Head Chef
Reports To: Home Manager
Hours: As required, including weekends and bank holidays
Job Purpose
To lead and manage the kitchen team in delivering high-quality, nutritious, and appetising meals for residents, visitors, and staff. The Head Chef will ensure all food is prepared and served to the highest standards while maintaining compliance with food safety legislation, budget controls, and dietary requirements within a care home environment.
Key Responsibilities
Food Preparation and Service
- Plan, prepare, cook, and present high-quality meals in accordance with agreed menus.
- Develop seasonal and varied menus that meet residents' nutritional needs and preferences.
- Cater for specialist dietary requirements including allergies, texture-modified diets, diabetic, vegetarian, vegan, and cultural requirements.
- Ensure meals are served attractively and on time.
- Monitor food quality, portion control, and presentation standards.
Kitchen Management
- Lead, motivate, and develop the kitchen team.
- Organise staff rotas to ensure effective kitchen coverage.
- Conduct training and support team members in food safety and kitchen procedures.
- Promote a positive and professional working environment.
Health, Safety and Compliance
- Maintain excellent standards of food hygiene in line with Food Safety Act and HACCP requirements.
- Ensure all food storage, preparation, and service areas are clean and compliant with environmental health regulations.
- Complete daily and weekly food safety records.
- Manage allergen controls and ensure accurate labelling of food products.
- Adhere to company health and safety policies at all times.
Stock and Budget Control
- Order food and kitchen supplies within agreed budgets.
- Manage stock rotation and minimise wastage.
- Monitor supplier performance and maintain cost-effective purchasing practices.
- Complete regular stock takes and maintain accurate records.
Resident Experience
- Engage with residents to understand their preferences and feedback.
- Support special events, themed meals, and celebrations within the home.
- Ensure meals contribute positively to residents' wellbeing and dining experience.
Skills and Experience
Essential
- Previous experience as a Head Chef, Senior Sous Chef, or Kitchen Manager.
- Experience preparing meals for large numbers in a care, healthcare, hospitality, or catering environment.
- Strong understanding of nutrition and dietary requirements for older adults.
- Excellent leadership and organisational skills.
- Level 2 or higher Food Safety Certificate.
- Knowledge of HACCP and food hygiene regulations.
- Ability to manage budgets and control food costs.
- Enhance DBS (Or willingness to obtain)
Desirable
- Experience working within a care home or healthcare setting.
- Relevant catering qualification (NVQ Level 2/3 Professional Cookery or equivalent).
- COSHH awareness and health & safety training.
Personal Attributes
- Caring and compassionate approach.
- Passion for delivering excellent food and service.
- Strong communication and interpersonal skills.
- Reliable, flexible, and able to work under pressure.
- High standards of cleanliness and attention to detail.
- Creative and enthusiastic about menu development.
Benefits
- Competitive salary.
- Company pension scheme.
- Training and development opportunities.
The Home is committed to providing residents with nutritious, enjoyable meals that enhance their quality of life. The Head Chef plays a key role in creating a positive dining experience and maintaining exceptional catering standards throughout the home.
Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.
