Chef Manager: Nutritious Menus & Kitchen Leader

Gloucester Charities Trust; New Jersey; On-site; USD 47,347,000 - 52,810,000; Part time

Benefits offered by this job

28 days holiday

Pension scheme

Free uniform

DBS

Save as you earn

Friend referral

Birthday bonus

Long service awards

Training programme

Onsite parking

Job summary

Gloucester Charities Trust in Gloucester is seeking a Chef Manager for a residential home to lead our catering service, ensuring nutritious, varied meals that meet residents’ needs. The role is 30 hours per week with a base rate of £17 per hour and a £1 per hour uplift on weekends, overseeing kitchen staff, budgets, and compliance with food hygiene and CQC standards.

You will work closely with care teams to develop seasonal menus, manage special diets, and drive improvements in dining

Qualifications

• Experience in catering management within a care home setting.

Responsibilities

• Plan, prepare and oversee nutritious, balanced meals for residents.
• Develop seasonal menus reflecting residents' preferences and dietary needs.
• Manage special diets and modify textures, diabetics, allergies and cultural requirements.
• Lead and supervise kitchen staff; maintain high standards of professionalism.
• Ensure compliance with food hygiene, health and safety, infection prevention and SFBB.
• Maintain cleanliness and manage stock, budgets, ordering and suppliers.
• Minimise waste and collaborate with care teams to support changing nutritional needs.
• Engage in resident meetings to gather feedback and improve dining experience.

Job description

Gloucester Charities Trust in Gloucester is seeking a Chef Manager for a residential home to lead our catering service, ensuring nutritious, varied meals that meet residents’ needs. The role is 30 hours per week with a base rate of £17 per hour and a £1 per hour uplift on weekends, overseeing kitchen staff, budgets, and compliance with food hygiene and CQC standards.

You will work closely with care teams to develop seasonal menus, manage special diets, and drive improvements in dining