Chef

Job summary

Location: Foxholes Care Home or Sloe Hill Residential Home

Reports to: Home/Deputy Manager

Purpose of the Role:

To plan, prepare, and deliver nutritious, well-balanced meals for residents in a safe, efficient, and person-centred way. The Chef is responsible for high-volume cooking, meeting a wide range of dietary, allergy, and texture-modified requirements, and working closely with residents, families, and the wider team to ensure meals are enjoyable, appropriate, and aligned with individual needs and preferences.

Key Responsibilities:
 

Meal Preparation & Service

·  Plan, prepare, cook, and present high-quality meals and beverages for residents and staff on a daily basis.

·  Produce meals efficiently in volume while maintaining consistent quality, food safety, presentation, and nutritional value.

·  Develop menus that offer variety, balance, and seasonal choice while reflecting residents’ preferences, cultural needs, and individual requirements.

·  Ensure meals are prepared and served in line with portion guidance, nutritional needs, and the home’s standards of quality.
 

Dietary Needs, Allergies & Nutritional Support

·  Provide meals that meet assessed dietary requirements, including allergies, intolerances, fortified diets, diabetic diets, culturally specific diets, and other modified nutritional plans.

·  Prepare texture-modified meals and drinks as required, including support for residents with swallowing difficulties, ensuring food is safe, suitable, appetising, and in line with care guidance.

·  Work closely with care staff and managers to understand residents’ nutritional needs, risks, preferences, and any changes to diet or swallowing ability.

·  Maintain clear awareness of allergens, cross-contamination risks, and safe food handling practices at all times.
 

Resident Experience & Communication

·  Engage confidently and respectfully with residents to discuss menu choices, preferences, and mealtime experiences.

·  Speak professionally with residents’ families and visitors to gather feedback, respond to queries, and support confidence in the catering service.

·  Use feedback from residents, families, and the wider team to improve menus, choice, and overall dining experience.
 

Kitchen Management & Compliance

·  Maintain high standards of hygiene and cleanliness throughout the kitchen in line with Environmental Health, Food Hygiene, and Foxholes procedures.

·  Complete food safety checks, temperature controls, stock rotation, and HACCP documentation accurately and consistently.

·  Order supplies in line with planned menus and maintain effective stock control while reducing waste and working within budget.

·  Ensure kitchen equipment is clean, safe, well maintained, and any defects are reported promptly.

·  Maintain kitchen first aid provision and support safe working practices at all times.
 

Teamwork & Professional Conduct

·  Work collaboratively with managers, care staff, and kitchen colleagues to ensure catering services meet residents’ needs and the home’s standards.

·  Supervise and support assistant chefs and kitchen assistants, ensuring good practice in food hygiene, preparation, and health and safety.

·  Attend staff meetings, training, and supervision as required, and follow Foxholes policies and procedures at all times.

·  Record and report important information appropriately and carry out any other duties reasonably required by management.

Skills & Qualifications:

·  Experience of cooking in volume within a commercial, care, or institutional catering environment

·  Ability to meet a wide range of dietary, allergy, and texture-modified meal requirements

·  Good understanding of nutrition, food safety, allergen management, and safe practice for residents with swallowing difficulties

·  Food Hygiene Level 2 minimum; willingness to work towards Intermediate Food Hygiene

·  NVQ Level 2/3 in Food Preparation/Catering – Desirable

·  First Aid certification – Desirable

·  Good communication, organisation, and stock control skills

·  Commitment to ongoing training and professional development

Enhanced DBS Check Required

Person Specification

Qualifications:

·  Food Hygiene Level 2 minimum

·  NVQ Level 2/3 in Food Preparation/Catering – Desirable

·  Good general standard of education including English and Maths

·  First Aid certification – Desirable

Experience:

·  Previous experience of catering within a commercial, care, or institutional setting – Essential

·  Experience of volume cooking to meet a range of dietary and cultural needs – Essential

·  Experience preparing meals for allergies, intolerances, and modified diets, including texture-modified meals – Essential

Skills and Abilities:

·  Excellent verbal communication and the confidence to speak with residents and their families

·  Ability to plan menus and deliver nutritious meals that meet individual needs and preferences

·  Strong understanding of allergen control, nutritional support, and safe meal preparation for residents with swallowing difficulties

·  Ability to organise workload, manage stock, and work within budget

·  Ability to work independently and as part of a team

Personal Qualities:

·  Professional, approachable, and responsive to feedback

·  Committed to dignity, choice, and person-centred care

·  Reliable, organised, and able to remain calm in a busy kitchen environment

·  Commitment to equality, diversity, safeguarding, and continuous improvement