Second Chef — Fresh Seasonal Menus, Resident-Centric

Barchester Healthcare; Portlethen; On-site; GBP 27,000 - 33,000; Full time

Benefits offered by this job

CQC inspection bonus up to £500

Refer a friend £500

Retail & leisure discounts

Medical specialists access

Counselling services

Tax code review

Staff lottery

Job summary

Barchester Healthcare is seeking a Second Chef to support the Head Chef in delivering fresh seasonal dishes with a focus on resident wellbeing. You will create nutritious, flavoursome menus and tailor dishes to residents’ needs in a welcoming, home-like environment.

The role emphasizes balance between high-quality meals and a supportive, people-centered workplace. HACCP and budget management are essential, with opportunities to develop menus and lead in the Head Chef’s absence.

Qualifications

• Personable and warm approach with residents' wellbeing.
• Hold City & Guilds/NVQ/SVQ or equivalent.
• Good understanding of nutrition.
• Experience with fresh seasonal food.
• Ability to create a warm environment within our home.
• Confidence engaging with residents to create appetising menus.
• Good understanding of HACCP.

Responsibilities

• Manage the kitchen in the Head Chef's absence.
• Assist Head Chef in menu development.
• Work with fresh produce to deliver high quality and wholesome dishes cooked to high standards.
• Create a warm, efficient and fun environment.
• Work within budget.
• Complete regular audits.
• Manage stock control.

Skills

Personable & warm approach

Nutrition understanding

Experience with fresh seasonal food

Engage with residents

HACCP knowledge

Education

City & Guilds/NVQ/SVQ in Catering

Job description

Barchester Healthcare is seeking a Second Chef to support the Head Chef in delivering fresh seasonal dishes with a focus on resident wellbeing. You will create nutritious, flavoursome menus and tailor dishes to residents’ needs in a welcoming, home-like environment.

The role emphasizes balance between high-quality meals and a supportive, people-centered workplace. HACCP and budget management are essential, with opportunities to develop menus and lead in the Head Chef’s absence.