CONTRACT: FULL TIMESALARY: £13.52 PER HOURSHIFT TYPE: DAYSCONTRACTED HOURS:

Buchanan Lodge Care Home, located in the quiet, leafy suburb of Bearsden in North Glasgow, is a thoughtfully converted former convent offering Residential, Nursing, Respite, and Dementia care for 38- residents. Here, we blend the building’s historic charm with modern comforts to create a warm and supportive environment
We’re looking for a skilled 2nd Chef to join our care home team, where you’ll play a key role in ensuring our residents enjoy high-quality, well-balanced meals every day.

SKILLS, KNOWLEDGE & QUALIFICATIONS

• Culinary Qualifications: City & Guilds 706 " 1 & 2, or equivalent qualification (achieved or working towards).
• Team Player: Ability to work effectively within a team to achieve common goals.
• Food Hygiene: Basic Food Hygiene Certificate, ensuring you understand and implement best practices in food safety.
• Communication Skills: Good communication skills to liaise with team members and understand residents’ dietary needs.
• Initiative: Ability to work independently and take the lead in the kitchen, when the Head Chef isn’t available.

DESIRED EXPERIENCE

• Specialised Food Preparation: Experience in preparing food for the specific needs of our residents.
• Care Environment Experience: Experience working in a care environment is beneficial but not essential.
  If you’re passionate about cooking and want to make a real difference in the lives of our residents, we’d love to have you join our team. Bring your culinary skills to our kitchen, where your meals will nourish, delight, and contribute to the well-being of those in our care.

WHY THIS ROLE MATTERS

As 2nd Chef, you’ll do more than just cook you’ll be crafting meals that provide comfort, nourishment, and joy to our residents & nursery on the same site. Your expertise in the kitchen will help create a welcoming atmosphere where food is something everyone looks forward to.

WHAT YOU’LL DO

• Meal Preparation: Prepare, cook, and serve both hot and cold meals, ensuring they meet the dietary needs and preferences of our residents.
• Menu Planning: Work closely with the Head Chef to plan menus that provide a balanced, nutritious diet, making the most of fresh, available ingredients.
• Kitchen Management: Take charge of day-to-day kitchen management, organizing and controlling food production within budget while maintaining high standards of cleanliness and hygiene.
• Record Keeping: Maintain accurate records of food supplies and monitor freezer and fridge temperatures to ensure food safety and quality.
• Stock Management: Ensure proper stock rotation, assist in ordering supplies, check deliveries, and conduct stock valuations as needed.
• Health & Safety: Uphold statutory Health & Safety standards in the kitchen and dining areas, ensuring a safe and hygienic environment.
• Cleaning & Maintenance: Ensure all crockery and equipment are cleaned and stored properly and oversee the overall cleanliness of the kitchen and dining areas.