Bank relief chef de partie cover across Jewish Care's homes and community centres, working alongside its catering and hospitality team as absence arises. The role supports the Sous Chef in running all catering services, from food production and menu planning to food safety and residents' dietary needs. Care settings serve older people, people with mental health needs and people living with dementia. Candidates need City & Guilds 7051/7062 or equivalent and a Level 2 health and hygiene qualification.
What the job involves
- Support the Head Chef and Sous Chef in managing and delivering all catering services across the organisation
- Oversee food production to the agreed standard
- Ensure food hygiene and health and safety practices are monitored and recorded
- Maintain food standards and deliver food services and customer care to a high standard
- Handle finances for the kitchen
- Manage and develop a team, communicating effectively
- Review and execute the menu regularly, reflecting seasonal supply changes, market trends and cultural requirements
- Develop new approaches to dish presentation, menu planning and cooking procedures
- Meet residents' special needs and dietary requirements
- Keep residents' liberty, dignity and safety protected
What’s required
Qualifications
- City & Guilds 7051/7062 or equivalent qualification
- Health & Hygiene NVQ Level 2 or QCF equivalent
Experience
- Proven experience as a chef
- Experience of high standard food preparation
Skills & knowledge
- Knowledge of dietary requirements and allergen awareness
- Knowledge of cultural requirements and producing a varied menu
- Awareness of waste disposal techniques and infection control
- Awareness of COSHH and CQC regulations
Nice to have
- Multi-site operations experience
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Contact Details:
The Methodist Church in Britain Recruitment Team
