Title: Deputy Head Chef
Location: St Anne's Nursing Home, Southampton (SO17)
Reports to: Home Manager
Direct reports: Chefs, Kitchen Assistants (as rota'd)
Contract: Full-time, 8am to 6:30pm, rota including alternate weekends and occasional bank holidays
(Flexible, part time arrangements may be possible subject to advance discussion)
About St. Anne's Nursing Home:
St. Anne's is a welcoming nursing home in Southampton, dedicated to providing compassionate support and enriching the lives of our elderly residents. We believe in fostering a warm, engaging environment where every individual feels valued and connected. Volunteers play a vital role in helping us achieve this through meaningful interactions and activities.
Role Purpose
To act as second-in-command of the kitchen, ensuring safe, delicious and person-centred food for residents every day, and to be ready to step up as Head Chef within 12 months.
What you'll lead and own
* Food safety & compliance: Day-to-day ownership of SFBB/HACCP, temperature checks and logs, cleaning schedules, probe calibration, pest control actions, equipment safety, traceability, and supplier due diligence.
* Allergen management: Maintain accurate allergen matrixes, PPDS/"Natasha's Law" compliance where applicable, clear labelling and staff briefings before each service.
* IDDSI & clinical diets: Confident preparation and verification of IDDSI texture levels; work with SALT, nursing and care teams on dysphagia needs, fortification, hydration and special diets (diabetic, low-salt, coeliac, cultural/religious).
* Menu planning & quality: Co-lead seasonal menus and daily choices that are nutritious, varied, dementia-friendly and resident-centred (including snacks and alternatives).
* Cost & stock control: Ordering, supplier relationships, stock rotation, waste reduction, and delivering agreed cost-per-resident targets.
* People & rota: Day-to-day kitchen team leadership; train, coach and supervise chefs and KAs; plan rotas and ensure safe staffing for all services.
* Cover: Fully run the kitchen during Head Chef absence (holidays, sickness, rest days).
What you'll support
* Resident experience: Mealtime presentation, dining-room service, protected mealtimes, special events, feedback tasting sessions with residents and families.
* Audits & ratings: Internal audits, EHO/FHRS inspections (aim and maintain FHRS 5).
* Facilities & H&S: Report defects, manage maintenance tickets, safe use of chemicals (COSHH), and adherence to the home's H&S policies.
Key measures of success (KPIs)
* Food safety audits ≥ 95% compliance; zero high-risk non-conformances
* Cost per resident/day on or under budget; food waste trend down
* Resident/family satisfaction ≥ agreed target; positive dining-experience feedback
* Training completion (allergen, IDDSI, HACCP, induction) = 100% for kitchen team
* FHRS 5 maintained; supplier non-conformances resolved within SLA
Skills & experience
* Senior chef experience in care, healthcare, education, hotels or similar high-compliance settings.
* Hands-on knowledge of IDDSI textures, dysphagia-safe preparation and fortified menus.
* Proven stock/ordering and cost control; confident leading small teams and running a pass/service.
* Calm, organised and standards-driven; able to coach others and communicate clearly with clinical teams.
* Comfortable using basic digital tools (temperature probes/logging apps, email, spreadsheets).
Qualifications & Checks
* Food Safety Level 3 (essential); Level 4 or commitment to complete within 12 months (desirable).
* Allergen awareness training (essential); HACCP/SFBB competence (essential).
* NVQ/SVQ Level 2/3 Professional Cookery or equivalent (desirable).
* Enhanced DBS check, two references, and right to work in the UK (essential).
* Safeguarding Adults Level 2 (can be completed on induction).
Working Pattern & Pay
* Full-time, rota across 7 days (earlies/lates), including alternate weekends and bank holidays.
* Overtime/TOIL by prior agreement for special functions.
* Pay band: competitive and commensurate with responsibility; includes uplift on promotion to Head Chef
Responsibilities (day to day)
* Produce and serve safe, appealing food across breakfast, lunch, tea and snacks to agreed standards and portion controls.
* Prepare texture-modified meals to verified IDDSI levels with safe presentation and clear labelling.
* Maintain up-to-date allergen information for every menu item; ensure PPDS compliance where relevant.
* Complete and file all checks and records (temps, deliveries, cleaning, waste, maintenance).
* Lead pre-service briefs; allocate tasks; supervise service; complete post-service close-down.
* Train and mentor team members; complete inductions and refreshers; record competencies.
* Liaise with clinical leads on nutritional risks, weight loss, fluid intake and mealtime care plans.
* Plan and cost special events/celebrations; support dining-room set-up and hospitality standards.
* Keep kitchen, stores and equipment clean, tidy and audit-ready at all times.
* Follow safeguarding, health & safety, COSHH and infection-prevention procedures without exception.
Our values (what we expect in practice)
Respect, Team Spirit, Continuous Improvement, Accountability, Empathy
Role-model these in how you lead, coach and make decisions every day.
Job Type: Full-time
Pay: £16.00-£19.00 per hour
Expected hours: 30 – 40 per week
Benefits:
* Company pension
* Cycle to work scheme
* Discounted or free food
* Employee mentoring programme
* Flexitime
* Free parking
* On-site parking
* Referral programme
* Sick pay
* Work from home
Work Location: In person