Job Description

We are looking for an enthusiastic person to to lead and manage the catering department in delivering high-quality, nutritious, and well-presented meals for residents, staff, and visitors.

The Head Chef is responsible for ensuring that all catering operations comply with food safety, health and safety, and regulatory standards.

The post holder will provide strong leadership, inspire a positive kitchen culture, and ensure that the catering service is cost-effective, person-centred, and responsive to the individual needs and preferences of residents.

The purpose of the role is to ensure that Residents needs are met in all aspects of hotel services and in house laundry and to ensure that their living areas and all public and staff areas are kept clean and tidy.

Interview date of

TBC

Main Duties:

Regulation and Legislation

Ensure all food safety documentation and records are completed accurately and up to date. Ensure the catering service meets regulatory and organisational requirements, including CQC expectations, infection control, and health and safety policies. Maintain all staff mandatory training, including food safety, COSHH, and infection control. Undertake internal audits and implement any corrective actions promptly.

Operational Standards

Ensure that the catering department has a 4-week rota in place, ensuring leave and sickness is covered. Create nutritious, well-balanced 4-week cycle menus, which reflect the Trust's standard of using fresh, quality and seasonal produce and are within the budget set for the care facility. Consult Residents and Clinical Staff when developing menus ensuring that all dietary requirements are catered for within a food forum. Review menus quarterly, in line with seasonal changes. Prepare, cook and present meals attractively. Ensure that the majority of the menu is home cooked with minimal use of convenience foods. Ensure that home baked biscuits and cakes are provided daily, with healthy options. Ensure that modified meals and snacks are provided in line with operational procedures and IDDSI guidelines. Ensure dining rooms and tray service is in line with operational standards. Provide a breakfast service to our Residents in line with their requests. Serve food to Residents in dining rooms at lunch and supper times ensuring a rotation of catering staff between communities of the care facility. Maintain an accurate and up to date folder and chart of Residents likes and dislikes, ensuring all catering staff are aware of our Residents' needs. Fortify meals for those nutritionally at risk. Ensure that a high standard of cleanliness is maintained in the main and satellite kitchens, monitor these areas and audit. Providing feedback to the teams on findings and improvements to be made. Ensure that stock levels within the catering department are adequate, rotated, used effectively and secured at all times. Avoid unnecessary wastage and deterioration of food. Ensure equipment is used appropriately. Report defects and withdraw from use immediately. To provide high quality catering for external companies booking events at the Trust, including parties, celebration events etc.

Leadership and Management

Lead the catering team to deliver a safe, efficient, and resident-focused catering service. Plan staff rotas to ensure full coverage, managing leave and sickness effectively while minimising agency use. Recruit, train, supervise, and appraise catering staff to maintain high performance and motivation. Promote a culture of respect, creativity, and continuous improvement within the kitchen team. Work collaboratively with clinical, care, and facilities teams to ensure nutritional needs and dietary requirements are fully met. Attend occasional SMT meeting when invited to discuss catering plans and objectives.

Resident Engagement and Quality

Engage with residents daily to gather feedback on meals and make improvements as needed. Attend resident meetings and food forums to promote choice, satisfaction, and inclusion in menu planning. Support residents with specific dietary needs to ensure meals are fortified or adapted as required. Foster a welcoming, inclusive dining experience that enhances residents' wellbeing and quality of life.

Financial and Administrative Responsibilities

Manage the catering budget efficiently, ensuring all purchases deliver value for money. Order all food and catering supplies through approved suppliers and maintain accurate financial records. Provide finance with copies of all expenditure, invoices, and receipts promptly. Identify opportunities to improve cost-effectiveness without compromising quality. Ensure waste is kept to a minimum and recorded daily. To ensure staffing costs are in line with the budget and no unnecessary costs are incurred from agency use and unplanned overtime.

Benefits

Shift flexibility within our rolling rota Free 24/7 employee counselling support Westfield Heath medical insurance after 6-month probationary period Westfield Health cash-back scheme after 6-month probationary period probationary period Free life insurance Contributory pension scheme after 3 months Free on-site parking Uniform top provided, but you must provide black trousers and black suitable shoes.

Working Conditions

Part time or full time of 40 hours per week. Open to 3/4/5 days per week over 7-day week. Work flexibly to meet the needs of the service, including hands-on support during staff shortages or special events. Attend evening or weekend functions as required to support the home's activities and hospitality. The post holder must be willing and able to work regular weekends as part of the rota.

Job title of Positions to be Supervised

Chef Kitchen General assistant Dining room Team Leader

Person Specification

Education, Training and Qualifications

Level 3 or equivalent in catering Level 3 Food Hygiene Certificate Level 2 Health and Safety Infection control training Control of Substances Hazardous to Health (COSHH) training

Skills and Knowledge

Preparation and presentation of modified diets Awareness of wider COSHH legislation Awareness of wider Food hygiene legislation (HACCPS) Allergies and intolerances Awareness of safeguarding Able to complete Risk Assessments for the Department

Experience

Good background of catering experience Menu development Food preparation and presentation Customer service Managing a kitchen Training and recruitment Budgetary control Stock control and ordering

Personal Attributes

Practical Personable Leads by example Creative Inspiring

Skills and Abilities

Multi-tasker Person centred Diligent Flexible Can do approach Creative Excellent communication
If you have relevant experience and think this job sounds right for you then we would love to hear from you. To find out more about us, please visit our website at www.chaseley.org.uk.

Applicants must be over 18

and will be required to apply and pay for an enhanced DBS Check.

Applicants must have the Right to Work in the UK

as visa sponsorship is not available.

Shifts are normally between the hours of 6.00am to 6.30pm over a 7-day week.

This job description reflects the current main organizational priorities for the position. These priorities may develop and change in consultation with the post holder in line with needs and priorities of the business.

Safeguarding

Chaseley Trust is committed to safeguarding and promoting the welfare of vulnerable adults, employees and volunteers. All offers of employment with the trust are subject to pre-employment checks which will include References, Health, Right to Work in UK, a satisfactory Enhanced DBS. Please note that under the GDPR, by making your application, you are consenting to Chaseley Trust processing and retaining your personal information for the purposes of the application. You have the right to withdraw your consent and ask for your data to be deleted at any time, however it will then not be possible for Chaseley Trust to process your application basis for the determination of objectives.

Job Types: Full-time, Part-time, Permanent

Pay: 33,000.00 per year

Benefits:

Canteen Company pension Discounted or free food Free parking Life insurance On-site parking Private dental insurance Private medical insurance Store discount
Application question(s):

How many years of Care Home catering experience do you have? Do you have the right to work without requiring visa sponsorship? (Please note: Visa sponsorship is not available with this position) A Share Code may be required as proof.
Please confirm.

Experience:

Catering: 3 years (required)
Work Location: In person