Head Chef

Job Description This role is all about co-ordinating all aspects of kitchen production so that food is prepared to the agreed standard and that time deadlines are metKey ResponsibilitiesTo implement and supervise all aspects of kitchen control e.g. menus, hygiene, health and safety, staff, cleaning and waste control.To identify and recruit all grades of staff under your control within the agreed guidelines.To supervise and develop staff using the available company resources, to maximise their potential.To order catering consumables from current nominated suppliers in line with CompanyPurchasing policy.To have full understanding of H.A.C.C.P, to ensure all staff adhere to H.A.C.C.P and all documentation are completed and sighed are by the appropriate members of staffTo complete monthly audits for kitchen reporting any finding to home managerTo prepare menus for the nursing home taking into account the content, balance, colour and nutritional values, inline with agreed budget.To consult with residents on a regular basis to ensure that their needs and choices are being met.To prepare special diets for residents as directed by the nursing staff.To maintain the agreed stock levels of food.To implement and maintain an agreed deep cleaning schedule for the kitchen.To carry out stock takes at the end of each month.To implement four weekly rota.To work within agreed budget guidelines on staff costs and consumables and to co-operate in any action necessary so as to keep to budget.To assist in the preparation of function menus and costing.To co-operate with requests from the Home Manager and residents wherever possible.To attend resident/relative meetings whenever possible.To carry out staff supervision adhering to home policies.To complete all staff personal development reviews.Skills & ExperienceSignificant and relevant high cover kitchen experienceDay to day management of a kitchen team, including staff meetingsProven competency in nutritionally balanced menu planningAbility to cater for specific dietary needsEfficient ordering and record keepingStock controlWorking within a budgetProven communication skills, both written and verbalStrong organisational and planning skillsSelf motivated, flexible and enthusiasticWorks collaboratively with others sharing ideas and information at all timesbility to maintain staff discipline and moraleHas the ability to delegate stretching responsibilities to develop peopleEffectively builds trust with a consistent approach between actions and wordsHas the ability to raise standards through innovation and new ideasWill take responsibility for issues and resolve them.QualificationsGCSEs (or equivalent) including English and MathsCatering Diploma (City & Guilds/BTEC)Health and Safety and Food Hygiene CertificatesJBRP1_UKTJ

Created: 2026-01-29