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Catering Manager - The Brendoncare Foundation

Exeter, Devon, EX2 4LR Part Time - 30 hours per week Salary: £11.80 per hour

Job Type: Salary: £11.80 per hour
Location: Devon

Prepare and cook meals which consist of however not limited to breakfast, lunch, supper and mid meal snacks for residents that are tasty, attractive, appetising and nutritious.

Consult and involve residents in planning choice based menus that deliver nutritionally balanced and attractively presented meals ensuring dietary and cultural requirements are catered for, for example vegetarian, kosher, gluten free foods or other allergies.

Work with the nursing and care team to ensure that resident’s special dietary needs are met including the preparation of soft and pureed foods according to dysphagia guidelines, ensuring that such foods are presented appropriately and attractively. When necessary, work closely with any health specialists who may be involved with resident’s safety and nutrition, e.g. Speech and Language Therapist, Dietician.

Order and maintain sufficient stocks of fresh, frozen and dry produce to ensure the smooth running of the kitchen whilst keeping in line with the food cost budget.

Ensure sufficient food is produced to cater for all residents in the Home for all meal times whilst maintaining portion control and minimising wastage.

Ensure that all food is stored, prepared, cooked and served in accordance with the Food Safety and Hygiene legislation requirements as outlined in the BrendonCare HACCP Standards Manual and all record keeping is carried out in a timely manner.

Ensure all staff working in the kitchen complies with BrendonCare HACCP Standards Manual and its record keeping and understand how their role contributes to the safety of food production.

Develop and maintain a staff roster that meets the service requirements of the Home.

Communicate regularly with the team individually and as a group. Undertake Team Meetings, One-to-One supervisions and annual Personal Development Review (PDR); identifying development objectives and reviewing progress towards them as well as highlighting learning needs and plans to ensure that those needs are met.

Recruit, plan and monitor the induction programme of new staff on their team.


  • Level 2 Food Safety Qualification
  • Experience of catering for a large number of people
  • Experience working as a Chef Experience of working in a Care Home setting or experience of catering for older/vulnerable adults with an understanding of their dietary and nutritional needs
  • Experience of budget management
  • Competent in using IT software including Word, Excel & Outlook
  • Knowledge of Health and Safety, Food Safety and Hygiene, HACCP and COSHH legislation

Posted on 14th June 2021

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