:

Fully run the kitchen during Head Chef absence (holidays, sickness, rest days).

What you'll support

Resident experience:

Mealtime presentation, dining-room service, protected mealtimes, special events, feedback tasting sessions with residents and families.

Audits & ratings:

Internal audits, EHO/FHRS inspections (aim and maintain

FHRS 5

).

Facilities & H&S:

Report defects, manage maintenance tickets, safe use of chemicals (COSHH), and adherence to the home's H&S policies.

Key measures of success (KPIs)

Food safety audits ? 95% compliance; zero high-risk non-conformances Cost per resident/day on or under budget; food waste trend down Resident/family satisfaction ? agreed target; positive dining-experience feedback Training completion (allergen, IDDSI, HACCP, induction) = 100% for kitchen team FHRS 5 maintained; supplier non-conformances resolved within SLA

Skills & experience

Senior chef experience in care, healthcare, education, hotels or similar high-compliance settings. Hands-on knowledge of IDDSI textures, dysphagia-safe preparation and fortified menus. Proven stock/ordering and cost control; confident leading small teams and running a pass/service. Calm, organised and standards-driven; able to coach others and communicate clearly with clinical teams. Comfortable using basic digital tools (temperature probes/logging apps, email, spreadsheets).

Qualifications & Checks

Food Safety Level 3 (essential); Level 4 or commitment to complete within 12 months (desirable). Allergen awareness training (essential); HACCP/SFBB competence (essential). NVQ/SVQ Level 2/3 Professional Cookery or equivalent (desirable). Enhanced DBS check, two references, and right to work in the UK (essential). Safeguarding Adults Level 2 (can be completed on induction).

Working Pattern & Pay

Full-time, rota across 7 days (earlies/lates), including alternate weekends and bank holidays. Overtime/TOIL by prior agreement for special functions. Pay band: competitive and commensurate with responsibility; includes uplift on promotion to Head Chef

Responsibilities (day to day)

Produce and serve safe, appealing food across breakfast, lunch, tea and snacks to agreed standards and portion controls. Prepare texture-modified meals to verified IDDSI levels with safe presentation and clear labelling. Maintain up-to-date allergen information for every menu item; ensure PPDS compliance where relevant. Complete and file all checks and records (temps, deliveries, cleaning, waste, maintenance). Lead pre-service briefs; allocate tasks; supervise service; complete post-service close-down. Train and mentor team members; complete inductions and refreshers; record competencies. Liaise with clinical leads on nutritional risks, weight loss, fluid intake and mealtime care plans. Plan and cost special events/celebrations; support dining-room set-up and hospitality standards. Keep kitchen, stores and equipment clean, tidy and audit-ready at all times. Follow safeguarding, health & safety, COSHH and infection-prevention procedures without exception.

Our values (what we expect in practice)

Respect, Team Spirit, Continuous Improvement, Accountability, Empathy

Role-model these in how you lead, coach and make decisions every day.

Job Type: Full-time

Pay: 16.00-19.00 per hour

Expected hours: 30 - 40 per week

Benefits:

Company pension Cycle to work scheme Discounted or free food Employee mentoring programme Flexitime Free parking On-site parking Referral programme Sick pay Work from home
Work Location: In person