Regional Chef - Lead Care Kitchen, Flexible Schedules

Balhousie Care Group; Perth; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Mileage from base home

Company Pension Scheme

Colleague Discounts

WageStream – Financial wellbeing

Wellbeing Support

Colleague recognition scheme

Career progression opportunities

Blue Light Card discount

Refer-a-friend bonus

PVG application paid

Flexible schedules

Free on-site parking

Free uniform provided

Job summary

BCG is looking for a Regional Chef to lead the kitchen team across the region, delivering high-quality, nutritious meals for residents. You will manage stock, design menus, and work within budget while maintaining high standards of cleanliness and hygiene in line with EHO rules.

The role requires experience in a commercial kitchen (care setting preferred) and the ability to cater for special dietary needs. SVQ/NVQ Level 2 or equivalent and a Level 3 Food Hygiene Certificate are desirable, with

Qualifications

• Experience in a commercial kitchen environment, ideally in care settings.
• Ability to manage stock and design menus within budgets.
• Competent in catering for special dietary needs, within budget constraints.

Responsibilities

• Lead and develop the kitchen team in the region.
• Ensure high quality, nutritious meals for residents.
• Maintain cleanliness and hygiene to EHO standards.
• Plan menus and manage stock and budgets effectively.

Skills

Commercial kitchen experience

Budgeting for meals

Ability to cater for special dietarys

Education

SVQ/NVQ Level 2 in Catering & Hospitality or Professional Cookery

Level 3 Food Hygiene Certificate

Job description

BCG is looking for a Regional Chef to lead the kitchen team across the region, delivering high-quality, nutritious meals for residents. You will manage stock, design menus, and work within budget while maintaining high standards of cleanliness and hygiene in line with EHO rules.

The role requires experience in a commercial kitchen (care setting preferred) and the ability to cater for special dietary needs. SVQ/NVQ Level 2 or equivalent and a Level 3 Food Hygiene Certificate are desirable, with