Care Home Sous Chef: Nutritious Menus and Team Lead

Care Concern Group; Nottingham; On-site; GBP 16,000 - 23,000; Full time

Benefits offered by this job

Paid DBS

Pension

Uniform provided

Job summary

Harrier House Care Home in Hucknall, Nottinghamshire, seeks a Sous Chef to support the Chef Manager in delivering nutritious, varied meals for residents. You will prepare fresh meals, manage stock, and supervise kitchen operations to maintain high hygiene standards.

The role requires an Food Hygiene Certificate, HACCP understanding, and experience in high-volume catering. You will contribute to seasonal menus and budgets, ensuring great dining experiences while upholding safety and cleanliness.

Qualifications

• Previous experience as a Chef in high-volume catering.
• Food Hygiene Certificate.
• Good knowledge of HACCP, food hygiene, stock control and stock rotation.
• Experience supervising kitchen teams is desirable.
• Ability to prepare nutritious meals meeting dietary requirements.
• Knowledge of Health & Safety, COSHH and infection prevention procedures.
• Budget awareness for stock and cost management.
• Excellent organisation, communication and teamwork skills.
• Reliable, proactive and passionate about delivering an exceptional dining experience for residents.

Responsibilities

• Prepare and cook fresh meals and maintain stock levels.
• Supervise kitchen operations in absence of Chef Manager.
• Assist with menu planning and catering for events.
• Monitor food quality and ensure HACCP and safety procedures are followed.
• Maintain kitchen equipment and report faults.
• Support budgeting and cost control in catering.

Skills

High-volume catering

Organisation

Communication

Teamwork

Reliability

Education

Food Hygiene Certificate

Job description

Harrier House Care Home in Hucknall, Nottinghamshire, seeks a Sous Chef to support the Chef Manager in delivering nutritious, varied meals for residents. You will prepare fresh meals, manage stock, and supervise kitchen operations to maintain high hygiene standards.

The role requires an Food Hygiene Certificate, HACCP understanding, and experience in high-volume catering. You will contribute to seasonal menus and budgets, ensuring great dining experiences while upholding safety and cleanliness.