Head Chef

The Methodist Church in Britain; South Shields; On-site; GBP 28,000 - 36,000; Full time

Job summary

Lavender Lodge Care Home is seeking a Head Chef to lead the kitchen team in delivering nutritionally balanced meals within budget. The role requires preparing texture-modified diets per IDDSI guidance and coordinating with the Host team.

The candidate should have at least two years of experience managing a culinary team in care or hospitality and hold a City & Guilds or NVQ catering qualification. DBS check and UK work eligibility are expected.

Qualifications

• Two years managing a culinary team in care or hospitality.
• Experience in budget control and procurement.

Responsibilities

• Manage and lead the culinary team to deliver nutritionally balanced meals within budget.
• Prepare texture-modified diets following IDDSI guidance.
• Place food orders with approved suppliers within authority limits.
• Maintain stock levels and control procedures.
• Purchase quality provisions within agreed budget.
• Supervise and direct kitchen staff and the Host team.
• Instruct staff and demonstrate simple food preparation to unqualified staff.
• Work safely and assess risks to protect residents, visitors and staff.

Skills

Budget management

Team leadership

Food safety

IDDSI guidance

Education

City & Guilds 706/1

City & Guilds 706/2

NVQ

Job description

Head Chef post at Lavender Lodge Care Home, part of Avery Healthcare Group. The role leads the home's kitchen team in serving nutritionally balanced meals within a set budget. It stands out for preparing texture-modified diets to IDDSI guidance and directing the Host team alongside kitchen staff. Fit depends on at least two years managing a catering team in care or hospitality and a relevant City & Guilds or NVQ catering qualification.

What the job involves

• Manage and lead the culinary team to deliver nutritionally balanced, high-quality meals within budget
• Prepare modified diets that are appealing, well balanced and follow IDDSI guidance
• Place food orders with approved suppliers, within authority limits
• Follow procedures to maintain appropriate stock levels and control
• Purchase good quality provisions within agreed budget limits
• Supervise and direct kitchen staff and the Host team
• Instruct and demonstrate simple food preparation to unqualified staff
• Work safely and move and handle loads after assessing risk, with regard for the safety of residents, visitors and staff

What’s required

Qualifications

• Relevant catering qualification: City & Guilds 706/1 and 706/2, or NVQ

Experience

• Two years managing a culinary team in the care or hospitality sectors

Skills & knowledge

• Commitment to high-quality culinary standards for residents
• Controlling a budget

Checks & eligibility

• DBS check
• Proof of eligibility to work in the UK

Other

• Living the values of caring, support, honesty, respect and accountability