Position title
Head Chef - Somerset

Job Description: Head Chef

Reports to: General Manager / Deputy General Manager

Location: Wincanton

Salary: £33,000 to £35,000

Set in 7 acres of garden, This Care Home has been completely refurbished to a high standard. The new owners are seeking experienced & dedicated staff to become part of an outstanding team providing the highest level of support & compassionate care to residents.

Job Purpose

To manage, develop and provide a high quality catering and dining experience to all residents, guests and visitors. To ensure that the catering department is safe, caring, effective, well led and responsive. Your department will be compliant with external regulation and follow company policies and procedures. Your department will be cost effective in the delivery of high quality care.

Duties and Responsibilities

Regulation and Legislation

  • Comply with food safety and health and safety policies. Ensure that food safety paperwork is accurately completed and is compliant with food safety legislation
  • Ensure personal mandatory training is up to date
  • Ensure all staff within your department have up to date legislative and mandatory training

Operational Standards

  • Ensure that the catering department has a 4 week rota in place, ensuring leave and sickness is covered
  • Create nutritious, well balanced 4 week cycle menus which reflect the company's standard of using fresh, quality and seasonal produce and are within the budget set for the care facility
  • Consult residents and clinical staff when developing menus ensuring that all dietary requirements are catered for
  • Review menus quarterly, in line with seasonal changes
  • Prepare, cook and present meals attractively, Ensure that the majority of the menu is home cooked with minimal use of convenience foods
  • Ensure that homemade biscuits and cakes are provided daily
  • Ensure that modified meals and snacks are provided in line with operational procedures
  • Ensure dining rooms and tray service is in line with operational procedures
  • Provide a breakfast service to our residents in line with their requests
  • Serve food to residents in dining rooms at lunch and supper times ensuring a rotation of catering staff between communities of the care facility
  • Talk and engage with residents on a daily basis, taking feedback and making necessary changes.
  • Maintain an accurate and up to date folder and chart of residents likes and dislikes, ensuring all catering staff are aware of our residents needs. Fortify meals for those nutritionally at risk
  • Ensure that a high standard of cleanliness is maintained in the main and satellite kitchen, monitor these areas and audit
  • Ensure that stock levels within the catering department are adequate, rotated, used effectively and secured at all times. Avoid unnecessary wastage and deterioration of food
  • Ensure equipment is used appropriately. Report defects and withdraw from use immediately
  • Attend residents’ meetings, evening and weekend functions as they arise to facilitate a quality service to residents and guests of the home. Ensure feedback from resident’s meetings is acted upon


  • Maintain a team of bank staff to ensure agency is only used as the very last resort, seeking authorisation from the general manager
  • Recruit, train, develop and retain your team
  • Train and develop care staff with the delivery of food service
  • Ensure your team participates in resident of the day as directed by the general manager
  • Manage the catering team to ensure they deliver a safe and efficient catering service to our residents
  • Optimise staff retention through self development and motivation of your team. Develop your team through in-house training, personal appraisals and job reward schemes and evidence within the staff files and training records


  • Adhere to the local safeguarding policy and follow Duty of Candour requirements
  • Attend monthly nutrition meetings with the clinical/care teams
  • Order all catering supplies through nominated suppliers, managing budgets accordingly. Train your second chef to the same standard to cover leave/sickness

Working conditions

  • Bank holiday & weekend working
  • Hours to fit the needs of the service in respect of events
  • Work hands on alongside team members when staff shortages occur, irrespective of shift patterns or days of the week

Job titles of positions to be supervised by you

  • Second Chef
  • Trainee Chef
  • Kitchen Assistant
  • Host/Hostess

Expected Start Date: 05/04/2021

Employment Type
Job Location
Wincanton, BA9 8EA
Base Salary
£33000-£35000 Per year
Date posted
January 22, 2021
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Position: Head Chef - Somerset

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