Second Chef
About this role
Key Responsibilities
Design and prepare nutritious, seasonal, and diet-sensitive menus tailored to individual resident needs.
Support overall kitchen management, including stock control, food cost adherence, and Food Safety compliance.
Supervise, train, and develop kitchen staff to ensure efficient daily operations.
Requirements
Proven culinary experience in a fast-paced kitchen environment using fresh and seasonal produce.
Strong knowledge of dietary requirements, stock management, and kitchen health and safety regulations.
Natural leadership abilities paired with a passion for delivering high-quality hospitality care.
Benefits
Alternate weekend working patterns, Wagestream on-demand wage access, and bank holiday pay enhancements.
Specialized training via the internal Catering Academy, career development, and approved apprenticeship schemes.
Extensive online and in-store discounts, wellbeing support services, and an annual holiday purchase scheme.