Second Chef: Fresh Seasonal Menus for Residents

Barchester Healthcare Limited; Bushley; On-site; GBP 29,000 - 35,000; Full time

Benefits offered by this job

Rewarding Excellence bonus up to £500

Refer a friend bonus up to £500

Discounts at brands and supermarkets

Access to medical specialists

Counselling and legal services

Tax code review service

Staff lottery

Job summary

Barchester Healthcare Limited is seeking a passionate Second Chef to join our kitchen team and deliver hotel/restaurant standards within our care homes. You will assist the Head Chef in creating nutritious, flavoursome menus using fresh seasonal produce and tailor dishes to residents’ needs, while fostering a warm and welcoming environment.

You will manage the kitchen in the Head Chef’s absence, work within budget, and contribute to regular audits and stock control.

Qualifications

• Personable and warm approach with genuine interest in residents’ wellbeing.
• Good understanding of nutrition and HACCP practices.
• Experience working with fresh seasonal food and creating appetising menus with residents.

Responsibilities

• Manage the kitchen in the Head Chef's absence.
• Assist Head Chef in menu development and dietary tailoring for residents.
• Work with fresh produce to deliver high quality, wholesome dishes.
• Create a warm, efficient and fun kitchen environment for staff and residents.
• Work within budget and conduct regular stock checks and audits.

Skills

Personable and warm with residents

Nutrition understanding

Fresh seasonal food experience

Menu development with residents

HACCP knowledge

Education

City & Guilds/NVQ/SVQ or equivalent

Job description

Barchester Healthcare Limited is seeking a passionate Second Chef to join our kitchen team and deliver hotel/restaurant standards within our care homes. You will assist the Head Chef in creating nutritious, flavoursome menus using fresh seasonal produce and tailor dishes to residents’ needs, while fostering a warm and welcoming environment.

You will manage the kitchen in the Head Chef’s absence, work within budget, and contribute to regular audits and stock control.