ESSENTIAL SKILLS & EXPERIENCE:

• Proven experience as a Chef, preferably in a nursery or childcare setting.
• A recognized Food Hygiene qualification (e.g., Level 2 Food Safety and Hygiene).
• Knowledge of children’s nutritional needs and dietary requirements.
• Experience in catering for children with allergies and dietary restrictions.
• Ability to plan and prepare balanced and nutritious menus.
• Excellent cooking and food preparation skills.
• Strong organizational and time-management skills.
• Ability to work independently and as part of a team.
• Excellent communication and interpersonal skills.
• A passion for providing high-quality food for children.

DESIRABLE SKILLS & EXPERIENCE:

• Experience in using specific dietary software or menu planning tools.
• Knowledge of different cuisines and cooking styles.
• Experience in baking and preparing homemade meals.
• A qualification in catering or hospitality.
• Experience in working with children with special dietary needs
  Job Types: Full-time, Permanent
  Pay: £12.21-£13.00 per hour
  Expected hours: 35 per week

Additional pay:

• Performance bonus
• Yearly bonus

Benefits:

• Bereavement leave
• Childcare
• Company events
• Company pension
• Discounted or free food
• Employee discount
• Free parking
• On-site parking
• Transport links

Schedule:

• Day shift
• Monday to Friday
• Overtime

Experience:

• Chef: 3 years (preferred)

Work Location: In person
Application deadline: 25/08/2025
Expected start date: 01/09/202

PURPOSE OF THE ROLE:

To plan, prepare, and serve nutritious and delicious meals and snacks for the children at Little People Preschool and Nursery, ensuring adherence to dietary requirements, allergies, and food safety regulations. To create a positive and enjoyable mealtime experience for the children, promoting healthy eating habits and supporting their development.

KEY RESPONSIBILITIES:

• Menu Planning: Develop creative and balanced weekly menus that meet the nutritional needs of children aged 3 months to 11 years, considering dietary restrictions, allergies, and cultural preferences. Menus should be varied, appealing, and introduce children to a wide range of flavours and textures. Involve children in menu planning where appropriate.
• Food Preparation & Cooking: Prepare and cook all meals and snacks on-site, ensuring high standards of food hygiene and presentation. This includes baking, grilling, steaming, and other cooking methods as appropriate. Focus on fresh, seasonal ingredients where possible.
• Dietary Requirements & Allergies: Maintain accurate records of children’s dietary requirements and allergies, ensuring all staff are aware and that meals are prepared accordingly. Take responsibility for preventing cross-contamination and ensuring the safety of children with allergies. Implement and maintain a robust allergy management system.
• Stock Management: Manage food stock levels, placing orders with approved suppliers and ensuring proper storage and rotation of ingredients. Minimize food waste and maintain a clean and organized kitchen and storage area. Monitor food costs and work within a budget.
• Hygiene & Safety: Adhere to all food safety regulations and hygiene standards, including HACCP procedures. Maintain a clean and safe kitchen environment, ensuring all equipment is in good working order. Conduct regular cleaning and maintenance checks.
• Communication: Communicate effectively with nursery staff, parents, and children regarding meal plans, dietary requirements, and any relevant information. Engage with children about food and healthy eating in an age-appropriate manner. Provide information to parents about the nutritional value of meals.
• Record Keeping: Maintain accurate records of menus, food orders, deliveries, and any incidents related to food safety or allergies. Keep records of food temperatures and cooking times.
• Professional Development: Attend relevant training courses and stay up-to-date with current food safety legislation and best practices in children’s nutrition.