Head Chef Manager

Head Chef Manager

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£33k-£35k per annuam

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Permenant full time role, working 07:00-15:00.

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A Care home based in, Tunbridge Wells.

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Key Responsibilities

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1. Food
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1. To plan and implement a balanced and appealing rotational Menu, using seasonal produce wherever possible;
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2. To liaise with Local and National suppliers regarding the provision of quality and cost-effective products and services;
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3. To liaise with Residents, their families and Nursing staff regarding specific likes and dislikes and dietary needs and to maintain said records;
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4. Ensure that all stocks are checked regularly, and any discrepancies noted and reported;
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5. Ensure that all store cupboards are clean and swept and that food is stored properly;
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6. Ensure a robust cleaning schedule is in place for all food service preparation and serving areas;
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7. To provide meals for staff where appropriate;
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8. Ensure that all food is stored properly wrapped, labelled, and dated before being placed in freezers and store cupboards - use food in rotation;
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9. To be fully involved with planning and in the delivery of 'Special Events';
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10. Liaise with Administration to obtain an up-to-date list of Residents' Birthdays, Anniversaries and Celebrations etc., and prepare food accordingly.
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1. Staff Responsibilities
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1. To plan staffing levels appropriately, including Bank Holidays, and absence coverage so that the use of agency staff is kept to a minimum. Follow the proper procedures for booking agency staff before contacting any agency;
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2. To be responsible for the day to day running of the kitchen and associated areas (Serveries/Dining Rooms/Room Service);
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3. Ensure that all Kitchen staff attend mandatory training when invited to do so;
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4. To maintain/train all staff, and monitor legal compliance;
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5. Supervise and help train junior staff in catering/washing up/cleaning duties;
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6. To carry out staff appraisals and supervisions with the help of the General Manager if required;
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7. Ensure that clean uniforms are always worn, and that all kitchen staff comply with the uniform policy.
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1. Cleaning
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1. Ensure that all staff leave kitchen in a safe, clean condition at all times;
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2. Ensure that Kitchen staff clear, clean and wash up the kitchen, serveries, and dining rooms;
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3. Ensure that all fridges are cleaned daily and defrosted at least twice monthly, and that the temperatures are recorded twice daily in all areas;
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4. Ensure that the serveries and satellite kitchenettes on each floor are clean and that supplies are replenished and that food in the fridges on the units is clearly labelled and dated.
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1. General
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1. Visit residents regularly to discuss their preferences, but also ensure that new residents are met with as soon as practicable after admission. To discuss their personal food and drink preferences and requirements;
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2. Review the meal service with residents regularly to ensure that they are happy with the food and the service;
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3. Be prepared to help with functions relating to the Social calendar and to ensure that staffing is adequate for such occasions without the use of agency staff wherever possible;
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4. Ensure that all relevant paperwork is current and readily available for Inspection at any time;
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5. To exercise Financial controls regarding all Catering expenditure (Food Costs/Labour Costs) within allocated budget from General;
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6. To provide Senior management financial reports as requested;
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7. To attend and participate in staff meetings and attend all mandatory training when required;
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8. To attend supervision and appraisals ensuring pre-preparation as required;
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9. To attend any other training when a need has been identified;
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10. To communicate effectively with staff, residents, their families, and visitors in a professional manner and always promote a positive image;
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11. Ensure full compliance with the monthly kitchen audit;
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12. Ensure the appropriate HCA is maintaining the kitchen 1st Aid Box.
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1. Other
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1. Undertake reasonable additional tasks as required and instructed by the General Manager which are not specifically set out in the job description;
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2. To be responsible for your own continuous professional development including all mandatory training for the role;
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3. Take care of own health and safety and that of others who may be affected by your actions at work, which may include other staff members, residents and visitors;
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4. Co-operate with the management team and co-workers to help everyone meet their legal requirements related to health and safety. Raise with the management team any specific queries or concerns relating to health and safety and support them to address health and safety issues.
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Please call Grant on 01622 662144.

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Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.