South Coast Nursing Homes is a family-owned provider of care across East and West Sussex. Each of the 9 registered homes offers the highest standards of resident care and comfort, 24 hours – day and night.
Here at South Coast Nursing Homes, just as we provide excellent care to our residents, we cultivate an environment for personal and career growth within our own company too. We are growing and we are always on the lookout for the best talent across the care sector. If you’re passionate about care, hungry to deliver and want to be part of a flourishing company – we want to hear from you
The Head Chef must be able to implement the standards set by the Regional Operations Manager and the Company Chef, always looking to drive the food offering forwards, delivering new dishes which inspire and delight – providing a real wow factor to mealtimes. This will include the physical environment such as table settings, cleanliness and hygiene.
Further responsibilities will include sensible planning and buying of ingredients; Monthly kitchen audits; Training the team in the correct use and maintenance of equipment; Meeting with Kitchen assistants to engage them in the required standards and overall vision; Reporting major issues and solutions through to the Company Chef, as and when necessary to escalate.

Job responsibilities

• To lead a team of chefs and kitchen assistants in the implementation of consistently inspirational food choices – across all service points across two Homes.
• 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 of Catering to ensure we comply with the law – HACCAP; Temperature checks; Kitchen audits.
• To work with the Home Manager and the Company Chef to conduct the performance annual reviews for the kitchen team you work with

• To lead a team of chefs and kitchen assistants in the implementation of consistently inspirational food choices – across all service points across two Homes.
• 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 of Catering to ensure we comply with the law – HACCAP; Temperature checks; Kitchen audits.
• To work with the Home Manager and the Company Chef to conduct the performance annual reviews for the kitchen team you work wit