Head Chef - Resident-Centered Care Kitchen Leader

The College of St Barnabas; Lingfield; On-site; GBP 32,000 - 46,000; Full time

Benefits offered by this job

Restaurant grade meals? (none provided

Job summary

The College of St Barnabas in Lingfield is seeking a Head Chef for an on-site role within its care community. You will plan balanced menus, cook meals, and ensure residents' dietary needs are met with care and creativity.

You will supervise kitchen staff, organise rotas, manage stock and orders, monitor budget and uphold high standards of hygiene and food safety while collaborating with care teams to align meals with daily activities and special events.

Qualifications

• Requires professional culinary training or equivalent experience.
• Strong menu planning and food preparation skills, including dietary considerations.
• Thorough knowledge of food hygiene, health and safety regulations, with relevant certifications.
• Leadership and team management abilities including scheduling and training.
• Excellent organizational and time-management skills with attention to stock and cost control.
• Clear communication and resident-focused approach with care staff.

Responsibilities

• Plan balanced menus and prepare meals.
• Cook meals to meet dietary requirements and preferences of residents.
• Supervise kitchen staff and organize rotas.
• Manage stock, ordering and cost-conscious menu planning.
• Maintain high standards of food hygiene, safety and presentation.
• Collaborate with care staff and management to align meals with events.

Skills

Head Chef experience

Menu planning

Food hygiene & safety

Staff leadership

Budgeting / stock control

Communication with care staff

Education

Culinary training

Job description

The College of St Barnabas in Lingfield is seeking a Head Chef for an on-site role within its care community. You will plan balanced menus, cook meals, and ensure residents' dietary needs are met with care and creativity.

You will supervise kitchen staff, organise rotas, manage stock and orders, monitor budget and uphold high standards of hygiene and food safety while collaborating with care teams to align meals with daily activities and special events.