Job Description

Overview

Prepare menus and agree them with the residents and the manager, including any resident preferences, special diets and specific foods as needed

Prepare and serve all meals in a timely manner

Working Hours

5 and 10 hour shifts over a 7-day period, as agreed with manager.

Duties

The Chef's/Cook's responsibilities include but are not limited to the following:

Create duty rotas for catering staff, ensuring there are enough skilled staff on duty

Under the supervision of the manager, order enough supplies for the catering operation from specified suppliers using company procedures, and maintain strict control over costs

Operate an efficient stock control system

Ensure supplied equipment is used with care, in accordance with suppliers' instructions and training

Ensure all equipment is in good working order and report any faults immediately. If any machine is felt to be dangerous, withdraw it from service immediately

Be responsible for promoting and safeguarding the welfare of those individuals the service supports

Under supervision of the manager create 4 weekly menu's for residents, taking into account preferences, modified diets and cultural requirements.

Working with Others:

Lead, motivate and direct staff

Under the supervision of the manager, carry out annual staff appraisals for catering staff

Other Duties:

Other duties and responsibilities to be undertaken may include any (or all) of the items in the following list:

Assist in the recruitment of catering staff

Conduct staff supervision and personal development plans for catering staff

Induct new starters in accordance with company policy

Personal and Professional Development:

Seek opportunities for personal and professional growth

Take responsibility for own professional development through performance and development reviews and undertake any relevant training

Qualifications

Proven supervising experience within a professional kitchen environment.

Extensive background in food production, cooking, and culinary arts.

Strong team management skills with the ability to lead by example.

Well-developed food preparation skills across a variety of cuisines.

Previous experience working in restaurants or hospitality settings is highly desirable.

Knowledge of food safety regulations and best practices in hygiene management.

Excellent organisational skills with the ability to manage multiple priorities effectively.

Leadership qualities that inspire confidence and motivate team members to excel.

A passion for delivering outstanding customer service through exceptional cuisine and presentation. This role is ideal for a dedicated culinary professional eager to take on a leadership position within a vibrant hospitality setting. The successful candidate will be instrumental in shaping our culinary offerings while maintaining operational excellence at all times.

Job Types: Full-time, Permanent

Pay: 13.29 per hour

Expected hours: 35 - 42 per week

Benefits:

Company pension Discounted or free food Free parking On-site parking
Work Location: In person