Second Chef (Bank)

As a Second Chef, you will work closely with the Head Chef to ensure high culinary standards, exceptional hygiene, and efficient kitchen management. You will have the opportunity to cook with fresh, local produce and contribute to dietary menu planning while stepping up to lead the kitchen whenever necessary.

Key Responsibilities

• Prepare nutritious, flavor-rich, and diet-sensitive meals that meet the dietary needs and personal preferences of residents.

• Oversee full kitchen operations and maintain team discipline in the absence of the Head Chef.

• Consult with residents and kitchen leadership to innovate, plan, and execute balanced seasonal menus.

Requirements

• Catering Diploma (City & Guilds/BTEC), NVQ Level 2/3 in Practical Cookery, and a valid Food Hygiene Certificate (Minimum Level 2).

• Proven experience in a fast-paced kitchen environment with strong knowledge of nutritionally balanced and diet-specific menu planning.

• Excellent interpersonal, teamwork, and communication skills with a self-motivated approach to maintaining culinary standards.

Benefits

• Competitive pay rates with enhanced rates for bank holidays and a generous refer-a-friend scheme up to £1,000.

• Sociable working hours with alternate weekend shifts to maintain a healthy work-life balance.

• Access to fully funded training, career progression pathways toward Head Chef roles, and a 24/7 Employee Assistance Programme.