Chef

Gold Care Homes; Stevenage; On-site; GBP 25,000 - 35,000; Full time

Job summary

Gold Care Homes seeks a Kitchen Manager for Martins House in Stevenage, ensuring a high standard of food management and staff development. The role includes menu preparation, recruitment, and compliance with hygiene and safety protocols to enhance the dining experience for residents.

Qualifications

• Experience in kitchen management and team supervision is required.
• Knowledge of health, safety and hygiene regulations.
• Ability to create balanced and nutritional menus.

Responsibilities

• Implement and maintain all aspects of the kitchen operations.
• Recruit and supervise kitchen staff to ensure adequate staffing levels.
• Maintain stock levels and manage budget for kitchen operations.

Skills

Hygiene Management

Staff Supervision

Menu Preparation

Budget Management

Training & Development

Job description

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At Martins House, retirement isn’t just a phase—it’s a golden chapter filled with laughter, memories, and the simple joys of life. Nestled amidst lush gardens, our residents find delight in every corner, from the nostalgic charm of our 1960s-themed sweet shop to the warmth of our dementia café. Whether it’s a chat under the conservatory’s sun or a pampering session at our in-house salon, every day here is a testament to life’s sweet moments. Dive into a world where the past meets the present, and every day is a celebration. Welcome to Martins House a care home in Stevenage, where golden years truly shine.

What you will do:

•To implement and maintain all aspects of the kitchen. For example: menus, hygiene, health and safety, cleaning schedules and waste control, ensuring the kitchen team are trained and supported in all areas.

•The recruitment of the kitchen team promptly and in-line with company policy to ensure adequate staffing levels at all times.

•To supervise and develop all kitchen colleagues to maximise their potential.

•To ensure that colleagues undertake and maintain their mandatory and regulatory training.

•To undertake personal development reviews for all kitchen colleagues in line with company policy.

•To complete monthly audits for the kitchen reporting any findings to the home manager.

•To prepare menus for the residents taking into account the content, balance, colour and nutritional values, in line with agreed budget.

•To consult with residents on a regular basis to ensure that their needs and choices are being met.

•To attend resident/relative meetings.

•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 to keep within budget.