Head Chef

Retirement Villages; Tregony; On-site; GBP 32,000 - 46,000; Full time

Job summary

Roseland Parc is seeking an experienced Head Chef to lead the kitchen team, develop menus and ensure high-quality, cost-effective dining for residents and guests.

You’ll manage menus, stock, and rosters, maintain food safety standards (HACCP, COSHH), and work with the village team to deliver a daily enjoyable dining experience. Weekend work required; 37.5 hours across 5 days.

Qualifications

• 3–6 years of catering or chef experience.
• Experience leading or supervising a kitchen team.
• Food Safety Level 3 certification.
• Experience with a food safety management system.
• HACCP, COSHH and allergen requirements knowledge.
• Menu planning, recipe costing and managing food budgets.

Responsibilities

• Lead and develop the kitchen team, setting high standards and a supportive environment.
• Plan and develop menus that meet residents' needs and preferences with good value.
• Ensure food quality, presentation, consistency and portion control.
• Cost menus, manage food budgets and reduce waste.
• Oversee rostering and staffing to ensure adequate kitchen resourcing.
• Maintain all food safety, hygiene, allergen, COSHH and HACCP compliance.
• Collaborate with the village team for events and activities with food relevance.

Skills

Kitchen leadership

Menu planning

Cost control

Food safety

COSHH awareness

HACCP knowledge

Team supervision

Job description

Here at RVG, we believe everyone should have the opportunity to Age Well. At Roseland Parc, food is a big part of village life. It brings people together, creates a sense of community and plays an important role in residents enjoying their day.

We’re looking for an experienced Head Chef to lead our kitchen team and take ownership of the food offering at Roseland Parc. This is a full-time role working 37.5 hours per week, across 5 days out of 7. Flexibility is important, as some weekend working will be required.

This is a hands-on role where you’ll have the opportunity to shape menus, develop your team and make sure residents and guests enjoy great food every day.

What you’ll be doing

As Head Chef, you’ll be responsible for the day-to-day running of the kitchen, making sure we deliver food that is high quality, varied, well presented and within budget.

You’ll:

• Lead and support the kitchen team, setting high standards and creating a positive, inclusive working environment.
• Plan and develop menus that meet the needs and preferences of our residents, while offering good choice and value.
• Take responsibility for food quality, presentation, consistency and portion control.
• Cost menus and recipes, manage food budgets and actively reduce waste.
• Use daily specials and menu planning to help manage food costs and make the most of available ingredients.
• Make sure all food safety, hygiene, allergen, COSHH and HACCP requirements are followed.
• Manage rotas and staffing levels effectively, ensuring the kitchen is appropriately resourced.
• Work closely with the wider village team to support events and activities and make food an important part of village life.
• Listen to resident feedback and use it to continually improve the food offering.
• Build strong relationships with residents, colleagues and suppliers.
• Coach and develop your team, helping them build their skills and confidence.
• Look for ways to improve how the kitchen operates, while keeping quality, safety and value at the heart of what you do.

What we’re looking for

You’ll be an experienced chef with previous experience leading or supervising a kitchen team. You’ll be confident managing a busy kitchen, planning menus and rotas, controlling food costs and maintaining high standards of food safety.

You’ll need:

• Around 3-6 years’ relevant catering or chef experience.
• Previous experience managing or supervising a kitchen team.
• Food Safety Level 3.
• Experience managing a food safety management system.
• Strong knowledge of HACCP, COSHH and food allergen requirements.
• Experience with menu planning, recipe costing and managing food bud