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We are looking for an exceptional individual to join us as Assistant Chef on a full time basis at our Holmesview Nursing Home in Broxburn, West Lothian. With alternate weekends off and working 4 days over 7 with no late finishes (working hours 08:00 - 18:30) it makes this the perfect opportunity for a Chef who may be seeking a better work/life balance.
Our Organisation
The Randolph Hill Group operates nursing homes offering long and short-term care to those with particular medical needs including elderly people. Each Homes philosophy is to provide competent, skilled and empathetic individual care.
The Company is committed to future expansion. Therefore each unit must operate on a professional business basis, maintaining budgeted profit margins.
Key Benefits
A highly competitive rate of pay
A strong ethos of work / life balance
Highly skilled Senior Team and Head Office support
Work for an organisation with a long standing reputation for quality care delivery
Opportunities for development within the company
Up to 33 days holiday depending on length of service
Friendly, stable and supportive team
Pension Scheme
Knowledge, Skills and Experience
- Able to multi-task and prioritise workload
- Budgetary experience
- The ability to maintain a positive and helpful attitude at all times
- Quantity/Quality Control
- Food Hygiene Certificate and Catering Qualification
Job Purpose
- To provide healthy nourishing food suitable for clients needs within budget
- To organise the kitchen in a safe, economic and efficient manner
- To induct, train and supervise staff within the catering area to comply with all policies and procedures
- To ensure staff adhere to Environmental Health guidelines
Main Duties and Responsibilities
- To be in charge of the kitchen in the Head Chefs absence
- To adhere to given menus and present them in an appetising manner
- To seek feedback on resident satisfaction
- To assist Head Chef to work within a given budget and be accountable for discrepancies
- To ensure all foodstuffs are stored, handled and prepared hygienically in a manner which complies with company and statutory bodies requirements
- To use and observe use of all kitchen stock and equipment in appropriate manner and report any faults or discrepancies to immediate superior
- To assist Head Chef to order and cost food supplies and keep proper records as instructed by the company
- To treat suppliers in a totally professional manner so as to achieve their best attention at all times
- To dispose of waste materials and rubbish as instructed by company guidelines
- To adhere to uniform policy as directed by the company at all times and wear protective clothing as appropriate
- To operate all machinery and equipment in a safe manner and report any faults or misuse immediately
- To report any injuries, disease or dangerous occurrences to Manager / Deputy
- To read and observe all notices displayed in the work area and familiarise yourself with company policy and procedure regarding the work place, annual leave, sick leave, fire drill and evacuation, and instruct staff under your control
- To make best use of available space and ensure correct rotation of stock
- To have enough supplies for emergency situations without overstocking
- To have adequate knowledge of any specific dietary needs of residents
- To attend meetings and training as required by the company or Unit Manager and to keep up-to-date with changing regulations regarding the handling and preparing of kitchen foodstuffs
- To be involved in menu planning and entertainment committee meetings as required
- To keep all kitchen equipment and furniture clean and in a safe condition and report any faults to superiors
- To be in receipt of a current food hygiene certificate
- To undertake any reasonable duties as directed by managers to ensure safe, smooth efficient running of the nursing home
