Cook Manager - 30 hrs pw

Hill Care Group; City of London; On-site; GBP 28,000 - 37,000; Full time

Job summary

A reputed care organization in London seeks a Cook Manager to lead the catering team at Strathearn Court Care Home. This role requires preparing high-quality meals, managing dietary needs, and ensuring compliance with food safety standards. Ideal candidates will have a Chef Qualification and at least 2 years of kitchen management experience. This full-time role offers competitive salary and professional training opportunities.

Benefits

Professional training and personal development

Promotion paths within the organisation

Vacation & Paid Time Off

Retirement plan and/or pension

Flexible schedule

Free parking

Employee recognition scheme

Qualifications

• 2 years relevant experience as a Chef or Cook required.
• Knowledge of Nutrition Science for the elderly or equivalent preferred.
• Food Hygiene Certificate and HACCP documentation necessary.

Responsibilities

• Lead a team and run the catering operation within the Home.
• Prepare high-quality home-cooked meals considering dietary needs.
• Ensure compliance with food safety standards and manage budget.

Skills

Effective verbal and written communication

Leadership

Team Management (Kitchen)

Time management and meeting deadlines

Budget Management

Stock Management

Education

Chef Qualification

Food Hygiene Certificate

Nutrition Science for the elderly or equivalent

Tools

HACCP Documentation

Job description

Cook Manager – 30 hours per week

Location: Strathearn Court Care Home, 229‑231 Belmont Road, Belfast, Northern Ireland, County Down, BT4 2AH

Posted: 11th November 2025
Closing: 27th November 2025

Our Vision

To improve the lives of our residents and the communities we serve by consistently delivering special resident experiences and to be the best place to work in the care sector.

Main Purpose of the Role

The post holder will lead a team to run the catering operation within the Home. This includes preparing high‑quality home‑cooked, fresh, nutritional meals and catering for any dietary and cultural needs.

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 Home Manager, 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 plan and deliver set four weekly menus, ensuring any substitutions have prior authorisation from the Home Manager or designated individual, and any allergen changes are communicated effectively.
• 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 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.
• Responsible for stock taking, stock rotation and storage of stock, including checking and receiving deliveries.
• To monitor and replenish as required all kitchen and food stocks, in conjunction with the Home Manager, and maintain records of the same, in line with Company procedures.
• Responsible for the presentation of the dining areas.
• 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 Home Manager 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 Home Manager and Maintenance Person in a timely manner.
• Under the supervision of the Home Manager, to carry out annual appraisals for kitchen colleagues.
• To conduct quarterly staff supervision and personal development plans as required.

General Responsibilities

To be responsible for the health, safety and welfare of yourself and others whilst at work, including colleagues, residents and visitors to the Home and for alerting the officers responsible to any hazards or potential risks to health and safety.

To be fully conversant with the Beaumont policies relating to Safeguarding of Vulnerable Adults and Whistleblowing.

To ensure compliance with the Beaumont Information Governance Policy, maintaining an appropriate level of confidentiality around issues that may be personal or commercially sensitive.

Establishing and maintaining positive working relationships both with colleagues, residents, visitors and other health professionals and agencies.

To act as an ambassador for the Beaumont company Vision and Values.

To promote equality and diversity at all times and across all work activities.

To adhere to Beaumont policies and procedures.

Attend mandatory training days / courses, on or off site, as and when required.

To undertake any other duties and accountabilities which would be lawful, reasonable and appropriate to the role.

Knowledge

• Nutrition Science for the elderly or equivalent
• 2 years relevant experience as a Chef or Cook
• Chef Qualification
• Food Hygiene Certificate
• Health & Safety Awareness
• Hazard Reporting Protocols
• HACCP Documentation
• RIDDOR Awareness
• Food Storage
• Basic First Aid

Skills

• Effective verbal and written communication
• Leadership
• Team Management (Kitchen)
• Stock Management
• Planning and Preparing Menus
• Compiling and placing orders
• Special dietary requirements
• Altered textured diets
• Time management and meeting deadlines
• Budget Management
• Equipment Management
• Food & Kitchen Presentation
• Continuous Personal Development
• Good interpersonal skills
• Coordination / multitasking

Abilities

• Reliable
• Remains calm under pressure
• Work unsupervised
• Caring Attitude
• Innovative
• Committed to Quality
• Coaching and Mentoring skills
• Quickly acts on feedback

Required Criteria

• Chef Qualification
• 2 years relevant experience as a Chef or Cook
• Food Hygiene Certificate
• HACCP Documentation

Desired Criteria

• Nutrition Science for the elderly or equivalent

Benefits

• Professional training and personal development
• Promotion paths within the organisation
• Vacation & Paid Time Off
• Retirement plan and/or pension
• Flexible schedule
• Employee development programmes
• Free parking
• Competitive salary
• Work with charities
• Social opportunities
• Employee recognition scheme

Seniority Level

Mid‑Senior level

Employment Type

Full‑time

Job Function

Management and Manufacturing – Food and Beverage Manufacturing