The Chaseley Trust is dedicated to supporting individuals with diverse neurological impairments at our stunning seafront location in Eastbourne.

We are looking for dedicated and passionate people to join our team who want to make a difference to the lives of the residents they work with by empowering their independence and dignity.

Are you looking to work in a dynamic role that not only gives you job satisfaction, where every day presents a new challenge, but also offers comprehensive training, support and a clear route to progression? If so, why not visit our website for more information please visit our ‘About’ page.

We are looking for an enthusiastic person to to lead and manage the catering department in delivering high-quality, nutritious, and well-presented meals for residents, staff, and visitors.

The Head Chef is responsible for ensuring that all catering operations comply with food safety, health and safety, and regulatory standards.

The post holder will provide strong leadership, inspire a positive kitchen culture, and ensure that the catering service is cost-effective, person-centred, and responsive to the individual needs and preferences of residents.

The purpose of the role is to ensure that Residents needs are met in all aspects of hotel services and in house laundry and to ensure that their living areas and all public and staff areas are kept clean and tidy.

Interview date: TBC

Main Duties:

Regulation and Legislation

• Ensure all food safety documentation and records are completed accurately and up to date.
• Ensure the catering service meets regulatory and organisational requirements, including CQC expectations, infection control, and health and safety policies.
• Maintain all staff mandatory training, including food safety, COSHH, and infection control.
• Undertake internal audits and implement any corrective actions promptly.

Operational Standards

• Ensure that the catering department has a 4-week rota in place, ensuring leave and sickness is covered.
• Create nutritious, well-balanced 4-week cycle menus, which reflect the Trust’s standard of using fresh, quality and seasonal produce and are within the budget set for the care facility.
• Consult Residents and Clinical Staff when developing menus ensuring that all dietary requirements are catered for within a food forum.
• Review menus quarterly, in line with seasonal changes.
• Prepare, cook and present meals attractively. Ensure that the majority of the menu is home cooked with minimal use of convenience foods.
• Ensure that home baked biscuits and cakes are provided daily, with healthy options.
• Ensure that modified meals and snacks are provided in line with operational procedures and IDDSI guidelines.
• Ensure dining rooms and tray service is in line with operational standards.
• Provide a breakfast service to our Residents in line with their requests.
• Serve food to Residents in dining rooms at lunch and supper times ensuring a rotation of catering staff between communities of the care facility.
• Maintain an accurate and up to date folder and chart of Residents likes and dislikes, ensuring all catering staff are aware of our Residents’ needs. Fortify meals for those nutritionally at risk.
• Ensure that a high standard of cleanliness is maintained in the main and satellite kitchens, monitor these areas and audit. Providing feedback to the teams on findings and improvements to be made.
• Ensure that stock levels within the catering department are adequate, rotated, used effectively and secured at all times. Avoid unnecessary wastage and deterioration of food.
• Ensure equipment is used appropriately. Report defects and withdraw from use immediately.
• To provide high quality catering for external companies booking events at the Trust, including parties, celebration events etc.

Leadership and Management

• Lead the catering team to deliver a safe, efficient, and resident-focused catering service.
• Plan staff rotas to ensure full coverage, managing leave and sickness effectively while minimising agency use.
• Recruit, train, supervise, and appraise catering staff to maintain high performance and motivation.
• Promote a culture of respect, creativity, and continuous improvement within the kitchen team.
• Work collaboratively with clinical, care, and facilities teams to ensure nutritional needs and dietary requirements are fully met.
• Attend occasional SMT meeting when invited to discuss catering plans and objectives.

Resident Engagement and Quality

• Engage with residents daily to gather feedback on meals and make improvements as needed.
• Attend resident meetings and food forums to promote choice, satisfaction, and inclusion in menu planning.
• Support residents with specific dietary needs to ensure meals are fortified or adapted as required.
• Foster a welcoming, inclusive dining experience that enhances residents’ wellbeing and quality of life.

Financial and Administrative Responsibilities

• Manage the catering budget efficiently, ensuring all purchases deliver value for money.
• Order all food and catering supplies through approved suppliers and maintain accurate financial records.
• Provide finance with copies of all expenditure, invoices, and receipts promptly.
• Identify opportunities to improve cost-effectiveness without compromising quality.
• Ensure waste is kept to a minimum and recorded daily.
• To ensure staffing costs are in line with the budget and no unnecessary costs are incurred from agency use and unplanned overtime.

Benefits 

• Shift flexibility within our rolling rota
• Free 24/7 employee counselling support
• Westfield Heath medical insurance after 6-month probationary period
• Westfield Health cash-back scheme after 6-month probationary period probationary period
• Free life insurance
• Contributory pension scheme after 3 months
• Free on-site parking
• Uniform top provided, but you must provide black trousers and black suitable shoes.

Working Conditions

• Part time or full time of 40 hours per week.
• Open to 3/4/5 days per week over 7-day week.
• Work flexibly to meet the needs of the service, including hands-on support during staff shortages or special events.
• Attend evening or weekend functions as required to support the home’s activities and hospitality.
• The post holder must be willing and able to work regular weekends as part of the rota.

Safeguarding

Chaseley Trust is committed to safeguarding and promoting the welfare of vulnerable adults, employees and volunteers. All offers of employment with the trust are subject to pre-employment checks which will include References, Health, Right to Work in UK, a satisfactory Enhanced DBS. Please note that under the GDPR, by making your application, you are consenting to Chaseley Trust processing and retaining your personal information for the purposes of the application. You have the right to withdraw your consent and ask for your data to be deleted at any time, however it will then not be possible for Chaseley Trust to process your application basis for the determination of objectives.

Final Statement

If you have relevant experience and think this job sounds right for you then we would love to hear from you.

Applicants must be over 18 and will be required to apply and pay for an enhanced DBS Check.

Applicants must have the Right to Work in the UK as visa sponsorship is not available.

This job description reflects the current main organisational priorities for the position. These priorities may develop and change in consultation with the post holder in line with needs and priorities of the business.

To carry out all duties as directed by the Chef Manager, relating to meal preparations, orders and any staff requirements, whilst maintaining strict food hygiene standards.

To support the Chef Manager to ensure that the catering department is safe, caring, effective well led and responsive. To support the department to be compliant with external regulation and follow The Chaseley Trust’s policies and procedures and ensure the department will be cost effective in the delivery of high-quality care. To support the creation of a kind, welcoming and inviting space for all our residents and visitors to the Trust.

Are you looking to work in a dynamic role that not only gives you job satisfaction, where every day presents a new challenge, but also offers comprehensive training, support and a clear route to progression? If so, why not visit our website for more information please visit our ‘About’ page.

Duties and responsibilities

Regulation and Legislation

Comply with food safety and health and safety policies. Ensure that food safety paperwork is accurately completed and is compliant with food safety legislation (HACCPS).

Ensure personal mandatory training is up to date.

In the absence of the Chef Manager ensure all standards are maintained and staff have the correct training and supervision at all times.

Operational Standards

• To support the 4-week rota to ensure leave and sickness is covered.
• To support the Chef Manager in creating nutritious, well-balanced 4-week cycle menus, which reflect the Trust’s standard of using fresh, quality and seasonal produce and are within the budget set for the facility.
• In the absence of the Chef Manager, consult Residents and Clinical Staff when developing menus ensuring that all dietary requirements are catered for within a food forum.
• Review menus quarterly, in line with seasonal changes.
• Prepare, cook and present meals attractively. Ensure that the majority of the menu is home cooked with minimal use of convenience foods.
• Ensure that home baked biscuits and cakes are provided daily, with healthy options.
• Ensure that modified meals and snacks are provided in line with operational procedures and IDDSI guidelines.
• Ensure dining rooms and tray service is in line with operational standards.
• Provide a breakfast service to our Residents in line with their requests.
• Serve food to Residents in dining rooms at lunch and supper times ensuring a rotation of catering staff between communities of the care facility.
• Talk to Residents on a daily basis, taking feedback and making the necessary changes.
• Support the maintenance of an accurate and up to date folder and chart of Residents likes and dislikes, ensuring all catering staff are aware of our Residents’ needs. Fortify meals for those nutritionally at risk.
• Ensure that a high standard of cleanliness is maintained in the main and satellite kitchens, monitor these areas and audit.
• Ensure that stock levels within the catering department are adequate, rotated, used effectively and secured at all times. Avoid unnecessary wastage and deterioration of food.
• Ensure equipment is used appropriately. Report defects and withdraw from use immediately.
• In the absence of the Chef Manager attend Resident meetings, evening, or weekend functions as they arise to facilitate a quality service to Residents and visitors to the home. Ensure feedback from Resident meetings is acted on.

Leadership

• Support the team rota to ensure agency workers are only used as the very last resort, seeking authorization from the Registered Manager.
• Train and develop care staff with the delivery of food service.
• Ensure your team participates in Resident of the day as directed by the Registered Manager.
• In the absence of the Chef Manager, lead the catering team to ensure they deliver a safe and efficient catering service to our Residents.

General

• Adhere to the local safeguarding policy and follow the Duty of Candour requirements.
• Order all catering supplies through nominated suppliers, managing budgets accordingly.
• Ensure finance have copies of all expenditure, invoices, and receipts.

Working conditions

Work hands on alongside team members when staff shortages occur, irrespective of shift patterns or days of the week.

The Chaseley Trust subscribes to Well Led

Good leadership, at all levels of the organisation, shapes its culture into one where people who use the services and the quality of care come first:

• strong and effective leadership
• A supportive and values-driven culture
• Encouraging teams to work together
• Stable management
• Open and collaborative

Safeguarding

Chaseley Trust is committed to safeguarding and promoting the welfare of vulnerable adults, employees and volunteers. All offers of employment with the trust are subject to pre-employment checks which will include References, Health, Right to Work in UK, a satisfactory Enhanced DBS. Please note that under the GDPR, by making your application, you are consenting to Chaseley Trust processing and retaining your personal information for the purposes of the application. You have the right to withdraw your consent and ask for your data to be deleted at any time, however it will then not be possible for Chaseley Trust to process your application any further.

Final Statement

Please note, irrespective of the post held, and at all times you are responsible for the health and safety of yourself, colleagues, Residents and visitors.

This job description will be agreed between the jobholder and the officer to whom he/she is accountable.

It is a reflection of the present position and will be subject to review and alteration in the event of any future development within the Chaseley Trust. It will be used as the basis for the determination of objectives.

To carry out all duties as directed by the Head Chef , relating to meal preparations, orders and any staff requirements, whilst maintaining strict food hygiene standards.

To support the Head Chef to ensure that the catering department is safe, caring, effective well led and responsive. To support the department to be compliant with external regulation and follow The Chaseley Trust’s policies and procedures and ensure the department will be cost effective in the delivery of high-quality care. To support the creation of a kind, welcoming and inviting space for all our residents and visitors to the Trust.

Are you looking to work in a dynamic role that not only gives you job satisfaction, where every day presents a new challenge, but also offers comprehensive training, support and a clear route to progression? If so, why not visit our website for more information please visit our ‘About’ page.

Duties and responsibilities

Regulation and Legislation

Comply with food safety and health and safety policies. Ensure that food safety paperwork is accurately completed and is compliant with food safety legislation (HACCPS).

Ensure personal mandatory training is up to date.

In the absence of the Chef Manager ensure all standards are maintained and staff have the correct training and supervision at all times.

Operational Standards

• To support the 4-week rota to ensure leave and sickness is covered.
• To support the Chef Manager in creating nutritious, well-balanced 4-week cycle menus, which reflect the Trust’s standard of using fresh, quality and seasonal produce and are within the budget set for the facility.
• In the absence of the Chef Manager, consult Residents and Clinical Staff when developing menus ensuring that all dietary requirements are catered for within a food forum.
• Review menus quarterly, in line with seasonal changes.
• Prepare, cook and present meals attractively. Ensure that the majority of the menu is home cooked with minimal use of convenience foods.
• Ensure that home baked biscuits and cakes are provided daily, with healthy options.
• Ensure that modified meals and snacks are provided in line with operational procedures and IDDSI guidelines.
• Ensure dining rooms and tray service is in line with operational standards.
• Provide a breakfast service to our Residents in line with their requests.
• Serve food to Residents in dining rooms at lunch and supper times ensuring a rotation of catering staff between communities of the care facility.
• Talk to Residents on a daily basis, taking feedback and making the necessary changes.
• Support the maintenance of an accurate and up to date folder and chart of Residents likes and dislikes, ensuring all catering staff are aware of our Residents’ needs. Fortify meals for those nutritionally at risk.
• Ensure that a high standard of cleanliness is maintained in the main and satellite kitchens, monitor these areas and audit.
• Ensure that stock levels within the catering department are adequate, rotated, used effectively and secured at all times. Avoid unnecessary wastage and deterioration of food.
• Ensure equipment is used appropriately. Report defects and withdraw from use immediately.
• In the absence of the Chef Manager attend Resident meetings, evening, or weekend functions as they arise to facilitate a quality service to Residents and visitors to the home. Ensure feedback from Resident meetings is acted on.

Leadership

• Support the team rota to ensure agency workers are only used as the very last resort, seeking authorization from the Registered Manager.
• Train and develop care staff with the delivery of food service.
• Ensure your team participates in Resident of the day as directed by the Registered Manager.
• In the absence of the Chef Manager, lead the catering team to ensure they deliver a safe and efficient catering service to our Residents.

General

• Adhere to the local safeguarding policy and follow the Duty of Candour requirements.
• Order all catering supplies through nominated suppliers, managing budgets accordingly.
• Ensure finance have copies of all expenditure, invoices, and receipts.

Working conditions

Work hands on alongside team members when staff shortages occur, irrespective of shift patterns or days of the week.

The Chaseley Trust subscribes to Well Led

Good leadership, at all levels of the organisation, shapes its culture into one where people who use the services and the quality of care come first:

• strong and effective leadership
• A supportive and values-driven culture
• Encouraging teams to work together
• Stable management
• Open and collaborative

Safeguarding

Chaseley Trust is committed to safeguarding and promoting the welfare of vulnerable adults, employees and volunteers. All offers of employment with the trust are subject to pre-employment checks which will include References, Health, Right to Work in UK, a satisfactory Enhanced DBS. Please note that under the GDPR, by making your application, you are consenting to Chaseley Trust processing and retaining your personal information for the purposes of the application. You have the right to withdraw your consent and ask for your data to be deleted at any time, however it will then not be possible for Chaseley Trust to process your application any further.

Final Statement

Please note, irrespective of the post held, and at all times you are responsible for the health and safety of yourself, colleagues, Residents and visitors.

This job description will be agreed between the jobholder and the officer to whom he/she is accountable.

It is a reflection of the present position and will be subject to review and alteration in the event of any future development within the Chaseley Trust. It will be used as the basis for the determination of objectives.