Second Chef: Lead Seasonal Menus & Resident-Centric Kitchen

Barchester Healthcare; Bottisham; Remote; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Rewarding Excellence bonus up to £500*

Refer a friend scheme up to £500*

Discounts at major brands

Access to medical specialists

Counselling and legal services

Tax code review service

Monthly staff lottery

Job summary

Barchester Healthcare is seeking a qualified Second Chef to join our kitchen teams across our homes. You will support the Head Chef, develop nutritious menus using fresh seasonal produce, and create a warm, welcoming dining experience for residents.

The role emphasizes quality, balance, and adherence to food safety standards, with opportunities to influence menu planning and resident satisfaction while maintaining budget and stock control.

Qualifications

• Personable and warm approach with residents' wellbeing in mind.
• Good understanding of nutrition and nutrition requirements for residents.
• Experience working with fresh seasonal produce.
• Able to create a welcoming environment within the home.
• Confident in engaging with residents to create appetising menus.
• Solid HACCP knowledge and food safety practices.

Responsibilities

• Manage the kitchen in the Head Chef’s absence.
• Assist Head Chef in menu development for residents.
• Prepare high-quality, wholesome dishes using fresh produce.
• Create a warm, efficient and enjoyable kitchen environment.
• Work within budget and control stock and waste.
• Complete regular audits and ensure food safety standards.

Skills

Personable & warm approach

Nutrition understanding

Fresh seasonal food experience

Engaging residents

HACCP knowledge

Kitchen leadership (Head Chef absence)

Education

City & Guilds/NVQ/SVQ or equivalent

Job description

Barchester Healthcare is seeking a qualified Second Chef to join our kitchen teams across our homes. You will support the Head Chef, develop nutritious menus using fresh seasonal produce, and create a warm, welcoming dining experience for residents.

The role emphasizes quality, balance, and adherence to food safety standards, with opportunities to influence menu planning and resident satisfaction while maintaining budget and stock control.