Executive Chef £65,000 p.a.
Full-time Regional Travel required A Top 20 Care Home Group 2024!
Awarded One Of The UKs Best Companies To Work For The Cinnamon Care Collection is currently recruiting an Executive Chef to oversee all food production throughout the Cinnamon Care homes and Villages, ensuring that high standards and high customer satisfaction are always delivered.
Home visits will be required so travel to all our homes is required, covering the South, Greater London and the Midlands.
Mileage will be paid.
Working closely with all our Head Chefs, you will oversee all catering operations to ensure that team members deliver a consistent, high quality and safe service.
Responsible for food quality, safety and cleanliness, ensuring that the required Health and Safety measures are in place and followed.
In addition, you are responsible for overseeing the development of the restaurant and care home menus.
You will ensure that modified diets and personal preferences are catered for and presented to superb standards.
You will provide support through one to one and group training sessions.
You will ensure both customer needs as well as budgetary guidelines are met.
Promoting the work of the Cinnamon chef team across social media and work closely with the marketing team.
Main Responsibilities: 1.
Oversee and ensure all catering services throughout the group are in line with agreed standards, ensuring that resident choice, dignity, confidentiality and safety are maintained.
Work closely with the regional hospitality services manager to ensure catering and front of house standards are congruent.
2.
Support general managers with the recruitment, training and development of head chefs.
Hold group development workshops and local courses at home level where all catering team can participate.
Ensure that practical modified diets training is delivered to all catering team members.
3.
Ensure head chefs discuss and agree catering functions across the group, meeting the special needs or dietary requirements of residents.
This must include knowledge of cultural and religious preferences.
4.
Develop and review the menus within the group on a regular (min quarterly) basis with acknowledgement to seasonal changes in supplies, using fresh produce where possible.
Ensure that all legislative guidelines are met.
Key Attributes: Level 3 in Catering or equivalent QCF qualification.
Level 4 in food safety, (min Level 3).
Leadership/management qualification.
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