Chef /Cook

Reports to: Head Chef / The Registered Manager

Job Overview: In addition to these functions, employees are required to carry out such duties as may reasonably be required.

• Prepare menus and agree them with the residents and the manager, including any resident preferences, special diets and specific foods as needed.
• Prepare and serve all meals in a timely manner.
• Maintain the safety and hygiene of the kitchen environment.
• Ensure compliance with statutory and company requirements on food hygiene, storage and temperature control.
• Support the kitchen team and liaise with colleagues from other teams.

Location: The service’s premises, but you may be required to work from other locations at the discretion of the company and with appropriate notice.

Working Hours: Varying shift patterns as agreed with the manager.

Role-specific Duties:

• Under the supervision of the manager, order enough supplies for the catering operation from specified suppliers using company procedures, and maintain strict control over costs.
• Operate an efficient stock control system.
• Ensure supplied equipment is used with care, in accordance with suppliers’ instructions and training.
• Ensure all equipment is in good working order and report any faults immediately. If any machine is felt to be dangerous, withdraw it from service immediately.
• Be responsible for promoting and safeguarding the welfare of those individuals the service supports.
• Follow the ‘Safer Food Better Business’ framework including completion of mandatory documentation to maintain compliance.
• Be accountable for the expected levels of cleanliness and hygiene with the kitchen premises.
• Respect the authorised menu and only use approved alternatives according to the plan agreed with the home manager. All dishes to be cooked following the care home’s recipe book.
• Maintain resident safety by following specific nutritional needs according to external professionals' recommendations.
• Ensure each resident’s food and fluids are prepared and served according to SLT recommendations – IDSSI levels knowledge and understanding are mandatory.
• Support and develop the kitchen team in regard to modified textures, allergies, intolerances.
• Ensure residents’ preferences and cultural choices in respect of meals are supported according to equality, diversity and inclusion principles.
• Ensure catering support for any major events organised by the home.
• Completion of audits according to company policy.
• Be open to receiving feedback, including concerns and complaints, which are to be dealt with in a professional manner and resolved as soon as possible, according to company policy.
• Maintain food quality and meal presentation standards.
• Ensure any faulty equipment is out of use and immediately reported.
• Be involved in the Resident of the Day process.
• Report and record any accidents or incidents according to policy.
• Have full knowledge and understanding of safeguarding adults and whistleblowing policies and report any identified causes of concern to the manager, according to policy.
• Be punctual and ensure appropriate time management of all catering activities is maintained.

Working with Others:

• Lead, motivate and direct the team.
• Under the supervision of the manager, carry out development plans and annual appraisals for the catering team.
• Attend handover meetings and any other meetings and disseminate relevant information to the catering team.
• Develop effective working relationships with other employees within the service.
• Hold meetings with the kitchen team to organise the daily activity.
• Morning menu handover meetings with the dining room assistants to be held informing them on the daily menu, modified diets available and gathering information around any changes in the residents’ preferences, needs or clinical requirements.
• Ensure permanent communication with the care teams is maintained, information held about residents in the kitchen is current and all changes are communicated immediately.
• Obtain continuous feedback from residents, team members or visitors, where applicable, informing further changes to the menu and any particular requests from residents.
• Have a proactive approach to obtaining feedback by using the feedback/comment book.
• Ensure that all manual handling is carried out according to law.
• Support the team in maintaining strict health and safety and infection prevention and control measures.
• In collaboration with the Recreation and Wellbeing team, organise activities for residents according to their needs and wishes e.g. Cooking Club.
• Ensure food waste management is in place.
• Where applicable, care recording system to be used in relation to catering activity.
• To ensure all equipment and chemicals are correctly stored/used in accordance with COSHH regulations and COSHH data sheets are available for all chemicals used.

Leading by Example:

• Assist in the recruitment of catering staff.
• Induct new starters in accordance with company policy.
• Always maintain a professional appearance and approach and ensure that any visits outside of the kitchen are made in a professional manner.

Personal and Professional Development:

• Seek opportunities for personal and professional growth.
• Take responsibility for own professional development through performance and development reviews and undertake any relevant training.
• Maintain relevant knowledge of all applicable policies and procedures and any policy reviews published internally or via the QCS platform.

Person Specification:

• Ensure accurate, legible records are kept.
• Ensure compliance with statutory and company requirements on food hygiene, storage and temperature control.
• Ensure all catering ingredients and equipment are purchased within budgetary limits.
• Manage waste effectively.
• Regularly seek feedback from people and plan changes according to feedback.
• Attend regular meetings to stay informed of expectations and views.
• Good speaking and writing skills.
• Being passionate about caring for others.
• Dedicated to making a difference to others’ lives and work well in a team.
• Caring, friendly and empathic towards others, being positive and having a passion to lead and develop a team.
• Previous experience of working in a similar environment and supervisory role.
• Experience working as part of a team and of delivering items to tight deadlines.
• Budgetary experience.
• Qualifications in texture modified food.
• Food Safety and Hygiene training L2.
• Experience with texture modified diets.
• Experience of working with residents with additional support needs.
• Knowledge of Health and Safety and personal responsibility.

A shared Nellsar culture: We are extremely proud of the caring, supportive culture in our Care Homes which embodies empathy, equity, professionalism and continuous improvement. Our values focus on the individual – from residents to team members – creating an inclusive environment with both residents and staff teams at the heart of what we do every day.