Head Chef - Care Home Kitchen Leader | Work-Life Balance

Averill House Care Home; Manchester; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Paid Enhanced DBS

Uniform provided

Group life assurance

Wagestream – financial wellbeing

Nutritious meal during shifts

GP Online for you and dependants

Discounts portal access

Employee Assistance Programme 24/7

Learning and development support

Career development opportunities

Long Service Awards

Refer a Friend £1,000

Job summary

Averill House Care Home in Manchester is seeking a Head Chef to take full ownership of the kitchen, delivering nutritious and enjoyable meals for residents. You will lead from the front, shaping the dining experience with attention to dietary needs, nutrition, and presentation.

Responsibilities include menu planning, food preparation, stock control, compliance and team leadership. The role emphasises cost control, training and career progression within a supportive environment.

Qualifications

• City & Guilds 706/1 and 706/2 or equivalent, or working towards.
• Basic Food Hygiene Certificate.
• Proven experience leading or managing a kitchen.
• Strong leadership and organisational skills.
• Good understanding of dietary requirements and food safety.
• A proactive, reliable and quality focused approach.

Responsibilities

• Lead and own the kitchen operations, setting high standards for meals.
• Plan menus, prepare meals and manage stock control and budgets.
• Ensure dietary needs are met while maintaining nutrition and presentation.
• Oversee compliance, food safety, and team performance.
• Develop and coach your kitchen team for high performance.

Skills

Leadership

Dietary requirements

Food safety

Proactive

Reliability

Education

City & Guilds 706/1 and 706/2

Job description

Averill House Care Home in Manchester is seeking a Head Chef to take full ownership of the kitchen, delivering nutritious and enjoyable meals for residents. You will lead from the front, shaping the dining experience with attention to dietary needs, nutrition, and presentation.

Responsibilities include menu planning, food preparation, stock control, compliance and team leadership. The role emphasises cost control, training and career progression within a supportive environment.