Head Chef

HEAD CHEF 

Ryan Meadows is a purpose-built 60-bedroom Care Home situated in Nerston Village, on the outskirts of East Kilbride with easy access to local amenities, public transport links and on-site car parking. 

We are seeking a Head Chef to lead our kitchen department who is dedicated to ensuring our Care Home Residents enjoy a special dining experience each day, with every plate thoughtfully prepared to bring joy, comfort, and satisfaction to their daily lives.

You will bring dedication and expertise to elevate our food offerings, drive the team and be responsible for planning and preparing nutritious, delicious meals for our residents, taking into consideration dietary requirements and preferences. Your culinary expertise will contribute to the overall wellbeing and satisfaction of our residents.

With a proven track record in high-quality meal preparation and kitchen management, you will oversee all aspects of the kitchen department. This includes menu development, managing food costs and budget, stock control, staff scheduling, recruitment and training, and maintaining the highest standards of food safety hygiene and adherence to regulatory compliance.  

Key Responsibilities:

• Work closely with the Operations Team/Care Home Manager.

• Plan and prepare the menus to a high standard, ensuring taste, presentation, and quality are consistently excellent.
• Incorporate seasonal ingredients and resident feedback into menu planning.
• Review and develop the dining experience to include, Breakfast, Lunch, Afternoon Tea/Home Baking, Dinner, Private Dining, Snacks and out of kitchen hours Pantry Service by Care Staff.
• Seek opportunities for food development to enhance resident wellbeing.

Leadership and Team Management:

• Lead, motivate, and manage the kitchen staff, including chefs, kitchen assistants, and other team members.
• Recruit, on-board, train and mentor kitchen employees to assist in their development.
• Ensure that all mandatory training is completed and identify additional training as and when required.
• Conduct development catch up sessions to ensure the team adheres to best practices and maintain high standards.

Food Safety and Hygiene:

• To regularly audit Health and Safety, Food Hygiene and HACCP checks ensuring all documentation is completed for due diligence and inspection by internal and external authorities. Complete any actions required in a timely fashion.
• Ensure the kitchen operates in compliance with all relevant health and safety regulations and food hygiene standards.

• Monitor kitchen equipment and report maintenance issues.

• Conduct regular audits and inspections of kitchen practices, equipment, and storage areas.

Budget Management:

• Manage the kitchen budget effectively, including ordering supplies, controlling costs, and minimizing waste.
• To manage all stocks, portion control, wastage and ordering ensuring food is correctly marked and rotation systems are in place to comply with Food Hygiene regulations. Maintain records, stocktaking as required and budgetary controls.

Resident and Staff Engagement:

• Engage with residents and staff to understand their dietary needs, preferences, and feedback.
• Create special dining experiences and events to enhance the overall dining experience.

Collaboration:

• Work collaboratively with the care team to ensure that residents’ nutritional needs are met.
• Communicate effectively with other departments to ensure smooth operations and resident satisfaction.
• Always show courtesy and respect to residents and their relatives. Conduct regular contact and actively encourage feedback. Work with the clinical team to provide support and advice whenever and as often as is required. Menu planning and creation in line with demand, feedback and clinical advice

Qualifications and Experience:

• Proven experience as a Head Chef or Chef Manager, preferably in a care home, healthcare, or hospitality environment.
• Professional culinary qualifications or equivalent.
• Strong knowledge of dietary needs, nutrition and soft diets, particularly for elderly individuals.
• Excellent leadership and team management skills.
• Thorough understanding of food safety, HACCP, hygiene regulations and Kitchen Health & Safety.
• Exceptional culinary skills with a creative and innovative approach to menu planning.
• Strong organizational and time management abilities.
• Compassionate and patient, with a genuine passion for improving the lives of residents.

Company Benefits-

• Wage stream - access a portion of your wages before pay day.
• High street discount through Blue Light Card.
• Premium BorrowMyDoggy membership – as it says on the tin, borrowing a dog!
• Vivup Employee Benefits Programme. Including cycle to work scheme, discounted gym memberships, free counselling services, savings on food and drink, leisure activities, shopping and much more!
• Extensive induction and training programmes.
• Promotion and progression opportunities.