Chef in Leeds

The Chef will prepare and serve nutritious, well-presented meals for residents at The Cedars Care Home. This hands-on role supports safe, consistent food production, resident choice and an enjoyable dining experience.

The postholder will work with fresh ingredients, follow approved food safety controls and meet residents’ assessed dietary needs and preferences while supporting the effective day-to-day operation of the kitchen.

Key responsibilities

Food preparation and service

· Prepare, cook and serve nutritious, appetising and well-presented meals using fresh ingredients and approved recipes.

· Follow menu plans, portion guidance and presentation standards, and contribute practical ideas for varied and seasonal dishes.

· Ensure meals are produced and served at the required time and to a consistent standard.

· Support catering for special events, activities and resident celebrations.

· Deputise for the Head Chef when required and support safe kitchen cover arrangements.

Resident needs and dining experience

· Prepare meals that meet residents’ assessed nutritional, hydration, cultural, religious and dietary needs.

· Cater safely for allergies, intolerances, special diets and texture-modified requirements in line with current instructions and care information.

· Ensure the correct meal is provided to the correct resident by following meal identification and handover arrangements.

· Listen to resident and colleague feedback and use it to support improvements to menus, presentation and service.

· Promote dignity, choice and an enjoyable dining experience during every meal service.

Food safety, allergens and compliance

· Follow the current food safety management system, HACCP controls, approved procedures and record-keeping requirements.

· Apply allergen controls, food labelling, traceability, temperature monitoring, cleaning and stock rotation requirements consistently.

· Check ingredient and supplier information and report any allergen discrepancy, unsafe condition or missing information immediately.

· Maintain high standards of personal hygiene, kitchen cleanliness and safe working practice.

· Comply with Food Safety, COSHH and Health and Safety requirements and complete corrective actions within agreed timescales.

· Support preparation for EHO inspections, internal audits and other assurance activity.

IDDSI and texture-modified catering

· Prepare, test, label, present and record texture-modified food and thickened drinks in accordance with the current IDDSI Framework, residents’ care plans and prescribed levels.

· Use approved recipes, equipment and testing methods for texture-modified meals.

· Escalate concerns relating to swallowing, nutrition, hydration, allergies or meal safety promptly.

Kitchen operations and teamwork

· Work closely with care colleagues and catering staff to communicate changes in dietary needs and support safe meal service.

· Receive and store deliveries safely, monitor stock levels and support effective stock control and waste reduction.

· Use kitchen equipment safely and report defects, damage or maintenance concerns promptly.

· Provide practical support to colleagues, share effective practice and contribute positively to the wider team.

· Complete required training and demonstrate ongoing competence for the duties performed.

Person specification

Essential qualifications and experience

· Proven professional experience as a Chef or Cook, ideally within care, healthcare or hospitality.

· NVQ Level 2 in Professional Cookery, or an equivalent catering qualification or relevant practical experience.

· A recognised food hygiene qualification appropriate to the role.

· Practical experience of preparing meals for a range of dietary needs.

· Good working knowledge of food safety, hygiene, allergen controls and COSHH requirements.

Essential skills and attributes

· Good culinary skills, attention to detail and pride in food quality and presentation.

· Ability to organise workload, meet service deadlines and work calmly under pressure.

· Clear and professional communication with residents, colleagues, managers and visitors.

· Ability to work independently and as part of a team.

· Accurate record-keeping and willingness to use electronic compliance systems where required.

· Commitment to resident dignity, choice, equality, inclusion and continuous improvement.

Desirable

· Previous catering experience in adult social care or a healthcare setting.

· Current knowledge and practical experience of IDDSI and dysphagia catering.

· Experience of EHO inspections, kitchen audits or similar assurance activity.

· Experience of LOGIT or a similar electronic compliance system.

Working arrangements and benefits

· This is a full-time role of 36 hours per week, worked over four days out of seven.

· The normal place of work is The Cedars Care Home, with travel to other Westward Care locations only when reasonably required for the role.

· Free on-site parking.

· Annual leave entitlement is provided in line with the terms and conditions of employment.

· Training and development opportunities.

· Professional staff uniform.

Additional requirements

The postholder must promote the safety and wellbeing of residents and report any safeguarding concern immediately in line with Westward Care procedures.

This is a hands-on role requiring flexibility and reliable attendance. The postholder must carry out duties safely, follow Westward Care policies and procedures, protect confidential information and complete any checks required for the role. Appointment is subject to a satisfactory Disclosure and Barring Service (DBS) check at the appropriate level for the role. The successful applicant must be registered with the DBS Update Service and maintain their subscription throughout their employment.

This job description summarises the main duties of the role. Responsibilities may be reviewed to reflect service needs, following appropriate discussion and in line with the terms of employment.

Employer

Westward Care Ltd

Base

The Cedars Care Home

Salary

£14.87 per hour

Hours

36 hours per week, worked over four days out of seven

Weekend working

Alternate weekends, with flexibility for occasional evenings and bank holidays

Reporting line

Group Senior Head Chef