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- Tasks: Lead a kitchen team to create delicious, safe meals for our residents every day.
- Company: Join St. Anne's Nursing Home, a caring community in Southampton dedicated to enriching lives.
- Benefits: Enjoy competitive pay, flexible hours, free food, and a supportive work environment.
- Why this job: Make a real difference in the lives of elderly residents through your culinary skills.
- Qualifications: Experience as a senior chef and knowledge of dietary needs are essential.
- Other info: Opportunities for career growth and professional development in a nurturing setting.
The predicted salary is between 33280 - 39680 £ per year.
Title: Deputy Head Chef
Location: St Anne\’s Nursing Home, Southampton (SO17)
Reports to: Home Manager
Direct reports: Chefs, Kitchen Assistants (as rota\’d)
Contract: Full-time, 8am to 6:30pm, rota including alternate weekends and occasional bank holidays
(Flexible, part time arrangements may be possible subject to advance discussion)
About St. Anne\’s Nursing Home:
St. Anne\’s is a welcoming nursing home in Southampton, dedicated to providing compassionate support and enriching the lives of our elderly residents. We believe in fostering a warm, engaging environment where every individual feels valued and connected. Volunteers play a vital role in helping us achieve this through meaningful interactions and activities.
Role Purpose
To act as second-in-command of the kitchen, ensuring safe, delicious and person-centred food for residents every day, and to be ready to step up as Head Chef within 12 months.
What you\’ll lead and own
- Food safety & compliance: Day-to-day ownership of SFBB/HACCP, temperature checks and logs, cleaning schedules, probe calibration, pest control actions, equipment safety, traceability, and supplier due diligence.
- Allergen management: Maintain accurate allergen matrixes, PPDS/\”Natasha\’s Law\” compliance where applicable, clear labelling and staff briefings before each service.
- IDDSI & clinical diets: Confident preparation and verification of IDDSI texture levels; work with SALT, nursing and care teams on dysphagia needs, fortification, hydration and special diets (diabetic, low-salt, coeliac, cultural/religious).
- Menu planning & quality: Co-lead seasonal menus and daily choices that are nutritious, varied, dementia-friendly and resident-centred (including snacks and alternatives).
- Cost & stock control: Ordering, supplier relationships, stock rotation, waste reduction, and delivering agreed cost-per-resident targets.
- People & rota: Day-to-day kitchen team leadership; train, coach and supervise chefs and KAs; plan rotas and ensure safe staffing for all services.
- Cover: Fully run the kitchen during Head Chef absence (holidays, sickness, rest days).
What you\’ll support
- Resident experience: Mealtime presentation, dining-room service, protected mealtimes, special events, feedback tasting sessions with residents and families.
- Audits & ratings: Internal audits, EHO/FHRS inspections (aim and maintain FHRS 5).
- Facilities & H&S: Report defects, manage maintenance tickets, safe use of chemicals (COSHH), and adherence to the home\’s H&S policies.
Key measures of success (KPIs)
- Food safety audits ≥ 95% compliance; zero high-risk non-conformances
- Cost per resident/day on or under budget; food waste trend down
- Resident/family satisfaction ≥ agreed target; positive dining-experience feedback
- Training completion (allergen, IDDSI, HACCP, induction) = 100% for kitchen team
- FHRS 5 maintained; supplier non-conformances resolved within SLA
Skills & experience
- Senior chef experience in care, healthcare, education, hotels or similar high-compliance settings.
- Hands-on knowledge of IDDSI textures, dysphagia-safe preparation and fortified menus.
- Proven stock/ordering and cost control; confident leading small teams and running a pass/service.
- Calm, organised and standards-driven; able to coach others and communicate clearly with clinical teams.
- Comfortable using basic digital tools (temperature probes/logging apps, email, spreadsheets).
Qualifications & Checks
- Food Safety Level 3 (essential); Level 4 or commitment to complete within 12 months (desirable).
- Allergen awareness training (essential); HACCP/SFBB competence (essential).
- NVQ/SVQ Level 2/3 Professional Cookery or equivalent (desirable).
- Enhanced DBS check, two references, and right to work in the UK (essential).
- Safeguarding Adults Level 2 (can be completed on induction).
Working Pattern & Pay
- Full-time, rota across 7 days (earlies/lates), including alternate weekends and bank holidays.
- Overtime/TOIL by prior agreement for special functions.
- Pay band: competitive and commensurate with responsibility; includes uplift on promotion to Head Chef
Responsibilities (day to day)
- Produce and serve safe, appealing food across breakfast, lunch, tea and snacks to agreed standards and portion controls.
- Prepare texture-modified meals to verified IDDSI levels with safe presentation and clear labelling.
- Maintain up-to-date allergen information for every menu item; ensure PPDS compliance where relevant.
- Complete and file all checks and records (temps, deliveries, cleaning, waste, maintenance).
- Lead pre-service briefs; allocate tasks; supervise service; complete post-service close-down.
- Train and mentor team members; complete inductions and refreshers; record competencies.
- Liaise with clinical leads on nutritional risks, weight loss, fluid intake and mealtime care plans.
- Plan and cost special events/celebrations; support dining-room set-up and hospitality standards.
- Keep kitchen, stores and equipment clean, tidy and audit-ready at all times.
- Follow safeguarding, health & safety, COSHH and infection-prevention procedures without exception.
Our values (what we expect in practice)
Respect, Team Spirit, Continuous Improvement, Accountability, Empathy
Role-model these in how you lead, coach and make decisions every day.
Job Type: Full-time
Pay: £16.00-£19.00 per hour
Expected hours: 30 – 40 per week
Benefits:
- Company pension
- Cycle to work scheme
- Discounted or free food
- Employee mentoring programme
- Flexitime
- Free parking
- On-site parking
- Referral programme
- Sick pay
- Work from home
Work Location: In person
Deputy Head Chef employer: Pegmar Ltd
Contact Detail:
Pegmar Ltd Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Deputy Head Chef
✨Tip Number 1
Network like a pro! Reach out to your connections in the culinary world, especially those who might have ties to St. Anne's Nursing Home. A friendly chat can sometimes lead to opportunities that aren't even advertised!
✨Tip Number 2
Show off your skills! If you get the chance, offer to do a trial shift or a cooking demonstration. This is your moment to shine and prove you can whip up delicious, safe meals that meet all dietary needs.
✨Tip Number 3
Be ready for the interview! Brush up on your knowledge of food safety, allergen management, and IDDSI standards. We want to see that you're not just a great chef but also someone who understands the importance of compliance in a care setting.
✨Tip Number 4
Apply through our website! It’s the best way to ensure your application gets noticed. Plus, it shows you’re genuinely interested in joining our team at St. Anne's Nursing Home.
We think you need these skills to ace Deputy Head Chef
Some tips for your application 🫡
Show Your Passion for Food: When writing your application, let your love for cooking and creating delicious meals shine through. Share any experiences that highlight your culinary skills and how you can bring joy to our residents through food.
Be Specific About Your Experience: Make sure to detail your previous roles and responsibilities, especially in high-compliance settings like care homes or hotels. We want to see how your experience aligns with the Deputy Head Chef role and how you can contribute to our kitchen team.
Highlight Team Leadership Skills: As a Deputy Head Chef, you'll be leading a team, so it's important to showcase your leadership abilities. Talk about times you've trained or mentored others, and how you foster a positive working environment in the kitchen.
Apply Through Our Website: We encourage you to submit your application directly through our website. It’s the best way for us to receive your details and ensures you’re considered for the role. Plus, it shows you’re keen on joining our team at St. Anne's!
How to prepare for a job interview at Pegmar Ltd
✨Know Your Food Safety Inside Out
Make sure you brush up on your food safety knowledge, especially SFBB and HACCP. Be ready to discuss how you've implemented these practices in previous roles, as this will show your commitment to maintaining high standards in the kitchen.
✨Showcase Your Team Leadership Skills
As a Deputy Head Chef, you'll be leading a team. Prepare examples of how you've trained or mentored others in the past. Highlight your ability to communicate clearly with both kitchen staff and clinical teams, as this is crucial for a smooth operation.
✨Be Ready to Discuss Menu Planning
Familiarise yourself with the principles of creating nutritious and resident-centred menus. Think about how you can incorporate seasonal ingredients and cater to special dietary needs, like IDDSI textures and allergens, and be prepared to share your ideas during the interview.
✨Demonstrate Your Cost Control Experience
Cost management is key in this role. Be prepared to talk about your experience with stock control, supplier relationships, and how you've successfully managed budgets in previous positions. This will show that you understand the financial side of running a kitchen.