Head Cook

The Valley's Care Home, Scunthorpe

Job Purpose

To plan, prepare and deliver high-quality, nutritious meals that meet the individual dietary needs and preferences of residents, in line with food safety legislation, Oak Tree Care Group standards and the values of person-centred care. The Cook is responsible for the safe and efficient management of the kitchen and for supervising Kitchen Assistants.

Key Responsibilities

1. Menu Planning & Meal Preparation

• Plan, prepare and cook nutritious, appealing meals in line with seasonal menus and residents’ preferences
• Ensure menus reflect the nutritional needs and preferences of residents, including those with specialist dietary requirements (e.g. diabetic, low sodium, high calorie, cultural or religious preferences)
• Prepare meals suitable for residents with dysphagia, including IDDSI-compliant modified texture diets and thickened fluids
• Ensure meals are served at the correct temperature and presented to a high standard

2. Food Safety & Compliance

• Maintain and implement the home’s HACCP system, ensuring all food safety records are completed accurately and on time
• Monitor and record fridge, freezer and hot-holding temperatures
• Ensure all food is stored, labelled and rotated correctly
• Maintain a clean, hygienic and safe kitchen environment at all times
• Hold or work towards a Level 3 Food Safety qualification

3. Stock & Resource Management

• Manage food stock levels, placing orders and maintaining appropriate stock rotation
• Minimise food waste through effective planning and portion control
• Liaise with suppliers as required
• Operate within the kitchen budget as agreed with the Registered Manager

4. Team Leadership & Communication

• Supervise and support Kitchen Assistants, providing guidance and direction on shift
• Communicate regularly with care staff and management regarding residents’ dietary needs and any changes
• Attend relevant meetings and contribute to the overall wellbeing and experience of residents
• Support the induction and on-the-job training of new kitchen staff

Safeguarding & Professional Responsibilities

• Understand that safeguarding is everyone’s responsibility
• Recognise and report any concerns relating to abuse, neglect or poor practice immediately
• Always maintain professional boundaries
• Promote dignity, respect and equality in all interactions

Health & Safety

• Work in accordance with Health and Safety policies and procedures
• Use equipment safely and in line with training received
• Report accidents, incidents and hazards promptly
• Follow infection prevention and control procedures at all times

Person Specification

Experience

• Previous experience as a Cook or Chef, ideally in a care home, hospital or similar catering environment
• Experience catering for large numbers with varied dietary requirements

Knowledge

• Strong understanding of food safety, HACCP and nutrition
• Knowledge of modified texture diets and dysphagia catering
• Awareness of common dietary requirements including allergens, cultural and religious dietary needs

Qualifications

• Food Hygiene Level 2 or above (Level 3 desirable)
• IDDSI / dysphagia catering training desirable

Work Location: In person