Head Chef: Create Nutritious, Resident-Centered Menus

Sanders Senior Living group; Metropolitan Borough of Solihull; On-site; GBP 30,000 - GBP 40,000; Full time

Job summary

A luxury care home group in the United Kingdom is seeking a passionate Head Chef to join their Hospitality team. The role offers the opportunity to create nutritious and delicious meals while enjoying a supportive work environment without long hours. Candidates should have experience in catering, strong leadership skills, and a keen understanding of dietary requirements. This position emphasizes quality standards and personal service for residents, with opportunities for professional development and autonomy in menu planning.

Benefits

28 days Paid Holiday

Pension Scheme

Blue Light Card discounts

Employee Assistance Scheme

Comprehensive induction and training

Free DBS Check and uniform

Support for obtaining NVQs

On-site parking

Employee of the Month awards

Qualifications

• Experience within a catering environment.
• Knowledge of special dietary and nutritional requirements.
• Experience in achieving food margins and menu costing.

Responsibilities

• Work within the company budget.
• Train kitchen staff on food preparation and budget control.
• Inspire the team to meet food specifications.
• Ensure food safety and hygiene practices are followed.
• Deliver kitchen standards as per audit requirements.

Skills

Leadership skills

Menu planning

Effective communication

Understanding of dietary requirements

Education

Intermediate/Advanced Food Hygiene certificate

Job description

A luxury care home group in the United Kingdom is seeking a passionate Head Chef to join their Hospitality team. The role offers the opportunity to create nutritious and delicious meals while enjoying a supportive work environment without long hours. Candidates should have experience in catering, strong leadership skills, and a keen understanding of dietary requirements. This position emphasizes quality standards and personal service for residents, with opportunities for professional development and autonomy in menu planning.