Second Chef

Key Responsibilities

• Support the running of kitchen operations, creating balanced, diet-sensitive menus using fresh seasonal produce.

• Oversee stock control, manage food costs, and enforce strict compliance with Food Safety and Health & Safety regulations.

• Train, supervise, and mentor kitchen staff to ensure consistent culinary standards during meal services.

Requirements

• Proven experience in a fast-paced kitchen setting with an emphasis on fresh, seasonal ingredients.

• Knowledge of menu planning, stock management, and kitchen safety standards.

• Strong leadership skills, high attention to detail, and a commitment to resident-focused service.

Benefits

• Alternate weekend and social-friendly working hours, plus Wagestream on-demand pay and bank holiday enhancements.

• Dedicated career growth pathways and approved apprenticeship schemes through an internal Catering Academy.

• Access to employee wellbeing programs, widespread retail discounts, and an annual holiday purchase option.