Title: Chef/Cook (Head) WEEKEND WORK Purpose of Role: Responsible to produce quality homemade food and beverage offer which provides for Residents nutritional health and wellbeing. Manage food stock and adhere to budget. Maintain high standards of cleanliness and food safety, and lead the team. Key Responsibilities & Accountabilities: Be compliant with Policies, Procedures, Regulations and legislative requirements to provide a safe food and beverage service to Residents. Prepare, cook and serve home-made meals using fresh ingredients that comply standards One food buying and menu standards. Provide for the choice, cultural preferences and special dietary needs of Residents Liaise with central support teams to consistently comply with company nutrition standards and food offer. Liaise with clinical and Care/Activities colleagues to engage with Residents in food related activities that promote Residents nutritional health and emotional wellbeing. To promote the therapeutic values of the food and beverage offer. To solicit feedback through regular participation in Resident activities and surveys. To manage ordering, holding and secure storage of stock. To manage food costs within budget. To organise and manage the kitchen team efficiently. To supervise daily tasks of kitchen team effectively. To mentor colleagues in their learning and development especially in their responsibilities for food handling and service. To manage standards of food presentation and service throughout the home. To clean and maintain the kitchen and food preparation areas and equipment. To report faults and breakdowns. To maintain and develop professional knowledge and skills. To attend mandatory training and meetings when required. Participate in the learning and development of others. Maintain accurate records. Ensure that all incidents/accidents are reported in accordance with company and Regulatory requirements. Act as a positive role model for Colleagues in terms of behaviour and attitudes. Qualifications and Knowledge: S/NVQ 2 or equivalent in Catering and Hospitality or Professional Cookery. Food Hygiene Certificate at a minimum of Level 2. Understanding of Hazard Analysis Critical Control Points (HACCP). Experience: Managing professional kitchens that meet regulatory standards. If you are interested in this position please apply on this advert, or alternatively, call our office on (phone number removed) or email your cv for further information