Senior Household Catering Lead & Culinary Coach

Belong; Pennsylvania; On-site; USD 22,000 - 31,000; Part time

Job summary

Belong seeks a Household Catering Lead to supervise and actively participate in preparing meals across the village. You will report to the Bistro and Catering Manager, supervise colleagues, and ensure nutritious, home-cooked meals while coaching others to maintain high standards.

You will promote food safety, HACCP compliance, and create a welcoming dining experience for residents with dietary needs, including dysphagia awareness and texture-modified diets, with training provided if needed.

Qualifications

• Experience supervising and developing colleagues in a care/catering setting.
• Ability to supervise and train staff and work with older people.
• Knowledge of dysphagia and texture-modified diets, or willingness to train.
• Food safety and kitchen compliance knowledge.
• Desirable Level 2/3 catering qualification.

Responsibilities

• Prepare and serve high-quality meals meeting dietary needs and preferences.
• Follow health, safety and food hygiene requirements per regulations and Belong policies.
• Ensure HACCP records are completed accurately and on time.
• Support the prevention of malnutrition and dehydration with dietitians' guidance.
• Monitor standards across household kitchens for quality and consistency.
• Coach and support colleagues to develop skills and maintain standards.
• Create a warm, positive dining experience for residents.

Skills

Communication skills

Teamwork

Food safety

Dysphagia knowledge

Catering qualification

Education

Catering qualification (L2/L3)

Job description

Belong seeks a Household Catering Lead to supervise and actively participate in preparing meals across the village. You will report to the Bistro and Catering Manager, supervise colleagues, and ensure nutritious, home-cooked meals while coaching others to maintain high standards.

You will promote food safety, HACCP compliance, and create a welcoming dining experience for residents with dietary needs, including dysphagia awareness and texture-modified diets, with training provided if needed.