Chef

Job summary

Interview Process

The recruitment process will consist of the following stages:

Stage One: Informal initial discussion with Group Care and General Administration

Stage Two: Formal interview on-site with the Director of Operations and Compliance and the Home Manager

Benefits

Discretionary annual bonus

5.6 weeks annual leave

Stable and supportive leadership structure

Ongoing investment into the home and facilities

Clear learning and development opportunities

Support with relevant food hygiene and catering qualifications

On-site parking

Company events

Job Overview

The Chef is responsible for preparing and serving nutritious, high-quality meals that meet the dietary, nutritional and personal preferences of residents. The postholder will ensure that all meals are prepared safely and hygienically whilst maintaining the highest standards of food quality and presentation.

The Chef will work closely with the Home Manager and kitchen team to ensure residents receive meals that meet their assessed dietary requirements, including modified texture diets and specialist nutritional needs.

This role is based on a rota and will include shifts between 8:00am and 6:00pm, including weekends and bank holidays as required.

The Chef will be responsible for maintaining a clean, safe and organised kitchen environment and ensuring compliance with all food safety legislation, environmental health requirements and organisational policies.

The Chef will report to the Home Manager and Director of Operations and Compliance.

Roles and Responsibilities

• Prepare, cook and present high-quality, nutritious meals for residents in accordance with planned menus.

• Ensure meals meet individual dietary requirements, allergies, cultural preferences and modified texture diets in line with residents' care plans.

• Plan and prepare attractive meals and desserts that promote good nutrition and hydration.

• Supervise and support Kitchen Assistants, ensuring duties are allocated appropriately and completed to a high standard.

• Maintain high standards of cleanliness throughout the kitchen, food preparation areas and storage facilities.

• Ensure compliance with Food Safety, HACCP, COSHH, Environmental Health regulations and Food Standards Agency guidance at all times.

• Monitor food temperatures, storage and stock rotation in accordance with food safety requirements.

• Order food supplies, monitor stock levels and minimise food waste whilst maintaining budget awareness.

• Ensure kitchen equipment is used safely and maintained in good working order, reporting any faults promptly.

• Work collaboratively with the management and care teams to ensure residents receive an excellent dining experience.

• Respond positively to residents' feedback and adapt menus where appropriate.

• Assist with special events, celebrations and themed dining experiences within the home.

• Complete all required food safety records accurately and in a timely manner.

• Follow all infection prevention control procedures and maintain current Food Hygiene and Health & Safety knowledge.

Essential Skills and Qualities

• Passion for producing nutritious, high-quality meals.

• Excellent organisational and time management skills.

• Ability to work calmly under pressure in a busy kitchen.

• Strong communication and teamwork skills.

• Good understanding of food safety legislation and kitchen hygiene.

• Ability to manage workloads effectively and prioritise tasks.

• Caring and compassionate approach, recognising the importance of mealtimes for residents' wellbeing.

• Flexible approach to working shifts, weekends and bank holidays.

Qualifications and Experience

Essential:

• Previous experience as a Chef, Cook or Senior Cook.

• Level 2 Food Safety and Hygiene Certificate (or willingness to obtain immediately).

• Good understanding of food safety legislation and HACCP principles.

• Experience preparing fresh, nutritious meals.

• Ability to work independently and manage a busy kitchen.

Desirable:

• Previous experience working within a residential care home, nursing home or healthcare setting.

• Knowledge and understanding of modified texture diets (IDDSI framework) and specialist nutritional requirements.

• Experience catering for older people and those living with dementia.

• Previous experience supervising or managing a small kitchen team.

• Relevant catering qualification (NVQ Level 2 or 3 in Professional Cookery or equivalent).