Resident-Centric Unit Catering Lead & Chef

Jewish Care; London Borough of Barnet; On-site; GBP 28,000 - 42,000; Full time

Job summary

Jewish Care is seeking an experienced Unit Catering Manager to run dining for residents in a care setting. The role combines hands-on cooking (about 80%) with operational management (about 20%), leading a small team to deliver nutritious, seasonal menus.

The post requires at least five years in a busy kitchen and an NVQ Level 2 or 3. You will manage menus, budgets, stock, and EPOS and ensure compliance with food safety standards while engaging residents and families.

Qualifications

• NVQ Level 2 or 3 in a relevant field.
• Five years in a busy kitchen with catering operations experience.
• Experience managing to deadlines and budgets.

Responsibilities

• Prepare, cook and present meals tailored to residents' dietary needs
• Lead, mentor and motivate the catering team and provide training
• Oversee day-to-day catering operations to ensure smooth service delivery
• Develop and manage menus in the Indicator Menu & Recipe Management System
• Engage with residents and families on dietary preferences and requirements
• Ensure strict compliance with food safety and hygiene standards
• Manage stock control, ordering, inventory, wastage and invoice processing
• Monitor and manage the catering budget and report financial performance against it
• Address concerns and complaints promptly and professionally
• Develop staff rotas for adequate coverage and efficient operation
• Manage the EPOS system for billing and inventory tracking
• Implement and manage the Future Workforce Management System for staff scheduling

Skills

COSHH

Waste management

Infection control

Health & safety

Culinary skills

Dietary needs

Communication

IT literacy

Education

NVQ Level 2/3

Tools

Indicator Menu System

EPOS systems

Future Workforce Management System

Job description

Jewish Care is seeking an experienced Unit Catering Manager to run dining for residents in a care setting. The role combines hands-on cooking (about 80%) with operational management (about 20%), leading a small team to deliver nutritious, seasonal menus.

The post requires at least five years in a busy kitchen and an NVQ Level 2 or 3. You will manage menus, budgets, stock, and EPOS and ensure compliance with food safety standards while engaging residents and families.