Creative Chef: Menu Innovation, Training & Balanced Hours

Elysium Healthcare; Warrington; On-site; GBP 24,000 - 28,000; Full time

Benefits offered by this job

Salary £26,384

33 days leave incl bank holidays

Birthday off

Career development

Rewards platform Ely-Vate

Wellbeing support

Blue Light Card

Life Assurance

Earned wage access

24/7 GP service

Enhanced Maternity Package

Pension

Free meals

Onsite parking

Job summary

Join Arbury Court as a Chef and unleash your creativity while supporting the Head Chef. You'll work 37.5 hours weekly, preparing daily meals for service users, staff and visitors, and also cater for events and conferences.

The role involves menu planning, cost control, and adherence to food safety standards, while enjoying a collaborative environment with opportunities for training and development.

Qualifications

• GCSE English or equivalent required.
• City & Guilds 706/1 and 2 in basic food preparation.
• Basic Food Hygiene certificate required; intermediate desirable.

Responsibilities

• Support the Head Chef with day-to-day kitchen operations.
• Maintain stock storage procedures and rotate stock.
• Prepare and cook meals to high standards, accommodating dietary needs.
• Serve meals to service users, staff and visitors professionally.
• Prepare food for conferences and banquets.
• Contribute to food costings and cost controls.
• Adhere to Safer Food Better Business standards and records.
• Follow Food Hygiene Regulations and safety procedures at all times.
• Take on shift leadership for catering operations.
• Research and create new menus aligned with healthy eating guidelines.
• File HACCP records including temps and cleaning schedules.

Skills

Food preparation

Menu planning

Budgeting

Mass catering

Food safety

Teamwork

HACCP compliance

Education

GCSE English

City & Guilds 706/1 and 2 Basic Food Preparation

Basic Food Hygiene certificate

Job description

Join Arbury Court as a Chef and unleash your creativity while supporting the Head Chef. You'll work 37.5 hours weekly, preparing daily meals for service users, staff and visitors, and also cater for events and conferences.

The role involves menu planning, cost control, and adherence to food safety standards, while enjoying a collaborative environment with opportunities for training and development.