Head Chef - Lead Kitchen, 40h, Day Shifts

Westwood Lodge Care Home; Wigan; Sur place; GBP 30 000 - 38 000; Plein temps

Avantages offerts par ce poste

Paid Enhanced DBS

Uniform provided

Group life assurance cover

Wagestream - financial wellbeing

Nutritious meals during shifts

GP Online for dependants under 16

Discounts with 1,600+ partners

Employee Assistance Programme 24/7

Learning and development opportunities

Career progression opportunities

Long Service Awards

Résumé du poste

Westwood Lodge Care Home seeks a Head Chef to take full ownership of the kitchen, leading from the front to deliver nutritious and enjoyable meals for residents. You will drive menu planning, food preparation, stock control and budget management with a focus on high standards.

You will manage a team, ensure dietary needs are met, and maintain cost-efficient, quality operations in a 40-hour week, with a balanced, consistent shift pattern.

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.

Responsabilités

• Lead kitchen operations, from menu planning to stock control and budgets.
• Deli ver nutritious, high-quality meals tailored to residents' dietary needs.
• Ensure meals meet presentation, nutrition and food safety standards.
• Develop and mentor the kitchen team to deliver high performance.

Connaissances

Leadership

Food safety

Menu planning

Stock management

Organisational skills

Dietary requirements knowledge

Formation

City & Guilds 706/1 and 706/2 or equivalent

Basic Food Hygiene Certificate

Description du poste

Westwood Lodge Care Home seeks a Head Chef to take full ownership of the kitchen, leading from the front to deliver nutritious and enjoyable meals for residents. You will drive menu planning, food preparation, stock control and budget management with a focus on high standards.

You will manage a team, ensure dietary needs are met, and maintain cost-efficient, quality operations in a 40-hour week, with a balanced, consistent shift pattern.