Care Kitchen Sous Chef: Nutritious Menus & Team Lead

Harpenden Springs-Catering; Hatching Green; On-site; GBP 21,000 - 29,000; Full time

Benefits offered by this job

Free meal per shift

Enhanced Bank Holiday pay

Uniform provided

Increased Annual Leave entitlement

Cycle to Work scheme

Milestone Birthdays time off

Company sickpay

Refer a Friend scheme

Health Cash Plan

Death in Service Benefit

Long service awards

Job summary

Oakland Care is seeking a passionate Sous Chef to join our Harpenden Springs kitchen, supporting the Head Chef in delivering nutritious, resident-focused meals. You will supervise kitchen staff, manage menus for dietary needs, and ensure quality, hygiene and safety across every shift.

You will work 40 hours per week on a permanent contract, with days across a 5-day pattern, and a focus on teamwork, care, and high standards of food presentation and service.

Qualifications

• Previous experience as a Sous Chef or similar role in a care setting.
• Knowledge of dietary requirements for residents with various needs.
• Strong hygiene and safety practices in a kitchen environment.

Responsibilities

• Assist Head Chef in planning and preparing nutritious meals.
• Support varied menus for special diets and allergies.
• Maintain food hygiene, safety and infection control standards.
• Supervise kitchen staff and day-to-day kitchen operations.
• Monitor stock levels and assist with ordering and stock control.
• Ensure meals are served on time and of high quality.
• Maintain records aligned with CQC and food safety rules.
• Foster a positive, collaborative kitchen environment.

Skills

Sous Chef experience

Senior Chef de Partie experience

Dietary requirements knowledge

Food hygiene knowledge

Education

Level 2 Food Hygiene Certificate

Level 3 Food Hygiene Certificate desirable

Job description

Oakland Care is seeking a passionate Sous Chef to join our Harpenden Springs kitchen, supporting the Head Chef in delivering nutritious, resident-focused meals. You will supervise kitchen staff, manage menus for dietary needs, and ensure quality, hygiene and safety across every shift.

You will work 40 hours per week on a permanent contract, with days across a 5-day pattern, and a focus on teamwork, care, and high standards of food presentation and service.