Main Responsibilities

• To lead, motivate and direct a team of kitchen colleagues to deliver a first-class catering service to the residents within the Home.
• To understand the individual nutritional needs and choices of residents at all times.
• To prepare menus in consultation with the Head chef, residents, families, catering committees following best practice guidance.
• To prepare, cook and serve meals, ensuring that all special needs are fully considered and catered for in accordance with residents’ dietary requirements and personal choice.
• To be responsible for the catering budget and work within the agreed catering budget.
• Regularly engage with, and seek feedback from, residents, relatives, visitors and colleagues in order to continually improve the residents’ quality of life and level of service provided.
• To ensure any comments regarding the catering operation- positive or otherwise, are noted and acted upon accordingly
• To prepare any beverages and snacks throughout the day, around the needs and choices of residents.
• To ensure the quantity and quality of all food served is to the required nutritional standards.
• To ensure compliance with the Company Food Safety Management System and maintain a safe kitchen.
• To monitor and replenish as required all kitchen and food stocks, in conjunction with the Head Chef and maintain records of the same, in line with Company procedures.
• Responsible for the presentation of the dining areas.
• To occasionally organise special functions, which may be outside of normal working hours.
• To ensure that all stock records are kept up to date in line with company procedures.
•  To supervise all other kitchen colleagues and alert the Head Chef to any difficulties.
• To ensure that high standards of hygiene, cleanliness and food preparation are maintained at all times to meet environmental food safety standards.
• To be diligent in ensuring any defects of equipment are reported to the Head Chef and Maintenance Person in a timely manner.
• To conduct quarterly staff supervision and personal development plans as required.
• Rota the catering department for its needs, monitor sickness, absence, authorise holiday within the department, taking ultimate responsibility for the catering department.
• Maintain regular contact with the Head Chef and other senior management
• Hold and attend Regular Team Meetings with catering staff and management as required.