Purpose of the Post
The Chef will be responsible for the planning, preparation, and delivery of nutritious, balanced, and appetising meals for all residents and day programme participants at Moorpark House. Nutrition is a fundamental component of physical recovery from drug and alcohol dependency, and the Chef will ensure that food provision supports therapeutic outcomes, meets dietary needs, and upholds the highest standards of food hygiene and safety. The post holder will manage the kitchen operation, supervise the Kitchen Porter, and ensure full compliance with Food Standards Scotland requirements and the Care Inspectorate's environmental and wellbeing quality indicators.
Key Responsibilities
Menu Planning and Food Preparation
- Plan, develop, and implement a rolling menu that provides nutritious, balanced, and varied meals meeting the dietary and caloric requirements of individuals in recovery from substance misuse, in accordance with NHS Scotland Eating for Health guidance.
- Prepare and cook all meals, including breakfast, lunch, evening meal, and snacks, for residents and day programme attendees, accommodating therapeutic nutrition principles.
- Accommodate and actively plan for all dietary requirements including medically prescribed diets, cultural and religious preferences, food allergies and intolerances, and personal preferences, maintaining a dietary information register.
- Ensure allergen information is accurately recorded, clearly communicated, and compliant with the Food
Information Regulations 2014 (as applied in Scotland).
- Source, order, and manage food supplies, maintaining good working relationships with approved suppliers and ensuring cost-effective procurement within agreed budgets.
- Conduct regular stock checks, manage stock rotation (FIFO), and minimise food waste in accordance with environmental best practice.
Food Safety and Hygiene
- Implement, maintain, and monitor a documented Hazard Analysis and Critical Control Points (HACCP) system in compliance with the Food Hygiene (Scotland) Regulations 2006 and Food Standards Scotland guidance.
- Complete and maintain accurate food temperature logs, cleaning schedules, pest control records, and all other required food safety documentation
- Ensure the kitchen is maintained to the highest standards of cleanliness, hygiene, and organisation at all times.
- Ensure all food is stored, prepared, and served at safe temperatures, in accordance with HACCP principles.
- Report maintenance defects affecting food safety to the Registered Manager promptly.
- Ensure full compliance with the requirement to register the food business with the local authority Environmental Healthdepartment and cooperate fully with any Environmental Health inspections.
- Supervise, support, and direct the Kitchen Porter in their duties, ensuring adherence to food hygiene, COSHH, and health and safety requirements.
- Induct new kitchen staff and ensure all kitchen workers hold a minimum Level 2 Food Hygiene certificate before handling food unsupervised.
- Maintain an organised, safe, and efficient kitchen operation, ensuring compliance with Health and Safety at Work etc. Act1974, COSHH Regulations 2002, and Manual Handling Operations Regulations 1992.
- Conduct and record regular risk assessments for kitchen activities, including use of equipment, hot surfaces, sharp implements, and chemical cleaning agents.
- Recognise and respect the importance of mealtimes as a therapeutic and social aspect of the recovery programme, providing a positive and dignified dining experience.
- Engage appropriately with service users, maintaining professional boundaries and confidentiality at all times.
- Report any safeguarding concerns or unusual service user behaviour to the clinical team immediately.
- Contribute positively to the overall therapeutic environment and support the organisation's recovery-focused ethos.
- Participate in Care Inspectorate inspections and self-evaluation processes as required, providing evidence of food safety compliance and menu standards.
- Attend mandatory training including Adult Support and Protection Awareness, Food Hygiene refresher, COSHH, Manual Handling, Fire Safety, and First Aid.
- Participate in supervisions and annual appraisal.
- Maintain all statutory food safety records in a manner suitable for inspection at any time.
Pay: £31,000.00 per year
Application question(s):
- Do not require sponsorship.
Experience:
- Head Chef: 1 year (preferred)
Language:
Work Location: In person
