£25,000 - £30,000 per anumn, 42 Hours per weekJob Specification: To operate and develop the catering service on a day to day basis to ensure that effective use is made of resources, and that our residents receive well prepared food suitable for their needs. To oversee the hostess/host front of house team including training of new staff. The kitchen manager will be responsible for the chefs within the kitchen and will be directly responsible for making sure preparation, cooking, portioning and presentation of meals to standards expected by the Home Manager and Majesticare.Person Specification:Essential: Relevant experience in a catering environment Food Hygiene Certificate or Intermediate Food Hygiene Certificate Advanced knowledge of handling and operation of equipment including knives Good leadership skills Kitchen management experience Experience in achieving food margins Experience in systems compliance and delivering high standards Personnel skills Team Player Understanding of special dietary and nutritional requirements, and appropriate methods of ensuring that these are met Genuine interest in working within a caring environment Ability to communicate effectively at all levels Satisfactory DBS check Basic understanding of the Health and Safety at Work Act 1974 Basic understanding of Infection Control Full understanding and compliance with CQC guidelines as appropriateDesirable: Previous experience of working with nutritional informationFood Service: • Meet and frequently exceed residents’ expectations.• Ensure all kitchen staff are treated respectfully and encouraged to work efficiently.• Orders of food stock to be appropriate to resident numbers and not over ordered.• Ensure all sub-standard food is returned with the appropriate paperwork and the supplier contacted. • Ensure Head Chef and Home Manager are aware of all/any supplier issues• Ensure all deliveries are checked and signed for by the Chef or Kitchen Assistant – where this is not possible a record must be placed onto the delivery note. • Prepare food for service appropriate to resident needs and numbers• Control wastage and record / report all wastage.• Ensure that only nominated suppliers are used and that petty cash purchases are kept to a minimum if any. • All invoices are kept safely to be processed weekly and accounted for by the Head Chef. • Ensure the staff food policy is followed with no unauthorised food leaving the kitchen.• Ensure that dishes are to specification and that portions are appropriate• Keep within budgets allocated for ordering with the assistance of the Head Chef. • Ensure all stock is secure with no loss of stock.• Stock rotation to be followed and all store rooms/fridges and freezers are in order• Monitor and control stock levels – daily weekly and monthly, ensuring there are no shortfalls. • Cascade queries and issues relating to dishes, menus and suppliers to the head Chef and/or Home Manager.• Be willing to resolve any issues at the time they are raised.Personnel Skills:• Trialling and recruitment of kitchen team members in line with Company statutory requirements. • Identify recruitment needs and assist with training needs in a timely manner. • Help to recruit a team that meet and exceed customer service standards. • Identify training needs and ensure that all staff attend the mandatory training sessions • Deal with day to day personnel queries. • Assist in the supervision of all kitchen staff on an on-going basis.• Assist in the complying with the company grievance and disciplinary procedures. • Ensure only company statutory paperwork / letters are used. • Actively take part and assist Managers and Head Chefs in training.Rewarding our staff is important to us and so we provide a competitive salary and holiday package, company pension, a huge selection of employment enhancements through our company benefits scheme including Childcare Tax Relief, discounts in local restaurants, cinemas, stores and supermarkets and many more.