Regional Support Chef

Multi site position across Northern Ireland

• Own Car essential Hours Full Time, 40 hours per week (flexibility required to meet operational needs and travel between homes) Purpose of the Role The Regional Support Chef will provide strategic and operational support to catering teams across the Beaumont Group, ensuring the delivery of high-quality, nutritious, safe, and person-centred dining experiences for residents. The post holder will work closely with The Operations Team, Home Managers, Head Chefs, Kitchen Teams, Dietitians, and clinical colleagues to promote excellence in food service delivery, nutritional standards, budgetary control, supplier management, and regulatory compliance. They will act as the Group's lead resource for dysphagia management and IDDSI compliance, ensuring residents with modified dietary requirements receive meals that are safe, nutritious, appealing, and dignified. Whilst the primary purpose of the role is support, development, and quality assurance, the post holder may be required to provide temporary hands-on kitchen support in exceptional circumstances to ensure continuity of service.

Catering Quality and Operational Support Support catering teams across all homes to deliver high-quality, nutritious, and appealing meals that meet residents' individual needs and preferences. Promote consistency of food quality, presentation, and dining experiences across the Group. Undertake regular kitchen quality reviews and audits, identifying areas for improvement and supporting implementation of agreed actions.

Work alongside Home Managers and Chef teams to embed catering best practice. Support menu planning, menu reviews, seasonal menu implementation, and themed dining events. Monitor food expenditure across all homes to ensure budgets are effectively managed. Analyse food costs, purchasing patterns, and stock usage, identifying opportunities to improve financial performance.

Work collaboratively with Home Managers and kitchen teams where food budgets exceed agreed targets. Support the reduction of food waste through effective planning, portion control, stock rotation, and ordering practices. Identify opportunities for standardisation of products and processes that deliver efficiencies without compromising quality.