Head Chef

Head Chef – £36,400 | 40 Hours Per Week
Passionate about creating exceptional meals that bring joy to others? Our client, a luxury care home set in the heart of the beautiful Suffolk countryside, is seeking a skilled and dedicated Head Chef to lead their kitchen team. This is a fantastic opportunity to showcase your culinary expertise in a rewarding and supportive environment.
As Head Chef, you will play a vital role in delivering high-quality, nutritious meals that enhance the well-being of residents. You will lead a talented kitchen team to create delicious, home-cooked meals tailored to a variety of dietary needs. Collaboration is key, as you will work closely with care staff to ensure meals meet both nutritional and personal preferences.
What We’re Looking For
– Proven experience as a Head Chef in a nursing home setting or professional kitchen.
– A culinary degree or relevant certification (NVQ Level 3 in Catering is desirable).
– Strong leadership and team management skills.
– Knowledge of nutrition, dietary needs, and food safety regulations.
– Excellent communication and interpersonal skills.
– Ability to manage time effectively and work efficiently under pressure.
– A flexible and adaptable approach, with a willingness to work some weekends and holidays.
Why Join the Team?
This is more than just a job – it’s an opportunity to be part of a warm and welcoming community where your culinary skills will truly make a difference. Benefits include:
– Comprehensive induction and training to support your professional growth.
– Opportunities for career development and progression within a well-established service.
– Employee Assistance Programme – because your well-being matters.
– Blue Light Card Scheme – enrolment fee reimbursed, unlocking discounts on holidays, days out, and top brands.
– DBS check fully paid for – no hidden costs.
Enhanced pay rates for bank holidays and paid breaks.
Key Responsibilities
– Lead the kitchen team in preparing fresh, high-quality meals that support residents’ health and well-being.
– Develop seasonal menus that cater to diverse dietary requirements, including special diets.
– Ensure all food is prepared and served in line with food safety regulations.
– Train, mentor, and supervise kitchen staff, fostering a positive and efficient work environment.
– Work collaboratively with care teams to adapt menus based on residents’ needs and preferences.
– Maintain high standards of cleanliness and compliance with health and safety regulations.
– Manage stock control and supplier relationships to ensure quality and efficiency.
Reference: WILL1198365/JR
INDNUR