CONTRACTED HOURS:

Our private, luxury care home is in the beautiful market town of Melton Mowbray. We offer Residential, Dementia, Nursing & Respite care for 88-residents.
We’re looking for a skilled 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

• Specialized 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.

ABOUT US:

You’ll be joining a values-led care home that’s part of the Care Concern Group, a family-owned provider with over 100 care homes across the UK. We’re expanding rapidly and are committed to delivering high-quality care and support to our residents. If you’re ready to take on a rewarding role in a growing and supportive environment, we’d love to hear from you.
We believe in delivering care to the highest standard, and our five core values guide everything we do:

WHY THIS ROLE MATTERS

As Chef, you’ll do more than just cook"you’ll be crafting meals that provide comfort, nourishment, and joy to our residents. 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.