Second Chef
About this role
Key Responsibilities
Assist the Head Chef in preparing fresh, nutritionally balanced meals and step up to manage kitchen operations in their absence.
Consult with residents to design tailored, diet-sensitive menus that cater to individual preferences and nutritional needs.
Maintain kitchen discipline, health and safety standards, and hygiene compliance while optimizing stock control and budgeting.
Requirements
Catering Diploma (City & Guilds/BTEC), NVQ Level 2/3 in Practical Cookery, and Food Hygiene Certificate (Minimum Level 2).
Proven experience in a fast-paced kitchen environment with strong knowledge of nutritionally balanced and dietary-specific menu planning.
Excellent leadership, communication, and team-building skills with a resident-focused approach.
Benefits
Sociable working hours with alternate weekend working and competitive pay rates.
Structured career development routes toward Head Chef roles, quality free training, and a free DBS check.
Employee Assistance Programme, Cycle to Work scheme, refer-a-friend bonuses up to £1,000, and extensive high-street discounts.