Title: Deputy Head Chef
Location: St Anne’s Nursing Home, Southampton (SO17)
Reports to: Home Manager
Direct reports: Chefs, Kitchen Assistants (as rota’d)
Contract: Full-time, 8am to 6:30pm, rota including alternate weekends and occasional bank holidays
(Flexible, part time arrangements may be possible subject to advance discussion)

SKILLS & EXPERIENCE

• Senior chef experience in care, healthcare, education, hotels or similar high-compliance settings.
• Hands-on knowledge of IDDSI textures, dysphagia-safe preparation and fortified menus.
• Proven stock/ordering and cost control; confident leading small teams and running a pass/service.
• Calm, organised and standards-driven; able to coach others and communicate clearly with clinical teams.
• Comfortable using basic digital tools (temperature probes/logging apps, email, spreadsheets).

QUALIFICATIONS & CHECKS

• Food Safety Level 3 (essential); Level 4 or commitment to complete within 12 months (desirable).
• Allergen awareness training (essential); HACCP/SFBB competence (essential).
• NVQ/SVQ Level 2/3 Professional Cookery or equivalent (desirable).
• Enhanced DBS check, two references, and right to work in the UK (essential).
• Safeguarding Adults Level 2 (can be completed on induction).

ROLE PURPOSE

To act as second-in-command of the kitchen, ensuring safe, delicious and person-centred food for residents every day, and to be ready to step up as Head Chef within 12 months.

RESPONSIBILITIES (DAY TO DAY)

• Produce and serve safe, appealing food across breakfast, lunch, tea and snacks to agreed standards and portion controls.
• Prepare texture-modified meals to verified IDDSI levels with safe presentation and clear labelling.
• Maintain up-to-date allergen information for every menu item; ensure PPDS compliance where relevant.
• Complete and file all checks and records (temps, deliveries, cleaning, waste, maintenance).
• Lead pre-service briefs; allocate tasks; supervise service; complete post-service close-down.
• Train and mentor team members; complete inductions and refreshers; record competencies.
• Liaise with clinical leads on nutritional risks, weight loss, fluid intake and mealtime care plans.
• Plan and cost special events/celebrations; support dining-room set-up and hospitality standards.
• Keep kitchen, stores and equipment clean, tidy and audit-ready at all times.
• Follow safeguarding, health & safety, COSHH and infection-prevention procedures without exception.

RESPECT, TEAM SPIRIT, CONTINUOUS IMPROVEMENT, ACCOUNTABILITY, EMPATHY

Role-model these in how you lead, coach and make decisions every day.
Job Type: Full-time
Pay: £16.00-£19.00 per hour
Expected hours: 30 – 40 per week

Benefits:

• Company pension
• Cycle to work scheme
• Discounted or free food
• Employee mentoring programme
• Flexitime
• Free parking
• On-site parking
• Referral programme
• Sick pay
• Work from home

Work Location: In perso