Second Chef

Job summary

Purpose of the Role

The Second Chef supports the Head Chef in delivering high?quality, nutritious meals that meet the needs, preferences, and dietary requirements of residents. The role combines hands?on cooking with leadership, ensuring the kitchen operates safely, efficiently, and in line with regulatory standards. The Second Chef leads the kitchen in the Head Chef’s absence.

Core Responsibilities

Meal Preparation and Service

• Prepare, cook, and present meals to agreed menus, ensuring consistency, quality, and appropriate portion control.
• Adapt dishes for allergies, intolerances, cultural needs, and texture?modified diets.
• Support the Head Chef with menu planning, themed events, and seasonal dishes.
• Lead meal service when required, ensuring timely and well?organised delivery.

Food Safety and Compliance

• Maintain full compliance with food hygiene legislation, allergen regulations, and HACCP procedures.
• Complete and maintain accurate daily records, including temperature logs, cleaning schedules, and stock rotation.
• Ensure the kitchen is always inspection?ready, clean, and organised.
• Support internal audits and external inspections (e.g., Environmental Health, CQC).

Leadership and Team Support

• Supervise kitchen assistants, providing guidance, task allocation, and on?the?job training.
• Promote a positive, respectful, and safe working environment.
• Step into the Head Chef role during periods of absence, ensuring continuity of service.

Stock, Ordering, and Budget Awareness

• Monitor stock levels, rotate supplies, and minimise waste.
• Assist with ordering food and supplies, checking deliveries for quality and accuracy.
• Support cost?effective menu planning and portion control.

Skills and Experience

Essential

• Experience as a Chef, Cook, or Second Chef in a professional kitchen.
• Strong understanding of food hygiene, allergen management, and safe kitchen practices.
• Ability to work under pressure while maintaining high standards.
• Good communication and teamwork skills.

Desirable

• Experience in a care home, hospital, school, or other large?scale catering environment.
• Food Safety Level 2 or 3 qualification.
• Knowledge of IDDSI levels and texture?modified diets.
• Understanding of nutritional needs for older adults or people with health conditions.

Personal Qualities

• Calm, organised, and able to lead by example.
• Compassionate and person?centred, with genuine interest in residents’ wellbeing.
• Creative approach to menu ideas and presentation.
• Reliable, punctual, and committed to consistent quality.