Chef - Rookwood

at  South Coast Nursing Homes Ltd

South Coast Nursing Homes is an established and successful, family owned and managed, care home company with its head office in Worthing, West Sussex.
We currently operate 9 homes across East and West Sussex.
Each of our registered homes offers the highest standards of resident care and comfort, 24 hours – day and night, for long and short-term stays.
The Chef must be able to implement the standards set by the Executive chef, always looking to drive the food offering forwards, delivering new dishes which inspire and delight – providing a real wow factor to mealtimes.
As a Chef you will be working with a team of kitchen assistants to ensure the highest standard of food is prepared for the residents in accordance to food hygiene regulations.
This role will be 36hrs – including every other weekend
Week 1 – Mon, Tue, Thurs and Fri
Week 2 – Mon, Tue, Sat and Sun

Job responsibilities

• To lead the kitchen assistant in the implementation of consistently inspirational food choices – across all service points of the Home.
• To maintain the standards set by the Executive Chef – food choice / quality; table settings; hygiene in the kitchens and wider dining environments; staff appearance and behaviour; training and development; safe use of equipment – to name just a few.
• To manage the hygiene, cleaning and safety of all the catering facilities – including the reporting of equipment failures. Correct maintenance of equipment is paramount to preventing issues (descaling, degreasing) and must be monitored on a daily basis.
• To adhere to the requirements of essential record keeping as dictated by the Head chef to ensure we comply with the law – HACCAP; Temperature checks; Kitchen audits.

• To lead the kitchen assistant in the implementation of consistently inspirational food choices – across all service points of the Home.
• To maintain the standards set by the Executive Chef – food choice / quality; table settings; hygiene in the kitchens and wider dining environments; staff appearance and behaviour; training and development; safe use of equipment – to name just a few.
• To manage the hygiene, cleaning and safety of all the catering facilities – including the reporting of equipment failures. Correct maintenance of equipment is paramount to preventing issues (descaling, degreasing) and must be monitored on a daily basis.
• To adhere to the requirements of essential record keeping as dictated by the Head chef to ensure we comply with the law – HACCAP; Temperature checks; Kitchen audits