Bank Chef - Eastridge Manor

£15.00 p/h weekdays and £15.75 weekends

Access to earned pay on demand

Contributory company pension scheme

Employee assistance program

Free DBS and Uniform

Subsidised food whilst on duty

Refer a friend incentive

Here at South Coast Nursing Homes, we value diversity and are committed to a culture of inclusivity, respect, and equality.

We are proud to be an equal opportunities employer and welcome applications from all suitably qualified persons, regardless of age, disability, gender, gender identity, marital or civil partnership status, pregnancy or maternity, race, religion or belief, sexual orientation, or socio-economic background.

South Coast Nursing Homes is an established and successful, family owned and managed, care home company with its head office in Worthing, West Sussex.We currently operate 9 homes across East and West Sussex.Each of our registered homes offers the highest standards of resident care and comfort, 24 hours - day and night, for long and short-term stays.

The Chef must be able to implement the standards set by the Company Chef, always looking to drive the food offering forwards, delivering new and nutritious dishes which inspire and delight - providing a real wow factor to mealtimes.

As a Chef you will be working with a team of kitchen assistants to ensure the highest standard of food is prepared for the residents in accordance to food hygiene regulations.

Job responsibilities

To lead a team of kitchen assistants in the implementation of consistently inspirational food choices - across all service points of the Home.

To maintain the standards set by the Company Chef - food choice / quality; table settings; hygiene in the kitchens and wider dining environments; staff appearance and behaviour; training and development; safe use of equipment - to name just a few.

To manage the hygiene, cleaning and safety of all the catering facilities - including the reporting of equipment failures. Correct maintenance of equipment is paramount to preventing issues (descaling, degreasing) and must be monitored on a daily basis.

To adhere to the requirements of essential record keeping as dictated by the Head chef to ensure we comply with the law - HACCAP; Temperature checks; Kitchen audits.

This role will be Bank as and when required