Head Cook

Location: Monkstone House Residential Home, 1 Locks Common Road, Porthcawl, CF36 3HU
Contract: Permanent, full-time
Hours: 35 hours
Salary: £16.50 per hour
Reports to: Registered Manager

Position overview:

We are seeking an experienced, compassionate and dependable Head Cook to lead the kitchen team at Monkstone House. Mealtimes are an important part of residents' daily lives, wellbeing and enjoyment, and the post holder will ensure that every resident receives nutritious, appetising and high-quality food that reflects their assessed needs, preferences and choices.

The Head Cook will oversee day-to-day kitchen operations, menu planning, food preparation, staff supervision, ordering and record keeping. They will maintain a safe, clean and well-organised kitchen and work in accordance with food-safety legislation, Monkstone House policies, the home's Statement of Purpose and the standards expected by Care Inspectorate Wales (CIW).

Working Hours:

Full time, 35 hours per week

• Mornings: 8am to 3pm (Mainly working mornings)
• Evenings: 3pm to 8pm
• Alternate weekends (Earlier finish on weekends at 2pm)

Key responsibilities

Culinary and meal preparation:

• Plan, prepare and cook wholesome, nutritious and attractive meals, snacks and refreshments using agreed menus, recipes and portion guidance.
• Provide varied seasonal menus that offer residents meaningful choice and take account of feedback, cultural preferences, religious requirements and Welsh language or cultural needs where applicable.
• Prepare meals for individual dietary and medical requirements, including allergies, intolerances, diabetes, fortified or high-protein diets and other requirements recorded in residents' care plans.
• Prepare and present texture-modified food and thickened fluids safely and consistently in accordance with the current IDDSI framework and each resident's assessed requirements.
• Ensure meals are served at appropriate temperatures, properly portioned and presented attractively to encourage appetite, hydration and enjoyment.
• Provide suitable alternatives when a resident does not want the planned meal and respond promptly to changes in appetite or dietary needs.

Kitchen leadership and operations:

• Lead, support, train and supervise cooks and kitchen assistants, promoting a respectful, safe and efficient working environment.
• Prepare and manage kitchen rotas to provide safe and effective cover within agreed staffing levels and budgets, including cover for annual leave and sickness.
• Allocate duties clearly, monitor standards of work and address performance or conduct concerns promptly with the Registered Manager.
• Manage stock levels, place timely orders, check deliveries, rotate stock correctly and minimise food waste while maintaining quality.
• Work with management to monitor food, staffing and supply costs and remain within the agreed kitchen budget.
• Report defects, equipment failures, pest concerns and maintenance needs immediately and take appropriate action to protect residents and staff.

Food safety, hygiene and infection prevention:

• Maintain full compliance with food hygiene and food-safety legislation, HACCP-based procedures, local authority requirements and Monkstone House infection prevention and control policies.
• Ensure food is stored, prepared, cooked, cooled, reheated and served safely, with effective controls to prevent cross-contamination.
• Maintain accurate daily records, including fridge, freezer, cooking and reheating temperatures, cleaning schedules, delivery checks, stock rotation and any corrective actions taken.
• Maintain accurate allergen information and ensure all kitchen staff understand the risks of cross-contact and follow residents' documented requirements.
• Ensure cleaning schedules are completed, the kitchen and stores remain clean and secure, and personal hygiene and protective clothing requirements are followed.
• Support inspections, audits and monitoring by management, environmental health officers and CIW, and implement any required improvements promptly.

Resident-centred care and CIW expectations:

• Work with the Registered Manager, care staff and relevant professionals to understand each resident's nutritional, hydration and swallowing needs as recorded in their personal plan.
• Treat residents with dignity and respect, promote choice and independence, and ensure mealtimes support wellbeing and a positive quality of life.
• Seek and record residents' feedback about menus and meals, and use this information to improve the service.
• Report concerns such as poor appetite, weight loss, swallowing difficulty, repeated refusal of meals or possible dehydration promptly to the senior care team.
• Respect residents' confidentiality and only share personal information with authorised staff on a need-to-know basis.
• Follow safeguarding procedures and immediately report any concern about abuse, neglect, unsafe practice or a resident's welfare.

Qualifications and requirements:

• A recognised catering or professional cookery qualification is desirable.
• A current Level 2 Food Safety and Hygiene qualification is essential; Level 3 Food Safety in Catering or willingness to achieve it is strongly preferred for this supervisory role.
• Previous experience cooking in a commercial kitchen is essential. Experience in a care home, healthcare or similar setting is strongly preferred.
• Knowledge and practical experience of special diets, food allergens and IDDSI texture-modified food is required, or must be developed through training before working independently in these areas.
• Experience of supervising staff, producing rotas, ordering supplies, controlling stock and working within a budget is desirable.
• Good organisational, communication and record-keeping skills, including sufficient computer literacy for ordering, rotas and required records.
• A caring, patient and respectful approach, with a genuine understanding of the needs and rights of older people and people living with dementia.
• A satisfactory enhanced Disclosure and Barring Service (DBS) check, suitable references and evidence of the right to work in the UK.

General responsibilities:

• Complete all mandatory training and any role-specific training required by Monkstone House.
• Comply with health and safety, fire safety, infection control, safeguarding, confidentiality, equality and data-protection policies.
• Participate in supervision, appraisal, staff meetings and quality-assurance activity, and contribute positively to service improvement.
• Work flexibly where reasonably required to meet the needs of residents and maintain the safe operation of the kitchen.
• Carry out other reasonable duties consistent with the level and purpose of the post, as requested by the Registered Manager.

Physical requirements:

• Ability to stand and move for extended periods during kitchen shifts.
• Ability to carry out the role's manual tasks safely, including moving kitchen equipment, supplies and food deliveries following training and risk assessment.
• Ability to work safely in a commercial kitchen environment involving heat, steam, refrigeration and sharp equipment.

Important information:

This job description summarises the main duties of the post and may be reviewed to reflect the changing needs of residents, the service, legislation or regulatory guidance. Any material changes will be discussed with the post holder. Employment is subject to Monkstone House's safer recruitment checks and completion of the required induction.

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