Head Chef - Care Home, Balanced Hours & Menu Innovation

Chefs Bay Hospitality; Lancashire; On-site; GBP 30,000 - 32,000; Full time

Benefits offered by this job

Birthday half day off

Blue Light Discount Card

28 days annual leave (pro rata)

Salary advance scheme

Contributory pension

Dedicated Learning & Development

Team member rewards

Free meals on shift

Free tax review service

Refer a friend scheme

Job summary

Chefs Bay Hospitality is seeking a Head Chef to lead the catering team in a care-home setting, delivering nutritious, tasty menus and ensuring high standards of hygiene and compliance.

You'll manage rotas, orders, stock control, and resident dining experiences, while keeping cross-infection controls, Basic Food Hygiene and COSHH awareness at the forefront. The role offers a 40-hour week, no late evenings, and opportunities to progress within a forward-thinking organisation.

Qualifications

• NVQ Level 3 in food preparation & cooking (or equivalent)
• Experience in a similar environment desirable
• Strong knowledge of Health and Safety regulations (Basic Food Hygiene, COSHH) and cross-contamination prevention

Responsibilities

• Oversee catering team training, supervision, appraisal and performance management.
• Manage staff rota to ensure appropriate staffing levels for each shift.
• Attend meetings and training on-site and off-site as required.
• Ensure regulatory and statutory compliance with company policies and procedures.
• Maintain Health and Safety standards in kitchen, including Hygiene and cross-infection guidelines.
• Perform additional duties as assigned by Home Manager.

Skills

Leadership

Team management

Food safety

Communication

Attention to detail

IT literacy

Ability to work weekends

Education

NVQ Level 3 in food preparation & cooking

Job description

Chefs Bay Hospitality is seeking a Head Chef to lead the catering team in a care-home setting, delivering nutritious, tasty menus and ensuring high standards of hygiene and compliance.

You'll manage rotas, orders, stock control, and resident dining experiences, while keeping cross-infection controls, Basic Food Hygiene and COSHH awareness at the forefront. The role offers a 40-hour week, no late evenings, and opportunities to progress within a forward-thinking organisation.