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crooton

Second Chef

Stamford, GBOp locatieVastFulltime

Geplaatst 28 aug 2026

Deze baan is geplaatst in het EN

Second Chef- Care Home

Full-time hours: 40 hours per week, including alternate weekends

Salary: £16.00 per hour

Location: Stamford, Rutland



Second Chef

Are you a qualified Chef looking to work with fresh seasonal food, with the opportunity to have more of a work-life balance and make what you do matter?

As our new Second Chef, you’ll work with fresh, seasonal ingredients to create beautiful, nutritious meals—all without the split shifts and long work weeks. You’ll partner with our Head Chef and connect directly with our residents to tailor menus to their tastes.

This isn't just cooking; it’s making a daily difference in a warm, community-focused environment.


What You’ll Bring

  • The Skills: Solid experience cooking with fresh, seasonal produce and a strong grasp of HACCP.
  • The Heart: A warm, personable approach and a genuine interest in the wellbeing of our residents.
  • The Vibe: Confidence to engage with residents, a good understanding of nutrition, and the ability to keep a kitchen welcoming and positive.


What You’ll Do

  • Lead: Step up and run the kitchen with confidence when the Head Chef is away.
  • Create: Collaborate on exciting, wholesome menu development using fresh ingredients.
  • Manage: Keep things smooth—handling stock control, regular audits, and working within budget.
  • Culture: Maintain a warm, high-standard, and fun kitchen environment.


The Perks

  • Better Balance: Say goodbye to late-night restaurant finishes and split shifts.
  • CQC Bonus: Earn up to £500 via our Rewarding Excellence bonus for a 'Good' or 'Outstanding' inspection.
  • Referral Bonus: An unlimited Refer a Friend scheme—earn up to £500 per successful referral.
  • Lifestyle Discounts: Big savings at your favourite high street brands, leisure venues, and supermarkets.


Ready for a better way to chef?

CLICK TO APPLY


Rolschets

Type baan

Fulltime

Vereiste vaardigheden

Cooking with fresh, seasonal produceHACCP and food safety managementMenu development and recipe creationStock control and inventory managementBudget management and cost controlKitchen leadership and shift supervisionTeam culture and staff motivationResident engagement and interpersonal communicationNutrition knowledge and dietary planningTailoring menus to resident tastes and care requirementsAudit and regulatory compliance (including CQC readiness)Maintaining high kitchen hygiene and cleanliness standards

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