Bank Chef

Private: Head Office

From £18.00,

Randolph Hill Nursing Homes Group are searching for an exceptional person to join our team, working across our 7 nursing homes as a regional bank chef.

** Please note unlike many other posts in the hospitality/catering sector this role offers more regular working hours with no late finishes creating a better work/life balance

This post offers the opportunity to work in any of our 7 nursing homes providing weekly cover for annual leave, sickness or training days which may leave us short within our kitchen teams. Our model is to have our own bank chef, to offer greater continuity than can be achieved when using agency chefs. The post offers a highly competitive rate of pay plus travel expenses to cover the costs of travel to each of our sites. Our bank chef is kept as busy as they would like to be and will generally be working between 40-50 hours per week.

We care, the way you care.

With a reputation for quality care delivery for the elderly since 1985, Randolph Hill is the perfect place to build a career.

Key Benefits

• Excellent rates of pay with a starting rate of £18.00 per hour
• Travelling expenses to cover the costs of travel between our homes
• Work flexibly around your own availability
• A rolling programme of mandatory training
• Great development potential
• Friendly and supportive care home management and Head Office teams
• Recognition and reward for outstanding performance

Job Purpose

• To provide healthy nourishing food suitable for clients’ needs within an allotted budget
• To organise the kitchen in a safe, economic and efficient manner
• To ensure staff adhere to Environmental Health guidelines
• To uphold residents’ participation strategy
• To show loyalty to the Company and respect confidentiality at all times
• To treat colleagues with respect and ensure teamwork is good

Main Responsibilities

• To adhere to given menus and present them in an appetising manner
• To seek feedback from residents
• To work within a given budget and be accountable for discrepancies
• To ensure all foodstuffs are stored, handled and prepared hygienically in a manner which complies with company and statutory bodies’ requirements
• To use and observe use of all kitchen stock and equipment in appropriate manner and report any faults or discrepancies to immediate superior
• To order and cost food supplies and keep proper records as instructed by the company
• To treat suppliers in a professional manner so as to achieve their best attention at all times
• To make best use of available space and ensure correct rotation of stock
• To have enough supplies for emergency situations without overstocking
• To have good knowledge of any specific dietary needs of residents
• To be involved in menu planning and entertainment committee meetings as required
• To keep all kitchen equipment and furniture clean and in a safe condition and report any faults to superiors
• To be in receipt of a current food hygiene certificate

Knowledge, Skills and Experience

• Minimum of 2 years experience as a Chef within a busy kitchen environment, and of leading a team of other kitchen staff
• Time management, prioritisation of workload for self and greater team
• Demonstrable experience in all elements contained in the above noted main responsibilities