South Benfleet
Head Chef Hours: 35 hours per week (45 days per week, alternate weekends) Salary: £32,240 £33,280 per annum About the Role We are currently seeking a passionate and experienced Head Chef to lead the kitchen within one of our care homes. This is a fantastic opportunity for a chef who wants to deliver high-quality, restaurant-standard meals while enjoying a better work-life balance no split shifts and no late-night finishes. As Head Chef, you will have the autonomy to design and deliver nutritious, balanced, and flavoursome menus tailored to residents individual needs and preferences. You will work closely with residents and the wider care team to create a dining experience that is enjoyable, inclusive, and person-centred. We are looking for a warm, motivated leader who takes pride in maintaining exceptional standards and understands the important role food plays in wellbeing and quality of life. What We Offer 28 days paid holiday Weekly pay Company pension scheme Blue Light Card and access to a wide range of retail, travel and leisure discounts Employee Assistance Programme (available to immediate family members) Comprehensive induction and ongoing training Free DBS check and uniform Funded support towards NVQ Level 1 & 2 in Health and Social Care Clear career progression opportunities Free on-site parking Employee of the Month recognition Key Responsibilities Manage the kitchen within agreed company budgets Plan, cost, and deliver varied seasonal menus Lead, train and motivate the kitchen team Ensure all dishes are prepared to specification and high standards Oversee stock control, ordering, and waste management Maintain full compliance with food safety, HACCP, and health & safety regulations Ensure all dietary, nutritional, and specialist requirements are met Deliver kitchen standards in line with company audits Work collaboratively with management and care teams About You To be successful in this role, you will have: Previous experience as a Head Chef or strong Sous Chef within a catering environment Experience managing food margins and menu costing Sound knowledge of special dietary and nutritional requirements Intermediate or Advanced Food Hygiene Certificate Strong understanding of HACCP and food safety compliance Excellent leadership and communication skills A calm, organised, and hands-on management style Most importantly, you will have a genuine passion for delivering person-centred hospitality and creating a positive dining experience for residents. TPBN1_UKCT
