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Holywell Park: 01732 822215

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Salary: £13 (per hour)
Location: Broome Park
Hours: 40 hours per week, working flexible shifts.

You will have the opportunity to be involved in every aspect of the kitchen from planning the menus, motivating, and leading your team, ensuring the dining experience meets the needs of all our residents, ensuring food standards are kept high.

Co-ordinating all aspects of Kitchen production so that food is prepared to the agreed standards and time deadlines are met. ordering and supplier of stock, training and coaching more junior staff, ensuring all HACCAP and COSHH requirements are met.



  • Working flexibly to cover weekends and/or rotating shifts with current chef.
  • Basic Food Hygiene Certificate.
  • Good communication skills
  • Team player
  • Satisfactory DBS Check


  • Experience of food preparation for the relevant Client group


  • To implement and supervise all aspects of kitchen control e.g., menus, hygiene, health and safety, staff, cleaning, and waste control.
  • To identify and recruit all grades of staff under your control within the agreed guidelines.
  • To supervise and develop staff using the available company resources, to maximise their potential.
  • To order catering consumables from current nominated suppliers in line with Company Purchasing policy.
  • To have full understanding of H.A.C.C.P, to ensure all staff adhere to H.A.C.C.P and all
    documentation is completed and signed by the appropriate members of staff.
  • To complete monthly audits for kitchen reporting any findings to General Manager.
  • To prepare menus for the nursing home taking into account the content, balance, colour, and
    nutritional values, in line with agreed budget.
  • To consult with residents on a regular basis to ensure that their needs and choices are being met.
  • To prepare special diets for residents as directed by the nursing staff.
  • To maintain the agreed stock levels of food.
  • To implement and maintain an agreed deep cleaning schedule for the kitchen.
  • To carry out stock takes at the end of each month.
  • To work within agreed budget guidelines on staff costs and consumables and to co- operate in any action necessary so as to keep to budget.
  • To assist in the preparation of function menus and costing.
  • To co-operate with requests from the General Manager and residents wherever possible.
  • To attend resident/relative meetings whenever possible.
  • To carry out staff supervision adhering to home policies.
  • To complete all staff personal development reviews.