Purpose
To lead the catering function within the care home, ensuring the delivery of high-quality, nutritious, and well-presented meals that meet the dietary needs, preferences, and cultural requirements of residents. The Chef Manager is responsible for menu planning, food preparation, kitchen management, and compliance with food hygiene and safety legislation.
Key Responsibilities
Catering Operations and Food Preparation
- Plan and prepare balanced, nutritious, and appealing meals in line with residents’ dietary needs, care plans, and preferences.
- Oversee the running of the kitchen, including food preparation, cooking, plating, and service in line with budgets and menus.
- Prepare meals in accordance with food hygiene, allergen, and texture modification requirements (e.g. IDDSI).
Leadership and Staff Management
- Lead and supervise kitchen assistants, ensuring clear delegation of duties
- Promote a positive working culture focused on teamwork, safety, and resident satisfaction.
Menu Development and Resident Engagement
- Ensure all dietary requirements (e.g. diabetic, vegetarian, allergen-free, texture-modified IDDSI) are catered for appropriately.
- Encourage feedback from residents and adapt menus accordingly to promote choice and enjoyment.
Hygiene, Compliance, and Safety
- Maintain full compliance with food hygiene regulations, including HACCP, COSHH, and allergen management.
- Ensure kitchen cleanliness and organisation through routine checks, cleaning schedules, and audits.
- Maintain accurate food safety records including temperature logs, cleaning checklists, and stock rotation.
Stock Control and Budget Management
- Ensure all equipment is used safely and maintained in good working order.
Person Specification
Essential:
- NVQ Level 2 or 3 in Professional Cookery (or equivalent catering qualification)
- Level 2 or 3 Food Hygiene Certificate
- Experience leading a kitchen team in a care home, healthcare, or hospitality setting
- Knowledge of dietary needs in older people, including texture modification and nutritional balance
- Excellent communication, leadership, and organisational skills
Desirable:
- Experience in working with IDDSI framework and special diets
- Previous experience in a CQC-regulated environment
- Budget management and menu planning experience
- Knowledge of dementia-friendly mealtimes and person-centred dining
Job Types: Part-time, Permanent
Pay: £12.25 per hour
Benefits:
- Company pension
- Employee discount
- Free parking
- On-site parking
Work Location: In person
