Chef (Village)

TN United Kingdom; Bristol; On-site; GBP 18,000 - 22,000; Part time

Job summary

A leading company in the UK is seeking a Chef (Village) to manage food and beverage services in a caring environment. This role involves cooking, menu planning, and supervising Hospitality Assistants, ensuring high standards of service and nutrition for residents. Training in health and safety will be provided, making it an excellent opportunity for those passionate about enhancing the quality of life for older adults.

Qualifications

• Experience supervising staff in a kitchen environment.
• Knowledge of special dietary requirements and nutrition.
• Experience working with older adults or individuals with disabilities.

Responsibilities

• Manage daily food and beverage services tailored to residents' needs.
• Prepare bespoke meals and ensure events are well catered.
• Engage with residents to gather feedback on dietary needs.

Skills

Supervision

Food Hygiene

Communication

Stock Management

Budget Management

Education

Diploma Level 2 in Food Production/Catering

Level 3 Award in Managing Food Safety in Catering

Diploma Level 3 in Food Production/Catering

Tools

Microsoft Office

Job description

Job Description

Hours: 14 hours per week, working every Friday and every other weekend (Saturday and Sunday, 7.30am - 3pm)

Hourly rate: £13.91 per hour, plus weekend enhancement

Job Purpose

The Chef (Village) manages the day-to-day food and beverage provision in their allocated kitchen by overseeing service and a team of Hospitality Assistants (including Seniors). The role involves cooking and preparing food onsite and coordinating with suppliers.

Key Responsibilities

1. Manage daily food and beverage services tailored to residents' needs, including onsite cooking and food finishing from suppliers.
2. Prepare bespoke meals for residents, including catering for parties and events, and provide café-style service including breakfast, lunch, and dinner.
3. Ensure events are well catered, meeting customer preferences and needs.
4. Engage with residents and customers to gather feedback on dietary needs, allergens, and preferences, and respond accordingly.
5. Collaborate with the Head Chef and Catering Team Lead to implement menu and service changes.
6. Manage Front of House service, promote excellent customer service, and improve the dining experience.
7. Perform daily temperature checks, food labelling, allergen management, waste disposal, and maintain hygiene standards.
8. Plan, rotate stock, and order supplies using the Caternet system.
9. Complete audits related to health and safety, HACCP, and COSHH, and manage external inspections (EHO, CQC).
10. Act as Deputy for the Head Chef when required.
11. Line manage Hospitality Assistants and Seniors, including recruitment, managing absence and performance, and rota planning.

Skills and Qualifications

• Diploma Level 2 in Food Production/Catering or equivalent
• Experience supervising staff
• Knowledge of special dietary requirements and nutrition
• Experience working within a budget
• Experience in a busy kitchen, café, or restaurant environment
• Stock management experience
• Knowledge of food hygiene and safety legislation
• Proficient IT skills, including Microsoft Office and bespoke systems
• Level 3 Award in Managing Food Safety in Catering or equivalent
• Diploma Level 3 in Food Production/Catering or equivalent
• Experience working with older adults or individuals with disabilities
• Excellent communication skills adaptable to varied audiences
• Experience managing Front of House services and analyzing EPOS data

The Role

The Chef plays a vital role in enhancing residents' quality of life by providing approachable and nutritious catering services. Responsibilities include menu planning, food preparation, and supply management, contributing to individualised care and well-being.

Training and Development

Training is provided in Health and Safety, Food Handling, and Hygiene techniques, along with induction processes.