No-Evenings Head Chef: 5-Day Week, Calm Kitchen

Elysium Healthcare Limited; Chigwell Row; On-site; GBP 33,000 - 44,000; Full time

Benefits offered by this job

Free meals onsite

Onsite parking

Birthday off (if offered)

Job summary

Lakefield Neurological Centre in Chigwell is seeking a Head Chef to lead an established kitchen team, delivering meals for staff and service users in a calm, hotel‑style operation. The role offers no evenings, a five‑day week and a strong work‑life balance with regular social activities.

You will manage menus within budget, supervise staff rotas, ensure nutritional standards, and maintain equipment and the kitchen environment.

Qualifications

• GCSE English or equivalent
• Catering Diploma (City & Guilds/BTEC) and Health & Safety and Food Hygiene Certificates
• City & Guilds 706/1 and 2 (Basic Food Preparation Cooking)
• Basic Food Hygiene (essential)
• Experience in a similar environment
• Management/Supervisory Qualification
• Experience in mass catering

Responsibilities

• Coordinate day-to-day management of the catering team to run a food production service
• Ensure catering meets nutritional and dietary needs of service users
• Provide meals to staff and visitors in line with company policies
• Lead menu planning within budgetary restraints
• Ensure maintenance and servicing of catering equipment is reported
• Develop seasonal menus and maintain high-quality food
• Respond to complaints and assist with investigations
• Manage stock and equipment in production areas
• Plan staff rotas, agency/overtime cover, and absences
• Assist in monthly audits of catering provision

Skills

Menu planning and budgeting

Stock control

Staff management

Catering management

Quality control

Education

Catering Diploma (City & Guilds/BTEC)

Health & Safety Certificates

Food Hygiene Certificates

City & Guilds 706/1 and 2 (Basic Food Preparation Cooking)

Job description

Lakefield Neurological Centre in Chigwell is seeking a Head Chef to lead an established kitchen team, delivering meals for staff and service users in a calm, hotel‑style operation. The role offers no evenings, a five‑day week and a strong work‑life balance with regular social activities.

You will manage menus within budget, supervise staff rotas, ensure nutritional standards, and maintain equipment and the kitchen environment.