Food service Chef in Bangor

Blair Lodge is seeking a dedicated Chef to join our team. We aim to foster an atmosphere of care and support which enables patients to live as full, interesting, and independent a lifestyle as possible with rules and regulations being kept to a minimum. We assist in developing the sense of independence our patients have to enrich their lives.

Job Purpose: To plan, prepare, and deliver nutritious, well-balanced, and appetising meals for residents in accordance with their dietary needs, preferences, and care plans. The Chef will ensure all food is prepared to the highest standards of hygiene, safety, and presentation, contributing to the residents’ health, wellbeing, and enjoyment of life in the home.

Main Duties and Responsibilities:

• Menu Planning and Food Preparation: Plan and prepare varied, nutritious, and seasonal menus that cater for individual dietary requirements (e.g., diabetic, vegetarian, modified texture, and allergy-specific diets). Work closely with care and nursing staff to ensure all residents’ nutritional needs and preferences are met. Prepare, cook, and serve meals to a high standard, ensuring portion control and minimal waste. Adapt recipes for special diets, ensuring compliance with dietary guidelines and residents’ care plans.
• Food Safety, Hygiene, and Compliance: Ensure full compliance with Food Hygiene Regulations (NI), Environmental Health Standards, and RQIA requirements (Standard 12). Maintain a clean and safe working environment at all times. Record all temperatures (fridges, freezers, cooked foods, etc.) and maintain accurate documentation for audit purposes. Implement and maintain HACCP (Hazard Analysis and Critical Control Points) procedures. Conduct regular cleaning schedules for kitchen equipment and food storage areas.
• Stock Control and Budget Management: Order, receive, and store food and kitchen supplies, ensuring stock rotation and waste minimisation. Manage food budgets effectively, sourcing quality ingredients while maintaining cost efficiency. Liaise with suppliers and maintain positive relationships to ensure reliable and high-quality delivery.
• Teamwork and Communication: Supervise and support kitchen assistants or other catering staff. Foster a positive, inclusive, and efficient team environment. Communicate effectively with residents, families, and colleagues to ensure satisfaction with catering services. Participate in staff meetings, training, and continuous professional development.
• Resident Engagement: Take part in menu planning meetings or resident forums to gather feedback on meals. Celebrate special occasions with themed meals and events (e.g., holidays, birthdays). Promote a homely dining experience and uphold the dignity and independence of residents.

Essential Criteria:

• Qualifications: Level 2 or higher qualification in Food Hygiene / Food Safety. NVQ Level 2 in Professional Cookery (or equivalent).
• Experience: Proven experience as a chef or cook in a care home, hospital, or similar catering environment.
• Knowledge and Skills: Good understanding of nutrition and dietary requirements for older people. Knowledge of allergen management, modified diets, and texture-modified food preparation. Excellent knowledge of HACCP and food safety management systems. Ability to plan menus and work within budgets.
• Personal Qualities: Compassionate and respectful attitude towards older people and those with dementia or complex needs. Strong organisational and time-management skills. Reliable, flexible, and able to work independently or as part of a team. Good communication and interpersonal skills.
• Compliance: Willingness to undergo an Enhanced AccessNI check prior to employment.

Desirable Criteria:

• Qualifications: Level 3 Award in Supervising Food Safety in Catering. Nutrition or dietary management training (especially relating to elderly care).
• Experience: Previous experience in a care home or healthcare catering setting in Northern Ireland. Ability to work on your own. Experience managing a small team or supervising catering assistants. Experience preparing meals for people with swallowing difficulties (IDDSI standards).
• Additional Skills: Knowledge of RQIA standards and inspection frameworks. Ability to design creative, themed, or seasonal menus. Basic IT skills for menu planning, stock ordering, and compliance record-keeping.

Working Conditions: The role involves working in a busy kitchen environment with exposure to heat, steam, and noise. Requires some weekend, evening, or holiday work.