Bistro Chef: Lead Kitchen for Fresh, Sustainable Menus

Retirement Villages Group Ltd; Truro; On-site; GBP 18,000 - 23,000; Part time

Benefits offered by this job

Competitive pay and benefits package

Job summary

Retirement Villages Group Ltd is seeking a part-time Chef to deliver an exceptional dining experience at the new Bistro at Roseland Parc. The role is 30 hours per week, with some evenings and weekends, requiring flexibility.

You will support the Head Chef, lead the kitchen team, develop menus, monitor safety, and manage costs while maintaining service excellence for residents and guests.

Qualifications

• Minimum 3 years' relevant industry experience, with at least 1 year in a supervisory role.
• Food Safety Level 3 qualification (essential).
• Strong knowledge of food safety management systems, HACCP, and COSHH.
• A passion for delivering exceptional food and service.
• Organised, reliable, and able to thrive under pressure.
• A team player who leads by example and embraces our values.

Responsibilities

• Support the Head Chef with day-to-day operations and delivery of the restaurant and village catering services.
• Lead and inspire the kitchen team to uphold high standards of food safety, hygiene, and presentation.
• Contribute to menu development, specials, and events, balancing creativity with cost control.
• Monitor food and beverage quality, profitability, and customer satisfaction.
• Ensure compliance with food safety, HACCP, COSHH, and allergen management.
• Train, coach, and supervise staff, fostering a collaborative and positive working environment.
• Build strong relationships with residents and guests, ensuring a welcoming, customer‑focused service.

Skills

Food safety knowledge

HACCP knowledge

COSHH knowledge

Team leadership

Cost control

Education

Food Safety Level 3 qualification

Job description

Retirement Villages Group Ltd is seeking a part-time Chef to deliver an exceptional dining experience at the new Bistro at Roseland Parc. The role is 30 hours per week, with some evenings and weekends, requiring flexibility.

You will support the Head Chef, lead the kitchen team, develop menus, monitor safety, and manage costs while maintaining service excellence for residents and guests.