Chef - Part-Time

Retirement Villages; Tregony; On-site; GBP 19,000 - 23,000; Part time

Job summary

Retirement Villages is recruiting a Chef to join the brand new Bistro at Roseland Parc, delivering a high-quality dining experience for residents and guests. This part-time role (30 hours per week) involves supporting the Head Chef, supervising kitchen staff, and helping to create menus that balance freshness with cost control.

You will ensure food safety, HACCP and COSHH compliance, and lead by example under pressure while fostering a welcoming, customer-focused service.

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

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

Team leadership

Menu development

Food safety management

HACCP knowledge

COSHH knowledge

Education

Food Safety Level 3 qualification

Job description

We are pleased to be recruiting a Chef to play a key role in delivering an exceptional dining experience at brand new Bistro at Roseland Parc.

This is a part-time role working 30 hours per week (3 days over 7) - some shifts will be evenings and weekends, so flexibility is required.

As Chef, you’ll support the Head Chef in leading the kitchen team to deliver fresh, high-quality, and sustainable food and beverage services. You’ll role-model excellent standards, ensure compliance with all safety and hygiene requirements, and help shape a menu that delights our residents and guests alike.

In the absence of the Head Chef, you’ll take full responsibility for the smooth running of the kitchen - ensuring exceptional service, managing costs effectively, and supporting a culture of continuous improvement.

Key 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

About you

• 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

Our values

At RVG, our values shape everything we do:

• Age Well- creating opportunities for all to live well for longer
• Community- believing in the power of togetherness
• Keep Improving- always striving to do better
• Invest Wisely- treating every penny as our own
• Planet Positive- working to reduce our impact on the environment
• One Team- supporting and learning from one another

Why join us?

• Be part of an exciting restaurant in a welcoming, community-focused environment
• Opportunity to influence menus, standards, and ways of working
• Competitive pay and benefits package
• Training and professional development to grow your career